Sounds interesting. How does it prevent splattering? Is it just physically contained in the cinder?
Another plea for the authentic ingredients, which it seems many of us do have access to. I appreciate figuring out substitutions for those that don't, but I bought a kaffir lime tree on amazon last year that I keep in a pot indoors and I'm always looking for more ways to use up the leaves. Looks really tasty either way
Thanks for all the great ideas, I've been dealing with gestational diabetes for the past month and it can get so frustrating. I do feel really lucky that I am able to still eat carbs, especially in the evenings, as long as I watch portion sizes. Breakfast is definitely the biggest challenge and I really find myself missing fruit. It's especially hard when you have a toddler running around eating all the things you can't - really going to make me think twice about whether to do this again. I just have to keep reminding myself that it's only temporary, and it always helps to read about how other people are handling the same situation.
Those look fantastic
@WhirlwindMonk - most bread freezes really well, especially small pieces like rolls or slices. Whenever I make bread I put any that I'm not going to eat in the next two days in the freezer wrapped in foil or plastic. You should be able to let the rolls thaw at room temp in an hour or two, maybe pop them into a 350 F oven for a few min if you want to recript the crust
I usually use half milk half water like a few others, and it's rare that I don't finish it with some cheese. I'm wondering if you tested cooking the polenta sous vide at all. I tried it once and it came out perfect - no stirring needed other than squishing the bag around half way through cooking, then poured into a bowl so I could whisk in butter and parmesan. Of course the next time I tried it I think I used a different recipe and it came out tasty but lumpy. I would love it if someone would test out the ideal time and temp, because fully hands off polenta with minimal dishes to clean is so nice.
Could you just add some citric acid to the water instead of using lemons, maybe keeping one lemon aside for rubbing cut surfaces if needed? Unless the lemons are adding flavor, I always feel like I'm wasting a bunch of lemons
I've found that if I don't have time to go to an Asian market, broccolini is a decent substitute. I believe it's a cross between gai lan and western broccoli
The book CookWise has a really nice chart that I use all the time to convert volumes to weight. Some things like sugar are simple to convert. For flour she has the weights for 3 different measuring methods for AP, cake and bread flour. There must be a similar chart somewhere else, but for now its working really well for me as I can't stand measuring by volume anymore. I know King Arthur's website has weight conversions, but only one for each type of flour so it's less useful
Sounds amazing and much easier to eat. Where do you get cheese curds though? Not something I ever see at the supermarket in NYC
I don't feel like cooking the veg separately is just about better presentation - I personally really don't like the texture or flavor of most vegetables that have been in the braise the whole time. I agree that they need to be there to give the sauce flavor, but I really prefer to strain them out before reducing the braising liquid, then either cook fresh garnish to add to the meat or just serve the dish with something else. It's possible since this braise is cooked for such a relatively short time that wouldn't be necessary, but for anything over an hour I just have to strain everything out.
I'm a big fan of O-Cha.com for japanese teas. The shipping is quick and reasonable despite the distance, and there's a lot of information on the site and forums to help you pick a place to start. Learned most of what I know about green tea there.
is that bean thread vermicelli or rice vermicelli in the soup?
I might be wrong, but I think the biggest problem with using a dutch oven would be the high sides blocking the heat and slowing down browning, especially for a flat bread. I would think a regular 12" skillet or even a cake pan would work better despite not having the mass of cast iron.
Also I've never seen a 10 by 6 pan - would the more common 9 by 5 work with a bit of a longer baking time for the added height?
I'd also like to request weights please. Seems silly to include the weight for flour but not cocoa powder which shouldn't be measured volumetrically for the same reasons
Corn syrup is very similar to glucose, which is more common in europe, and serves the same purpose as an invert sugar. I think the main difference is that corn syrup has more water. Since it's not a huge amount and you're not making candy or something else very temperamental it should be ok to swap. I'm curious if anyone tries with golden syrup since I love the flavor
If I halved the recipe, do you think a 10 inch cast iron skillet would be the right size? Also wondering how long this would keep and how it is reheated. One of the nice thing about tamales is that you can freeze them and steam whenever, so hopefully this would be similar and then I could make the whole batch. Looks great
I made these tonight over egg noodles and they were fantastic. Perfect amount of salt (I used diamond crystal) and really tender. The store was out of ground pork so I used their meatloaf blend which is 1:1:1 ground beef chuck, ground pork, ground veal. I doubt I'd spend the extra money on the veal if it hadn't been in the package, but in a delicate meatball like these I think it works really well.
I'm pretty sure you meant the baking powder slightly raises the pH (lowering acidity) not the other way around, right? Either way I've always had great success with your oven fried wings and love the flavors of Xi'an, so definitely trying these as soon as they plow enough for me to get to the market
Looks like a nice cake, brown butter is a wonderful flavor to highlight. But I wish the weights for all ingredients would be included in baking recipes on this site (other than perhaps those under a tablespoon), and metric would be even better. I find myself skipping a lot of recipes and cookbooks just to avoid measuring cups at this point.
@Kenji so sorry about Yuba. The hardest part of adopting an adult dog is how much less time you get to spend with them, but I'm sure you made her days very happy.
Made this recipe tonight, and as my first experience with Stroganoff it was amazing. Very comforting in this cold weather. I left out the mushrooms since we're not fans and just added a few extra pearl onions, didn't feel like it was missing anything.
I'm not sure which white chocolate they have, but Fairway carries Cacao Barry pistoles portioned into half pound amounts. Reasonably priced, it's what I generally go for when I need some chocolate, especially for cooking since pistoles are so convenient
Soaking white rice does not turn it to mush. It's very common to soak basmati, japanese and sometimes long grain rice after rinsing and before normal cooking, at least it is in asia. I can't remember why (other than with basmati it makes the very long grains less likely to break during cooking), but even my rice cooker always starts with a soaking.