kruegerbait
Super Member
Joined:June 2012
Posts: 564 
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Likes: 160
Recent Posts
Last Online Feb 7, 2013 5:12:30 GMT
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Post by kruegerbait on May 23, 2013 0:46:08 GMT
I was just wondering if anyone could share any tips on turning a raw fruit into a cooked fruit taste, I'm looking for that jammy taste you get in a lot of hot desserts.
One recipe I have in mind is baked pears with custard, would a lower percentage of pear with some caramel, brown sugar and cinnamon create that baked taste or is there something else I'm missing?
Any suggestions will be much appreciated.
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Post by Perpetua on May 23, 2013 6:21:27 GMT
No suggestions . . . but that does sound a yummy combination Krueger.  |
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Post by Frogster (The Alchemist) on May 23, 2013 6:28:20 GMT
I'll take a look at that one krugerbait when I have perfected the "Beer Batter" for my "Fish & Chips with Mushy Peas" recipe.... Im almost there... I think it's all in the way the VG is whisked to a good froth, anti-clockwise seems to be the way to go.... but I may be wrong...  |
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