@nscroll, one of the more frustrating things about the comments on a recipe for a vegetable like braised green beans is how many people will post things like "15 minutes was enough" rather than say, a 45 minute cook time. NO IT'S NOT! They're missing out!
Broccoli rabe cooked slowly is amazing. Braised with sausage and tomatoes and tossed with pasta it's one of my favorites.
Bottled agrio de naranja contains more than just the orange juice, so it's really not a very good sub.
@paulraphael, the ones pictured are cooked at 140, versus your 67 C, which is 150.
I do 145.
This reminds me of when I decided to make tacos with charred corn, asparagus, and fried cheese. I used queso de freir for that, but this sounds like a good variation!
I don't care for the texture of pork lower than 145. At 145 it's still pink and juicy.
I agree with your points overall, but I've never found key limes to be unpleasantly bitter or astringent. Maybe this is because I would pick citrus over chocolate any day and really dislike when lemon or lime sweets lack tartness (I see a lot of people positively describe certain lemon desserts as sweet with lemon flavor without tartness, and these people are invariably chocoholics and/or fans of very sugary treats).
I don't find grittiness an issue with rice flour if Thai rice flour is used. It's super smooth!
I had never been too interested in gluten-free baking because I don't need to be and because playing with a ton of flours on top of all the gluten-containing ones wasn't something I was excited about. Then Alice Medrich put out Flavor Flours and had recipes with often a single flour or at most three different ones and was one of the first people I saw who questioned why one would approach a recipe as if lack of gluten is a problem rather than an asset or just a feature if we lived in a world where gluten isn't the norm. So many cakes and pastries are made in ways to inhibit gluten development and here you have flours where that isn't an issue! So in fact you can produce often better results by getting rid of the gluten! I had never really thought about that, but once I did, it kind of blew my mind how lovely cakes could be with non-wheat flours. Superior, even! So I am not at all surprised or skeptical of this being better than a traditional angel food cake, or of how enamored you are of the other cakes you've been posting on Instagram.
Sopa seca de fideos has more in common with a dish like fideua than a soup. The rice version in Gran Cocina Latina is really nice. Nothing soup-like about it, either.
One of my favorite fruit salads is from CI and has jicama in it. The jicama is a really nice crunchy element. In the fall I like using persimmons and pomegranate.
Like Stella, I like for fruit salads to have a little thought behind them. Much like savory salads, I am not likely to eat them if they seem like an afterthought or something thrown together for the sake of "health". I dislike salad bars for some of the same reasons.
@ph43drus, what is your preferred recipe? Is yours more fluffy? Or more like just a tiny bit of batter barely holding together everything else? I see some recipes that use baking powder or soda, presumably for a less dense result.
I figured I would season the pork belly if I used it because it seems odd to me not to, and in fact lots of recipes that use it instruct to season it. I'm probably going to use bacon, though.
These taste like there is so much more going on than there actually is. So delicious for so little work!
Boquerones are I'm pretty sure available at Whole Foods. It's been a while since I bought any, but they weren't too hard to find. Certain European delis have them.
Bacalao isn't smoked, just salted and dried. However, bacalao is just the Spanish word for cod, so it's possible you had some smoked bacalao while there.
@hangryharpy are you in the US? Cake flour comes in boxes rather than bags, and they're found along with boxes of cake mix rather than with the other flours. Unless your supermarket just doesn't carry bleached flours (like Whole Foods), it should be there.
Anyway, this cake is great and basically what pushed me to buy this book. The cakes are mercifully not too sweet in general.
3/4 cup molasses is 9 oz. Molasses are heavy. It's like how 3/4 cup feathers will weigh less than 3/4 cup nickels. :)
Sorry, thi is the link that gets into the differences between North American flour and European:
@ Rosaleen , angel food cake is a very American cake, though, and as stated, came about due to bleached flour. Also, European flour is pretty different from American. In general, American flours are what would be called stronger than Europeans due to the difference in wheat.
I've read from plenty of Germans that they can't recreate certain bread in the US:
Not to mention Americans who take flour back with them to Europe for when they want to bake certain American sweets.
I love okonomiyaki, but I've found that when I've made it it has been dense, so I'm looking forward to trying this. Now, what are the odds that you'll tackle pajeon? Especially haemul pajeon!
Ha, I looked it up and CI actually recommends unbleached cake flour (their recipes are still designed with regular bleached—this test was to see if unbleached could perform as well as bleached). I've been dubious of their flour tests ever since they ranked King Arthur all-purpose highly for pastry (citing the flavor of the flour as one of the reasons), though. I have no doubt from my own baking that pastry made with that flour turns out tougher than others, like Gold Medal.
Cake flour is usually left as is because bleached cake flour is the norm, so it's considered specific enough. It's kind of how unless otherwise specified, sugar is granulated sugar. If you look up Cook's Illustrated tests they probably have a cake flour one and that's what they use.
Between the two I prefer Swans Down. Though, I'm sure they're very similar, and I can't recall what it was I made that made me decide I preferred Swans Down.
THANK YOU! I get annoyed every time I see blogs suggest that you can make whatever without cake flour by just substituting cornstarch and AP flour.
I've been at Whole Foods and someone asked me about making a cake and needing cake flour and I said that while you could find a type of cake flour at Whole Foods, you're better off going to a regular supermarket and getting some Swans Down, but people just really get scared about bleached flour.
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!
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