|
Camrath posted:My fudge these days has been coming out closer to tablet actually- I suspect after some experimentation that my thermometer has been under reading so the syrup goes into hard-ball stage. What type of fudge do you make? I wanted to try some from you but I bought some "butter fudge" from somewhere last year and it wasn't pleasant, it had a kind of grainy texture to it that I didn't like. I don't know anything about fudge, is it all made from butter? It was quite dissimilar to the stuff you get in pick n mix that's for sure, I love that stuff.
|
#
¿
Dec 8, 2020 19:44
|
|
|
|
| # ¿ May 10, 2024 00:57 |
|
|
Camrath posted:So, all fudge is made with butter (or non-dairy equivalent for vegan types). Tablet is a subset of fudge/ it’s hard and crumbly rather than soft. But neither should be grainy- that’s a sign of an improper cooking process. Ahh I see, maybe it was just a rubbish batch then. I'd love to try your stuff, do you plan to make any more of the sold out flavours before Christmas? OwlFancier posted:All fudge is grainy to some degree in my experience, otherwise it's toffee? I dunno, it had a kind of soggy, greasy texture as well as grainy - not nice.
|
|
#
¿
Dec 8, 2020 19:53
|
|
|
Camrath posted:Yeah, it sounds like that wasn’t cooked hot enough, then not properly beaten while cooling. That's cool, I'll catch you next year then. I probably don't need more sweets over Christmas anyway, to be honest. Hope you have a good move!
|
|
#
¿
Dec 8, 2020 20:04
|
|
|
Another one for a first Christmas spent alone this year, I'm kinda looking forward to the new experience in some ways. I haven't seen my family for an entire year now as they live in Norfolk and Grantham, and I'm in Somerset. It's been a strange time for me, it's definitely had an impact on my mental health which was poor in the first place. The weirdest thing for me is that I was slightly relieved to not be travelling and seeing family, which really makes me worry about what kind of recluse I'm turning into. I've always been fairly solitary but anxiety has really exacerbated that process, and lockdowns have been the perfect excuse. I need to try and shake out of it next year, covid willing. I was hoping to get away from home for some camping over the break but the excellent pandemic handling has hosed that as I'll be in tier 3 from the weekend. Anyways that's my little story, the plastic/cardboard chat has been very interesting for someone concerned with waste and packaging but with no real understanding of material differences.
|
|
#
¿
Dec 24, 2020 12:17
|
|
|
Happy Christmas you lot, may your day be blissfully free of tories
|
|
#
¿
Dec 25, 2020 11:12
|
|
|
I'm on my own today and cooking stuff from scratch, I'm gonna make a yorkshire pudding and roasties but dunno whether I should use olive oil (I have light and regular) or coconut oil, any recommendations?
|
|
#
¿
Dec 25, 2020 12:04
|
|
|
knox_harrington posted:Go for the light olive oil. If you can get to a shop some rapeseed oil is best. Thanks mate, I'll go with the the light then
|
|
#
¿
Dec 25, 2020 12:21
|
|
|
Hopefully the flavour of the light one won't come through too strongly
|
|
#
¿
Dec 25, 2020 12:28
|
|
|
goddamnedtwisto posted:Personally I'd not, because to get a proper Yorkie you need the fat at whatever the highest temp your oven can do when you pour the batter in, and olive oil's smoke point is somewhere below that. Hmm now I don't know what to do, I don't really want to taste coconut oil and I don't want to burn the olive oil. I have some Trex in the fridge, I don't know why, is that a decent option?
|
|
#
¿
Dec 25, 2020 13:16
|
|
|
Wolfsbane posted:Trex is vegan lard, so that should be perfect. Might try it myself actually. Sweet, thank you
|
|
#
¿
Dec 25, 2020 13:31
|
|
|
I grew up around horses, they are terrifying and kinda sweet sometimes. We had a poor farm and mum started a livery yard to make some extra money, some of the horse owners were totally insane and one of them would just barge into our kitchen during dinner (christmas dinner once) and one lady even tried to burn the place down. Well my trex yorkshire pud came out quite flat which was a bit disappointing, but tasted lovely. The roasties were tremendous too! No meat for me but goddamn do I love a roast dinner anyway.
|
|
#
¿
Dec 25, 2020 16:24
|
|
|
goddamnedtwisto posted:Probably not the fault of the fat. As an experienced fucker-up of yorkshire puds, I'll talk you through the autopsy: Yeah I assumed it'd be user error rather than the fat. I went for a single big pud and cooked it in a frying pan (in the oven of course), it browned nicely and bubbled out in several spots, but was generaly flat. It wasn't stodgy, a thick pancake is definitely how I'd describe it, and the crust of it was quite firm and solid. No sticking. I did use half and half liquids, but I also used strong bread flour cos that's all I had so that must have had some effect. I'm guessing that caused the firmer, crunchier texture? and also I only whipped it with a fork, so like you said I probably didn't get enough air into it. Oh and the oven was probably a bit too low cos it was in with other stuff. Thanks for the autopsy (aupudsy?), I was pretty pleased overall anyway!
|
|
#
¿
Dec 25, 2020 17:30
|
|
|
|
| # ¿ May 10, 2024 00:57 |
|
|
Good luck everyone, I wish you all a lovely new year
|
|
#
¿
Jan 1, 2021 00:18
|
|