Comparison of soy lecithin granules, lecithin capsules and raw lecithin
Lecithin capsule, soy lecithin granules and raw lecithin behave differently and I notice this when I was trying to make low fat butter spread Saturday 28th January 2012, Recipe 20120128
Comparison of soy lecithin granules, lecithin capsules and raw lecithin – an introduction
I began to experiment with lecithin last year. I was looking for a cheap source of lecithin and found a supplier who supplied raw lecithin by the jars. It was priced at RM7 (USD$2.20) per kg and I had to buy a whole jar
This low fat butter spread has 22% less fat then butter. Saturday 22nd January 2012, Recipe 20120122
How to make low fat butter spread – an introduction
I have been pondering about the increase in the price of butter over the last few months. Butter prices jumped betweeen August and October 2011 by 25%. It was an overnight jump in prices. I just walked into the supermarkets one day and was shocked to see the new prices for butter. At that point I resolved to find a cheaper
Chocolate mousse cake without baking using Herve This techniques Saturday 14th January 2012, Recipe 20120114
How to make chocolate mousse cake – an introduction
This wonderful chocolate mousse cake with biscuits embedded recipe to verify that chocolate mousse can be made without heating in a pot, pan or microwave or using boiling water or cream. In the previous recipe for chocolate mousse, I had used a a microwave to warm up the cocoa butter. In this recipe I did not apply any heating to the ingredients.
How to make Tiramisu chocolate mousse cheesecake, part 3 – an introduction
This 3 layered Tiramisu style chocolate mousse cheesecake recipe makes a softer and more gel like chocolate cheesecake compared to the previous Tiramisu chocolate mousse cheesecake recipe. In the previous recipe I had used a less whipping cream and the recipe turned out more solid. Hence this recipe is an improvement over that.
How to make Tiramisu chocolate mousse cheesecake, part 2
3 recipes in one Sunday 18th December 2011, Recipe 20111218
How to make Tiramisu chocolate mousse cheesecake, part 2 – an introduction
This is 3 recipes in one Tiramisu chocolate mousse cheesecake recipe similar to the previous version but with additional improvements and comments. In the previous recipe I had used a different whipping cream and did not use any nuts. Hence this recipe is an improvement over that. Actually, I had done another version earlier but I had forgotten to cook or roast the almonds and
How to make Tiramisu chocolate mousse cheesecake, part 1
Saturday 3rd December 2011, Recipe 20111203
How to make Tiramisu chocolate mousse cheesecake, part 1 – an introduction
It was one of those days when I was watching someone make a Tiramisu when I had an epiphany for a chocolate cake. I thought to myself that the raw eggs would be risky to serve to children and, you know, the cheese they use … I forget the name … ‘Mascara Pony’ cheese I think. As I was conjuring up these ideas, then it hit me. I could
How to make the ugliest eggs in the world – an introduction
Sometimes life is a disaster waiting to happen, especially when you are trying your best to make something beautiful with eggs and the end up being the ugliest eggs in the world. It was one of those mornings, when I woke up and decided to make some more beautiful looking eggs. Having succeeded at making perfectly round eggs in 30 seconds I thought I should move on
Intriguing ways to mix cocoa powder to make chocolate mousse
Tuesday 10th November 2011, Recipe 20111110
Intriguing ways to mix cocoa powder to make chocolate mousse – an introduction
I wanted to show you the results of my experiments with mixing cocoa powder to make chocolate mousse. I was trying to improve on the chocolate cake recipe and the more experiments I carried the more question began to pop into my head. So here are some of the results of my experiments.
But firstly, I must apologise for being away from this blog for a month.
How to make a bullseye egg in 30 seconds – an introduction
It was one of those mornings. I woke up, the other day, from a restless night dreaming of hard boiled eggs. After all of my cooking experiments, here I was living off hard boiled eggs. Was my dream telling me that my life was becoming creative and fruitful? I had been very quiet on this blog as I had been preoccupied the past few weeks doing Real Estate, chasing property sellers and chasing property
How to make a fast chocolate cake part 3 – an introduction
I hope you would have read my spin on Hervé This’s Chocolate Mousse and how I had converted it into a fast chocolate cake. I have been carrying out more experiments and in the last article I mentioned the difficulties you would face when making this type of chocolate cake. In this article I have improved upon this type of chocolate cake and it is almost like a sponge
How to make a fast chocolate cake part 2 – an introduction
I hope you would have read my spin on Hervé This’s Chocolate Mousse and how I had converted it into a fast chocolate cake. In this article I would like to describe some of the problems in making the fast chocolate cake.
Let me make a correction, the fast chocolate cake recipe in the previous article should mention 75g of cocoa powder.
How to make a fast chocolate cake – an introduction
If you had read my previous article on how to convert Hervé This’s Chocolate Mousse into a chocolate cake you would know that it did require a little improvement. Now I would like to show you an improved chocolate cake. This chocolate cake is unbelievably quick to make.
Here is the recipe for the improved chocolate cake. You will notice that I have combined the chocolate mousse recipe with the chocolate cake recipe
How to make chocolate cake with Hervé This’s Chocolate Mousse
Tuesday 1st September 2011, Recipe 20110901C
How to make chocolate cake Hervé This’s Chocolate Mousse – an introduction
If you had read my previous article on Hervé This’s Chocolate Mousse I didn’t realise I could convert the chocolate mousse to chocolate cake. You would know that I had improved upon the chocolate mousse by adding more dairy butter. Now I would like to show you how to convert the mousse into a chocolate cake. This chocolate cake is unbelievably quick to make and you can
In a previous article I had left out the cheesecake pastry when I mentioned that the absorb-ability of the flour is an important criteria when choosing which flour to use for you cheesecake pastry. I ran a few experiments after I found butter leaking out of the dough when baking and I managed to stop the dough leaking butter during bake. Today, I managed to make my pastry soft and buttery and absorb all the butter flavour without
How to make Hervé This’s Chocolate Mousse – an introduction
While failing at making exotic cheeses I had been experimenting with chocolate mousse. I had been experimenting with cocoa powder to make chocolate for the past few years and accidents in making chocolate have always turned out better than following any kind of recipe. The most difficult part of chocolate making is the tempering of the chocolate especially if you do not have a thermometer. I have tried making chocolate paste from
