jedovaty
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Posts posted by jedovaty
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@jimb0 sorry for not being clear, I did not like the flavor imparted by the dried parm into the red sauce at all - just not my thing
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Facial scrub with sugar, olive and castor oils? Umami-cleansed pores are the future.
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I've made udon noodles a few times this week now, they are my new favorite. The noodle uses 50% fresh milled sonora wheat, bolted to reduce brand and graininess. Delicious stuff. Here's a curry udon soup
BTW, stirring the roux for 20 minutes, what a PITA!
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1 minute ago, jimb0 said:
boil them to add flavour to a stew (this is common with hard, old parmesan rinds).
I saved ends and bits of parmesan for precisley this purpose, and put a small, 1 year old piece in a recent batch of red sauce. It was rather unpleasant, definitely not my thing. That said, I wouldn't steer anyone away from trying this, as I can see how some might like it. So, use this as a gentle caution and try with something small just in case you might not like it.
@TdeV make lots of cheese bread or pao de quiejo!
Or dog/cat treats! It'll be a workout grating it, maybe the food processor would come in handy.
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@JoNorvelleWalker and @Tri2Cook thanks. I couldn't find my blade grinder, and was looking to do a very small quantity, so seems like this would be a bad way to go. I rarely do spice grinds, so was looking to use something I already had in the house (way too lazy to use the m&p). Ended up borrowing a relative's blade grinder. They work all right sifting.
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Have any of you used one to grind down dry spices only? Is there a drawback to this? I tried an internet search, and all I found was "it can't do it".. but I don't understand why. I know these can be used for making curry pastes and things, which I've done, but haven't tried dry grinding. In another thread, I read some people use it on sugar only to break it down to powdered sugar, so... ???
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On 5/9/2020 at 8:23 PM, paulraphael said:
What kind of dough are you rolling? I don't find the poly boards to be especially slippery with dough, unless it's very low hydration. They are slippery on countertops though.
Laminated doughs so far including yeasted, reverse puff, and even the asian-style oiled doughs. I also had luck rolling oats. 😁 I tried rolling out noodle dough but it didn't work well, so I'm sticking to the pasta roller. When I first started using the roller, I used parchment paper on the board that came with it, and it was a rather unpleasant, messy experience. I'm still procrastinating this purchase haha :p, but mostly because the weather's warmed up.
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On 5/16/2020 at 12:38 PM, TdeV said:
Thanks. FWIW, I have a microwave oven about the same size as the F. Blümlein. Looks like the F. Blümlein can do everything the microwave is currently being used to do except make water for tea.
The others are teasing, but I hear you loud and clear 🖖
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I gave this a go with some cacio e pepe last night. Eerrrrrmmmm.... after searching around, I chose 60g romano, 60g water, and the homemade 2.8g sodium citrate (made about a year ago) for my ~150g egg noodles (1 egg, 70g ap, 30g semolina). This was default for mac-n-cheese. The sauce was so smooth out of the pan, but once plated it cooled down and there were small glops of very soft cheese between some noodles and mostly on my plate, with no actual sauce. Its texture was between havarti and brie. Should I have chosen fondue? Hmm. The world of melty cheese foods is quite befuddling.
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On 5/12/2020 at 5:40 AM, Anna N said:
If you can detect the presence or absence of 1/4 teaspoon of lemon juice in this particular recipe then you obviously have an exquisite palate that puts mine to shame. Good for you. No hard feelings.
Pinch of salt into porridge or sweet foods, pinch of cayenne into savory foods, pinch of brown sugar into chili, etc. It's not to taste lemon, it's an enhancer, like teo said. When grocery store shopping returns to normal and I can get the ingredients I don't have, I want to give these a try as written, and if they are good, I'll do more batches one without lemon and one with another acid (vinegar, citric, tartaric, whatever feels easy). If no one does it before me, then I'll share findings.
Why is no one talking about the low baking temp?! It's very suspect!
