tag:blogger.com,1999:blog-2578151607368747182.post963613628773104093..comments2024-03-21T19:12:29.942+00:00Comments on As Strong As Soup: TeurgoulePhil in the Kitchenhttp://www.blogger.com/profile/15904292856978631382noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-2578151607368747182.post-69009763181262864312018-06-08T23:53:55.633+01:002018-06-08T23:53:55.633+01:00I'm extremely pleased to hear that you liked i...I'm extremely pleased to hear that you liked it. It really does feel wrong to just leave this strange beast in the oven without stirring or even sparing it much of a thought but I'm a big fan of puddings that take so little effort. Phil in the Kitchenhttps://www.blogger.com/profile/15904292856978631382noreply@blogger.comtag:blogger.com,1999:blog-2578151607368747182.post-45099646577796449032018-06-07T14:56:37.965+01:002018-06-07T14:56:37.965+01:00Phil, after making the fallue, I of course had to ...Phil, after making the fallue, I of course had to make the teurgoule and have done so twice. Posted it just a while ago (with links to you, of course). Mr Delightful and I are not pudding skin people, so I just peeled it off. Love the pudding! Was amazed that there was a hint of cinnamon in the pudding, having seen it rise to the top and get baked into the leathery crust. Any baked rice pudding I've ever made called for multiple stirrings, so I had to resist the urge to stir--no stirring AND the best rice pudding ever!Jean | DelightfulRepast.comhttps://www.blogger.com/profile/02038772991628796917noreply@blogger.comtag:blogger.com,1999:blog-2578151607368747182.post-68138774928904114482018-05-16T22:31:16.275+01:002018-05-16T22:31:16.275+01:00I've no idea why but there often seems to be o...I've no idea why but there often seems to be one person per family who wants to eat the skin. I think someone should carry out some academic research on the subject. Phil in the Kitchenhttps://www.blogger.com/profile/15904292856978631382noreply@blogger.comtag:blogger.com,1999:blog-2578151607368747182.post-72487045611978146662018-05-15T06:52:36.356+01:002018-05-15T06:52:36.356+01:00Rice pudding is probably my favourite pudding of a...Rice pudding is probably my favourite pudding of all time and the skin is the best part. Luckily in our family I'm the only one who would kill for a good rice pudding skin so I usually get to eat the lot. In fact I would eat the whole of this pudding too given the chance, it sounds delicious.Jeanhttps://www.blogger.com/profile/09726164724131916224noreply@blogger.comtag:blogger.com,1999:blog-2578151607368747182.post-20555219611594647642018-05-01T23:39:28.417+01:002018-05-01T23:39:28.417+01:00I'm not a rice pudding skin fan so perhaps I d...I'm not a rice pudding skin fan so perhaps I don't have a truly independent view but this is definitely more substantial than a classic British skin.Phil in the Kitchenhttps://www.blogger.com/profile/15904292856978631382noreply@blogger.comtag:blogger.com,1999:blog-2578151607368747182.post-47928180764990118802018-04-30T16:12:36.669+01:002018-04-30T16:12:36.669+01:00I love the skin on a rice pudd, but this might be ...I love the skin on a rice pudd, but this might be too much of a challenge! Pudding sounds good, so another one to try.Snowyhttps://www.blogger.com/profile/04944724956205419885noreply@blogger.comtag:blogger.com,1999:blog-2578151607368747182.post-56226763398389115042018-04-26T22:15:16.930+01:002018-04-26T22:15:16.930+01:00I know we usually think of the top of a rice puddi...I know we usually think of the top of a rice pudding as a skin but once it's cooked for this long it becomes more of a crust and takes on a bit of a life of its own. That's not to say that it won't appeal to some or maybe many people, of course. Personally, I love the soft, creamy rice but I can happily ignore the skin/crust. Phil in the Kitchenhttps://www.blogger.com/profile/15904292856978631382noreply@blogger.comtag:blogger.com,1999:blog-2578151607368747182.post-32360319876588739422018-04-26T16:13:56.305+01:002018-04-26T16:13:56.305+01:00Phil, I'm intrigued. I've never cooked a r...Phil, I'm intrigued. I've never cooked a rice pudding for so long, and I want to see just how leathery that pudding skin gets! And I'll let you know if it's edible.Jean | DelightfulRepast.comhttps://www.blogger.com/profile/02038772991628796917noreply@blogger.comtag:blogger.com,1999:blog-2578151607368747182.post-34592880886213723312018-04-25T23:23:09.995+01:002018-04-25T23:23:09.995+01:00I think the main job of the skin on the teurgoule ...I think the main job of the skin on the teurgoule is to hold in the moisture and keep the rice very creamy as a result. I wouldn't object to anyone eating the skin but if it's been cooked for around five and a half hours then it's never going to be soft and might be a bit of a challenge to anyone. But maybe that's just me being unadventurous.Phil in the Kitchenhttps://www.blogger.com/profile/15904292856978631382noreply@blogger.comtag:blogger.com,1999:blog-2578151607368747182.post-56294095139689503562018-04-25T15:15:40.106+01:002018-04-25T15:15:40.106+01:00That's an impressive skin! I haven't seen ...That's an impressive skin! I haven't seen one like that for over 45 years (my mother's rice pudding)! Although if it really is like leather it might be a bit too tough for even most skin lovers. ;)Suellehttps://www.blogger.com/profile/04824039607448635437noreply@blogger.com