Archive for the ‘ladle’ category
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Cream combination to top Xmas pud
Tuesday, November 23rd, 2010
Christmas comes but once a year, so the saying goes, but the memory of a real English Christmas pudding is enough to last a lifetime. This dark, dense and fruity dessert deserves a better fate than to be drowned under a dribbling custard jug. For the adventurous, it should arrive at table swathed in the [...]
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How to ladle curds for Camemberts (2)
Tuesday, August 11th, 2009
The hot work of ladling curds into Camembert moulds demands skill and dedication, not to mention unflagging stamina to last a shift of heavy work. For years, cheesemakers had dreamed of automating this part of the process, but these dreams were unfulfilled. The 1983 AOC status for Camembert made in Normandy gave a new incentive [...]
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How to ladle curds for Camemberts (1)
Sunday, August 9th, 2009
The key to making a Camembert is the way it is ladled into the mould and how the mould is managed during the crucial first hours. Turn the clock back 20 years or more and the only way to make these little cheeses was to take a vat of fragile cheese curds into a hot, [...]
