false teachings of the muslim terrorist

False teachings of the Muslim terrorist

This is a rebuttal of the false teachings of the muslim terrorist, dr.seimoon, who attacked my website on Prophet Mohammed’s birthday, 5^th February 2012 in order to propagate their false teachings. Prophet Mohammed’s birthday should have been a joyous occasion and a day for celebration but the occasion was marred by the muslim terrorist who went on a rampage to destroy all good works. The muslim terrorist attack was pretty vicious according to the report from the hosting personnel. Both my websites / blogs were down for 5 days. Why would the muslim terrorist try to destroy my website on Economics, Gold and Silver or my website on experiments on baking bread, cakes, making cheese, lecithin, eggs, and teachings on the bible…? Is there much false teaching among the Muslim terrorist that both my websites were, by accident, exposing them?

Second attempt at false teachings by Muslim terrorist

This was the second attempt by the Muslim terrorist, dr.seimoon, to attack my website and use my websites to promote their false teaching. Many of my readers would have seen his web page hacked onto my websites. I do not know how you, dr.seimoon, got your ‘dr.’ but my guess is that it is a self-appointed title. From that, my guess is that you, as a muslim terrorist, desperately want to be loved by your readers and you, as a muslim terrorist, desperately want to be recognized as somebody worthwhile. This is easy enough to achieve if you write about something useful and constructive which people want to know about. Unfortunately, for you to be able to do that you need to be an expert on something useful or some important field of knowledge.

The Anti-Christ and the Muslim terrorist

When I keyed in your name into my phone’s alphanumeric keypad, the following numbers were shown:- dr.seimoon converts to 377346666. The last three digits are 666 which is the number of the beast, the number of the Anti Chirst which the muslim terrorist are party to. Not all 666 points to the Anti-Christ. You will need to check for other indications too, to confirm. The Anti-Christ is the being with his army of beings that will wage a war against the Lord God in the name of God. Isn’t this what the muslim terrorist are doing? They will attempt deceive many people by promoting false teachings and will turn many people away from God. Since it was the last 3 digits that came out 666, I know that you are one of the foot soldiers in the muslm terrorist army which is army of the Anti-Christ – not a General in the army of the Anti-Chirst. That means you are a person without much power or authority hence the need to use ‘dr.’ to inflate your self-esteem and your ego. Furthermore, just like your real name, 666 is hidden in 6666, which means that you carry out your destructive activities in hiding. I would suspect that dr.seimoon is not your real name. I thank the Lord God I do act like a Muslim terrorist.

Reading the Koran for the Truth

Actually, you can view many English translations of the Koran to understand what the Koran says about the Torah (Tavrat, Tawrat, Tawrah or Taurat) and the Bible / Gospel  ( Injeel ). Just search in Google for “English Koran” or “English Quran”. I have been reading the Koran on and off over the last few years.

From my reading of the Koran from the various English translation on the internet, I know that the Koran states, in many verses, that the Torah and the Gospel were handed down by the Lord God. Hence if you believe in God then you must read the Torah and the Bible. The Bible consists of the Old Testament and the New Testament. In simple terms, the Old Testament consists of the 5 books of the Torah –the Laws of Moses, the Psalms and the writings of other Jewish Prophets. In simple terms, the New Testament consists of the Gospel and other writings and letters of the Apostles of Jesus Christ and the Book of Revelation.

The Lord God has been working a plan for our salvation as long as about 8000 years ago, that is before the Torah and the Bible. You will find plenty of documentary evidence of this on the internet if you keep searching and follow up on leads.

The Koran and Jesus Christ

Furthermore the Koran mentions, very beautifully, about our Lord Jesus Christ and Mary, mother of Christ. Without getting into the actual quotations of the Koran, I shall summarise some of the sayings as follows:-

Mary had not been taken by any man; she was still a virgin when she became pregnant with Jesus. Mary was fed by angels when she was pregnant with Jesus.

This shows that:-

1. Jesus was of virgin birth which means he is the Son of God. Please read my article on “Son of God”.
2. Mary was kept pure during her pregnancy with Jesus. This would mean that the baby Jesus was special to the Lord God.

From these two description of events, in the Koran, you know that our Lord Jesus Christ was treated differently from all other prophets, past, present and future. He was special to the Lord God. In layman’s terms he would have been ranked high above all prophets.  In fact, the Bible tells us that Jesus is King of Kings and Lord of Lords and sits on the right hand side of the Lord God in Heaven. The Bible tells us that Jesus Christ has all authority over Heaven and Earth. That is why he is able to do many miracles, from healing the blind, the deaf, the sick, to raising the dead back to life, calming the storm and feeding thousands from a few loaves of bread and fish. The Bible also tells us that Jesus Christ is the Son of God. If you do not believe that Jesus Christ is the Son of God than I would ask you “Why would the Lord God need Mary?”.

The Koran also mentions that Jesus Christ, the Messiah, will come at the end times to save many people. If you had hated Jesus or suppressed knowledge of Jesus, the Messiah will not save you when he comes again. Look at it like this. If you were driving down a road and saw a house burning, on fire, would you not keep away just in case the flames reached your car? Now if that house was your house or your palace and you saw your children caught inside. What would you do? Wouldn’t you rush in to save your children? Likewise the Messiah will not come to claim and save those who do not belong to him.

Will the other prophets come to save you during the end times? No, as there is no records anywhere, that they have been authorized by the Lord God to come and save you.

Could the devil come to save you? Sure, if you have been working for the devil and doing his bidding he definitely will want to take you home, to hell.

What are the false teachings of the Muslim terrorist

Let me cover some of the false teachings of the Muslim terrorist.

1. Jesus committed suicide on the cross.

This Muslim terrorist teaching has been making the rounds in Malaysia among the Muslim population. In fact, it was one of my Malay Muslim ex-bosses who quoted it to me. Please refer to my article to get a full explanation of how wrong this teaching is. Furthermore it is an insult to the Lord God and to the Messiah. I thank the Lord God I am not a Muslim terrorist.

2. Jerusalem is Islam’s holy city.

I think many Muslims will get angry with me for saying so but please bear with me and read the Koran. Some of the research I have carried out on the internet indicates that Prophet Mohammed never went to Jerusalem to preach hence he had never made a claim that Jerusalem was Islam’s holy city. In fact much of the research indicates that Jerusalem is not mentioned in the Koran.  Furthermore much of the findings indicate that the Turks conquered Jerusalem between 638AD and 685 AD and for political expediency made the claim that Jerusalem was Islam’s holy city. This claim is now practiced as truth and has resulted in untold misery in the Middle East.

3. All non-Muslims are of Satan.

This is quite common in Malaysia. It has got so bad that many Muslim will never wish non-Muslims “Happy New Year”, “Happy Deepavali”, “Merry Christmas” or even “Happy and Prosperous Chinese New Year” because they live in fear. They live in fear that they will go to hell if they wish us well, as we are supposed to be children of Satan. What is very wrong about this muslim terrorist teaching is that we are all the creation of the Lord God – all 7 billion of us. Satan is a liar and is unable to create anything except lies. If you believe that non-Muslims are created by Satan then you are mistakenly giving power to Satan. Furthermore you believe that the Lord God is not all powerful, that is, he cannot prevent Satan from creating beings – human beings. The Muslim terrorist should read the Koran to clarify this error as this is clearly explained in the Koran.

God is love and love is God. Where there is love there is God. Where there is God there is love. Fill your hearts with love so that you will have godly thoughts. For if you do not, something else will fill your hearts.

Where there is love there is peace. Where there is peace there is prosperity. Where there is prosperity there is happiness.

Definitely there is no love, compassion or mercy in the hearts of the Muslim terrorist. That means where ever you find muslim terrorist there will be poverty.

