Old Food pics

Sorrel Macarons from 2007.
Unfortunately they didn't exactly taste like sorrel somehow,
nevertheless they still taste good and came out flawless.

Crab and Shrimp Gumbo

Weber Smokey Mountain smoker

Proud owner since 2003.











Quite possible the best cooking investment ever.
Lots of information available on the Virtual Weber Bullet website
http://www.virtualweberbullet.com/











Hopefully one day there will be a real barbecue competiton in Trinidad so people can eat good barbecue and not the usual burnt stuff passing for barbecue.

Canneles Part 2

Got 2 sets of silicone molds, each making 8 canneles.

Using the same Wolfert recipe, buttered the molds with a small brush then put them in the freezer before pouring the batter in them.

After much trial and error, I have discovered that silicone molds work best without a solid baking sheet below since they need as much direct heat as possible to get proper caramelization and crisping of the sides.

With my conventional oven, I use a grill below and go at 425 F for about 1 hour

I rotate the molds halfway and for the last 15mins I loosely put a piece of foil over the molds so the tops don't burn or get too dark.

What is also important is that the molds are sitting upright, if they are even slightly crooked, during expansion the cannele may hook on the edge and expand unevenly. Third party reviews have been quite favourable.

Canneles Part 1

I have been reading about Canneles for some time now. They are basically a type of small cake with a crunchy carmelized exterior and custardly vanilla/rum flavoured interior. Usually made with a specially shaped mold with fluted sides.
Not having the molds as yet I used muffin pans and a popular recipe by Paula Wolfert http://www.paula-wolfert.com/recipes/canele.html .

Many claim that they are amongst the most challenging baking item to make.
As usual I am unable to find anywhere offering them here in Trinidad, so the next best thing is to make them and imagine what a real one would taste like.

Being able to achieve consistent results with macarons I couldn't resist trying.

Mines came out pretty good, did them at 390 for 1:15

I should be getting a set of molds this weekend and will attempt again.