Posts by bust76

um???? right....thats not what i meant..... i meant what if it goes to say 35C? My whole question was can i do this at home without a machine? Meaning could i roughly do it with a hand held thermometer or does it need to be exactly...

Yes that was the method i tried but i struggled to get the exact temp and the chocolate turned soft and streaky. When you say 32C, how precise does that have to be? And also, is it the same with white chocolate?

Thanks Robert, I wasn't doing any recipe in particular just wanted to have a go at it out of interest. I saw a recipe which used tempered chocolate on a plastic strip, about 2 inches deep, you bend it round and fasten it and when...

When you say slab, do you mean bring it up to temp then cool it on a slab? what if i dont have a slab? I have tried to put it on plastic then bend it to make a shape and cool in fridge.

Is it possible to temper chocolate at home without a machine? I have tried before with just a bain-marie and a thermometer but i think it would have to be alot more exact. I have read that you have to take into account things like...

Hello, It's halloween next friday and i've promised my girlfriend a halloween type 3 course dinner. So i'd appreciate any ideas that are not only tasty but also make the food look gory. Things like blood sauce where there's no blood in...

Slow roast shoulder of pork with a spice rub (ginger,garlic,cumin,paprika,fennel seeds,salt,pepper and lemon juice) Got a whole shoulder at half price so looks like pork curry on monday, pork stew on tuesday, morrocan pork on...

Hi, Maybe it was the lack of fat going through the meat that made it dry out. Personally i love to slow roast a shoulder of lamb. It has more fat going throught the meat which keeps it moist during cooking.

Give this a go. You'll need a thermometer for this one. Take a duck breast, remove the skin (Keep skin for later) and wrap in clingfilm tight until it's a sausage shape. Put in fridge for around an hour. Heat a pan of water to 60 - 70...

Hello, I work full-time as a courier around London but have a passion for food. I've just recently finished a 2 year NVQ 2 course and have just started level 3 which is a lot more advanced which is great but expensive. I dont know if i...