4. The holocaust did not happen and Germany is still at war.

This is really a bad false teaching of the Muslim terrorist. Actually, I met one of them, a Malaysian Malay Muslim being trained in the false teachings of the muslim terrorist, about 10 years ago, in Kuala Lumpur on the LRT and he was boasting about this. All of us, even the Muslim passengers, kept very quiet at what he had to say. It appears that Al-Qaeda friendlies are located in Kampung Baru, Kuala Lumpur because I met this guy again a few weeks later, and he told me he was coming from his teacher’s place in Kampung Baru, but he did not have the bus fare to go home. He asked me to help him out. I believed that he did not have the bus fare as his clothes stank to high heaven because he had not washed his clothes for some days. This, to me, was an indication he could not afford several sets of clothes in order to change his clothes daily. I did not see him as a Muslim terrorist that should not be helped. I saw him as a human being that was in dire need of help. So I gave him a few dollars, for bus fare, to help him get home.

5. 700 virgins are waiting for you in heaven

The Muslim terrorists are teaching that there are 700 virgins waiting for the Muslim terrorist in heaven if they attack and destroy the non-Muslim people, properties, possessions. Is sex the reason the muslim terrorist wants to go to heaven?  Is the Muslim terrorist teaching that stealing, destroying and killing will allow you to go to heaven? They misuse the name of the Lord for ulterior purposes. The Lord God laid down the Ten Commandments through Moses. The Commandments clearly states that “You shall not kill”, “You shall not steal”, “You shall not misuse the name of the Lord your God, for the Lord will not hold anyone guiltless who misuses his name”.

Book of Genesis states that Lord God created Adam and then he created Eve. The Lord God did not create 2 or 3 or 4 or 5 or even 700 Eve’s for Adam. He created only one Eve for Adam.

The Lord God clearly states “You shall not kill” and “You shall not misuse the name of the Lord your God, for the Lord will not hold anyone guiltless who misuses his name”.

The muslim terrorist use false teachings to recruit more muslim terrorist into their groups. Another article gives an insight into muslim terrorist. What is worse about the muslim terrorist is that they are attacking the harmless, the innocent and the poor. The muslim terrorist must be losing. Keep away from all muslim terrorist. Do not help the mulsim terrorist because then you will be helping the Anti-Christ.

Truths that the Muslim terrorist do not want you to know

1. The Israelites are God’s chosen people.

Yes this is true. I was very disheartened when I first heard this but there is a good reason for this and you will need to do your own research to understand this. The Lord God says In Deuteronomy 7:8 ‘For you are a people holy to the Lord your God. The Lord your God has chosen you out of all the peoples on the face of the earth to be his people, his treasured possession.’  That means if we harm them, more harm will come to us because they are holy to him and are his treasured possession. Bless them and more blessing will come to you.

Let me put it in more understandable terms. If you raid, steal the treasures and destroy an earthly king’s palace how do you think that earthly king will react? Would not the earthly king send his army to recover his stolen treasures and destroy you and you raiders? Would not the earthly king lock up, those who were captured and not killed by his army? Similarly, that is how the Lord God will treat those who attempt to destroy the Israelite.

I thank God every day I am not one of them as their customs and laws can be quite strict and my personality cannot accommodate that. The Lord God is stricter with them than with any of us because he holds them to much higher standards. And I thank the Lord God I am not a muslim terrorist.

The Lord God chose the Israelites to bring to the world, through Jesus Christ, God’s Laws. He gave them the Ten Commandments. And he will always make them prosper as he says in Deuteronomy 8:18 ‘But remember the Lord your God, for it is he who gives you the ability to produce wealth, and so confirms his covenant, which he swore to your forefathers, as it is today.”

It is really futile to fight with the Israelites for they will always have God’s protection. Go trade with them that you too may enjoy God’s blessings. If you do find yourself in a position that you ‘must’ go to war with the Israelites than think twice about it and pray to the Lord God for his mercy, compassion and wisdom. For isn’t anything possible for God? Nothing is impossible for the Lord God.

2. The Temple Mount will be rebuilt

Jesus prophesies in the Gospel, Luke 21:5-6: Some of his disciples were remarking about how the temple was adorned with beautiful stones and with gifts dedicated to God. But Jesus said, “As for what you see here, the time will come when not one stone will be left on another; every one of them will be thrown down.”

This shows that Jesus prophesied the destruction of the Temple Mount.

If you go back to the Book of Daniel it is quite clear what will happen to the Temple Mount and Jerusalem. Daniel 9:25 “Know and understand this: From the issuing of the decree to restore and rebuild Jerusalem until the Anointed One, the ruler, comes, there will be seven ‘sevens’, and sixty ‘sevens’. It will be rebuilt with streets and a trench, but in time of trouble. After the sixty two ‘sevens’, the Anointed One will be cut off and will have nothing. The people of the ruler who will come will destroy the city and the sanctuary. The end will come like a flood: War will continue until the end, and the desolation have been decreed. He will confirm a covenant with many for one ‘seven’. In the middle of the ‘seven’ he will put an end to sacrifice and offering. And on a wing of the temple, he will set up an abomination that causes desolation, until the end that is decreed is poured out on him.”

This means the Temple Mount will be rebuilt inspite of the activities of the muslim terrorist.

Why did the muslim terrorist attack my website?

Why did dr.seimoon, a muslim terrorist, attack my Economics, Gold, Silver,… website & blog? I can only guess that the muslim terrorist suspect that my mathematical models and my theories on Economics may expose flaws in Islamic banking and Islamic finance. What other reason could there be for the muslim terrorist to attack my sites?

The Muslim terrorist should come to Jesus Christ

There are many good and honest Muslims but the Muslim terrorist give them all a bad name. Non-Muslims should not be afraid of Muslims as more and more Muslims lean towards the false teachings of the Muslim terrorist. We must make a stand against the Muslim terrorist. We cannot allow the Muslim terrorist to dishonour the name of the Lord God and his Messiah, Jesus Christ. The Muslim terrorist will come to naught because of their false teachings. The Muslim terrorist should turn to Jesus Christ and ask for the forgiveness of their sins. No one else can forgive the Muslim terrorist except our Lord Jesus Christ, the Messiah because their acts of terror and violence have been in the name of the Lord God. I thank the Lord God I am not a Muslim terrorist.

The Muslim terrorist and the Anti-Christ

Shame on the muslim terrorist. They, the muslim terrorist, have squandered billions of dollars on bombs and guns and false teachings, instead of planting fields and building factories. Shame on the muslim terrorist. The muslim terrorist really don’t care for anyone but themselves. The muslim terrorist belongs to Satan and his army of the Anti-Christ. The end will finally come for the muslim terrorist. Then the muslim terrorist will join their fellow muslim terrorist in HELL.

Thank you Lord I am not a muslim terrorist. This is what the Lord has to say to you, dr.seimoon, a muslim terrorist and to your Muslim terrorist friends “Mene, Mene, Tekel, Parsin”.

This article False teachings of the Muslim terrorist was researched and written by Peter Achutha

lecithin capsule

Comparison of soy lecithin granules, lecithin capsules and raw lecithin

Lecithin capsule, soy lecithin granules and raw lecithin behave differently and I notice this when I was trying to make low fat butter spread Saturday 28th January 2012, Recipe 20120128

Comparison of soy lecithin granules, lecithin capsules and raw lecithin – an introduction

I began to experiment with lecithin last year. I was looking for a cheap source of lecithin and found a supplier who supplied raw lecithin by the jars. It was priced at RM7 (USD$2.20) per kg and I had to buy a whole jar which was 20kg. I still have 99% of that stuff in my apartment. Then I found that lecithin was sold in capsules. This was medical grade lecithin which was priced any where from RM0.30 (USD$0.10) to RM1.00 (USD$0.30) per capsule. That worked out to be RM300 (USD$100) to RM500 (USD$156) per kg, depending upon the brand and size of the capsule. Recently, I discovered organic soy lecithin granules which cost about RM66 (USD$21) per kg.  I thought I was saving big money switching to soy lecithin granules until I discovered some difficulties. Knowing me, I could not leave things alone. I had to investigate. That triggered a chain of experiments that is described below.

