I tried to make chopped liver tonight (Ina's recipe, minus the schmaltz), and it's my first time working with liver. When I started sauteing the livers in a hot pan, they just kind of turned to mush in the pan as they cooked. I couldn't even turn most of them. It almost made me dry heave - it was pretty gross. I'm new to the whole liver thing, but what's the deal? I did buy the livers from an Asian grocery, and so I can't vouch for the quality. They looked decent - but what do I know?
Any tips for future liver sauteing and what to look for when purchasing from stores is greatly appreciated. Thanks!
Does anyone have any recipe/guidance for deep frying shrimp heads? I saw that (somewhat lame) Food Network show, "The Best Thing I Ever Ate" and Duff talked about fried shrimp heads. I have shrimp heads that I can save for a stock or something, but I'd rather make use of them - fried.
I've scoured the internet looking for a recipe but have so far come up with nothing. On the TV segment, the restaurant Duff goes to looks like they dredge the shrimp heads in a flour (perhaps rice flour?) and then they fry in hot oil. Duff makes some mention of panko, but what they showed looked nothing like panko. Not a prolific deep fryer, so if anyone can steer me in the right direction for crispy deep fried shrimp heads, I'd greatly appreciate it. Thanks!
My boyfriend forgot to take the chopping attachment out of the food processor as he was shredding potatoes for hash browns this morning, so we have 3 russet potatoes worth of rough pureed raw potato. I hate the thought of wasting it, so I'm wondering if anyone has any ideas/recipes for it. It is currently resting on my countertop in a sieve, draining...
Thanks!
clim615 hasn't favorited a post yet.
we just started pizzas with TJ dough (i've only used the plain as well) and we love it. we don't have a stone but instead use a cast iron skillet flipped upside down (so we're baking it on the underside of the pan), which gets placed on the bottom rack and preheated to around 450 for a while. since that surface is a little smaller, we usually use 1/3 or 1/4 of the dough in the bag at a time, roll/stretch as thinly as possible, then i put on a piece of parchment and put on the cast iron for 2 or 3 minutes to par bake. the crust usually bubbles up, and we get a great crust on bottom. after it par bakes its sturdy enough to handle easily, and i take it out and flip it so that we're putting sauce and toppings on the side that is crusty and browned. It goes back in the oven on parchment again with the more "raw" side on the bottom to crisp and the cheese to melt. Usually 4-5 more minutes. it seems to work well and we get a good thin crust. favorite toppings so far have been scallop and bacon (both precooked) with a little basil and mozzarella (it's good both with or without tomato sauce and even better with a really really thin schmear of barbecue sauce, believe it or not!).
the other thing i learned about it is that you really do have to use flour liberally to form your crust, so don't hesitate to use as much flour as you need. the final crust seems to be fine!