AAQuesada
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Posts posted by AAQuesada
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great looking croquetas!
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You guys are lucky to have such great Spanish options in the UK! I have the Bar44 cookbook Tapas y Cocina and like it quite a bit. Ps for steak I don't think you need to go further than rubbing with a good fresh Olive oil and a sprinkling of sea salt! And some Basque Cider if you can find it
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well, that sucks
I basically do the same thing except sans liner.
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18 hours ago, gfweb said:
And I doubt blanching water is often as much as 3% salt
Thomas Keller's latest recommendation for hard green vegetables is blanching in 6% salt! Ice water now gets salted at 3% and stay in the ice bath for the same time they were cooked for
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On 8/15/2024 at 4:53 PM, Shel_B said:
Wow! That's a surprise. Thanks for the info
Katie's statement left a lot open to interpretation! They are retiring and I'll miss the chick peas they used to bring to farmers markets (used for crop rotation iirc) but the rice isn't going away they sold the rights to a local guy who started as a Mexican immigrant laborer and grew to own the company.
I was worried about it at first too -
I've always soaked muesli in cold milk over night so it swells and thickens. then top with fresh berries or honey
I went looking for a basic recipe and many look overly complicated, I've never done it with yogurt but this one looks good
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Had no idea she had any tv shows thanks for the heads up!
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On 8/17/2024 at 10:32 AM, OlyveOyl said:
It’s an adaptation of a Donna Hay pear tart
She really is fantastic, for the most part her recipes work and are not too complicated. I always recommend her books
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I remember seeing a version in the NYTimes. Here is the recipe (gift link)
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5 hours ago, KennethT said:
Yes, I'd use paper towels above and below and press lightly.
'There's a hoopy frood who really knows where his towel is.'
-Douglas Adams
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Try placing the meat in strainer set in a bowl with a paper towel on top of the meat
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1 hour ago, YvetteMT said:
Only waste seems to be the skins and seeds, are you losing more than that?
For those that don't regularly use a food mill I think there is always a surprise at how much skin and seeds there are to be removed!
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On 7/15/2024 at 7:15 PM, blue_dolphin said:
aste & Technique but there are a number of techniques that I return to regularly.
Thanks for mentioning this, I picked up her book at Now Serving last weekend! I'm thinking about trying the lentil recipe first.
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You can get blancmange packets via amazon! Personally I would go with all peach (or sub for nectarine) instead of using dried apricot, I don't think they'll ever get as soft as you want for this recipe. Just my .02c
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I made this Caesar recently from French Chef Jean Francois Piege. Pretty fantastic, and like Amy good Parisian Caesar salad i topped out with chicken and a hats cooked egg (obviously going for authenticity! 😂
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Chile Morita is a good substitute for Chipotle and is pretty easy to find. It's a Serrano dried in the same manner as a chipotle one of my favorite chilies.
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Try it all three ways and report back how it goes! Eggs get tempered to protect them from turning into scrambled eggs. Sugar acts on eggs chemiclly so it's not usually advised to do this in advance. To add the sugar to the milk instead of the eggs sounds like a bad idea to me but what do I know.
Don't take my word for it, test these variations side by side traditional recipe as a control group and report back how it goes!
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Do you have a stand mixer? We can probably talk you through it that way
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I love to roast whole bananas in their peel just gives them a great flavor but I've never actually used the peel itself!
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You guys made me hungry! So i went CoCo ichibanya curry house
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Everything contributes to the whole, star anise would especially be missed. That being said just leave them out they are both not easy to substitute for. Hopefully you'll still have that Japanese taste!
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1 hour ago, ElsieD said:
Meantime, I'll be picking up some garam masala and making the recipe you linked to from justonecookbook.
Highly recommend using the S&B if you can find it. Japanese curry spice mix has a particular taste that's not similar to Indian! Shouldn't be to hard to source!
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2 hours ago, weinoo said:
I agree with you as well! Then there’s this, from Sonoko…https://www.sonokosakai.com/shop/curry-brick-kit
I've made the recipe from her book and really like it!
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Dinner 2024
in Cooking
Posted · Edited by AAQuesada (log)
How was it! (yours looks better than many of the pictures of it I've seen online)