This was great. Creamy oatmeal, not too sweet, and great for a cold day!
I really didn't mean to start a debate about this. I just mentioned that soy sauce has a certain acidity to it (flavor-wise) to point out that it might have something to do with my it works so well here.
I think the recipe looks and sounds great, even as someone who likes having some acid in most food.
Shoyu dashi is delicious, but my initial reaction to (the general question posed, not this particular case) was "WHY WOULD YOU WANT TO REMOVE THE ACID?!" :p I love acid and if anything, there are salads that I don't find require oil!
Also, I would say there's an edge of acidity to soy sauce.
@Toddlessness, the 170 is for poaching them, not for sous vide. Kenji mentioned a temperature of 130 for 20 minutes for sous vide in the comments of his poached shrimp salad article.
It's happening in March this year.
I've made this with corn flour, which is really fine cornmeal, and it was great. Just comes out even softer and fluffier.
@anna graham, you forgot the refried beans—essential to a tostada!
I made sopes with tinga (which contained chorizo) and pickled red onions along with the aforementioned items and they were fantastic.
I don't know, you can find fully cooked chorizo that is semi-cured that isn't actually what you want when you're making Mexican food. You want fresh chorizo that you have to cook, just like Italian sausage.
I got a chuckle out of this as I could truly feel the depth of your gluttony for whipped cream.
I've known more than a few people who insist they don't like whipped cream and I'm always a little offended. :p
^As in, Asian pear is what's traditionally used for marinating the beef.
There is no implication that only Asian pears work as a tenderizer. You want Asian pear because of the flavor and sweetness it provides as well as tenderizing, but if you can't find it then you can use a Bosc pear. Different flavor, but it works, too.
Or you could use kiwi, which is often recommended if Asian pear isn't available.
I've braised a fair amount of radishes, but actually never roasted any. This has made me want to try it out.
Bleached in this case.
@easterhangover, there is a fantastic charred one that includes charred poblano and cumin in his black bean huevos rancheros recipe.
I used gold medal AP.
I also feel like another egg would have made these better for me. That's how many I usually use for snickerdoodles and these to me would have benefitted from more moisture. I was curious about the coconut oil, but I'll stick to the all-butter ones I make!
I timed them and I just didn't care for the result, which was too firm, almost tough. They didn't spread as much as I would have liked and didn't get a nice golden hue. I prefer the flavor and texture of all butter snickerdoodles.
I don't think you read the recipe. You batter, then flour, so there's no concern about batter falling off. The recipe makes fantastic tacos. Consider trying it before asking for a recipe to be revised.
You mentioned you started with refined coconut oil, which is what I have. Can I use that without too much flavor loss?
@scalfin, I don't see how pan-roasting fits there. You have to preheat an oven. It takes less time to sear than it does to pre-heat the oven.
But I do agree that there is a lot of stuff that that I have no interest in making at home that I love in restaurants.
I've made baked eggs (no water bath) at home though. I like soft leeks and cream underneath.
Actually, Daniel ran tests on soaking and found that it didn't reduce cooking time.
The stew is probably coming tomorrow. It's Kenji's recipe for classic American beef stew. He teased pics of it on Instagram.
Best chicken salad ever!
You can get Shaoxing wine in liquor stores in Asian neighborhoods. I usually buy it at like 3 for $12-$14. It can also be found in really well-stocked ones.
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