@dalva57 and Daniel, I'm curious about this as well! Is this a misprint? I can't imagine adding egg-coated chicken to hot oil!
As much as I love Serious Eats, a continuing issue with many of the recipes here is the omission of the correct pan size needed for the recipe. I've seen pan size omitted with recipes for baked goods, and with pies. The amount of filling needed for this recipe is going to vary whether you use an 8", 9", or 10" pie pan and what the depth of that pan is (regular or deep dish). It's pretty difficult to make the proper adjustments if you don't know the size pan the recipe was originally written FOR. Please, Serious Eats, include pan size information with your recipes!
Rimmed baking sheets are sold in many different sizes. What is the best size to use to create a 1/2" layer of dough in the pan?
Is there a way I can brown these in the oven itself, as opposed to using the broiler? I have a drawer broiler (which I hate, because it is almost impossible for me to adjust the height of the broiler tray [I use a wheelchair] AND because the drawer must remained closed during broiling, I can't keep my eyes on the food...not to mention, it only heats to 525°). If I can brown these in the oven, would you please provide me with the best oven temp and approximate timing? Thank you - I'd love to try this recipe!
This is not only easy, but absolutely delicious made exactly as the recipe directs. I have made this several times, and it's even good when I use cheap canned supermarket green and black olives.
I, too, am waiting for the ingredients list to be updated to include the amount of heavy cream....
Correction to the above: A photo DOES appear on the recipe webpage when viewed using Firefox (although it is the meatballs recipe photo as I, and others, have noted). But when the recipes are viewed using IE, no photo appears (at least not for me).
Yes....I'm wondering why the daily newsletter is attaching the wrong picture to the wrong recipe, and why the photos of the recipes no longer appear HERE with the recipe (The cucumber recipe in the newsletter was shown with the picture of the "Helga's Meatballs and Gravy With Carrot-Apple Mashed Potatoes From 'Marcus Off Duty'" recipe). I believe this is the second time the wrong photo has been attached to a recipe in the newsletter in the past week or so.....
I've been making homemade egg rolls for quite a number of years using store-bought wrappers, and discovered that if you freeze the filled but un-fried egg rolls, the wrapper doesn't "puff up" and get as bubbly and crisp as freshly-made egg rolls do. Actually, I've noticed the wrapper is a bit chewy when I've fried frozen homemade egg rolls.
So, the last couple of times I've made egg rolls, I have frozen them *after* frying. It just takes 15 minutes or so to heat them up in a hot oven direct from the freezer, and I think it preserves the texture of the wrapper much better.
Can Pecorino Toscano be substituted for the Pecorino Fiore Sardo? If so, should I use the same amount as if I were using the Pecorino Fiore Sardo, or the amount called for if substitutuing Pecorino Romano?
I'm planning to cut his recipe in half and make two stombolis instead of four, however....
Would someone PLEASE tell me what the dimensions & thickness of the dough should be when it's rolled out, and the approximate length of each stromboli after rolling/baking?
Any ideas for the leftover half of dough/batter?
Would you please include instructions for gas grilling? I have a 3 burner gas grill.
Would you please include instructions for gas grilling with this recipe? I have a 3 burner gas grill.
With my daughter (who will be turning 18 two weeks from today), every time we went somewhere (restaurants, supermarkets, library, museums, etc), once I'd parked the car I took a few minutes to explain where we were going and why, and what specific behaviors I expected of her while we were there.
I began doing this the very first time we went out after she was born (not that she understood what I was saying at a week old, but I wanted to get myself in the habit of doing it).
As an example, for a restaurant, I would tell her we were going inside to get something to eat. I explained to her after we chose the food we wanted to eat, we'd have to wait a bit for the food to be prepared. That while we were in the restaurant she must remain in her seat, and use her quiet voice. If she needed to use the restroom, she was to ask me quietly to take her. I told her a nice man or woman would be bringing our food, and she must use "Please" and "Thank You" when speaking with that person. I explained she was not allowed to play with her silverware, her food, or anything else on the table. I also told her if she were to break any of these rules, we'd immediately leave the restaurant, and if we had to do that, we wouldn't get to eat.
