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[Food] The perfect crumpet



Green Cross Code Man

Green Cross Code Man

Wunt be druv
Mar 30, 2006
19,724
Eastbourne
This morning I have been trying to find the way to achieve the perfect crumpet. The problem I have is that I believe my hob, which is induction, is not really suited for this aim. It appears that I need a decent enough heat to get the rise from the trapped air, but I am thwarted as inevitably I seem to end up with bottoms that are too hot and they burn. If I reduce the heat then I swap burnt bottoms for inconsistently cooked insides which are underdone.

Anyone any ideas?
 




jcdenton08

jcdenton08

Enemy of the People
NSC Patron
Oct 17, 2008
10,712
Green Cross Code Man said:
This morning I have been trying to find the way to achieve the perfect crumpet. The problem I have is that I believe my hob, which is induction, is not really suited for this aim. It appears that I need a decent enough heat to get the rise from the trapped air, but I am thwarted as inevitably I seem to end up with bottoms that are too hot and they burn. If I reduce the heat then I swap burnt bottoms for inconsistently cooked insides which are underdone.

Anyone any ideas?
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You’re overthinking it. In the toaster, medium-high heat, butter straight on when red hot. Marmite optional but recommended. Perfect crumpets.
 












WATFORD zero

WATFORD zero

Well-known member
NSC Patron
Jul 10, 2003
25,877
birthofanorange said:
I really was expecting a Stan and Jack style thread, at first. #disappointment
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on-the-buses1-300x225.jpg
 


Zeberdi

Zeberdi

Brighton born & bred
NSC Patron
Oct 20, 2022
4,884






R

raymondo

Well-known member
Apr 26, 2017
5,661
Wiltshire
Green Cross Code Man said:
This morning I have been trying to find the way to achieve the perfect crumpet. The problem I have is that I believe my hob, which is induction, is not really suited for this aim. It appears that I need a decent enough heat to get the rise from the trapped air, but I am thwarted as inevitably I seem to end up with bottoms that are too hot and they burn. If I reduce the heat then I swap burnt bottoms for inconsistently cooked insides which are underdone.

Anyone any ideas?
Click to expand...
I think you're doing a global whooosh here, no 😏
 






Green Cross Code Man

Green Cross Code Man

Wunt be druv
Mar 30, 2006
19,724
Eastbourne
Billy the Fish said:
It's the sort of fiddly thing I don't think I'll ever bother to do from scratch, so I can't offer anything except this episode of food unwrapped. Might be useful, might not!

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Thanks! I left mine fermenting at too low a temperature. I was going by another YouTube video. At least I have another option to try.
 
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