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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03-02-2012 17:03 #131
03-02-2012 17:06 #132has left the building
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- Dec 2008
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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03-02-2012 17:07 #133
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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03-02-2012 17:18 #134
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.
03-02-2012 17:24 #135
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03-02-2012 18:00 #136
Buttoneska -should she have been doing the buerre blanc in a bowl over hot water (a Bain Marie or whatever it is)?
03-02-2012 18:10 #137
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)
03-02-2012 18:56 #138
03-02-2012 18:58 #139
yeh for sure.. i make it in the thermo.. think hollondaise without the egg
03-02-2012 21:39 #140
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