Bain Marie VS Double Boiler

Setakat ni aku selalu guna teknik double boiler guna periuk2 ade kat umah je lah...Bain Marie belum pernah lagi....cuba tgk ade beza tak dua2 teknik ni ye?(malas nak translate hua hua...translate sendirik yek..)

BAIN MARIE
A bain-marie (also known as a water bath) is a French term for a piece of equipment used in science, industry, and cooking to heat materials gently and gradually to fixed temperatures, or to keep materials warm over a period of time

A bain-marie on a stovetop

Double Boiler

Schematic of an improvised double boiler, as used in outdoor cooking

A double boiler is a stove top apparatus used to cook delicate sauces such as beurre blanc, to melt chocolate without burning or seizing, or cook any other thick liquid or porridge that would normally burn if not stirred constantly. It consists of an upper vessel containing the substance to be cooked that is situated above a lower pot of water. When brought to a boil, the steam produced in the lower pot transfers heat to the upper pot.

This apparatus utilizes the properties of water to establish a constant temperature. The phase change of water from liquid to vapor occurs at 100°C (212°F). Therefore, as long as the lower pot does not become pressurized or boiled dry, the maximum temperature contacted by the upper vessel will be the boiling point of water, and scalding or uneven heat is avoided. The steam will either condense on the upper vessel or escape, but the temperature of the vapor phase will remain constant.

The lid on the upper vessel must fit tightly, or else steam may enter the upper vessel and affect the cooking substance.

Sumber: Wikipedia

Lamb shoulder roast & Secret R

Not sure nak panggil apa, tapi dlm BM, daging bahu biri-biri panggang :).Mana dapat resepi ni?Dapat dari arwah driver kat jabatan , En. Zali, masa sembang2 dgn arwah otw outstation.Memang arwah pun pernah joint venture dgn kawan2 bukak gerai sup daging berdekatan sini.Aku salute habis dgn bakat masak2 arwah ni...Al-fatihah....

Lamb shoulder roast

5-6 keping hirisan nipis lamb shoulder(boleh beli siap potong kat supermarket)
4 batang serai
2 labu bawang merah
4 cm halia
5-6 ulas bawang putih
garam dan kunyit secukup rasa
sedikit butter utk memanggang (aku panggang atas dapur jek)
(aku tmbh black pepper dan serbuk ketumbar sikit)
Additional: BBQ sauce

1.Blend serai, bwg merah, bwg putih dan halia.
2.Lumurkan daging dgn kunyit dan garam, dan bahan blend tadi.Perap 4-5 jam.Lagi lama, lagi bagus :).Semalaman pun boleh.
3.Gunakan non stick frying pan, letakkan satu sudu besar butter, dan panaskan hingga butter cair.Letak kepingan daging yang boleh muat dlm pan tersebut.janagn masukkan byk2 kepingan serentak, nanti lambat masak.
4.Bila kepingan daging dah sedikit garing, picit sos BBQ dari botol ke atas daging.Balikkan dan buat pada sebelah daging satu lagi.
5.Masak hingga garing atau sehingga tahap mana yang anda suka.(aku suka well done ler..mana reti nak makan rare, medium rare cam omputih !)
6.Hidangkan panas-panas.Boleh dimakan bersama sos cili dan mayonis.(makan dgn nasi pun best jugak hihi-dah namanye perut Melayu!)

Yang ni pulak, utk celebrate besday aku.Beli dua slice jek..sebab nak beli sebijik kang membazir lak...

My choice: choc fudge cake

Cg Fly choice: New York Cheese cake

Puding karamel & my birthday...31st Aug 2010

Selamat tinggal angka 29...selamat datang angka 30 echeh!Dah tua(read:mature) dah aku ni ye...semoga sentiasa dirahmati Allah dan dimurahkan rezeki....teringat pulak masa kat U, aku gi pusat kesihatan dan doktor yang tgk no. Ic aku, digelarnya aku ni merdeka baby...anyway aku bersyukur kerana masih dipanjangkan umur dan semoga dapat meneruskan hidup sehingga E-ein (dan adik atau adik2 nya yang akan datang hehehe) membesar , berjaya, dan dapat tgk turn diorg berkeluarga lak....tak lupa juga(cess..mcm bagi ucapan lak hahaha, lantok ler....)...Selamat Hari Lahir buat semua Merdeka Baby di luar sana & Selamat Menyambut Kemerdekaan ke 53 tahun!Azam merdeka aku: aku nak nanti, adik E-ein lahir sama tarikh dgn besday aku atau awl sehari/lewat sehari, jadilah!(cam E-ein, besday dia sehari awal dari abah dia...so diorg lahir bulan sama, genglah tu...tak aci nih!)..hihi...boleh ke gitu?

Jom potong puding karamel instead of potong kek...ekekekeke..resipi puding karamel di sini:Resipi puding karamel.Resipi mudah, cuma menggunakan bahan yang ada di rumah anda..tak perlu susu sejat, kastad atau esen warna kuning!

Kek Batik

Barulah aku tau asal usul kek batik marie@kek batik ni...rupanye resepi asal ialah dari oversea dgn nama Hedgehog slice( kepingan landak?hehehe)....

Sebenarnye aku pernah buat kedua2 versi kek batik(noncooked & cooked) sejak sekolah menengah dulu.Tapi manalah ade blog dulu2 kan...so gmbr yang dolu2 pun tak ade ler..nanti aku try buat balik versi yang noncooked ye...versi non cooked dibuat tanpa menggunakan telur.Terus gaul bahan2 dan masuk loyang, padatkan dan masuk fridge.Dikatakan kek batik ni diciplak dari Hedgehog slice..ciplak pun ciplak lah..janji sedap !hehehe....

Resepi kali ini diambil dari blog Wendy.malas nak translate, aku copy paste je ye?

So, here are the ingredients
1 pack 250gm Marie biscuits (I got mini maries, u can use regular maries)
1 pack 200gm Milo , or u can use any malted chocolate drink like Ovaltine or Vico
1 can 397gm Sweetended Condensed Milk
4 large eggs
1 tsp vanilla
150gm butter, about 2/3 cup

What I did was,
1. Prepare one 7 inch square pan. Fully lined with non stick baking paper. Make sure the paper is much higher than the pan.
2. Lightly beat eggs. Put in Milo, and condensed milk and whisk until well combined.
3. Pour egg mixture into a non stick pot/pan , put in butter. On medium low heat, cook while stirring all the while until mixture starts to thickens. Reduce to low heat.
4. When the egg custard is cooked, it looks grainy and thick. Remove from heat.
5. Spread one layer of custard into the pan. Arrange marie biscuits onto custard.
6. Repeat step 5 until all biscuits or custard are used up. A thin layer of custard is enough for the interlayers.
7. When the layering is all done, fold in the high collars of the paper. Press down and compact the cake with ur hands.
8. Chill in fridge overnight before cutting.

Kalau nak tengok step by step, gi ke blog Wendy, suka tgk step by step yang dia listkan at her blog...

Sebelum dipotong.

Selepas:Melengkung coz aku takde pinggan 4 segi rata