Thursday, 29 March 2012

Kitchen inventions

I saw this heading as a theme over on Foodies 100 site as a competition entry to become a Morphy Richard Innovator, and thought about the way I cook, the experiments I do, and the varied results I get from these experiments, what better reason to apply for this job position?  I dont know if you could actually call them inventions....but some of them have been very inventive shall we say.

 Home made yoghurt has to have been my biggest learning curve in this last year. I know it works well with normal dairy milk as I have made yoghurt for years. So I tried with coconut milk and this just produced....well coconut milk,,,I tried with rice milk and this produced ......separated milk. We tried next with chocolate flavoured milk under experimental conditions, and did get different results with the different ingredients, but finally we did manage to crack the soya yoghurt lark and still use this method to this day.

Cooking with a lot of normal ingredients missing truly does make you inventive - how about pastry?   Thinking outside the box so to speak certainly can produce useable results , in various different guises.

Bread was one I like to try as it really is a stable for anybodys diet and have never seen why Bob should be any different, so we have made rolls using pumpkin  and from bread we progressed to Brioche which was hilarious the first time, onto making it in  chocolate successfully as well, which if you layer up with custard makes a nice for bread and butter pudding.

Pancakes were more of a challenge  but we have mastered a fool proof method, use yoghurt in them, and it is even possible to make meringues egg free, what better way to make snowmen for Christmas.

A lot of this is made easier by having a basic understanding of how ingredients work, I have tried to make this easier for other people to understand for people when baking, and a lot of it is about getting your head round how things work.

So I am using this post as my job application, out lining my experiences and experiments to strengthen my CV. Its really just a shame I had not got my head round the difference between sponsored posts ( paid for which none of these actually were) and review posts where the items were provided free of charge to use and talk about, but I have learnt that as well in the last month, so onwards and upwards.

Thank you for taking the time to read my job application

7 comments:

  1. I keep meaning to give yoghurt a go. Memories of making it in a science lesson years ago, the smell still haunts me. Must get over that :-) Ali

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    1. you should Ali, it is so simple ( well for normal people anyway) so much more rewarding and so so much cheaper, and you can control what is in it

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  2. I personally think you would be brilliant in that job. Your yr own food innovator already. So yr doing the job yourself now. I love your pancake recipes. Im a girl who loves anything wheat or dairy based. Plus ive tried soya milk and didn't like the taste. I was surprised by what delicious recipes you've come up with. Your changing my views Elaine. You should go for it. I would happily read any recipes you write. So your converting me :) xxx Charlie

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    1. thanks Charlie, glad you enjoy what I do as much as I enjoy it.

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  3. Looking good! I to think you'd be brilliant at it. Wishing you luck! :O) x

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    1. thank you Kay, fingers crossed, a lot of good entries in there

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