Cook and food writer, and creator of Ätabörman.se.
I've never had beans like this, is there a typical way you'd serve them? Or do you eat them just as is?
The paprika, is it the smoked version or the regular, sweet version? I still haven't quite gotten my head around how americans usually use the term.
What do you usually serve this with?
Looks amazing, can't wait to make this!
2 tablespoons butter would be 30 grams though, right?
I'm European and I would say we're more metric-centered than mass-centered. We use metric volume measurements all the time (based on the liter), and metric mass measurements when we need to (like with baking, etc). It's just so much easier with a uniform system like metric than it is with imperial.
By the way, @moosefight, flounces is a brilliant idea (until you guys just go metric, that is). =)
How come the ratio of wine to stock is different in this recipe compared to the similar one with fines herbes instead of morels?
This looks amazing, can't wait to try!
Oh and Daniel, by the way, is there any reason you wouldn't use the pot you're eventually going to cook the polenta in as a soaking vessel? Seems unnecessary to dirty up a bowl if you don't have to.
My favorite, being Swedish, is the classic Swedish dish of kroppkakor (or the northern version, palt): a largish ball of potato and wheat flour dough usually filled with diced salt pork and onions, boiled and sometimes also panfried, served with melted butter and lingonberry jam. Sooooo delicious if well-made.
Ok cool, thanks. I'll give this a go tonight!
Thanks! I guess what I would is some sort of conversion table/method for adjusting the cooking time from a 15 psi cooker to a 12 psi cooker. Mine is actually a stovetop cooker, but it's still maxing out at 12 psi according to the manual.
Great looking recipe! I just bought my first pressure cooker and I noticed it's maximum operating pressure is 12 psi, any idea on how much cooking time I will need to add?
Ok great, thanks! I'm not so good with non-metric measurements. =)
That should be more or less 1 part sugar to 4 parts yoghurt by weight, correct? I really prefer to work in weight ratios for these types of recipes.
If you use a refractometer to measure suger content, would you need to compensate for dissolved solids if making sorbet from a puré? Wouldn't the solids throw the refractometer off a bit?
My waffle iron is square, not circular, but is there any reason this wouldn't work if I just fold the topped dough over itself twice to make a folded square that will fit in my iron?
To avoid the eggs cracking I take the pot of the stove and wait a few seconds for the water to stop boiling, and then lower the eggs in with a big spoon. Then wait maybe 20 seconds before you put the pot back on the stove.
Ok, cool. I have no idea what citric acid costs actually. =) I usually have white vinegar at home, so that's my go-to.
I find that white vinegar ("distilled vinegar", not white wine vinegar) leave little to no residue and is perfectly fine to use. I use 5 % strength vinegar (like Heinz's for instance), about 700 milliliters, and run it through once, then let it sit for 15 minutes, the run it through again, then run it through with plain water 3-4 times.
Works great, and is very inexpensive.
Well, to be fair it not a "novelty" item at all, it's been around in Sweden since the mid 1800s, and is considered an essential part of classic Swedish cuisine. It's pretty hard get a hold of a really good falukorv today though, but smaller more local sausage manufacturers is a good bet (in Sweden, that is).
Does anyone know which brand they serve at Svea?
Sounds fantastic, it really does.
Btw, are there any general benefits when using flour slurry in place of the classic "first flour then egg" method? I mean, would it be preferable even if your not vegan (in this and/or other applications)?
I like the idea of including Belgian in the name. Belgian pizza is not so bad. The Belgian hangover helper? =)
I thought maybe you could let it warm up a bit first, like just laying it on an aluminum tray in the warm kitchen or something, before searing. Maybe that would take too long.
@rodalpho I think you could just sous-vide steaks to a few degrees rarer than you'd like them and then stick them in the fridge until one is ordered, and then sear it. Right?
@MaggieHoffman Ok Maggie, thanks a lot.
Can't wait to make this, seems incredibly satisfying!
Btw, found a typo in step 5, "and skins form chicken".