A comparison of soy lecithin granules, lecithin capsules and raw lecithin – what got me going

I began investigating lecithin more than a year ago when I noticed that eating 4 or more hard boiled eggs for breakfast helped improve my eye sight a lot. I suffer from both long sightedness and short sightedness. Hence have two pairs of glasses, one for when I am reading and the other when I am watching TV or doing just about anything else. Actually, the eggs were improving my long sightedness. I noticed that if I had enough eggs for breakfast, by afternoon I would not need my spectacles for reading. That got my on the lecithin trail.

One of the experiments eventually ended up not working … as usual.  That really bugged me.

Undissolved soy lecithin granules in a blender

As you can see from the picture above I was mixing soy lecithin granules in a blender in a yogurt butter mix, trying to make it into a gel. The damn soy lecithin granules just would not mix, even in a blender with its high speed blades. They floated to the top! I thought lecithin was heavier than water. It is possible that soy lecithin granules were lighter than yogurt … but it would not dissolve in the yogurt butter mix. Surely something is not quite right here. I didn’t have any problems with lecithin capsules for the same recipe. The lecithin capsules made a nice gel of the yogurt butter mix and I may blog about that recipe later.

Lecithin Capsules

Hard to cut lecithin capsule

As you can see from the picture above this is medical grade lecithin capsules. This is lecithin that can be used if you can cut open the capsule. Unfortunately, this particular lecithin capsule was very difficult to cut open. I found a indentation running along the side of the capsule that I used to pierce with a sharp knife and then crack open the capsule. Actually, I made a real mess cracking open the capsule and trying to ‘scoop’ out the lecithin. Some ended up on my fingers and some on the table top and not as much as I would have liked in the dish. I would suggest that you buy the lecithin in soft gel capsules as these would be easier to extract the lecithin – just snip off one end with a scissors and squeeze. Lecithin capsules are a good source of lecithin if you are occasionally using lecithin in your cooking.

I didn’t have any difficulties using lecithin capsules in my recipes. It worked wonderfully and as expected.

Raw lecithin

Unrefined raw lecithin

As you can see from the photo above, raw unrefined soy lecithin is dark brown in colour. It consist of about 30% soya bean oil and is horrible to taste. It does taste like raw flour. Hence it is best used when cooking. Raw lecithin has a very over powering ‘raw plant’ or ‘raw flour’ flavour. This means that you can only use it in minute amounts if you do not plan to cook the ingredients of your recipe.

Solubility of raw lecithin

The first thing I had to test for was solubility of lecithin. I am not a nutritionist or food technologist hence I may err in what I am about to say. My understanding is that for a food to be absorbed from the digestive track into the blood stream it has to be soluble in either water or oil. Dieters do take note that this is the reason that it is very important to have some fats and oils in your diet. The oils or fats will help your body absorb the oil soluble vitamins and other oil soluble nutrients.  This is the reason minerals are sold in chelated from especially the calcium salts which are in general, insoluble in water.

Raw lecithin does sink in water

Even though raw lecithin consist of about 30% soya bean oil it does sink in water. So why does soy lecithin granules float in water?

 Solubility of raw lecithin in water

Whisking raw lecithin in water

I whisked some raw lecithin in water to check if it would dissolve in water.

Raw lecithin settles to the bottom

You can see that the raw lecithin is not very soluble in water. In fact most of it settles to the bottom.

Raw lecithin settled at the bottom

You can see that it has dispersed slightly in water but it has settled at the bottom.

Solubility of raw lecithin in oil

Raw lecithin added to oil

I added a heaped teaspoon of raw lecithin into some cooking oil. In this case the cooking oil is palm oil.

Stirred with a teaspoon and it has dissolved

I just stirred the raw lecithin with a teaspoon, I didn’t use the electric whisk stick blender and it had completely dissolved in the cooking oil. This shows that raw lecithin is highly soluble in oil.

Looking from the bottom the raw lecithin has completely dissolved in oil

The above two experiments show that raw lecithin is slightly soluble in water but highly soluble in oil. The dark area in the photo is the shadow of the spoon.

Soy lecithin granules

Organic soy lecithin granules

Organic soy lecithin granules look very delicious, almost like rice crispy.

Solubility of organic soy lecithin granules

I think it is important to check the solubility of soy lecithin granules. I have done some experiments as an indication of the solubility and I do hope that they give an indication of the soy lecithin characteristics.

Solubility of soy lecithin granules in water

Soy lecithin granules in water

As you can observe fro the photo above the soy lecithin granules are floating in water.

whisking the soy lecithin granules

It did not dissolve when stirred with a spoon so I whisked it with a electric whisk.

Soy lecithin granules are hardly soluble in water

You can see that not much of the soy lecithin granules can dissolve in water. Some it floats to the top and the rest sinks to the bottom unlike raw lecithin.

Solubility of soy lecithin granules in oil

Soy lecithin granules in oil

Just added the soy lecithin granules into some cooking oil.

Whisking soy lecithin granules

I had used a electric whisk, a stick blender, to get the soy lecithin granules to dissolve in oil.

Soy lecithin granules hardly dissolved

It looks like the soy lecithin granules did not do anything. They didn’t appear to dissolve in cooking oil unlike raw lecithin or lecithin capsules. They may be very slightly soluble in oil. Does that mean soy lecithin granules are not acting like lecithin should?

Now I understand why Christine Lawhon does not appear to be a supporter of lecithin supplements for health benefits. In my next article I will show how I ‘turbo boosted’ soy lecithin granules to improve my long sightedness.

This article Comparison of soy lecithin granules, lecithin capsules and raw lecithin was researched and written by Peter Achutha

Low fat butter spread

How to make low fat butter spread

This low fat butter spread has 22% less fat then butter. Saturday 22nd January 2012, Recipe 20120122

How to make low fat butter spread – an introduction

I have been pondering about the increase in the price of butter over the last few months. Butter prices jumped betweeen August and October 2011 by 25%. It was an overnight jump in prices. I just walked into the supermarkets one day and was shocked to see the new prices for butter. At that point I resolved to find a cheaper substitute without using margarine because I am a self confessed butter addict. Butter is simply too delicious not to be used. It improves a flavour of most recipes and has a wonderful moisturising effect and improves texture to cakes and pastries. I had to find a substitute.

After all that work I had carried out on chocolate mousses I thought I should get back to bread and butter topics beginning with low fat butter spread. If you have been a regular visitor at this website you would know that I do carry out many experiments on cooking and try to improve them as I go along. This time around I had carried out a few experiments on cost reduction of butter and some were hopeless flops and some were just plain horrible. You will understand when I blog about lecithin. This time around the cost reduction turned out to be a low fat butter. Actually, technically, I cannot use the term ‘low fat butter’ and will only be allowed to use the term ‘low fat butter spread’ to distinguish it from butter and because I am not making butter but just modifying it into something else.

I had thought of mixing margarine in butter to lower the cost but then it would have a margarine flavour and the cost reduction would not be that great. Of course that would be the easiest thing to do. A no brainer. Water is the cheapest thing on earth in most countries so I tried mixing water into butter. And that is how I got my cost reduction and as a side benefit it turns out to be a low fat butter spread because water has no calories or cholestrol. Water is amazing, isn’t it?

What went wrong in this low fat butter spread?

