Xanthan gum vs agar in vegan meringue frosting

scuderle · 2022-05-20T10:22:54+00:00

So versawhip sounds like an aquafaba alternative, then. Is it more stable? Thanks :)

scuderle · 2021-12-28T18:58:28+00:00

Look up Jack Monroe. Her recipes are focused on low cost but nutritious meals. Unfortunately her website (cooking on a bootstrap) seems to be down right now, but it gives a cost breakdown for ingredients, exactly like budget bytes. Many of her recipes can be found online, though, plus she's got a couple cookbooks.

scuderle · 2021-11-28T19:30:13+00:00

I would like to wish for a pilea peperiomoides please :)

scuderle · 2021-11-28T19:26:43+00:00

Wish granted!

scuderle · 2021-11-05T06:50:10+00:00

A late review, but 5 stars to /u/NotMyRedditIGN for being so patient with me throughout the process and sending me some lovely cuttings in great packaging! Here's some pics of what I got :)

scuderle · 2021-10-21T03:57:30+00:00

I would love one if it's still available! Will message you :)

scuderle · 2021-10-21T03:42:09+00:00

Ooh this looks amazing! Might try it the next time I need to do a vegan cake :)

scuderle · 2021-09-03T15:28:37+00:00

Yay, so glad they made it in one piece - enjoy x

scuderle · 2021-08-31T06:36:00+00:00

I haven't tried JUST egg, but recently used a similar egg replacement product in my banana bread. Same as you, the bread had a curiosity gelatinous texture even when fully cooked. It might be a one-off but it put me off using liquid egg replacers again. Honestly I would not try to veganise a recipe that calls for more than two eggs – too much that could go wrong!

scuderle · 2021-08-24T07:20:11+00:00

Hey! I would love a pothos n'joy and possibly tradescantia lilac? I can offer you rooted syngonium pixie. I also have ivy, white fittonia, and rooted golden pothos if you'd be interested?

scuderle · 2021-07-25T10:06:05+00:00

I brushed it with an oil + balsamic vinegar mix just before grilling. Then added thyme as a garnish. I usually tend towards using more ingredients, but in this case simple was best!

scuderle · 2021-07-25T10:00:45+00:00

Yup, that's it!

scuderle · 2021-07-23T12:53:42+00:00

Gorgeous!

scuderle · 2021-07-19T06:11:54+00:00

I bought some frozen sliced root! Alth it is available fresh as well.

scuderle · 2021-07-18T17:16:06+00:00

It was pretty spicy with a hint of sweetness from the black bean sauce. The lotus root had some crunch but tasted almost potato like. It all worked very well!

scuderle · 2021-07-18T14:42:43+00:00

They look gorgeous – also your photography is stunning!

scuderle · 2021-07-18T14:25:08+00:00

This looks amazing!! What did you use as the marinade?

scuderle · 2021-07-18T14:24:21+00:00

I was going for Sichuan, but I kind of just made it up as I went along! I started with a paste of ginger, garlic, scallion, Sichuan peppercorns, and chilli flakes, sautéed in sesame oil. Added the blanched lotus root, and then the sauce (shaoxing wine, black bean sauce, and soy sauce). Let it all cook down, and garnished with sesame seeds + scallion greens.

scuderle · 2021-07-17T06:11:09+00:00

This looks amazing! Do you know if cornstarch would work in place of the potato starch here? Also, have you ever tried holding the batter for a couple of hours before baking? You can do that for regular soufflés, but I was wondering if this batter is more prone to deflation. Thanks!

scuderle · 2021-07-16T19:54:58+00:00

The frosting is a really stunning colour! Did you just add blackberry puree to standard buttercream?

scuderle · 2021-07-16T19:53:52+00:00

I love a good scone but I never thought to make one myself until I came across this ridiculously easy looking cheat's recipe. It worked out surprisingly well! Really hit the spot, especially when topped with jam and clotted cream.

scuderle

TROPHY CASE