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  • July 14, 2014
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  1. Magazines - Post Magazine - FOOD

    Truc: mandoline

    Posted Apr 20th 2014, 12:37am by Susan Jung

    ... in the centre, into which is inserted an adjustable razor-sharp blade. When you slide food – such as a carrot, turnip, potato or cucumber – across the surface of the plane, the blade cuts it into even slices, the thickness of which is determined by the height of the blade. Isn’t that exactly what a knife does? Only if you have incredibly precise knife skills, which most of us do not. ...

    http://www.scmp.com/magazines/post-magazine/article/1483759/truc-mandoline
  2. Magazines - Post Magazine - FOOD

    Have an ice day: Fruit sorbet recipes

    Posted Jul 05th 2014, 11:24pm by Susan Jung

    ... the flesh and put it in the bowl of a food processor. Add the thawed raspberries and purée until smooth. Put the mixture through a food mill fitted with the finest blade (or force the purée through ...

    http://www.scmp.com/magazines/post-magazine/article/1544819/have-ice-day-fruit-sorbet-recipes
  3. Magazines - Post Magazine - FOOD

    The spice is right: Gingerbread recipes

    Posted Jun 14th 2014, 11:58pm by Susan Jung

    ... the recipe. 1 kg honey (I use eucalyptus or rosemary honey) 350 grams rye flour 650 grams bread flour 5 grams fine sea salt 200ml whole milk 6 green cardamom pods, lightly crushed 2 mace blades ...

    http://www.scmp.com/magazines/post-magazine/article/1530663/spice-right-gingerbread-recipes
  4. Magazines - Post Magazine - FOOD

    Truc: ice age

    Posted May 31st 2014, 11:58pm by Susan Jung

    ... and very sharp, thin blades spin at high speed to create micro-shavings of light and fluffy ice cream. The machine is versatile (it can make micro-shavings of any frozen mixture, not just ice ...

    http://www.scmp.com/magazines/post-magazine/article/1519958/truc-ice-age
  5. Magazines - Post Magazine - FOOD

    The light fantastic: super summer dishes

    Posted May 03rd 2014, 11:08pm by Susan Jung

    ... Put the ingredients into a container and freeze until the meat is icy but not solidly frozen. Use a meat grinder fitted with the medium blade to coarsely grind the meat, or process briefly ...

    http://www.scmp.com/magazines/post-magazine/article/1500008/light-fantastic-super-summer-dishes
  6. Magazines - Post Magazine - FOOD

    Little treasures: gnocchi

    Posted Feb 15th 2014, 11:00pm by Susan Jung

    ... to handle, strip the skin from the flesh. Use a potato ricer or a food mill fitted with a coarse blade to purée the flesh (this is easiest to do when the potatoes are warm). Mix the purée with 100 ...

    http://www.scmp.com/magazines/post-magazine/article/1426024/little-treasures-gnocchi
  7. Magazines - Post Magazine - FOOD

    Spice market: pandan leaves

    Posted Nov 23rd 2013, 11:18pm by Susan Jung

    ... as finely as possible and place in a food processor. Turn on the motor and drizzle in just enough water so that the blade starts chopping the leaves. Process until the leaves turn into a coarse ...

    http://www.scmp.com/magazines/post-magazine/article/1360134/spice-market-pandan-leaves
  8. Magazines - Post Magazine - FOOD

    Truc: Ahead of the carve

    Posted Nov 16th 2013, 10:30pm by Susan Jung

    ... and it's also sturdy enough to use to lift the roast onto the cutting board or to turn it over. The carving knife has a long (but not too long), straight blade that easily slices off thin pieces ...

    http://www.scmp.com/magazines/post-magazine/article/1353450/truc-ahead-carve
  9. Magazines - Post Magazine - FOOD

    Truc

    Posted Aug 18th 2013, 12:00am by Susan Jung

    ... a porterhouse steak and/or a T-bone. So I’m happy on those rare occasions when I am offered something different. My absolute favourite steak is called (depending on who you ask) the “deckle”, “blade ...

    http://www.scmp.com/magazines/post-magazine/article/1296370/truc
  10. Magazines - Post Magazine - FOOD

    As nature intended

    Posted May 26th 2013, 12:00am by Susan Jung

    ... then put them in a bowl, cover with iced water and leave for about 15 minutes before draining. Dry the pieces with paper towels. Use a knife with a long, straight, very sharp blade to slice ...

    http://www.scmp.com/magazines/post-magazine/article/1241982/nature-intended

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