You can observe from the picture it is definitely not easy to get the mix right. This photos was from one of the previous experiments where I had equal amounts of butter and water mixed. The water began to leak out and the low fat butter spread was sloshing around in the container. It could have been due to the type of lecithin I was using was not working properly.

The recipe for the low fat butter spread

You will notice that I am using a Lecithin blend and not raw unrefined lecithin nor lecithin capsules and not soy lecithin granules. I ran into problems with all three version of lecithin and ended up concocting my own blend of lecithin which I will blog about in the next article. If you are using pure lecithin (eg lecithin capsules sold at the pharmacy) use 0.5% instead of 1.5% as shown in my recipe above.

If you do not know what lecithin is please see Wikipedia , material safety datasheet,  lecithin info guide and LECITHIN SUPPLEMENT’S EFFECTIVENESS IN WEIGHT LOSS by Christine Lawhon. There are many other emulsifiers on the market that I could have used but I chose Lecithin because of its claimed health benefits.

Photos of the low fat butter spread making process

Butter for low fat butter spread

I had used 175g (6.16 oz) for this recipe as that was all the butter I had. There is no other special reason for the odd amount.

Melt butter in microwave oven

Melt the butter in the microwave oven. You could just put the butter in a pan and heat it up. I used the microwave oven as I tend to have less dishes to wash up later. Do melt it so that it will be easier to mix later on.

Add the lecithin blend into the melted butter

Add the lecithin blend into the melted butter.

Blend with a electric whisk

Blend it for a few seconds then add a little water. I added 10% (measured to the weight of butter) water initially – 17.5g ( 0.6oz) then blend again. Add the water a little at a time while blending and this makes it possible to form an emulsion.

Whisk it

Whisk it well for 30 seconds to a minute. You may notice a slight colour change.

Can you see it become creamy?

It does become more creamy. It is almost looking like ghee. Add another 17.5g of water and keep mixing for a few more minutes.

The colour has lightened

You will notice that the color has lightened and there is more low fat butter spread on the whisk.

Add the rest of the water

It has thickened and you can see where I had poured the last of the water. There is a ‘hole’ in the low fat butter spread. Keep whisking.

The low fat butter spread has thickened

Not only has the low fat butter spread thickened a lot but it has turned almost white in color.

Thick and slow to pour

It has thickened so much that it is slow to pour unlike the melted butter. The total whisking time was about 5 minutes or more. I had forgotten to keep track of the time.

Thick Creamy Low Fat Butter Spread

It was quite thick and creamy and when I tilted the container it slowly moved to the end of the container.

Low Fat Butter Spread

Here is the low fat butter spread ready for ‘shipping’ … to my mom house and for consumption. Even though room temperature is about 28C (82F) to 30C (86F ) it did not melt at room temperature unlike butter.

I did mention it was low fat, right? By 22%, right? Calculate it like this, total weight is 175g butter + 53g water = 228g. Hence the weight of butter as a percentage is 175/228*100 = 77%. That is butter content was reduced by 23% hence the fat content was reduced by 23%.

If you notice that when you spread butter on bread or buns it is usually by volume and not by weight. You SEE how much butter you apply on the bread and you don’t feel how heavy the bread has become when spreading butter. Hence this low fat butter spread will help you lower you fat intake if you are spreading it on bread.

My next article will be on the lecithin blend and how I solved some of the difficulties of using lecithin. I would think it would be very much easier to use a blender then a electric whisk. The low fat butter spread would probably come out smoother. You could try adding more water a little at a time to make it even lower fat content and even cheaper low fat butter spread.

This article How to make low fat butter spread was researched and written by Peter Achutha

Chocolate mousse cake

How to make chocolate mousse cake

Chocolate mousse cake without baking using Herve This techniques Saturday 14th January 2012, Recipe 20120114

How to make chocolate mousse cake – an introduction

This wonderful chocolate mousse cake with biscuits embedded recipe to verify that chocolate mousse can be made without heating in a pot, pan or microwave or using boiling water or cream. In the previous recipe for chocolate mousse, I had used a a microwave to warm up the cocoa butter. In this recipe I did not apply any heating to the ingredients.

I hope you would have read my spin on Hervé This’s Chocolate Mousse now I will convert it to a chocolate mousse and cheesecake. If you had read my previous article of mixing cocoa powder, oil & sugar you would know that by accident I found out that cocoa powder could be made into chocolate at room temperature. This chocolate mousse cake was to show that it is possible to blend all the ingredients in a blend to make chocolate mousse and let it set in the fridge to form a chocolate mousse cake.

The recipe for the Chocolate mousse cake

You will notice that it is exactly the same as the previous chocolate mousse recipe except that I am not using the microwave oven to heat the ingredients.

Photos of the Chocolate Mousse Cake making process

1. The Chocolate mousse Recipe

This is an experimental recipe to confirm that all ingredients can be added into a blender in one go before blending to make a chocolate mousse.

Notice that I have placed the blender jar onto top of the weighing scale then measured the thickened whipping cream, sugar and butter.

Do cut the cocoa butter into small pieces so that it will be easy for it to blend and dissolve within the cream mixture.

Then add the cocoa butter and cocoa powder.

Switch on the blender and let it run at the slowest speed possible. If you run it at the highest speed you will find that the bottom is so thick that it will not fall into the blender blades. Then you would need to switch off the blender, take the jar off the blender (for safety reasons) and use a plastic or wooden spatula and scrap and stir the contents. Actually, you will do this several times before it begins to blend properly. Do make sure you are using a heavy duty blender – at least one that is capable of crushing ice.

As you can observe from the photo above, the bottom has begun to blend and the top is not going anywhere. You will need to switch off the blender and remove the jar from the blender and stir the contents before blending again.

I took a picture, with the flash, to show you how grainy the mousse was, once the whole mousse was mixing inside the blender jar. It had not warmed up yet.

This picture was taken after another 5 minutes of blending. The mousse was relatively hot which meant that the cocoa butter had melted and dissolved within the mousse mixture. You will observe how smooth the mousse is. The graininess is not visible.

2. How to make the cake

While the chocolate mousse is still quite warm pour a little mousse into a dish and spread it out across the whole dish.

I have spread a little mousse on the bottom of the serving dish and placed two ‘Tiramisu biscuits’ on top. You could use and ‘thick and fat’ biscuits or even the Marie biscuits.

I have made a layer of biscuits before topping them up with the mousse.

I had topped the first or bottom layer of biscuits with the mousse and have made a second layer of biscuits. I had used the broken bits of biscuits in this layer. Once the biscuits are covered with mousse no one will know that I had used broken biscuits.

See it is all covered up. You only see the chocolate layer on the outside.

I set in the fridge overnight and had some today. It was dark chocolate flavour with a trace of that wonderful bitterness. Some of you may want to increase the sugar content as you not find it sweet enough. Others may want to increase the whipping cream amount as you may find it a little too ‘dark’ in flavour. In the end I think you would find it easier to melt the cocoa butter and the dairy butter in the microwave oven before blending.

Here it is served up for a king. You can find additional information on chocolate mousse here and here for french recipes, and here but all of them seem to use eggs.

This article How to make chocolate mousse cake was researched and written by Peter Achutha

Tiramisu Chocolate Mousse Cheesecake

How to make Tiramisu chocolate mousse cheesecake, part 3

3 layered Tiramisu style chocolate mousse cheesecake recipe. Sunday 31st December 2011, Recipe 20111231

How to make Tiramisu chocolate mousse cheesecake, part 3 – an introduction

This 3 layered Tiramisu style chocolate mousse cheesecake recipe makes a softer and more gel like chocolate cheesecake compared to the previous Tiramisu chocolate mousse cheesecake recipe. In the previous recipe I had used a less whipping cream and the recipe turned out more solid. Hence this recipe is an improvement over that.

