ferrousland.com - diary archives
Sunday, January 09, 2000
cordon bleu - 11:00 PM
i've had dinner at my parents' place two nights in a row. that's what having the man of your dreams in bali for ten nights will do to you!
my dad's turning into a real cordon bleu cook. over the past few years or so he's been cooking a few times a week & he's really started to go off in the kitchen! most times he cooks up some wonderful creations without using a recipe, just makes them up out of his head. they even look nice, he sets the food on the plate so that it all looks very special. only once did he have a disaster. it was so bad that even the dog wouldn't even eat it. i've experienced that with my own cooking on more than one occasion of course, but let's not go there ..
lately he's been making crème brûlèe, a yummy sort of baked custardy type of thing made with egg yolk & lots of cream, mmmmmm .. it's very nice. you're supposed to put sugar (brown? raw? castor? we don't know) on the top & then caramelise it. now he bought himself one of those cool blow torch things for the kitchen to do this, but none of us can figure out what type of sugar you're meant to use & how on earth to caramelise it with the blow torch thing after it's on top of the said dessert without setting the thing on fire!
any chefs out there willing to save us from black crème brûlèe? seriously! if you know how this is done then email me.
gmail
com
did he ever find out? http://www.cremebrulee.com/ just ordinary white sugar!
sounds weird!