Tried this for the first time and it turned out like thick porridge in the pan. Wasn't soupy at all. I halved the recipe and all ingredients, used a medium grain rice. Once the 20 minutes of covered cooking is done, what should it look like in the pan? Where could I have messed up.
Good luck washing the runny egg white stuff from the strainer. I use a slotted spoon now.
For the English muffins, I generally use the bagel setting on my toaster, which keeps the outside soft.
Heston Blumenthal did a show on marinades, and he showed that most marinades barely penetrate meat. The best marinades for penetration involved dairy. Buttermilk, yogurt, etc. penetrated the most, if I remember correctly. But dairy is usually only used for poultry.
Does the dough have to rest after divided into individual cookies, or can it rest in the bowl after mixing?
So should I be using soda in all cookie recipes, even if it calls for powder? Just want to understand the gist of the article.
I read in a different article on creaming, that the eggs should be at room temp. to keep the butter from starting to solidify, after all the beating warmed it up. The article said everything should be at room temp when adding to creamed butter. Guess I'll have to try both and see.
How do you get that kind of a crust on brisket? Lots of rub? Real slow smoking?
Can it be done on a regular gas barbecue?
For store bought dough, I use Jacques Pepin's method, of putting another pie plate inside the crust, flipping the whole thing over and baking like that for the first 15 minutes. Keeps the bottom flat and gravity keeps the sides from falling.
Any need for flour or something in the bottom of the pie plate to prevent sticking?
there's a huge difference between bacon cooked in a microwave and bacon cooked slowly in a frying pan. Frying pan all the way. Just my opinion
if I added a flavor substance to the batter, like pumpkin puree or something, would that make it heavy or affect the meringue? Cocoa powder might be alright but not sure about other things.
Sometimes I like a flavored cheesecake as opposed to putting a topping over it.
You say to add more buttermilk if you have no sour cream, but in the testing article, you say adding extra buttermilk throws the liquid to solid ratio out of whack.
Can 1 tsp. of powder and salt coat a pound of wings?
Wondering if just before the bird is done, could you broil it for a couple minutes to mirror the butterfly method on a grill, whereby you put the bird skin side down over direct heat to char the bbq sauce.
I use a perforated spoon to drain the egg watery white stuff. When I tried it with a strainer, couldn't wash the egg white stuff out of the strainer. So be careful.
Also, would putting the drained eggs into the steamer basket and then lowering them into the water like that, be better than dumping them in?
What temp do we microwave the walnuts? High, medium or low?
Made this last night. My sauce didn't thicken at all, not sure why. Also, the finished dish was so salty, was that from the cheese?
The handle is good for mixing biscuit dough, after adding the milk. Dough doesn't stick and is gentle on the dough.
These look like biscuits that would crumble if you try to slice them to butter them. And if I have no whole milk in the fridge, is there a good substitute? Would 10% cream work (with maybe a different resulting texture) or evaporated milk?
Why wouldn't you cook slowly and then sear or put back in a hot oven like with a prime rib?
This is almost identical to a Queen Elizabeth cake. Maybe just a different name. Names don't matter, flavour does!
Why are we adjusting oven racks to upper and lower positions? Cake is baked on middle rack according to the recipe.
I use thawed rhubarb all the time and I use the amount of thawed rhubarb that equals the volume they want of fresh. If they call for a cup of fresh, I use a cup of thawed. I think it's the volume of the ingredient that matters (how much room it takes up in the dish.) I don't think recipes matter regarding the concentration of fruit flavour.
Would this process, (slow roasting and searing), work with a regular pork porchetta? I noticed the pork recipe on the site just calls for low then high temp roasting. I am buying a pre-made porchetta and I'm not sure if the outer layer will actually be pig skin or just pork meat.
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