I don't find it takes that long to make dulce de leche, and I cook it pretty hard until it gets reduced. I don't even stir it that much!
These are beautiful. Like most Latin American sweets, I'm not actually a huge fan because they're so sweet, but every once in a while I get a desire to make them, especially if I've made dulce de leche due to a surplus of milk. I'm curious to try out the tapioca!
Daniel, you've never gotten masa at Nixtamal in Corona?
Doing the math, that comes out to right around 3% fat content.
Thanks, jkgolden, for really explaining how important the cooking is. It wasn't until I followed Presilla's method that I found homemade tortillas to taste truly better than storebought. Previously I wasn't cooking them properly! And even now I know mine can't compare with those of somehow who has been making them for most of their life!
Wow, these sound great! Too bad I have no way of trying them for a while. One thing I'd say is that tortillas puffing while cooking is actually a goal. It makes for a better texture when I've compared them to ones that did not puff as they cooked, and in Gran Cocina Latina, Maricel Presilla outlines how to go about achieving it.
Now if only I could get my hands on fresh starchy corn in the USA so I could make the various fresh corn masas used in Latin America for certain tamales.
The first time I had cajeta was some candy a Mexican friend gave me. I wondered why the candy tasted like goat cheese. Cajeta is really strong for me, and I can handle goat's milk in small doses only, so I tend to prefer dulce de leche, though I've made multiple variations like palm sugar and coconut milk with rum, maple syrup dulce, etc. In general I'm not one who eat that kind of stuff as is though, it's very sweet!
I skipped the chilies and it was still really hot. I think just 1/2 lb of kimchi would be better here, bc 3/4 lb was a lot, and even without any salt, between the kimchi and spam and fish sauce this was really salty, and I like salt! I didn't even add in the kimchi juice and used more than 2 cups cooked rice (1 cup raw, which is more like 3 cups cooked) and still this was saltier than any kimchi or spam fried rice I've had. Spicier, too!
^ I hate those things. They're greasy and stale.
This is one of those dishes that you wouldn't get from the picture just how good it is. Not that it's a bad pic, but there's so much flavor and texture to it that you'd never guess just from looking at it. A lot of little steps, but absolutely worth it!
@edflanders, Peter Reinhart's book, The Bread Baker's Apprentice has three brioche recipes classified as poor man's, middle class, and rich man's. If you want to attempt brioche again, try checking out this great book!
Brioche is a rich dough. It can have anywhere from 20% fat (as in, the weight of the butter is 20% the weight of flour) to even 100% fat (equal weight of butter and flour). How much fat you decide to make it with depends on what you're looking to do with it, same with sugar. I'm not a huge fan of brioche in sandwiches that are already pretty rich, but if I'm going to use it for that, I want a fairly lean brioche. If I'm making something like sweet buns I might do 50% (personally I still prefer leaner doughs for this, but I'm just generally not a fan of overly rich and sweet baked goods). If I'm eating the brioche as is I might do a really rich 67-75% version.
Brioche is always made with either whole eggs or yolks or a combo. Never seen a brioche with just egg whites, as that kind of goes against what the bread is supposed to be.
Depending on what kind of crumb you want, different methods are employed when making the dough.
It's similar to pasta in that you can make pasta with just a couple of eggs or you can make it with a bunch of yolks even when the flour amount is the same. The results will vary, but you'll still successfully make pasta either way.
How on earth did my comment in reply to johncarl end up above his? I swear I can't predict the future!
@Johncarl: Yup, Thai omelet beats both.
These look stellar (I wonder how many times you've encountered this type of pun)!
I've always steered clear of English muffins made with dough you could roll out and cut into rounds because they invariably produce white rolls in English muffin form. I've always been partial to using rings and griddling, but these look and sound like the real deal without them!
I've never cared much for American style pancakes (unless they're lemon ricotta or savory like those corn and bacon pancakes here), but I love waffles! They don't sit in your stomach the way a pancake does, and they're always lighter. I gravitate towards savory breakfast options if I eat out, but waffles with some fresh berries are the biggest sweet temptation.
And that should say Dorie's cups of flour are 5 oz. She mentions this in Baking from My Home to Yours.
^weight of one cup of sugar, not flour!
Those weight measurements are correct. A cup of sugar weighs 7 oz, and a 1/3 is 2.33 oz. Converted to grams it's actually 65 oz, but I think they went with conversion of 1/3 of of 200 grams (which is the weight of 1 cup of flour). Dorie's cups are 5 oz, which when halved and converted to grams is just a little over the 68 grams listed.
I think the biggest issue with finding this bland comes from the salt. I frequently increase the salt in Dorie's recipes and it works great. Do at least 1/8 tsp, but I prefer 1/4, though it depends on what type of salt you use. The other thing is using really flavorful apples. A splash of rum or brandy as suggested is also great.
I have to say, every time I read about French omelets I have a desire to make one, or get one, then I do and I just… don't get it. I tried again yesterday and today because seeing them featured made me crave them, and they were very pretty, very textbook, but they just don't ever taste as delicious as they sound. Especially if it's a plain omelet, since at least one with a melty cheese center is more satisfying. I don't care for American style omelets for the most part, but give me a Spanish tortilla, a frittata, or some thin herby Italian omelets like I learned from Lidia's books, or a Japanese omelet, a Thai omelet, Korean steamed eggs, or heck, good scrambled eggs (the Chinese egg and tomatoes recipe here from Chichi is a favorite) any day over French omelets.
Well, one of the big differences is that most churros made here use full-fledged pate a choux loaded with eggs, where Spanish churros do not. This makes the churros softer and to me, kind of greasier.
I started making chili oil the way Fuchsia Dunlop recommends in Every Grain of Rice just so I don't have to deal with the fumes from using this method. It works well! Otherwise I don't change anything about this recipe.
@ Grant, he said he doesn't want to use the "cooking" version of shaoxing wine, which like other "cooking wine" contains added salt. I live in NYC and I buy my Shaoxing wine in liquor stores in Asian neighborhoods (it's cheap) because it's the only place I can get it where it isn't adulterated. I can find tons of Shaoxing "cooking wine" in supermarkets, though.
Regular white sugar is what's typically used to make this. See note here:
@ hoglaw, I didn't actually follow the temp since for skirt steak I don't find it all that necessary to do so and I like skirt steak at medium, since I think that is when the texture and flavor are best. So I am sure I cooked it more than 110.
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