The food gang is just a group of regular people who love food… a lot.

We all try new things, experiment making crazy complicated dishes or get lazy and prepare simple comfort food. Every once in a while we find a new ingredient; we put our goggles on and head into the kitchen hoping for a positive outcome.

In this blog you will be able to read all about our culinary experiences in and out of the kitchen each of them with the particular style of each of the contributors of the food gang.

You might get inspiration, a recipe or two, many tips on what to do and what not to do in the kitchen and above all hopefully you will have a good time reading our postings.

Thursday, 11 August 2011

Precisions on the Basque Verrine

I recieved a request for clarification !!! Thank you for your interest :-)
So the whipped cream I used was in fact sweetened.

The beauty of that dish is the odd encounter between the bitterness of the cheese, the sweetness of the jam, the kick of the Espelette pepper and the smooth texture of the whipped cream.

The problem is that if you use unsweetened cream, it turns everything bland and ruins your effort. If you're making the whipped cream yourself at home, you can make it lightly sweetened. If you're buying it from a store, well you have to go with te amount of sugar they put in. That could be a great opportunity to learn and make your whipped cream yourself.

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