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red plate

too hot to go outside, so I did cook a bit

tried a little experimentation today. 
I tried a version of paella, with the available ingredients of squash, parsley, roasted red pepper, tumeric, white wine and a bagged mix of seafood picked up at Sams a while back.  
Then i decided to test the technique needed to caramelize sugar, and make a custard base for ice cream. My double boiler skills need work, and I am reminded of why straining a custard is needed. and lessons were learned with the caramel.
(1) it finishes quickly, and keeps cooking when removed from heat.
(2) dumping is a bowl  - not a good idea.
still managed to make pecan caramel custard ice cream tho.

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