What's for supper - Second Course

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SauRoNZA said:
So just a super serious hobbyist then.
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That is one way to see it.

I just reckon. I cook 95% of the nights so might as well explore new dishes, tastes, textures and techniques. Cooking must not be a chore.

There are many failures I do not post about. But that is the learning process. As long as you know where it went wrong you can fix it next time.

As an example. I tried lemon curd before and it was a total F up. It came out way too thick and grainy and was unusable. Was also way too cautious with the lemon juice so it had more of an egg taste.

Fixed all those issues this time round and as a result I could make these tarts tonight. First time I tried piping whipped cream too. Next time will be better.
 
He he.

Sounds like my very first Panna Cotta that I fortunately tested at home before a big event and it was a gelatinous mess.

When I made it the second time it was perfect. So much so that my friend who went to the Eatout awards told them they don't know what they are doing.

And now I can't find that recipe I had perfected...
 
Apoc- question time.

Recipe for that meringue
How did you make that crust?
What kind of meringue is that? Is it that uncooked one? French, Italian or something like that? Can I come live with you and learn?
 
ImageUploadedByMyBroadband1467865876.295390.jpg

Was meant to be a Shepards pie but I got slapped with a "could not give a **** bug" before I got to the pie part so it's Mince on cheesy mash.
 
Sharon39 said:
Apoc- question time.

Recipe for that meringue
How did you make that crust?
What kind of meringue is that? Is it that uncooked one? French, Italian or something like that? Can I come live with you and learn?
Click to expand...

It is not a meringue unfortunately. Just stabilised vanilla whipped cream. I thought about making uncooked meringue, piping it on and then blasting it with the blow torch but I doubt that my liquid sweetener will caramelise and give that golden colour needed. So I settled on the thick cream. Will attempt meringue later with some erythritol.

Crust was simply almond flour, butter and coconut oil with cocoa powder added to give it a choc flavour. Chilled in fridge until it sets. I then scooped in the curd from the previous night (had to heat it up slightly to get it nice and even). Put it back in the fridge for an hour or so while I fed the kids and made the cream. Piped on the cream (must practice), snapped a few photos and dug in.

Wife had her second helping last night already and my second one is at work today for a lunch snack.
 
Sharon39 said:
Was meant to be a Shepards pie but I got slapped with a "could not give a **** bug" before I got to the pie part so it's Mince on cheesy mash.
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We all have those moments :D

I reckon as long as it tastes good and fills the whole I can't be arsed about the rest :o
 
So, I have been working on my pizza's for a bit now. Managed to get the dough recipe to where I want it, nice and airy on the crust and thin and crispy towards the center. I crank my oven to max for an hour before I bake the pizzas, and I have a couple of pizza stones in it. Aiming for the hottest I can get it.

I want to try something tonight, and wondering if any of you have any thoughts on whether this would work, or have perhaps done something similar. I have an indoor braai (megamaster if memory serves), and I find when I do braai indoors it gets blazing hot in the braai itself. It has one of those ember makers in the center with grids either side. So, my plan is to make a fire in the ember maker, spread the coals and then keep the fire going. Then place one grid as close above the coals as the braai allows (i.e. lowest rack) and put one pizza stone on top of the grid. Then, take the second grid and place it on the next rack up, also with a pizza stone resting on it, covered in foil to radiate heat down. Unfortunately I don't have an infra-red thermometer to test, but I will time the cook to see how long my pizzas take. For interest a neopolitan pizza is meant to cook in 90 seconds in a pizza oven.

Only other considerations I had were to ensure I use hardwood, and perhaps get some fire bricks to put on top of the second pizza stone.

Long post... thoughts?
 
SukkaFoo said:
So, I have been working on my pizza's for a bit now. Managed to get the dough recipe to where I want it, nice and airy on the crust and thin and crispy towards the center. I crank my oven to max for an hour before I bake the pizzas, and I have a couple of pizza stones in it. Aiming for the hottest I can get it.

I want to try something tonight, and wondering if any of you have any thoughts on whether this would work, or have perhaps done something similar. I have an indoor braai (megamaster if memory serves), and I find when I do braai indoors it gets blazing hot in the braai itself. It has one of those ember makers in the center with grids either side. So, my plan is to make a fire in the ember maker, spread the coals and then keep the fire going. Then place one grid as close above the coals as the braai allows (i.e. lowest rack) and put one pizza stone on top of the grid. Then, take the second grid and place it on the next rack up, also with a pizza stone resting on it, covered in foil to radiate heat down. Unfortunately I don't have an infra-red thermometer to test, but I will time the cook to see how long my pizzas take. For interest a neopolitan pizza is meant to cook in 90 seconds in a pizza oven.

Only other considerations I had were to ensure I use hardwood, and perhaps get some fire bricks to put on top of the second pizza stone.

Long post... thoughts?
Click to expand...
Sounds like it could work your basically trying to do this, it is a mega master pizza box
a37cb483a2671a822551c9ac1805f0b3.jpg

Although maybe try pizza stone on a rack with 2 bricks on the sides with a wire cooling rack on the bricks then the other stone.
 
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