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I need to make some cream puffs to serve in big batches, and I will need to fill the cream puffs ahead of time before actually serving. Is there an ingredient that I can add that will work to keep the cream puff shells crispy for several hours? I notice that my cream puffs tend to be soft after 1 hour of filling. I have found that Big Papa's cream puffs do remain crispy after several hours of filling.
Posted by nor ida. Answered on 16th Aug 2011 at 12.00Read The Answer
Yesterday I made Lamb Shanks with Beans from Nigella Express (p117). Having followed the recipe to the T, my Mum & I were disapointed. The beans & sauce were gorgeous but my lamb shanks were tough (didn't fall off the bone & sinew etc still left on entire bone) and very little meat on it. My Shanks did not resemble the photo in the book. It was really a bit if hard work eating it! My questions are: 1) Is there a particular season for Lamb Shank? 2) Should I have done something to the shank before marinating it eg: cleaned it, trimmed? 3) Was I just unfortunate that I didn't get a Lamb shank with meat on it? I would love to do this recipe again for when my sister comes home on holidays in two weeks time so any suggestions on how I can get it right would be great. Thank you.
Posted by ehplus9. Answered on 15th Aug 2011 at 12.00Read The Answer
Can I substitute turkey mince for beef mince in Nigella's High Speed Burgers (Nigella Express, p145)?
Posted by Cheryl Lim. Answered on 14th Aug 2011 at 12.00Read The Answer