@Mound Dweller cooking thread - Welcome to 5 star br*t*sh cuisine n’wah

Fish on toast

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Cooking Kate on tiktok made these.







 
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Most of the examples on the first page are fine, he just needs better lighting. But then I saw how he cooks his steaks.
@Mound Dweller you need to heat up your grill pan PROPER. That shit isn't getting a nice sear. It's the saddest pale brown veal steaks I've ever seen.
I'm not averse to simple, humble cooking but a lot of this is slop, even when compared to other great british chefs like Kay's Cooking or Paul4608
 
The spoonful globs of mayo I just can’t understand. Atleast get a squeeze bottle to get some streaky mayo
 
Made some muffins over the weekend. I expected there to be some health nuts, so I made rice flour (glutenfree) vegan blueberry muffins. Never baked with rice flour before, I like the taste, but they didn't rise as much as I expected (I expected them to rise too much).
I wondered how you get that "exploded blueberry" look that makes em juicy, thought about pounding them in a kind of mash in advance. Glad I didn't. It happens naturally with the heat and the rising.
I added some fresh lemon juice and vanilla aroma extract, something I had never done before, but which gave a great bakery type smell and fresh taste. You could taste the hint of sourness.

And because I like giving people choice, I also made some chocolate muffins, with some hard melted chocolate on top. Because if there's one thing people that like chocolate like is more chocolate. On a whim I decided to add some salt to the chocolate ones, which worked well without being too noticable. I forgot to add more baking powder to those. I realized this after I had filled the muffin cups. I tried to add a little to each and stir them with a little spoon. I was feeling so clever about this until they were done in the oven. Obviously it wasn't mixed as well, and the dark muffins had these small white spots. Luckily the melted chocolate on top made it so you couldn't see it. The non risingness of the chocolaty muffins made them a bit more like cookies. It all tasted good.

I need to figure out a way to shape the melted chocolate better. Now it was basicly just the way it slowly fell of a spoon, like big droplets. Anyone have experience with shaping melted chocolate well?
 
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