Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the Italy version of the site.
Would you like to switch to your local site?
Digital Subscriptions > delicious. Magazine > January 2016 > This Month in our Test Kitchen...

This Month in our Test Kitchen...

As the delicious. team cook and test recipes, there’s constant tinkering and fervent discussion: timesaving ideas; new tricks they’ve heard of; some technique they’ve dreamed up and want to try… Then there are the questions and input they get from colleagues as they come to see what’s cooking. On these pages, our aim (with input from our regular experts) is to reproduce that test kitchen atmosphere, sharing the most useful ideas and tips we’ve discovered. It’s cookery gold!



It’s not essential, but it does make a difference, whether it’s a rich custard base for ice cream or an uncooked custard mixture for puds like crème caramel, lemon tart and bread and butter pudding. With uncooked custards, you beat the eggs and sugar, then add the milk/cream, either cold or warm. Straining the mixture, then leaving it to stand for at least an hour or even overnight, allows air bubbles to rise to the surface, creating a foam that you can easily skim off. When you cook the custard, the result will be much smoother.

With cooked custard bases for ice cream, cooling the custard, then chilling it overnight, allows the fat in the milk and cream to bind better with the emulsifiers in the egg yolks (it’s why the rested – or ‘aged’ – ice cream mix is thicker than when it’s just been made). This gives a smoother ice cream. The extra time also lets flavours such as vanilla infuse through the mix.



These dimpled globes bring a colour and zest to January that’s worth maintaining year-round…

FREEZE …whole, in plastic bags. Defrost before using.

Purchase options below
Find the complete article and many more in this issue of delicious. Magazine - January 2016
If you own the issue, Login to read the full article now.
Single Issue - January 2016
Was €4,49 €1,09
Annual Digital Subscription
Only € 2,83 per issue
Or 3399 points
6 Month Digital Subscription
Only € 3,00 per issue
Or 1799 points

View Issues

About delicious. Magazine

Tuck into the January issue of Delicious – it’s packed with comforting recipes including Nigel Slater’s warming wonders, three-ways with meatballs, main-meal soups, Alpine recipes for mountainous appetites and a heartwarming mac ‘n’ cheese. Plus, there are great no-faff midweek meals, lighter recipes for the new year and foolproof guides to perfect Yorkshire puds, sourdough bread and pork wontons – satisfaction guaranteed.