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17 minutes ago, Chris Hennes said:
There isn't going to be a great way to answer that, since it will depend on both personal preference and the shape of your pasta. If you look at a standard Mac & Cheese recipe that you like, look at the cheese quantity they use, and go with that as a starting point. Martha Stewart, for example, suggests 26 oz cheese to 16 oz elbow macaroni.
Okay, that's what I was afraid of, I don't have much experience with melted cheese foods in the home. I did a brief search earlier for recipes (not here) and most used volume measurements, so I'll just have to try harder and look for mass, or, do the measurements ahead of time.
I miss the days when my mac-n-cheese was simply grating colby-jack on warm elbow noodles.
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How do you know how much cheese you want to use for the dish if you are not following an actual recipe and just winging it? For example, mac-n-cheese. Say I have 200g noodles. Or 364g noodles. I can plug the numbers into the calculator, but I don't know.. 120g cheese, 200g cheese, 30g cheese? Hmmm.
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24 minutes ago, teonzo said:
When cooking at home, especially for a single person, the needed amount of lemon juice is most times a fraction of a lemon. Personally I squeeze 5-6 lemons at a time and freeze the juice, so I have fresh lemon juice whenever I need it without the hassle of squeezing a single lemon at a time, with leftover juice and a juicer to clean.
Dude, it's a lot easier to just cut a lemon, and let it turn into a science experiment 😁 In this case, with this forum, people will want a fancy ice-pick to chip away and get 1/4tsp from the frozen cube. 😜
On 4/14/2020 at 6:07 AM, Anna N said:I have to ask what anyone thinks a quarter teaspoon of fresh lemon juice is going to add to this recipe. I’m not cutting open a whole lemon for a quarter teaspoon!😂
Up until about a year ago I would've thought that it contributes nothing. However, last year some forum got me curious about chili (which I don't like to begin with), and after reviewing some "award winning recipes" I believed the addition of 1/4tsp brown sugar amongst a *massive* spice bomb with extra MSG, all the meats, dg-al-a-peenose [sic], etc to be a ridiculously stupid recipe item. To confirm my ever wise wisdom, while making my first ever award-winning-recipe chili, I split the batch off into three: no sugar, scaled 1/4tsp and one which I gradually increased the amount of sugar over the course of the cook until it was cloying. Surprisingly, it made a difference, especially once cooled to warm temps - a justifiable amount was, indeedly-doodly, somewhere between 1/4-1tsp! I still don't like chili.
Perhaps the suggestion of using vinegar would work. Or, other alternatives, maybe a little yogurt, butter milk, pinch of citric or tartaric acid, etc.. ;D But don't omit it. The Hiltons are watching! 😈
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On 5/10/2020 at 10:27 AM, tikidoc said:
Have not tried it yet, but they published a version with weights instead of volumes.
THANK YOU.
When the recipe was released, despite being thankful for another cookie recipe, I was disgruntled with the video in that the baker clearly was using weights but the instructions used volume. I don't like volume 😛
I've been wanting to make these, but don't have walnuts. The cookie seems like a "let's throw all the good things together" cookie. Has anyone noticed the low baking temp?
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14 minutes ago, FeChef said:
Well, as ive mentioned in my original post was that i was considering using a foodservice cheese sauce as a base, which is basicly the same as processed cheese slices.
I did not know that, thank you
17 hours ago, Margaret Pilgrim said:I have posted this many times on eG but here goes one more. In order to mimic sodium citrate, just add a teaspoon GOOD white vinegar to your sauce at the point when you are trying to melt the cheese.
I will try it next time I give mac n cheese a go
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With a name like FeChef, you've probably already considered adding a slice or two of processed cheese to the sauce? I'm presenting this in the unlikely event you hadn't already heard of it. If you've tried it, I'd be curious to hear your impression. I haven't tried it, but read it works similar to, if not just like, sodium citrate. Discerning palatte might taste it, though? I should try. Guilty pleasure of mine, don't judge me, I prefer american cheese on burgers... 😶
On 5/7/2020 at 6:28 PM, jimb0 said:I actually don't care for the texture of modernist cheese sauce in mac and cheese, so I often add a starch to it. It gives more of a traditional texture without the grainy roux.
