Any reason not to flip the frittata as in the last recipe posted?
I can usually find shishtos at farmers markets or H Mart. I'm sure you could get the at Japanese markets too
Do you think a hibatchi would work for something like this? Right now I only have a gas grill but I've been thinking about getting a small hibatchi for the times when I need the heat of coals. Also any recommendations?
If I wanted to halve the recipe, do you think an 8 inch pan would work?
Never even heard of star crunch but damn are these amazing. Very simple candy to make, great taste and texture. I think I could have added a bit more cereal to mine since a few of the scoops were more caramel than crunch, but other than that a bit hit. I used a 40% valrhona milk chocolate which made it not too sweet, but didn't do anything bad to the texture. Definitely making again, might try caramelia chocolate next time
I know you said no dark chocolate, but how about one of the darker milk chocolates? Will 30-40% milk chocolate be dark enough to ruin the texture? I really like the balance in dark milk chocolate in most places but I'm never sure if the higher cocoa content will mess things up
I never have a problem just using a paring knife. Though I have occasionally noticed bitterness when cutting a very ripe atualfo mango so maybe I'll try the glass thing. Either way I don't see why a peeler would be better than a paring knife. Feel like it gives me more precision to cut off the thick skin
So do you have a brand recommendation? The only reason I've bought unbleached cake flour is that King Arthur stopped making bleached and I trust them to make flour that has a more consistent protein content than some store brands.
Is it worth spending the extra money for organic lemons in this case? Just wondering if whatever they spray on conventional lemons will effect the end product.
I only looked in one store, but I just wanted to warn people that while I did find an organic powdered sugar with tapioca starch, the first two brands I checked out had organic cornstarch in them. So definitly check out the ingredient lists before you buy. But now that I've got my bag looks like I've got a lot of baking to do
Just wow. Can't wait for your book to finally come out :)
Looks beautiful. One question about baking pans. I like the USA pans that are aluminized steel. I have no idea what that mean exactly, but they're light colored and never stick. Do you know if that's different from anodized aluminium? Will it work the same?
Looks beautiful, now I just need to think of something spring appropriate to serve with it
@VeganWithaYoYo - I usually make polenta in my rice cooker on the porridge setting. It's not quite as smooth as the stir frequently type, but still great when I'm feeling lazy. Unfortunately I don't know if it would work in the cheaper type of rice cooker, but polenta is cheap, I'm sure it's worth a try.
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?