Apologies to all 75,000 of my followers. This blog will be updated with interesting cheesy/meaty antics once I’ve emerged from this month’s rock I seem to have found myself under. It’s annoyingly heavy and I wish it would go away
Saccharomyces cerevisiae - a baker's best friend →
tomdrum: saccharomyces cerevisiae Mans best friend See Tom’s blog for an insight into the little yeasty beasties doing all the hard work inside your loaf. Click on the title above
Anonymous asked: Hello Mister Williams!I actually have a question: Why didn´t you tell me before about your marvellous blog?? See you hopefully soon!! Pia
When Kate Hill asks me what I think we can do with the remaining brawn mix after we’ve made the brawn loaf and I say ravioli, I didn’t expect to be actually making it there and then! The butchers on the major course also went on to make some delicious brawn croquettes. They wrapped the brawn in breadcrumbs and then fried them leaving sweet morcels of fatty happiness for the rest of us...
Kate shows us how to make a simple pasta for the ravioli.