diet?
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diet?
Was a big hit thanks Grant! Tried it as an experiment really. Used a really good panettone, drizzled it with Amaretto then soaked it in a ‘custard’ made from four eggs, whipping creak, milk and caster sugar. Plonked in oven for 30 mins and served with cream. Was bloody lovely.Quote:
Originally Posted by struth
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Don't think Geoff needs to go on a diet!Quote:
Originally Posted by struth
Marco.
Steak pie tomorrow I think so doing some stew for the base.
Brown and season and now under pressure to become succulent. https://uploads.tapatalk-cdn.com/201...a552d48f06.jpg
Back on pan to be thickened with arrowroot etc..
Tastes great. https://uploads.tapatalk-cdn.com/201...fead4076e4.jpg
4.75 litre Lodge USA cast iron Dutch oven (Christmas present).
65% stoneground wholemeal 70% hydration 28 hour ferment. Split a bit more than I wanted but first attempt...
https://uploads.tapatalk-cdn.com/202...6ab5b8819b.jpghttps://uploads.tapatalk-cdn.com/202...499fd785c5.jpg
Nice big cast pot.. Bet its heavy
Crazy heavy almost dangerously so especially at 240 Deg C!!!
Ham & egg sarnie using Stokes mayo.
https://uploads.tapatalk-cdn.com/202...40451ce42e.jpg
Looks nice. I've a big cast casserole, not as big as that tho, and with lid on is extremely heavy
Need to keep it lubed or it rusts.
Five massive features for bread baking:
1) Use it upside down and you don't have to drop the dough inches which mishapes the loaf.
2) Because of 1) far less chance of burning your hands.
3) The pot is high enough for a good sized loaf to rise without it hitting the top, which compresses the texture of the bread.
4) No steam required.
5) Excellent heat retention when loaf hits the cast iron.