I hope you would have read my spin on Hervé This’s Chocolate Mousse now I will convert it to a chocolate mousse and cheesecake. If you had read my previous article on mixing cocoa powder, oil & sugar you would know that by accident I found out that cocoa powder could be made into chocolate at room temperature. Hence this Tiramisu style chocolate mousse cheesecake evolved from a combination of experiments I had carried out earlier.

The recipe for the Tiramisu chocolate mousse cheesecake

Photos of the Tiramisu chocolate mousse cheesecake making process

1. The Chocolate mousse Recipe

Make the chocolate mousse first and this time around I have discovered another extremely easy way of making the chocolate mousse. Here, I have used a blender, instead of a stick blender, to mix everything.

Weigh soft dairy butter which is at room temperature, cocoa butter, sugar. Do weigh everything, except the whipping cream, in a tumbler that can be microwaved. Microwave the ingredients so that the butter will melt and then melt the cocoa butter. We warm up the ingredients until they melt so that during blending, all the ingredients will be uniformly mixed.

Add the whipping cream and then microwave it again in 30 second intervals so as not to burn any ingredients from the inside. I do add the whipping cream to the warm ingredients so that if you are using cold whipping cream it will not cause too much of a temperature drop. Furthermore this allows better control for a slower temperature rise. You could put all the ingredients together than microwave it but it would take a much longer time in the microwave oven. Blend it well so that the sugar dissolves in the hot whipping cream and that there are no grainy pieces of sugar left. This ensures that the cocoa butter is completely dispersed within the mixture.

Unlike previous recipes, where I had used a stick blender, this time around I am using an ice crushing blender – a powerful blender. I switched to a heavy duty blender to see if the chocolate mousse could be made with a blender. Here I am blending the cocoa butter, sugar, whipping cream and butter to form a fine solution.

Now add the cocoa powder and blend. Stir the cocoa powder into the mixture before switching on the blender. Switch on the stick blender and blend for less than 5 minutes. Be careful as you do not want your blender to overheat. In this case i kept touching the body of the blender to check if it was getting hot. It did not get hot but to my amazement when I touched the sides of the blended after a few minutes of blending, it was very hot. The heat indicates that there are high shear forces at work causing resistance to the mixing or blending. If I remember correctly, the blending took less than 5 minutes – probably about 3 minutes.The final results was a smooth shiny chocolate mousse with a glossy shine… I do not have enough adjectives to describe the end results so you need to try it out yourself and see for yourself.

Come to think about it, as the blending process generated so much heat, it could be possible just to add everything cocoa powder, butter, coca butter, whipping cream, sugar …etc into the blender at room temperature and blend. No need to microwave, no need to warm up. The heat caused by the shear forces of the blender blades may just melt the cocoa butter and butter into a uniform mix.The heat due to shear forces may have been caused by the presence of thick whipping cream. I don’t think I noticed any warming up of the blended chocolate mousse when I was using water instead of whipping cream and using a whisk instead of a blender.

Pour a thin layer of the chocolate cream mousse into the bottom of your serving dish.

I used some Tiramisu biscuits. I do not know why I keep calling them Tiramisu biscuits, they are actually Lady Finger Sponge Bonomi imported from Italy. As you can see from the photo above I have trimmed some of the biscuits so that they fit into the dish.

Pour another thin layer of the chocolate cream mousse to cover all the biscuits. Come to think of it, I forgot to dip the biscuits into a strong espresso or cappuccino or Nescafe coffee. Never mind, no one will notice.

2. The Cheesecake Recipe

This is the cheesecake part of the recipe. I am not using mascarpone cheese but good ole New Zealand Anchor cream cheese.

Weigh the cream cheese, vanilla, icing sugar and whipping cream into a tall deep microwaveable container if they are too cold. Then warm them in the microwave oven. By the way if you want to know more about the different cheescakes visit wikipedia and there are more delicious looking cheesecake recipes here.

Pour them into a blender and blend until smooth. Don’t blend with the cherries unless you want the cheesecake to be pinkish. Simple, eh?

I stuck some of the halved cherries (sugar preserved cherries) into the side of the bowl for decorative purposes then layered the cream cheese in. This was to ensure that some red, red cherries were exposed at the side of the bowl to make it look attractive.

Use a spoon and fold in the rest of the cherries. Do cut the cherries into halves. That will give a chewable feel. If you had cut them too small it will look like a lot of cherries but you may not be able to taste them.

3. Back to the Tiramisu chocolate cream mousse cheesecake

Pour as much of the cream cheese as you like into the dish. It will flow quite easily as the viscosity is still low. At this point you may want to refrigerate the dish to allow the cream cheesecake to solidify before pouring in the chocolate cream mousse. I didn’t allow it to set and hence when I poured in the chocolate mousse it almost made the cream cheese float to the surface.

As you can see from the photo above this recipe makes quite a large cheesecake. This photo was take a week after I made this Tiramisu style chocolate mousse cheesecake. It indicates that you can make it 7 days before serving. The longer you store it in the refrigerator more of vanilla aroma diminishes. It is a very rich cake hence the above recipe could easily serve 15 to 20 people. You could add more whipping cream to the recipe to soften it further.

Just to show you how it looked after scooping out some for myself. It was heavenly and I am glad I did not share it with my friends.

This article How to make Tiramisu chocolate mousse cheesecake, part 3 was researched and written by Peter Achutha

Tiramisu chocolate cheesecake

How to make Tiramisu chocolate mousse cheesecake, part 2

3 recipes in one Sunday 18th December 2011, Recipe 20111218

 How to make Tiramisu chocolate mousse cheesecake, part 2 – an introduction

This is 3 recipes in one Tiramisu chocolate mousse cheesecake recipe similar to the previous version but with additional improvements and comments. In the previous recipe I had used a different whipping cream and did not use any nuts. Hence this recipe is an improvement over that. Actually, I had done another version earlier but I had forgotten to cook or roast the almonds and that spoilt the flavour of the chocolate mousse. The raw nuts infused the chocolate mousse with a ‘raw plant’ flavour.

Again there are no raw eggs in this recipe so it should be safer for children. Furthermore, I did not use any store bought biscuits but used my own pastry recipe.

I hope you would have read my spin on Hervé This’s Chocolate Mousse now I will convert it to a chocolate mousse and cheesecake with pastry. If you had read my previous article on mixing cocoa powder, oil & sugar you would know that by accident I found out that cocoa powder could be made into chocolate at room temperature. Hence this Tiramisu style chocolate mousse cheesecake evolved from a combination of experiments I had carried out earlier.

The recipe for the Tiramisu chocolate mousse cheesecake

Photos of the Tiramisu chocolate mousse cheesecake making process

Before you begin on the mousse and cheesecake I would suggest that you roast the nuts either in oven or on frying pan.

I made the mistake of burning them slightly. I would be better if you bought ready made roasted nuts or roasted them in an oven where it would get done more evenly at a low temperature.

1. The Biscuit Recipe

Make the pastry using the any biscuit or crisp pastry recipe, in this case I had used one of my experimental recipes.

This dough is very soft and slightly sweet.

Use your palms to press down the pastry to the length of the bowl. You can see the bowl in the picture that I am using to measure out the length of the pastry. No need to use a rolling pin but that would be better but the dough may stick. Then use a pizza cutter to cut out the size of the ‘biscuits’ you need. Nowadays I tend to use baking paper at the base so that it is much easier to carry and place it into the baking tray. It prevents the any burnt dough sticking to the tray.

