Yet Another Cycling Forum
Off Topic => The Pub => Food & Drink => Topic started by: Eccentrica Gallumbits on 17 April, 2015, 06:57:53 pm
-
Just made the first rhubarb crumble of the year.
-
The custard and the ice cream and the fruit and the topping and the all of it.
-
Crummmmble. I could happily eat nineteen parts of crumble to one part of fruit.
-
All of it, if made well.
If anything is not as 'good' as another component, it's possible to make a better crumble!
-
Crummmmble. I could happily eat nineteen parts of crumble to one part of fruit.
This :)
-
It's like sweet and sour, defined by the juxtaposition not the parts. With custard though.
-
Crumble 4i. Whipped cream please.
-
The custard and the ice cream and the fruit and the topping and the all of it.
Yes and yes and yes and yes.
-
The best bit is strawberry crumble, because Mrs Drossall and I had it on our first "date". We were teenagers on a youth holiday, and were sent out in pairs to have Sunday lunches with local church members. When it was spotted that we were suddenly an item, some hurried rearrangement was done and we were sent together, to a couple who gave us strawberry crumble and took us up the church tower to see the view. I don't remember the first course.
But I voted for the topping because strawberry crumble wasn't an option ;D
-
Eating and enjoying it.
-
What fat is used to make the crumble topping?
-
Butter, unsalted.
Does anyone bother cooking the topping separately to the fruit? I've heard this is done, but can't see the point as I like the fruit to bubble through the topping.
-
Butter, unsalted.
Does anyone bother cooking the topping separately to the fruit? I've heard this is done, but can't see the point as I like the fruit to bubble through the topping.
How?
I agree on the unsalted have you tried it with suet?
-
I haven't tried it with suet. Never crossed my mind, even though I do use suet in many other things. Interesting, I'll give it some thought. Can you recommend it?
I asked about cooking the crumble separately as I had a conversation with a friend who said she cooks the crumble topping on a baking tray then spoons it on top right at the end and gives it another five minutes.
-
The very best bit of a crumble is where the filling has slightly bubbled up at the very edge of the crumble, it has caramelised and is like fruit toffee, but soaked into the crumble.
-
The very best bit of a crumble is where the filling has slightly bubbled up at the very edge of the crumble, it has caramelised and is like fruit toffee, but soaked into the crumble.
+1
-
And the very worst bit is the stuff that some chain restaurants have started to serve, which is actually baked fruit with a bit of soggy pastry mix on top, mostly sunk in >:( >:( >:(
-
And the very worst bit is the stuff that some chain restaurants have started to serve, which is actually baked fruit with a bit of soggy pastry mix on top, mostly sunk in >:( >:( >:(
That's not crumble, that's a failed pie!
-
It's what I've been given several times when I've ordered crumble. It's always been my favourite, but I'm afraid to order it in a restaurant these days.
-
https://www.youtube.com/watch?v=yXagl_sk6HQ
-
The French have developed a 'thing' for Le Crumble. For them, it is a dead trendy connoisseur dessert and very fancy, but with a slight hint of exotic Milords.
Very disappointing if one expects some proper crumble for pudding, having spotted it on the menu.
Nothing is safe in their hands.
-
Does anyone bother cooking the topping separately to the fruit? I've heard this is done, but can't see the point as I like the fruit to bubble through the topping.
Hugh Fearnley-Wossisface recommends doing a big batch of crumble topping like this, as it keeps well in an airtight container (a good few weeks). The resulting assemblage is not really a proper crumble, but it does work well with soft fruits as well as stewed ones - I remember raspberries and whisky whipped cream working quite nicely.
-
I haven't tried it with suet. Never crossed my mind, even though I do use suet in many other things. Interesting, I'll give it some thought. Can you recommend it?
I asked about cooking the crumble separately as I had a conversation with a friend who said she cooks the crumble topping on a baking tray then spoons it on top right at the end and gives it another five minutes.
It does seem to work. Loved suet crumble with cooking apples.
-
What is this "What is the best bit of a crumble?" question thing?
Surley the best bit of the crumble is the eating?
-
What is this "What is the best bit of a crumble?" question thing?
Surley the best bit of the crumble is the eating?
Bzzt!
https://yacf.co.uk/forum/index.php?topic=90020.msg1847667#msg1847667 (https://yacf.co.uk/forum/index.php?topic=90020.msg1847667#msg1847667)
:) :) ;D
Agreed!
-
What is this "What is the best bit of a crumble?" question thing?
Surley the best bit of the crumble is the eating?
No, that's the proof of the pudding.
-
Now to troll this thread, which is bestest?
Ice cream (what flavour), custard (warm or cold), tiptop topping, condensed milk, creme anglais, cream (both single, double, and whipped)....let the battle commence.
-
Hot custard.
-
Definitely hot custard.
As long as it is custard.
-
The best bit is where the brown sugar on top has gone all brown and crispy in the oven and it cracks when you dig your spoon in.
-
Ice Cream- toffee
Custard- either or, just give me custard
Tiptop, condensed milk, creme anglais, cream- don't think I've experience creme anglais so the vote her would be for clotted cream.
-
Hot custard.
More trolling = hot or cold crumble
-
The best bit is where the brown sugar on top has gone all brown and crispy in the oven and it cracks when you dig your spoon in.
Er that is the burnt bits on the edge...
-
Ice Cream- toffee
Custard- either or, just give me custard
Tiptop, condensed milk, creme anglais, cream- don't think I've experience creme anglais so the vote her would be for clotted cream.
So toffee with every crumble?
-
Ice Cream- toffee
Custard- either or, just give me custard
Tiptop, condensed milk, creme anglais, cream- don't think I've experience creme anglais so the vote her would be for clotted cream.
So toffee with every crumble?
Gods no :o
Shirley the only sane option with crumble is custard?
-
Fuzzy is right in this, as in so many things.
-
The first bit. Everything else is just leftovers.
Or the middle bit - when you can 'tidy up' by collecting more top or bottom (whichever you prefer).
Or the last bit - scraping all the crispy crunchy goodness from the sides. Just to reduce the washing-up, natch.
Or, for me, the everyone around the table bit.
-
I can haz rhubarb. Fresh from the garden....
Guess what I am going to make ::-)
-
Any part of crumble, the way my mother made it. I think she used oats and molasses sugar for the topping.i have yet to taste any other crumble that isn't a poor second.
I may have her recipe floating around somewhere, sadly she's not with us any more so no more of her crumble for me :-(
-
Finally made crumble. Now home grown rhubarb is lovely. Better than farmed.
-
Finally made the crumble to replicate the delicious topping that's baked in the restaurant at work, thanks to this rubbing in technique (http://www.bbc.co.uk/food/techniques/rubbing_in).
-
How else would you make crumble?
-
...With a poorer rubbing in technique, if you didn't know better.
-
How else would you make crumble?
Er, no idea.