New and Improved TnT Foodie thread

warble

Well-Known Member
Stoner behavior, I put too much whipped cream in my cake dingdong and it oozed all out the sides. I thought it would look cool if I smoothed it out and it covered up the chocolate on the sides. Still tasted great.DingDong.JPG
Then I made this flan and couldn't figure how to get the bubbles off the surface. Oh yeah, I also forgot to put the caramel in the bowl, I put it on top and it tasted okay.Flan.JPG
 

MissinThe90’sStrains

Well-Known Member
Stoner behavior, I put too much whipped cream in my cake dingdong and it oozed all out the sides. I thought it would look cool if I smoothed it out and it covered up the chocolate on the sides. Still tasted great.View attachment 5341979
Then I made this flan and couldn't figure how to get the bubbles off the surface. Oh yeah, I also forgot to put the caramel in the bowl, I put it on top and it tasted okay.View attachment 5341980
For the flan, take some parchment paper and spray it with some Pam or cooking oil spray and gently lay it across the bubbles on the surface. They’ll cling to the paper and you just lift it right off. Works for stuff like crème brûlé and other custards.
 

Metasynth

Well-Known Member
Stoner behavior, I put too much whipped cream in my cake dingdong and it oozed all out the sides. I thought it would look cool if I smoothed it out and it covered up the chocolate on the sides. Still tasted great.View attachment 5341979
Then I made this flan and couldn't figure how to get the bubbles off the surface. Oh yeah, I also forgot to put the caramel in the bowl, I put it on top and it tasted okay.View attachment 5341980
Hit the surface with a butane torch before you bake it. Like a dab torch. Just lightly, you’ll see it pops all the bubbles. Quickest and easiest way.
 
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