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Thread: Cooking and or baking.

  1. #771
    ......... MB's Avatar
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    Couldn’t help myself, got a bit peckish and tested only one early

    Certainly not winning any awards in my book as yet, simply a hard boiled egg with white vinegar splashed on top
    Unless something magical happens in the coming days I’d suggest heaps more chilli and maybe brown or apple cider vinegar possibly, how long does ‘pickling’ usually take folks?



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    The 747 Winnie's Avatar
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    Quote Originally Posted by MB View Post
    Couldn’t help myself, got a bit peckish and tested only one early

    Certainly not winning any awards in my book as yet, simply a hard boiled egg with white vinegar splashed on top
    Unless something magical happens in the coming days I’d suggest heaps more chilli and maybe brown or apple cider vinegar possibly, how long does ‘pickling’ usually take folks?



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    No idea, never done it before! Done pickled beetroot before though and it did take at least a week from memory to be nice.

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    SUCH IS LIFE Maxhead's Avatar
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    I leave mine for at least 2 weeks before trying one....love em


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    Cheers Blokes, Appreciated!
    Patience is a virtue, damn it


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    My daughter is cows protein intolerant, which is different to lactose intolerant. It means even the lactose free options at the supermarket aren't an option.

    I wanted to make her a carbonara for dinner tomorrow night and to be honest the cornflour, butter and plant based milk beschamel has never really done it, the texture isn't that lovely creamy you get when using actual cream.

    So I got creative tonight, and used a technique I picked up from an Indian recipe to quickly blanch some almonds, then deshelled and food processed them up. Threw them into a pot with some almond milk and garlic then stirred for a while till it reduced and thickened. Put it back in the food processor and blended some more. The end result is magical, it is super thick and creamy, pretty close the the real deal, can't wait to help her eat it tomorrow night.

    Also hope this helps anyone on here who is in a similar situation or even vegan.



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    Last edited by rusty_nail; 7th January 2021 at 08:51 PM.
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    Breadmaker Shaker Plasnart's Avatar
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    Quote Originally Posted by rusty_nail View Post
    My daughter is cows protein intolerant, which is different to lactose intolerant. It means even the lactose free options at the supermarket aren't an option.

    I wanted to make her a carbonara for dinner tomorrow night and to be honest the cornflour, butter and plant based milk beschamel has never really done it, the texture isn't that lovely creamy you get when using actual cream.

    So I got creative tonight, and used a technique I picked up from an Indian recipe to quickly blanch some almonds, then deshelled and food processed them up. Threw them into a pot with some almond milk and garlic then stirred for a while till it reduced and thickened. Put it back in the food processor and blended some more. The end result is magical, it is super thick and creamy, pretty close the the real deal, can't wait to help her eat it tomorrow night.

    Also hope this helps anyone on here who is in a similar situation or even vegan.

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    Good effort mate. What about the A2 stuff? Don't know much about it but isn't that a protein exclusion product?

  12. #777
    Daily Lurker rusty_nail's Avatar
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    Quote Originally Posted by Plasnart View Post
    Good effort mate. What about the A2 stuff? Don't know much about it but isn't that a protein exclusion product?
    Unfortunately her intolerance rules out any cows milk mate.

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  14. #778
    Rotaredom NissanGQ4.2's Avatar
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    Quote Originally Posted by rusty_nail View Post
    My daughter is cows protein intolerant, which is different to lactose intolerant. It means even the lactose free options at the supermarket aren't an option.

    I wanted to make her a carbonara for dinner tomorrow night and to be honest the cornflour, butter and plant based milk beschamel has never really done it, the texture isn't that lovely creamy you get when using actual cream.

    So I got creative tonight, and used a technique I picked up from an Indian recipe to quickly blanch some almonds, then deshelled and food processed them up. Threw them into a pot with some almond milk and garlic then stirred for a while till it reduced and thickened. Put it back in the food processor and blended some more. The end result is magical, it is super thick and creamy, pretty close the the real deal, can't wait to help her eat it tomorrow night.

    Also hope this helps anyone on here who is in a similar situation or even vegan.

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    Nice work Nic, can she have powdered milk? I was allergic 2 cows milk as a kid and grew up on powdered milk, thankfully It's not an issue 4 me anymore
    Time is never wasted when your wasted all the time



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  15. #779
    Daily Lurker rusty_nail's Avatar
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    Quote Originally Posted by NissanGQ4.2 View Post
    Nice work Nic, can she have powdered milk? I was allergic 2 cows milk as a kid and grew up on powdered milk, thankfully It's not an issue 4 me anymore
    no mate its a bugger. sorry was on phone should have clarified. pretty much no dairy, with the exception of cheese. soft cheeses will upset her tummy too. no cows yoghurt, its fortunate there are sooooo many plant/nut based probiotic yoghurts on the market these days. for milk she usually drinks soy as its pretty thick, but almond milk is preferable as its higher in calcium, unfortunately it is also alot waterier so if we do give her a bedtime bottle she will soak her nappy, rather than retaining it like the soy. its a tricky situation, but once we know the boundaries it was easier to manage. its not a huge change for us anyway, tegan is lactose intolerant, so we were already halfway there when it came to diet sensitive persons.

    fingers crossed she grows outta it, although because of mums diet sensitivity its pretty unlikely.
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  17. #780
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    Hopefully we’re tough critters Old Mate!
    Never ceases to amaze me how Shellfish allergies nearly took out an entire Ocean :-(
    These blokes tongues are as swollen as fark:




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