I am making Panna Cotta for 50 people on Thursday and don’t own enough ramekins to make individual portions. Has anyone made panna cotta in a larger mold? Pie pans? Do I need to increase the gelatin? How much gelatin can it hold while still remaining light and creamy?
Thank you!
I am going to go with Dan dan noodles.
Update . . . Grinderbike is now en-route from California!
Thank you for your support and kind words.
Jessamyn
"If you have two loaves of bread, sell one and buy a lily."
- Chinese Proverb
Hand-ground corn tortillas
And we have our winners!
They are:
KIMBERLYMCK
JSALERN
KIMBERLY
KUHLIMUH
KIMBLYL
Someone from Serious Eats will be contacting you all shortly for shipping info.
Thanks to everyone who commented, and tune in again for next week's Cook the Book.
Wow! Almost any of the above could be mine, but to settle on one for the sake of the contest, here's my current favourite:
For roast potatoes, to be roasted in the pan with a chicken.
Peel the potatoes and slice into pieces somewhat larger than a single bite.
Boil 6-8 minutes; drain; shake the pot to 'scrunch up' the edges.
Place alongside a roasting chicken until done, in oil or goose fat if you have it; top with a little drizzle of oil and some rock salt.
So, the technique is the boil-scrunch-roast technique of what I call 'melting roast potatoes'.
Roasting -- it just seems to bring out the best in everything. =) Unless baking counts as a technique as well? Because that's also up there ...
Roasing at high temps - the flavor profiles are intensified -the best!
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