rib of beef
Any tips for cooking rib of beef (4 rib bone in)? I've ordered it from the local farm shop for Boxing Day and want to do it justice! Thanks.See More
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Kathy O'Gorman
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rib of beef
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Any tips for cooking rib of beef (4 rib bone in)? I've ordered it from the local farm shop for Boxing Day and want to do it justice! Thanks.Continue
Started this discussion. Last reply by Joe Bartlett Nov 26, 2011.
profiteroles
4 Replies
After attending the Foundation Course I made some profiteroles. They spread out too much on the baking tray so I thought I might have added too much egg ( the recipe stated 2 eggs). I made some more…Continue
Started this discussion. Last reply by Philip Oram Jul 5, 2011.
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Philip Oram replied to Kathy O'Gorman's discussion profiteroles"Maybe by adding the egg to early to the mix the heat within mix itself started to cook the eggs prematurely therefore they would not rise as much as the egg that was beaten into a cold choux pastry. Always check the oven is up to temperature as well…"
Joe Bartlett replied to Kathy O'Gorman's discussion profiteroles"Hi Kathy , you may have split the mix by over working. The recipe should have a smooth dropping consistancy when finished. The recipe will pretty much take the two whole eggs."
Charlie Woodall replied to Kathy O'Gorman's discussion profiteroles"Potentially added the egg too fast? Make sure you add a little of the egg at a time and beat it into the dough with a wooden spoon until it comes away from edge of the pan, then repeat with rest of the egg.
might not be the case, but I've…"
Kathy O'Gorman posted a discussionprofiteroles
After attending the Foundation Course I made some profiteroles. They spread out too much on the baking tray so I thought I might have added too much egg ( the recipe stated 2 eggs). I made some more without adding all the egg. They were better but I still think they should rise more. Any suggestions? By the way, they still tasted delicious!KathySee More
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