Lift the dough by the diagonal ends of the baking sheet and place into the tray. This makes it very easy to transfer the dough into the baking tray. I baked it for 20 minutes at 210C (410F) but I think I should have baked it for 25 minutes or at 180C (356F) for a longer time to get a more crisp biscuit like pastry. Mine was slightly under cooked inside.

2. The Chocolate mousse Recipe

Make the chocolate mousse first and this time around I have discovered and extremely easy way of making the chocolate mousse.

Weigh soft dairy butter which is at room temperature, cocoa butter, sugar. Do weigh everything in a tumbler that can be microwaved and can withstand boiling hot water. Pour boiling hot water into the tumbler. This will melt the cocoa butter and help dissolve the sugar. The hot water allows for uniform dispersion of the ingredients in the dark chocolate mousse.

Whisk it with a stick blender so that the sugar dissolves in the hot water and that there are no grainy pieces of sugar when you are eating the cake. This ensures that the cocoa butter is completely dispersed within the mixture.

Now add the cocoa powder. Actually ran out of cocoa powder hence you will notice that there are two different brands of cocoa powder. One is dark brown and the other is light brown. I will have to test out this new third brand of cocoa powder.

Stir the cocoa powder into the mixture before switching on the stick blender. This will prevent the cocoa powder from flying into the air and into your face and all over the kitchen. Switch on the stick blender and blend for 5 minutes. After 5 minutes of blending you will see a very smooth, shiny, dark chocolate mousse.

The balance of the dark chocolate mousse is very dark smooth and shiny. Add the balance of the 200ml packet of whipping cream into the dark chocolate mousse and blend it for 5 minutes. It will turn a lighter and more ‘chocolatety’ colour. This is the chocolate cream mousse.

You will notice this version is wet. It was not as thick as in the previous recipe. I suspect it was due to the type of whipping cream I had used. In the previous recipe, Part 1, I had used a different brand of whipping cream. That whipping cream was thick and pasty. The brand I had used here looked like milk when I cut open the container. Do choose your whipping cream carefully. The thick cream gives an ice cream flavour to the chocolate cream mousse.

You can mix some roasted nuts and dish into glasses and keep them overnight in the fridge. The next day you could serve this as an chocolate mousse with nuts as a desert.

 4. Back to the Tiramisu style chocolate mousse cheesecake

Take the biscuit pastry out of the oven and use the pizza cutter to separate out the strips. This pastry is very soft and brittle so don’t worry if it breaks, as it will. Just place the broke pieces in together as they will be covered by the chocolate mousse and no one will notice that they are broken pieces. Press them down a little so that they are held in place.

Pour more chocolate mousse to cover the biscuits. You can make as many layers of biscuits as you need. I just did two layers.

Come to think of it, you could keep layering biscuits and chocolate cream mousse into the dish, chill it overnight in the refrigerator and serve just that as a desert.

5. The Cheesecake Recipe

This is the cheesecake part of the recipe. I am not using mascarpone cheese but good ole Philadelphia cream cheese. Add the icing sugar and cream and mix well with the stick blender. You will need to use icing sugar instead of regular sugar here so that the sugar dissolves properly into the cheese. It will come out as a very smooth and shiny paste. Then mix in the cherries. If you had used a blender instead of a whisk attached to a stick blender this step is very fast and the cheesecake comes out very smooth and shiny. I am using a whisk attached to a stick blender as I somehow had difficulty getting all the creamy cheese out of the blender – my blender wouldn’t open to scrap everything out.

Weigh the cream cheese, vanilla, icing sugar and whipping cream into a tall deep container and then whip them with the whisk stick blender.

Look at how beautifully smooth and shiny the cream cheese has become. Cut the cherries into halves and add them in. Leave a few cherries out for decoration purposes. Use a spoon to fold in the cherries. When you use large chunks of cherries you get a nice texture to the cherry cream cheesecake.

So I stuck some of the halved cherries into the side of the bowl for decorative purposes then layered the cream cheese in. This was to ensure that some red, red cherries were exposed at the side of the bowl to make it look attractive.

Actually, you could serve just this cherry cream cheese mix as a desert by itself. Keep it in the refrigerator over night and scoop it out into glasses or onto wafers and serve. The vanilla does make a huge difference. The more vanilla you add the tastier it becomes, especially as there are quite a large amount of cherries. Some of the cherries absorb the vanilla flavouring.

6. Back to the Tiramisu chocolate cream mousse cheesecake

Add the roasted nuts into the cream cheese mixture and mix with a spoon.

Pour the rest of the nutty chocolate cream mousse on top of the cheesecake layer. Actually I did not make enough chocolate cream mouse and hence you can see that the top chocolate is very thin unlike the previous recipe. I would suggest that you make about 20% to 30% extra chocolate cream mousse. If you had a lot more chocolate cream mousse you could have made one layer without the nuts and the top layer with the nuts. This would have given you a 4 layer cake instead of a 3 layer cake.

I sprinkled some roasted almond slices on top to make it more appealing. You can see that I made two cakes with the recipe above and that is why I ran out of chocolate cream mousse. I left it in the fridge overnight and this improves the texture and flavour.
It almost tasted like an ice cream, a chocolate ice cream. I really did regret giving away some to my friends.

Just to show you how it looked after scooping out some for myself.

Truly, this is a desert that you would not want to share with anyone else.

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This article “ How to make Tiramisu chocolate mousse cheesecake, part 2 ” was researched and written by Peter Achutha

tiramisu chocolate cheesecake

How to make Tiramisu chocolate mousse cheesecake, part 1

Saturday 3rd December 2011, Recipe 20111203

How to make Tiramisu chocolate mousse cheesecake, part 1 – an introduction

It was one of those days when I was watching someone make a Tiramisu when I had an epiphany for a chocolate cake. I thought to myself that the raw eggs would be risky to serve to children and, you know, the cheese they use … I forget the name … ‘Mascara Pony’ cheese I think. As I was conjuring up these ideas, then it hit me. I could convert the chocolate mousse into a chocolate cake. Skip the skip the raw eggs, … skip everything and what do you have … chocolate mousse, cheese cake and biscuits – the Tiramisu biscuits.

Tiramisu does sounds Japanese, doesn’t it? In fact for along time as a kid, having heard about Tiramisu and not having tried it, I thought it was some exotic Japanese seaweed dish.

I hope you would have read my spin on Hervé This’s Chocolate Mousse now I will convert it to a chocolate mousse and cheesecake with biscuits. If you had read my previous article on mixing cocoa powder, oil & sugar you would know that by accident I found out that cocoa powder could be made into chocolate at room temperature. Hence this Tiramisu evolved from a combination of experiments I had carried out earlier.

The recipe for the Tiramisu chocolate mousse cheesecake – Peter’s Tiramisu (?)

Photos of the Tiramisu chocolate mousse cheesecake making process

Make the chocolate mousse first and this time around I have discovered and extremely easy way of making the chocolate mousse.

Weigh soft dairy butter which is at room temperature, cocoa butter, sugar. Do weigh everything in a tumbler that can be microwaved and can withstand boiling hot water, as this will make your ‘chocolate mousse making’ life easier for you.

I had suggested a tumbler or plastic jar that could be used in a microwave as if your butter is too hard you can stick it in the microwave for 30 seconds (850 Watt microwave) and melt the butter.

Pour boiling hot water into the tumbler. This will melt the cocoa butter and help dissolve the sugar. The hot water allows for uniform dispersion of the ingredients in the dark chocolate mousse.

Whisk it with a stick blender so that the sugar dissolves in the hot water and that there are no grainy pieces of sugar when you are eating the cake. This ensures that the cocoa butter is completely dispersed within the mixture. Today after having used this cocoa butter for all my experiments, I realised that I was using cocoa butter substitute. It is almost impossible to get cocoa butter in Malaysia. The baking and pastry specialist shops only stock this cocoa butter substitute and do not have any real cocoa butter.