I've been largely unsuccessful with smooth cheese sauces, probably because I'm making them wrong. My statement here isn't to look for a way to fix this and I'll try again some other day, but rather, let's focus on why does a roux make the sauce grainy? I've not understood that, the science behind it. Actually.. now that I think of it.. a creme pat made with flour IS grainy.. WOAH. 🤯 Rambling: when I made creme pat a few times for eclairs and choux, I thought to myself, this is exactly like pudding (americanski definition, not british), but uses flour instead of cornstarch. I was disappointed by the texture everytime...!
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3 hours ago, Kim Shook said:
Wow! The low potassium and fiber in tapioca flour is good for me. My potassium was so high the last time I had a blood test, they sent me to the ER in an ambulance! (I'm ok - ER doctor said it wasn't quite as high as the lab at my primary's office got). Now, I just need to figure out how to use it in more than these bread rolls! Thanks for the information.
You can sort of do similar recipes that you would with cornstarch or arrowroot, so I guess.. uhmm... pudding? Oh! You can make the boba teas. A quick search shows crepes are popular, too.
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Now compare cassava flour with all purpose or bread flour
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In case anyone this helps anyone:
- Cassava flour is the flour from the cassava root
- Tapioca flour is the same thing as tapioca starch is the same thing as cassava starch; all are derived from the cassava root, they are the extracted starch from cassava
- Manioc is also from cassava, however, it's somewhat unclear to me whether "flour" is actually cassava flour or tapioca starch, or the fermented starch, the terms seems to vary depending what country and even region recipes you read-
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1 hour ago, Kim Shook said:
Thank you so much! I'll be keeping this info with my recipe for my next try!
Happy to help, but note the eggs.. I originally put 2 eggs, it's what I had in memory, but I'm pretty sure it should be 1 for 200g after rewatching the video. If that's too dry the first time, then use 2 next time
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Oh... one more thing! Cassava flour is amazing stuff. Make tortillas with it, using baker's math, do 80% hydration + 20% fat. So, 100g cassava flour, 80g water, 20g fat (duck, coconut, lard, butter, olive oil, ghee, etc). Or.. was it 60% hydration plus 20% fat? I forget, sorry. But I think both should work. Mix up, let rest a little wrapped in plastic, divide, smush out, roll on parchment, and dry-fry for some amazingly decadent tortillas. It helps if the liquid/fat is heated to HOT or even boiling, but not necessary. Be careful, cassava is extremely calorie rich... 🤤
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What @chromedome said is correct, in this case, you cannot sub cassava flour and tapioca. Think of it like cornmeal and cornstarch.
These things were life changing for me, but many people I know are like "meh". So, YMMV, and sorry this is so long but I am passionate about these (one of my favorites!). What I do, is actually kind of similar to @Kim Shook's recipe in her original post above. I mostly use this recipe, converted to cups and a lot more cheeeese:
https://www.youtube.com/watch?v=4H3-wryqcpk
- 200g sour starch or tapioca starch
- 1 cup milk
- 2T fat (butter, oil, duck, whatever)
- 1 egg (if this is too dry, try with 2 eggs, I prefer 1 egg, going back through my notes)
- 1/2-1c hard cheese
- optional salt -- I like these salty, I think I add 1-2t salt
Bring milk and fat to a boil, immediately pour over starch and hit it with the hand mixer + beater attachments. It will clump up and turn into a "fluff"**, and don't fret if it runs up the beaters. If it's a runny mess, then you didn't get the milk hot enough. It'll still turn out okay, but texture will end up being more like mochi.
Let this cool, then beat in the eggs, and once incorporated, mix in the cheese. I shape these into small balls using wet hands (keep the tap running to help), then freeze. Try baking different temps ranging 350-425F, I always forget
My way TMI comments for anyone that may find this helpful, I used to make these monthly during my wheat-free phase and am just excited to be able to contribute something to this place where I've learned so much:Many recipes will tell you you can mix this by hand. Anyone throwing off fleeting romances off this, stop right there, it's way harder than trying to whip your own whip cream by hand.
