Cooking in the Kenwood Cooking Chef

[jetcone]

<span style="font-weight: normal; caret-color: #1c1e21; color: #1c1e21; font-family: system-ui, -apple-system, BlinkMacSystemFont, '.SFNSText-Regular', sans-serif; font-size: 14px;">Todays food adventure with the Kenwood Cooking Chef, coconut cream pie from scratch. I used Joy of Cooking. Using a machine you get better and better, today I discovered the heating difference. I was setting the heater to the recipe temperature but that wasn't high enough as I realized on a stove top a burner will be 250-350 for food to hit 200 in a pan being stirred so I upped the temp setting to 220 so I'd be sure to see simmering in the pot. Bingo worked like a charm and the custard is setting nicely.</span>

 

[jetcone]

Cooking procedure

Setting the higher temperature worked like a charm. Moms blind baked crust already to receive. Wild caught coconut from the jungles of Cape Cod  all toasted.  I'll never tax the capacity on this machine, that custard is for a 10 inch pie and the bowl is still huge. 

 

[toploader55]

How coincidental that Day Light savings marks Open season for Wild caught coconut from the jungles of Cape Cod.

Lobstering starts next.

Looks delish. I'll have to take a ride over to check this Culinary Wizardry out.

 

[gansky1]

Save me an ice cream dish - we're gonna make frozen custard this summer!

 

[jetcone]

OOOO

Frozen Custard my fav!! Eddie come on down !