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  • November 28, 2014
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  1. Sense and sensibility

    Posted Jul 13th 2008, 12:00am by Susan Jung

    ... to test custards and cheesecakes. Cooked at lower temperatures, they don't always smell baked. If they start to rise, it's a sign they're overcooked. They should be a little ... Of course, the ultimate test is how a creation tastes. But use your other senses first. ...

  2. Dork talk

    Posted Aug 09th 2009, 12:00am by Susan Jung

    ... that is 'too much information'. The focus is on the food: recipes they've tested (from books and websites), restaurants they've visited and recommended suppliers (primarily in the San ...

  3. Uncommon scents

    Posted Apr 05th 2009, 12:00am by Susan Jung

    ... pressed, shouldn't be too firm; it should yield gently to pressure. Test the cheese a few days before you want to eat it and, if necessary, let it ripen further (a wine fridge works well ...

  4. Jolly Pocky sticks

    Posted Oct 12th 2008, 12:00am by Susan Jung

    ... Susan Jung It's not every snack that inspires fan sites but with a little online research, you can skim sites devoted to Pocky (reading them won't take long because they're not very in-depth); some of which have even developed tests so you can see which flavour your personality 'most resembles' (our advice: don't take them too seriously). Although other ...

  5. Dare to be different

    Posted Oct 16th 2005, 12:00am by Susan Jung

    ... sound delicious and include white sesame panna cotta with black sesame ice cream, vanilla sabayon and a test tube of vanilla sponge powder ($85) and baked apple strudel with prune and armagnac ...

  6. A matter of taste

    Posted Aug 31st 2008, 12:00am by Susan Jung

    ... for testing recipes multiple times before they are published. The recipe is nothing out of the ordinary: potatoes (it specifies Yukon Gold), pickles, mustard, mayonnaise, sour cream, red onion ...

  7. Preserve duty

    Posted Oct 22nd 2006, 12:00am by Susan Jung

    ... overnight. Place a couple of plates in the fridge (for testing the consistency of the jam as it cooks). Put a colander over a deep, wide pan, and scrape the berries into the colander, letting ... so it doesn't scorch. Occasionally test the consistency by dropping a small spoonful of the jam onto a chilled plate- if it holds its shape when you tilt the plate, it's ready. ...

  8. Room at the top

    Posted Oct 29th 2009, 12:00am by Susan Jung

    ... baked at L'Atelier) and samples of risotto dishes his chefs were testing for a special dinner. 'Since I arrived, I haven't sat down to eat. I'm so busy I just run around ...

  9. Ready, steady, blend

    Posted Sep 24th 2009, 12:00am by Susan Jung

    ... recipes, then testing them- and his signature dishes- for a series of more than 60 meals for invited guests. He brought a pastry chef and sous chef from New York, who will be based at Caf?Gray ...

  10. Upper crusts

    Posted Aug 23rd 2009, 12:00am by Susan Jung

    ... star tip. Pour cooking oil to a depth of 4cm into a wide skillet and heat it. Test the temperature of the oil by piping a little of the dough into it; if it starts to sizzle immediately ...




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