Because I did that every single time we went out (even when going to a public place we'd been to many times before), she always knew exactly what was expected of her in terms of specific behaviors that were/were not allowed, not once did she "act up."
So many times I've heard a parent angrily say to a child "Behave yourself!", but "behave yourself" doesn't mean anything to a young child. Learning what is and what is not proper behavior for different venues/situations develops over time and through exposure. When we, as adults, are thrown into an unfamiliar situation, we know to look to those around us for cues as to what is appropriate. Children don't have the maturity to do that.
When children know what to expect, and what specifically is expected of them, they are much more likely to behave correctly.
Just my .02!
I don't have a slow cooker. If I wanted to cook this in my oven, what temp should I use (my oven can be set as low as 170F). Any suggestions on temp and time?
I'm really confused as to how to cut the bananas. I thought "crosswise" and "horizontally" were the same thing. Yet, if I assume the first cut is made lengthwise instead of crosswise, I'm still not going to end up with two 3" slices (unless I've got really tiny bananas). Please clarify the cutting instructions!
Having never made Dulce de Leche, how do you decide whether to simmer the cans for 3 hours or up to 5 hours? (Since the cans are unopened, one cannot observe changes as they simmer). How is milk simmered for 5 hours different than milk simmered for 3 hours?
I clicked on the highlighted Chocoholic, Chicken Dinners, Singapore Stories, and Let Them Eat Cake columns linked in the intro to the recipe, above, and each time received a "No Results Found" response. Will you please link those to the correct pages?
Okay, TWO conditions will have to be met for me to EVER make this Turkey Porchetta recipe again.
#1. This will have to be the BEST TURKEY I'VE EVER EATEN IN MY LIFE (will know if it meets this standard tomorrow)
#2. I buy a whole turkey, instead of just the turkey breast, and remove the breast myself.
I was *supposed* to end up with the skin off the breast being rectangular in shape, as per the slide show. Because of the way the breast was removed from the rest of the turkey (over which I had NO control), my skin was triangular in shape.
Now, turkey skin does stretch a bit. But there is NO WAY to stretch a piece of skin that's 2" wide at one end to cover a roll of meat that's 10" long. It can't be done. So, I had to kind of cobble the skin together using toothpicks and the butcher's twine. This with hands that were slippery, meat that wouldn't stay rolled, and skin that was greasy/slippery as well. The end result looks more like a kind of "voodoo turkey" people might use in some type of weird satanic turkey ritual than something appealing to eat. At one point I *seriously* considered whipping out a needle and thread to try and QUILT the skin together to get it the needed rectangular shape. (I quickly ditched that idea, thank God).
Well, hopefully after I brown it in the skillet tomorrow I'll be able to remove the toothpicks before I put in in the oven to finish cooking. Otherwise, we're gonna be eating some mighty unattractive turkey.....
By the way - I am quite adept at deboning a whole chicken through one "incision," then stuffing it and reshaping it so it looks like it still has the bones. Frankly, that is *easier* to do than THIS was!
Something is off...it says it yields one dozen cookies. Dough is rolled into walnut size balls, and placed on cookie sheet. It calls for TWO cookie sheets. Why would you need two cookie sheets for only 12 walnut size cookies? If they are like Mexican Wedding Cakes, they don't spread.
Thank you! Had the slices been from a round pan, I think I could have guesstimated. But, those rectangular slices really threw me!
Would love to try this recipe, but it doesn't say what SIZE pie or tart pan is needed...
I've had a Lillo ice cream maker for about 10 years, and the only complaint I have is that I always have a layer of very hard ice cream form on the inside of the canister while the custard is churning. That layer freezes much more firmly than the rest of the ice cream (and is usually darker in color), so that when I remove the frozen ice cream from the canister to pack into containers, I have to scrape that layer off the inside of the canister and blend it into the rest of the ice cream. Even if I leave the ice cream in the freezer overnight, those darker colored chunks are still visible. This occurs because the dasher doesn't touch the sides of the canister - there's a slight gap. Does the Breville do a better job of scraping the sides of the canister while it's churning?
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