I made some Creme Caramel for my wife's valentine's desert.
To the naked eye, it looked perfect... However, with my incredible cooking skills I managed to make it look perfect, while tasting like straight burnt sugar.
Haha, I seriously have no idea how the caramel burnt. It looked and smelled spot on.
I'll give it another go and pull the caramel off, lighter than normal.
Sugar cooking is an art in itself. I must've burnt 4 caramels for every good one I made.
I'd suggest making caramel with salted butter, it makes it thicker, tastier and somewhat easier to cook.
European amateur knife enthusiast
Hikes and outdoors galore
Motorcycle enthusiast In the knoife box :M4 Millie, Spyderco Perrin Street Bowie, TOPS Tanimboca In the future : CE/SE/Rex45/MagnaCut Millie, K2, Slysz Bowie, linerlock Sage
I made some Creme Caramel for my wife's valentine's desert.
To the naked eye, it looked perfect... However, with my incredible cooking skills I managed to make it look perfect, while tasting like straight burnt sugar.
Haha, I seriously have no idea how the caramel burnt. It looked and smelled spot on.
I'll give it another go and pull the caramel off, lighter than normal.
Sugar cooking is an art in itself. I must've burnt 4 caramels for every good one I made.
I'd suggest making caramel with salted butter, it makes it thicker, tastier and somewhat easier to cook.
The sad part is, I've cooked thousands of batches of caramel and never burnt any...
I'm fairly certain I didn't burn it this time(atleast not in the pan). I think that I just let it go a tad dark in the pan and it burnt in the oven afterwards.
"If a law is unjust, a man is not only right to disobey it, he is obligated to do so."
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Fresh, just caught off my dock🏝
Man I'd like to have some of that fresh caught here. Reckon they might've come down this last week? :)
I am really lucky that they are pretty much here all year round. The live in the holes from all the rocks/coral under the dock. They get out walk and walk around at night so dusk/dawn its usually easy to snag a few. I just sear them in a pan with olive oil and garlic butter. Delicious!
I made some some Sichuan dan dan noodles last night, along with homemade chili oil and Chinese five spice powder. It's an extremely popular dish in one of China's enormous industrial cities (Chengdu). It turned out well but I really just don't like the taste of Sichuan black peppercorns. It's one of the most bizarre taste experiences I can think of.
Digging up this thread to say I've made some homemade curry paste (the one sold in cubes, called "roux de curry" in French) on Monday, and tested it yesterday evening as a karē raisu (with veggies and drizzled grilled pork with a shoyū, la-yu and sunflower oil sauce) and tonight with some karē udon (just oignon and thin pork ribs slices).
It is very tasty, but I'll try another blend of spices for the next batch.
European amateur knife enthusiast
Hikes and outdoors galore
Motorcycle enthusiast In the knoife box :M4 Millie, Spyderco Perrin Street Bowie, TOPS Tanimboca In the future : CE/SE/Rex45/MagnaCut Millie, K2, Slysz Bowie, linerlock Sage
Digging up this thread to say I've made some homemade curry paste (the one sold in cubes, called "roux de curry" in French) on Monday, and tested it yesterday evening as a karē raisu (with veggies and drizzled grilled pork with a shoyū, la-yu and sunflower oil sauce) and tonight with some karē udon (just oignon and thin pork ribs slices).
It is very tasty, but I'll try another blend of spices for the next batch.
Funny enough, I made Chicken Biryani the other day.
I have tried Indian cuisine half a dozen times. But, after this last time, I have decided that it is just not for me.
My house is still off-gassing...
"If a law is unjust, a man is not only right to disobey it, he is obligated to do so."