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  1. #131
    Buttoneska's Avatar
    Buttoneska is offline Winner 2010- Most Community Minded Thread Award
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    no i don't mind it too much at all, it is actually fun cos u don't have to eat anything..

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    What always make me laugh is every time on shows like this i hear contestants say things like 'I've never nailed this dish', 'I've only made this once before'. 'I'm trying something new tonight' etc - seriously if you are going on a coking show cook something you are skilled at cooking, pick a dish you ave made 100 times and always nail. Now is not to the time to test out fancy dishes you don't know how to cook properly (although it would not be as entertaining if they all did well)
    The old 'hero of the dish' saying drives me bonkers too.

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  4. #133
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    Buttoneska is offline Winner 2010- Most Community Minded Thread Award
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    oh and pastry cream I think she just meant creme patiserie - like what they put in eclairs, profita roles etc? Its liek a custard kinda thing?

    hers was nothing close.

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  6. #134
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    Like I said on the mkr fb page, some of them need to brush up on their table manners aswell as their cooking. I like the siblings and the soldiers, seem genuinely nice people.

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  8. #135
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    Quote Originally Posted by Kimmi77 View Post
    I like the siblings and the soldiers, seem genuinely nice people.
    They're my favorites too! They're not professional chefs, I think the contestants should go a bit easier on them.

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  10. #136
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    Buttoneska -should she have been doing the buerre blanc in a bowl over hot water (a Bain Marie or whatever it is)?

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    yeh you can if you are worried about it not emulsifying, but you don't have. its a reduction of of white wine and vinegar (flavoured with herbs) and then u add butter a bit at a time. the acid with emulsify with the fat from the butter adn should thicken. it should hold a line on the back of a spoon (just like custard)

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    Quote Originally Posted by Buttoneska View Post
    yeh you can if you are worried about it not emulsifying, but you don't have. its a reduction of of white wine and vinegar (flavoured with herbs) and then u add butter a bit at a time. the acid with emulsify with the fat from the butter adn should thicken. it should hold a line on the back of a spoon (just like custard)
    Thanks. If I ever try it I'll do it in the thermo I reckon.

  13. #139
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    yeh for sure.. i make it in the thermo.. think hollondaise without the egg

  14. #140
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    Quote Originally Posted by MothersMilk View Post
    What always make me laugh is every time on shows like this i hear contestants say things like 'I've never nailed this dish', 'I've only made this once before'. 'I'm trying something new tonight' etc - seriously if you are going on a coking show cook something you are skilled at cooking, pick a dish you ave made 100 times and always nail. Now is not to the time to test out fancy dishes you don't know how to cook properly (although it would not be as entertaining if they all did well)
    The old 'hero of the dish' saying drives me bonkers too.
    So true, i wouldnt even have a dinner party with something i have never made before let alone go on national television & do it.


 

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