Comments on: What Do Chefs Eat at Home

by: miles

Sun, 19 Aug 2007 12:37:12 +0000

Cid,
Thankyou for your kind comments, once you have mastered making caramel it allows you to make some very simple but attractive garnishes for desserts. Practice lattice squares and circles or long shards then place them on a tray lined with greaseproof and store them in the freezer and take out as required. Caramel can be flavoured with spice such as black pepper or the moroccan ras en hanout to great effect. Pour the caramel onto greaseproof paper then dust with your chosen spice and leave to set. Then snap random pieces off for an interesting garnish for ice creams and puddings.
Miles

by: Cid

Sat, 18 Aug 2007 22:38:37 +0000

I would recommend everyone turn to the gourmet pages and study Miles’ description of spice mixes and his article about his pastry chef. The photography is stylish too.

I have found spinning sugar at home a crowd pleaser but as yet haven’t tried fruit dipped in this way, which looks stunning Miles.

Sublime stuff.

Cid

by: miles

Thu, 16 Aug 2007 21:47:56 +0000

SC,
Yes and I can remember asking you what discount you’d give me on an Isaac Azimov and I’m still waiting-bloody book dealers!!!
miles

by: SC

Thu, 16 Aug 2007 12:00:15 +0000

“What Do Chefs Eat at Home”.

I can rememember asking you this question about ten years ago !.