Nice, though I'd tone down the garlic, and the breadcrumbs should come out separately before mixing the pasta, or they'll just get wet and lose their crunch.
How about Béarnaise?
Very nice
Delicious! I halved the recipe, still worked great, could have done with maybe more than 1/2 creme fraiche in this case.
BTW I rated it 5/5 but for some reason my ratings never show up...
Nice flavours but I had trouble adjusting the recipe for 2, so ended up with a very runny sauce and non-crisp skin. Could have fixed both but I always panic and just stick stuff on the plate anyway. Must stop doing that.
Delicious and simple. A definite win. Though I cooked the mince in batches...
Thanks for the feet suggestion, next batch I will try that - if I can find a local butcher who has some...
It seems that the stock thickening thing is just one of those things you're supposed to "know" and they never mention :)
I know I can use a roux, or, a slurry, or whatever (I end up having to). These recipes don't mention that, that's what I don't understand.
Not for me... um, the asparagus was nice?
Look up Yotam Ottolenghi's recipes. He regularly uses this ingredient, and his food is really good. For example, this is lovely:
http://www.guardian.co.uk/lifeandstyle/2011/oct/07/preserved-lemon-recipes-beef-beetroot
So that would be a 60:40 vinegar to oil ratio for the vinaigrette? Can't be right. Had to re-make it, it was so vinegary. Also, this dish could do with something sweet - maybe cranberries? Otherwise, not bad!
Hmm, not what I'd call frites at 3/8 inch wide. They came out OK for a very quick method, but I think I'd stick with the more complicated techniques in the future.
Very tasty. I suppose it's obvious but the recipe doesn't actually mention adding the crispy lemongrass back :)
Very nice - agree on the lime. I put the zest on top of the chicken breasts (I had thin ones which roasted along side the peanuts, taken out at internal temp. of 72 deg C). Added some juice at the end. Scales down well for two people.
I wish any of this food was actually available at die Wiesn. A weekend of boiled potatoes and dubious meat for me.
Thanks guys, I suspect the issue is the stock - I've been using bagged liquid stuff you can get here in the supermarkets (UK) but I suspect it's not good enough for this purpose as you're suggesting.
I managed to find the recipe I tried (just the sauce bit):
Thanks Lauren, that might be it!
I know reducing is not the same as thickening. As mentioned this recipe (sorry, I lost where it was) was simply wine, stock and butter, reducing the liquids by half - surely nobody would want a "sauce" that was the viscosity of wine?
I've done the slurry thing before with this sort of recipe but maybe I feel a bit of shame :)
This was tasty, but how are you supposed to sear the root of the vegetable in step 1, without completely burning the leaves?
Delicious, but some questions:
- the recipe talks about firming up the pork, but there's no way on earth my freezer would do anything to anything in only 15 minutes?
- wasn't sure about the rice powder. It was still pretty crunchy; I chickened out and only added some of it, as I don't remember larb like that in Chiang Mai. Did I do wrong? Or was my sticky rice not the right type?
- why does the recipe say to let the pork cool for 5 minutes? I found I had to smash it up into much smaller pieces, even though the food processor seemed to have done its job. Confused.
Very nice. Had trouble with the sauce not quite thickening up fast enough.
Also, I would halve the spices - for me, they were fairly to the fore, not the subtle background the recipe is talking about?
Having just done it (supermarket out of basil), I would strongly recommend against using jarred pesto. This was a great dish severely hampered by the big-brand pesto. It really needs home-made.
This was one of the best tandoori marinades I've ever used - delicious. I used yoghurt instead of coconut milk, though.
The consistency thing didn't work for me at the end. I didn't have any liquids left so there was nothing to form a "scrambled egg consistency". Tried to save it with more oil, but didn't get far. Hmm.
Every time I try to rate a recipe (e.g. http://www.seriouseats.com/recipes/2012/08/seared-cod-with-peas-pancetta-and-wilted-lettuce-petits-pois-a-la-francaise-recipe.html) it never appears in the posted comment.
Firefox 17.0.1 on Linux - any ideas?
When I follow a recipe for a sauce it often talks about reducing by half (or whatever) to "thicken". But that *never* happens to me - it simply doesn't change in consistency at all until I have about only a tablespoon left in the pan.
For a while I'd just presumed it was me lazily using supermarket liquid stock (e.g. http://www.waitrose.com/shop/ProductView-10317-10001-13303-Waitrose+Cooks%27+ingredients+chicken+stock)
but I recently made my own chicken stock, and that is pretty much the same (made from a roast chicken carcass).
Is there just a missing assumption here that the stock to use is heavy in gelatin? Or what?
Why don't supermarket stocks like the above thicken? Same goes for their beef.
I can always use a cornstarch slurry, but I'd like to understand why my experience doesn't match up with any of these recipes...
Yet again I've followed a simple sauce reduction recipe (juniper berries, stock, wine, butter) and ended up with something that basically hasn't thickened at all. All these recipes read like the reducing step also thickens, but when it's just wine and stock, all that happens is I get less liquid - it stays the same consistency. The butter was supposed to thicken it, I suppose, but it didn't really seem to.
What can I be doing wrong?
If you've only ever known mayonnaise in the form of the quivering jellyish stuff that comes in the jars with the blue lid, you're doing yourself a disservice. Like switching from briefs to boxers or walking to Mordor, trying homemade mayonnaise is the kind of thing that will forever change your life (or at the very least, your sandwiches). Today, we do it in 2 minutes or less, with a 100% success rate. More
Nice. Why can't the eggplant brown in the microwave? Mine did (halved the amount as serving for 2) but it didn't seem to harm the final result.