Now add the cocoa powder.

Stir the cocoa powder into the mixture before switching on the stick blender. This will prevent the cocoa powder from flying into the air and into your face and all over the kitchen. Switch on the stick blender and blend for 5 minutes. After 5 minutes of blending you will see a very smooth, shiny, dark chocolate mousse.

Pour a quarter, about 120g, of the chocolate mousse into your final dish to make a dark decorative layer at the bottom.

The balance of the dark chocolate mousse is very dark smooth and shiny. You will see one or two lumps and this is the undissolved granulated white sugar I had used. You could use icing sugar which is much easier to dissolve. My friends who gorged on the cake did not notice the granulated sugar. Add the balance of the 200ml packet of whipping cream into the dark chocolate mousse and blend it for 5 minutes. It will turn a lighter and more ‘chocolatety’ colour. This is the chocolate cream mousse.

Make some very strong coffee. It can be mocha, espresso or any other fancy coffee. I made a strong Nescafe Classic.

Dunk the tiramisu biscuits in the strong coffee, topside, and place them into the dark chocolate mousse layer. Press them down a little so that they are held in place. You will notice that I had trimmed those on the right of the picture to make them fit into my dish.

This is the cheesecake part of the recipe. I am not using mascarpone cheese but good ole Philadelphia cream cheese. Add the icing sugar and cream and mix well with the stick blender. You will need to use icing sugar instead of regular sugar here so that the sugar dissolves properly into the cheese. It will come out as a very smooth and shiny paste. Then mix in the cherries – which is what I forgot to do. Actually I forget a few other steps but I will show them in the next recipe.

Look at how beautifully smooth and shiny the cheese has become. As you can see I had forgotten to mix in the cherries.

So I stuck the cherries in by hand. Do insert some of the cherries along the side of the dish so that the dish will look very attractive. Don’t cut the cherries too tiny. Do cut the cherries into halves or quarters, large pieces so that they will look attractive and there will be chunks of cherries when you are eating the cake.

Pour the rest of the chocolate cream mousse on top of the cheesecake layer. You will notice that because the cheesecake was not pressed to the side of the dish the chocolate cream mousse has flowed in and filled the space between the cream cheese and the sides of the dish. So the cream cheesecake layer and the cherries are partially hidden.

I left it in the fridge overnight and this improves the texture. I couldn’t resist the temptation.

It almost tasted like an ice cream, a chocolate ice cream. I really did regret giving away some to my friends.

I am definitely, going to make an improved version of this Tiramisu chocolate mousse cheesecake tomorrow.

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This article “ How to make Tiramisu chocolate mousse cheesecake, part 1 ” was researched and written by Peter Achutha

Ugliest eggs in the world

How to make the ugliest eggs in the world

Thursday 27th October 2011, Experiment 20111027

How to make the ugliest eggs in the world – an introduction

Sometimes life is a disaster waiting to happen, especially when you are trying your best to make something beautiful with eggs and the end up being the ugliest eggs in the world. It was one of those mornings, when I woke up and decided to make some more beautiful looking eggs. Having succeeded at making perfectly round eggs in 30 seconds I thought I should move on up the amateur cook skill ranking ladder and show how great I had become. The thing about ladders is that you can climb to dizzying heights and the view can be great from the top but when you fall … it truly is a great fall. Having fallen from my short ladder I will show you the ugliest eggs in the world.

I am not that fussy about eggs as long as they are sort of cooked and there is plenty of salt and pepper. If you or your family have a history of high blood pressure, you shouldn’t be reading this. Lately, I found out that I shouldn’t be either … not that I have high blood pressure but one of my potential ancestors does.

No venture no pain with the ugliest eggs in the world

Actually, I ventured to explore egg shaping technology as I was hoping to become a world famous egg shaper. I was dreaming of newspaper headlines “The world famous egg shaper has done it again” or “Peter Achutha has taken egg shaping to an art form, better than Da Vinci” , “Malaysian genius is Michael Angelo of eggs”… We can dream, can’t we? Unfortunately, like all fancy dreams such ideals eventually become unstuck – egg in the face.

Photos of the unstuck ugliest eggs in the world

Having succeeded at making perfectly round eggs I tried to make square eggs and….

..and jelly shaped eggs.

I tried to add extra flavour to my eggs … see the chillies.

After microwaving them for 30 to 40 seconds they didn’t come out as imagined …

… like a jelly shape so that when inverted would have these dainty chillies on top of a jelly shaped eggs. To my surprise the chillies floated to the top.

So I tried them again by separating out the egg yolk …

… then adding the egg white separately after mixing salt into the egg white. I didn’t beat the egg white but gently stirred the salt in and it did foam. Is there a foaming agent in eggs? Or is it there is high amount of gasses dissolved in eggs for the developing chicks to breath? I tried searching for such articles on the internet and I found that most scientist were not interested in determine the oxygen level in chicken eggs. They were more interested in the oxygen levels in frogs eggs – no shell. If you don’t believe do a Google search for “oxygen levels in eggs” or something similar. See this egg article and this article is not on the ugliest eggs in the world, its better.

I wondered if there was a foaming agent in eggs or if there was high amounts of oxygen or air dissolved in eggs because the eggs started to rise when microwaved. There was no way I would be able to control and determine the final shape by doing it this way.

The eggs really turned out real ugly.

Now you know how to make the ugliest eggs in the world.

This article on How to make the ugliest eggs in the world, was researched and written by Peter Achutha

Mixing cocoa powder

Intriguing ways to mix cocoa powder to make chocolate mousse

Tuesday 10th November 2011, Recipe 20111110

Intriguing ways to mix cocoa powder to make chocolate
mousse – an introduction

I wanted to show you the results of my experiments with mixing cocoa powder to make chocolate mousse. I was trying to improve on the chocolate cake recipe and the more experiments I carried the more question began to pop into my head. So here are some of the results of my experiments.

But firstly, I must apologise for being away from this blog for a month. I was chasing my real estate clients and working on my other blog and got into a fix about which was priority. I do hope I will be able to come out with something interesting before the end of this year.

How I came to test this intriguing mixing of cocoa powder to make chocolate mousse

It was one of those experiments carried out three or four weeks ago that I had not blogged about that intrigued me as to why and how cocoa mixes to form a mousse. I was making the original chocolate recipe but without the heating. That is putting everything into a tumbler and whisking it up. I had to microwave the cocoa butter with the dairy butter if not the cocoa butter would not melt in the microwave. It looks like that there is no water or moisture in the cocoa butter to allow the microwave to do its heating. Hence, as dairy butter is about 12% water I placed the cocoa butter in the dairy butter and microwaved it. This works as the moisture in the dairy butter heats up and melts the dairy butter, the hot dairy butter transfers its heat to the cocoa butter and there by melting the cocoa butter.

I placed the hot dairy butter, cocoa butter, water, eggs, salt, vanilla and blended it together. As you can see from above picture it did not mix smoothly. It was still granulated. The temperature of the mix was room temperature 28C (82F) to 30C (86F). Remember there is naturally occurring lecithin in the eggs. And yet it was granulated mix – like as if you had ‘burnt’ the chocolate.

When I added the sugar and blended the mixture it smoothens out. That was just amazing! It was the sugar that helped the cocoa blend smoothly. In fact I tried the recipe (see fast chocolate mousse cake) out twice without any heating everything in a pot, just dump all the ingredients except the sugar and blend. Then add the sugar again and when you blend it you will see it become silky smooth. I even tried it with fine caster sugar and got the same results.

What is the sugar doing? It is the sugar that helps the cocoa powder to smoothen out. Is it because sugar has an affinity for cocoa? Does cocoa bind with the sugar?

