Tag: food

Little pastry treat of pasteis de nata over the holiday period. Pastry is a little arduous, but you can freeze into individual portions so you don't have to do all of them at the same time. Custard keeps for a week or so in the fridge too, haven't tried freezing yet but I'd have thought it would be stable. This cooked for 12 mins on full in the air fryer and came out cooked pretty well. Bit of butter leakage as I'd defrosted too quickly, but other than that, super happy with them.

Picked up some discount milk during the holiday insanity and have been at it for a few days, reading and learning about cheese. On the left here are quite a few mozz balls, which I've frozen for pizza. On the right is an Italian Ligurian cheese called bel paese. The curds are pretty firm and they're not pressed. This will age in the fridge for 3-4 weeks.

My pizza oven stone got broken by my cat making a particularly adventurous leap onto the greenhouse shelf. She got a nice hour or two in the sun, my pizza oven hasn't been used since. I bought some Caputo flour recently and after a couple of failed BBQ pizza attempts, I went back to the method of pizza I used when I got started on the journey. The method is simply: preheat a griddle pan over the gas for 5 minutes or so, when it's ready, turn an oven grill on too. Stretch the pizza dough (it doesn't have to be fully), and drop it on the pan.

Managed to find some sea urchin at @brightonfishsales. Third time I've eaten them. This time raw. You remove the mouth with scissors and either split with two spoons or cut with the scissors. Scoop out the orange roe, or remove the black stuff which you don't eat.

Thought this was worthy of a post. Broth is light chicken with sea bream dashi and a dollop of the thick chicken broth. Seasoned with soy tare and some of the juice I cooked the pork in. Handmade Tokyo style alkaline ramen noodles. Pork belly chasu sous vide for 12hrs @78C.

Tokyo style ramen noodles made this week. Based on the legendary @ramen__lord's recipe. Subbed soy protein isolate in for the egg white powder. No idea whether this will make much difference but they turned out nice! Broth was a blend of fish / dashi and rich chicken.