Krups Food Mixer
Mar0
How does one poach an egg in clingfilm? Never mind the safety of clingfilm – just explain the physics.
It's not a question of physics, just of practicality. Brush the inside of a ramekin, cup or some such with vegetable oil and line with microwaveable clingfilm, making sure there's plenty overlapping the top. Break in an egg, take the corners of the clingfilm and twist to form a bag. Drop into boiling water and simmer until your egg is done – three or four minutes. Peel away the clingfilm and, hey presto, you have your clingfilm-poached egg.
As a poverty-stricken student, my main feed is chicken thighs, beef mince and other such cheap meat, all of which are versatile, but when it comes to lamb's liver, all I ever do is cook it with bacon, mushrooms and onions. Anything else I can do?
You're certainly a far more sophisticated cook than I was as a student. Liver is pretty versatile, in fact. I like it cut into thin strips, rolled in plain flour seasoned with salt, pepper, English mustard powder and paprika, then fried in vegetable oil. Pile it high and splash over a little Worcestershire sauce if you need a liquid element. Or do it sweet and sour – dip thin slices of liver first in beaten egg and then in breadcrumbs, and fry until brown and crunchy. Off the heat, deglaze the pan with the juice of a lemon and a teaspoon of caster sugar. Warm until the sugar dissolves and pour over the liver. For further inspiration go to beyondbakedbeans.com and studentrecipes.com.
I have just made a crème caramel, or rather not made one because it has not set, despite being in the oven for an hour. Why might this be?
According to Harold McGee (in such matters, he is the oracle), "Nearly all problems that arise in custard- and cream-making come from the fact that the egg proteins are spread very thinly by the other ingredients." The egg proteins, which bind the mix, are outnumbered by other ingredients, so the temperature your caramel needs to reach to achieve that state of sublime, silky coagulation is critical. It has to be between 79 and 83C, or 175 and 185F. (Most recipes suggest an oven set to 160C/325F/gas mark 3.) Should it reach 10C, or even 5C, higher, what you get is a cream that won't set, no matter how long you cook it, because the whole delicate structure has collapsed into a curdy mess. So watch that heat.
My Kenwood Chefette has given up the ghost after 30 years. Can you recommend a replacement, ideally with a bowl, beaters for cream and a liquidiser (ie, not with 23 attachments).
Was ever a food mixer so loved? My mother has one as old as yours, if not older. The Chefette was launched in 1966 and has been a part of kitchen life ever since. How to replace it? Well, you can get one secondhand on eBay for as little as a few pounds, or upgrade to a full-blown Chef, which will do everything your Chefette used to do, and more, but set you back £150 or so. (KitchenAid and Krups make similar machines, though they cost more.) Or buy beater and liquidiser separately, which may end up costing less.
• Got a question for Matthew? Email food.for.fort@guardian.co.uk
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