Don't dilly-dally with the milk->starch->beater. You have to get the starch to gelatinize with the hot milk to get the "authentic" texture of these, that's more bread like.
OKay to be heavy handed with the cheese, or lighter, all good
Cheese is historically and authentically green kraft parmesan, but I've used all sorts, grated, shredded, parmesan, pecorino, asiago, mix them up, use irregular sizes, etc.
There are dozens of variations, some people will make more of a runny batter, or add flour. Others don't heat the milk with the starch, etc. This will make more of what you find at the brazilian BBQ restaurants. They are all delicious and tasty.
If you don't boil the milk, your buns end up more like chewy mochi rice cakes, or gummy tapoica balls in those drinks. That's fine, some like it, but I also enjoy a more fluffy-bread like cheese flavor bomb.
People who make more of a batter use the cupcake tins. I see @Kim Shook's recipe does, too, and that's okay
I just like having these for later so I make balls and freeze them. They are amazing with espresso, and dressed with a little butter and honey.
You can sub buttermilk for milk at 1:1, and I have used a bit of yogurt as well in the past, but I forget how much. These things are pretty forgiving when it comes to proportions, as long as you have the liquid boiling.
Finally, if you get sour starch, there are two brands predominantly in the US: Amafil and Yoki. I get better results with Yoki. Apparently, they can be bought in the hispanic markets, and I live/work in heavy hispanic DMA of so-cal and have yet to see them in any stores, only Amazon purchases for me. Be careful, this stuff STINKS REALLY BAD. But don't worry, this umami-filled vomit-poo aroma dissipates into an amazing cheese ball. Actually as gross as the smell is, you kind of want to keep sniffing it. Very strange!
Hope this was helpful, enjoy
Again, apologies this was so long. I may have mentioned I really really really like these! 🤪
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Thanks, Paul. The cutting board is secondary to the purpose of this board. A butcher block will not fit into the clay roller. I'm reserving my opinion on the knife's edge as I don't want to go there with this topic
AlaMoi, yes, the 16x30 is odd. The original board that comes with it is about 16x24 (my tape measure doesn't have metric on it and I'm too lazy to read the smaller lines); each time I use it, I wish it had just a few more inches, that's how I came up with the 16x30. Thanks for the link, they seem like more professional folks than with whom I was dealing earlier. I haven't done the research yet, likely the 16x30 won't fit into any home dishwashers, probably not even 16x24.
I'll eventually make a choice, maybe I can find some food-grade plywood for that sense of pride (I made this!), or just get a thicker plastic board. It's gotten warm out, so I'm not going to be making laminated doughs right now, no rush for me
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52 minutes ago, BKEats said:
Even I would eat this (and I avoid non-fried potatos like the plague, just dislike them)
You're not playing fair. 😜
Secret to CRISPY French fries?
in Cooking
Posted
Last week while perusing the dinner thread for both inspiration, appetite building, and awe (you all are so friggin' awesome), I learned about the thrice-cooked fries at chefsteps through this post by @btbyrd.
I have yet to be successful making fries (heck, I'm terrible with fried foods for some reason, just don't "get it"!). Researching the chefsteps recipe made me hopeful I could finally overcome the frying hurdle. End result? Disappointing. The fries tasted great - note that I don't like potatoes - but they were not crispy. They retained a hard shell initially, but after a few minutes they were soft everywhere... except along the edges! My process was nearly identical to what they did, except I used corn syrup for glucose (same thing, right?) and I vacuum sealed in mason jars instead of bags. Fried at lower temp, then freezer for 18 hours. Pictures attached.
I'm not looking to troubleshoot what went wrong right now, but rather, I'd like to hear your opinion on this other method I learned yesterday, where you start with the potatoes in cold oil, and bring them up to temperature. There's no blanching, freezing, double/triple cooking, etc. I am curious to try it, given the simplicity, however, I'm concerned they'll be very oily, with the assumption that foods in oil temps below 350F absorb the oil... If it works, then it seems like a great method for the occasional single serving of fries.
Thoughts on this one-step method? Thanks for your time