Wednesday, April 25, 2012
Tuesday, April 24, 2012
Cheeseburger
E, P, S, N, Se, F, Sh
Contains Milk, Wheat
Key: M, E, W, P, S, N, Se, F, Sh
Milk-free, Egg-free, Wheat-free, Peanut-free, Soy-free, Nut-free, Sesame-free, Fish-free, Shellfish-free
Always Read Labels
See more photos at www.emotiveimaging.com
Monday, April 23, 2012
Chicken and pasta
P, S, N, Se, F, Sh
Contains Milk, Eggs, Wheat
Key: M, E, W, P, S, N, Se, F, Sh
Milk-free, Egg-free, Wheat-free, Peanut-free, Soy-free, Nut-free, Sesame-free, Fish-free, Shellfish-free
Always Read Labels
See more photos at www.emotiveimaging.com
Sunday, April 22, 2012
Everything is better with...
M, E, W, P, S, N, Se, F, Sh
Key: M, E, W, P, S, N, Se, F, Sh
Milk-free, Egg-free, Wheat-free, Peanut-free, Soy-free, Nut-free, Sesame-free, Fish-free, Shellfish-free
Always Read Labels
See more photos at www.emotiveimaging.com
Friday, April 6, 2012
EVOO Gummy Bears
From Texture a hydrocolloid recipe collection.
25 g glucose
2.5 vanilla pods
80 g caster sugar
8.5 g gelatin; 5 sheets (1.6%)
100 mL water
100 g isomalt
200 mL olive oil (use best quality available)
5 g citric acid
Bloom gelatin. Heat water, sugar, glucose and isomalt to 90º C stirring continuously until all has dissolved. Mix in olive oil using blender or immersion blender. Stir in seeds from vanilla pods and gelatin(squeeze out water first). Pour into mold or tray and leave to set in fridge. Cut into pieces and cover with sugar and citric acid.
Paco Roncero via chefkoch.de
Caster sugar is confectioners or powdered sugar. I was all out of isomalt so I went to Walgreen and bought some DiabetiSweet. This isomalt sugar substitute also contains Acesulfame-K, a sweetener.
Key: M, E, W, P, S, N, Se, F, Sh
Milk-free, Egg-free, Wheat-free, Peanut-free, Soy-free, Nut-free, Sesame-free, Fish-free, Shellfish-free
Always Read Labels
See more photos at www.emotiveimaging.com
25 g glucose
2.5 vanilla pods
80 g caster sugar
8.5 g gelatin; 5 sheets (1.6%)
100 mL water
100 g isomalt
200 mL olive oil (use best quality available)
5 g citric acid
Bloom gelatin. Heat water, sugar, glucose and isomalt to 90º C stirring continuously until all has dissolved. Mix in olive oil using blender or immersion blender. Stir in seeds from vanilla pods and gelatin(squeeze out water first). Pour into mold or tray and leave to set in fridge. Cut into pieces and cover with sugar and citric acid.
Paco Roncero via chefkoch.de
Caster sugar is confectioners or powdered sugar. I was all out of isomalt so I went to Walgreen and bought some DiabetiSweet. This isomalt sugar substitute also contains Acesulfame-K, a sweetener.
Use some crystallized orange or lime for extra flavor. Lime was the favored sour for this sweet and sour combination in our test kitchen.
You might experiment as well with a little heat.
Have fun making your own version of this tasty sweet treat.
M, E, W, P, S, N, Se, F, Sh
Key: M, E, W, P, S, N, Se, F, Sh
Milk-free, Egg-free, Wheat-free, Peanut-free, Soy-free, Nut-free, Sesame-free, Fish-free, Shellfish-free
Always Read Labels
See more photos at www.emotiveimaging.com
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