Photos of the ways to mix cocoa powder to make chocolate mousse

I repeated this experiment with just plain cooking oil. No dairy butter, no cocoa butter, no eggs because both dairy butter and eggs have naturally occurring emulsifiers. Guess what? I got the same results. There appears to be is some interaction between the sugar and the cocoa powder.

I added cold water and palm oil (the cheapest vegetable cooking oil in Malaysia because palm cooking oil for retail market is subsidised in Malaysia) and palm oil does not have any emulsifiers. The cold water was to ensure that and high speed mixing would not warm up the cocoa mousse mix.

Added cocoa powder to the water and cooking oil (the water and oil were not whisked yet).

Whisking all three ingredients for 5 minutes

The picture was taken with the flash on so it does look light brown. You can observe how grainy the mix is.

I added fine icing sugar so that there are no large lumps of sugar in the mix that could break the cocoa granules.

After blending with a whisk attached to a stick blender the mousse looks smooth.

It does look beautifully smooth.

How is sugar interacting with the cocoa? Firstly, with the early chocolate mousse experiments I noticed that the sugar cocoa gel binds well to the point that excess water will weep out of the mousse. This indicates that cocoa and sugar can bind pretty well. Now with the cooking oil experiment it is clear that sugar helps to smoothen the cocoa mousse. When you think about it you can use oil base flavouring to enhance the chocolate flavour. If you had added water to the mix you could use water based flavouring or falvoured drinks to produce interesting flavours.

This article “ Intriguing ways to mix cocoa powder to make chocolate mousse ” was researched and written by Peter Achutha

30 seconds eggs

How to make a bullseye egg in 30 seconds

How to make a bullseye egg in 30 seconds – an introduction

It was one of those mornings. I woke up, the other day, from a restless night dreaming of hard boiled eggs. After all of my cooking experiments, here I was living off hard boiled eggs. Was my dream telling me that my life was becoming creative and fruitful? I had been very quiet on this blog as I had been preoccupied the past few weeks doing Real Estate, chasing property sellers and chasing property buyers. Do come and buy the properties I have on sale. Was I dreaming that I had too many hard boiled eggs and it was time for a change? I wonder. The dream was that of a metal pot filled with hard boiled eggs.

I guess I had enough of hardboiled eggs and it was time for a change. As I lay in bed, I reached out for a cup of coffee. It was a cup of coffee I had made the previous night, as usual. I do make my morning coffees the previous night at leave it beside my bed so that when I wake up I do not have to get out of bed. The coffee is ready to be sipped. What a coffee, what great coffee … the nectar of the gods. A thought floated across my mind, “Who was the genius who invented coffee?” Racing through my mental database I remembered a television (Does the word ‘television’ sound old fashioned? Do you know what a television is? Let me explain it, it’s to do with something about long distance pictures.) documentary that traced the history and the origins of coffee to the Ethiopians. My God, who would have guessed that the Ethiopians invented coffee?

Ahhhh… the aroma of coffee. That first kick in the morning and then a long slow puff of the cigarette (Warning: Cigarette companies and governments should take note that I am not promoting cigarette smoking, here.) And another sip of that coffee and the world around me began to wake up. I wondered how on earth modern man could figure out that the earth revolves around the sun. What would the flat earth theorist do if they found out that the sun actually revolves around man? Then as the sun peeped through the slightly ajar bedroom curtains I remembered those hard boiled eggs. I thought about those hard boiled eggs. The yellow yolk in the centre was the sun and the white of the eggs was warped space time that held all the planets in their orbit. There was a pot of eggs in my dream, so that must be the universe with many suns and planets all caught in the expanding universe. Was the earth really flat? Or was it warped into something that looked like a sphere by space time. I guess I will have to look up my ‘soon to be published’ recipe book “The Theory of Relativity and Spice Thyme Continuum”. … I am thinking too much of food again … hunger beckons.

May be I should just try something different for a change. May be I should try a sunny side up egg for a change. May be I should get out of bed and change. Decisions, decisions, decisions. Life is a series of decisions and forks in the road. I lay there in bed contemplating the latest ultimate meaning in life. Hard boiled or sunny side up?

I remembered how my mom used to fry an omelette when we were kids. An egg used to cost RM0.10 (USD$0.03) back then in the 1960’s. Today an egg cost about RM0.40 (USD$0.13). Just imagine that the price had increased by fourfold. Do read my article on egg inflation and then just consider how expensive everything will be in your old age. If you do not have any medical insurance or anything invested in a proper fund manager or a proper pension plan or your own home, life is going to be very difficult for you in your old age. An age when you are too old to work to earn an income, an age when everything you took for granted, price of food, cost of medication, cost of renting a home, becomes too expensive for you to afford. And please do read my economics and financial blog.

Where was I? … Oh yes … that egg, the egg that changed my life.

It was one of those mornings when I was feeling lazy. Just considering taking out the heavy wok / kuali from the cupboard, pouring in a lot of oil to fry a bullseye egg made me lose my appetite, at least the appetite for the bullseye egg. At this rate I will skip breakfast again. There had to be a fast way of making a sunny side up bullseye egg.

The recipe for bullseye egg

1 egg

2 a little butter

3 pepper to flavour

4 salt to flavour

Photos of the bullseye egg making process

The one thing that I had dreaded about frying a bullseye egg was that it would splutter and there would be oil all over the kitchen floor. Secondly, a traditional bullseye egg comes out amoeba shape … at least the Malaysia bullseye egg does. I am going to show you a technique of making a perfectly round bullseye egg.

The first thing you need to do to make a bullseye egg is to contain the egg in a round container. The round container will ensure the shape of the egg is almost symmetrically round. Of course, you could use a square or star or other shaped container and then your bullseye egg will take any other shape you fancy. The container has to be glass or plastic. If you use plastic do check that the plastic will not warp when heated. From the picture above you will notice that I am using a glass ash tray to shape the bullseye egg.

I forgot to mention that before you crack the egg into the ashtray do rub some butter on the dish. This will provide the wonderful flavour of butter in the bullseye egg and it will prevent the bullseye egg from sticking to the dish.

Add pepper and salt. I am lazy that way, so I add pepper and salt before cooking rather than after cooking. The more you add the tastier it becomes … well most of the time.

Microwave the egg. It is best to use a cover, in this case a paper towel, to cover the bullseye egg so that it will not splatter all over the microwave oven. In my younger days, when I had nothing else to do, I had tried microwaving a whole egg, shell and all. The results can be quite entertaining as the egg explodes in the microwave. Now a days I do not microwave the whole egg with the shell, as the cleaning operation is tedious and the likely repair bill could be expensive.

My microwave oven is rated at 850 watts hence a 30 second microwave was sufficient to cook the eggs bullseye style and keep the yolk watery. They do look almost perfectly round bullseye eggs, don’t they?

When I tried microwaving for 40 seconds to make a bullseye egg the egg yolk became hard and cooked all the way through. It did not matter whether the eggs were cold and came straight out of the fridge or had warmed up to room temperature by leaving them out of the fridge for a few hours. The results were always almost the same – soft (30 seconds) or hard (40 seconds) yolk bullseye egg.

What is the best way to eat a 30 second bullseye egg? I do love a bullseye egg in a sandwich.

Just to let you know I am still working on the chocolate cake recipe (& the bullseye egg) to improve it so that the bake time is about 10 minutes. I believe this is possible with a cake that is not crumbly. In the mean time I had to let you know about eggs. There is more I would like to mention about eggs and lecithin but that has to be for another day.

Please do note that your microwave oven may have a higher or lower power rating from mine, so you may try bullseye egg recipe a few times with different cooking times before you get your bullseye egg to your liking.

This article on “Hot to make a bullseye egg in 30 seconds” was researched and written by Peter Achutha