Delicious, made mostly as suggested except didn't have the exact right kinds of condiments. Also added a couple of confit egg yolks, yum!
Or what I wanted to sous vide the chicken? Is there a way to do something similar?
Followed this guide several times with good results; last time - disaster! The mix just didn't come together, and stayed very wet. I had to put so much flour in (at least 3x the amount here) that my test gnoccho (?) was inedibly dense. No idea what went wrong!
Good flavour from this (i.e. a pretty great recipe for the quality lamb we had), but I'm always baffled by the pictures from such slow-roast recipes... in Kenji's photo, it's pink from edge to edge. I don't understand how this is possible outside of a sous-vide scenario. For any reasonably sized joint I *always* get a good section of grey outside of the pink. I don't get how an even cook is in any way possible...
Also, such boneless joints "spring open" every time and get very tricky to carve as a result. How can you avoid this?
Good texture experience but distinctly underwhelmed by the flavour. Didn't really taste of much to me... I don't really see the point.
Very nice and super-crispy skin for once!
Two thoughts - you must have tiny potatoes if they're tender after 10 minutes from cold; it took mine 21 minutes and I had to fish out the carrots.
Also I'd be inclined to do the sauce ahead of time and reduce it or thicken otherwise to turn it into a proper gravy...
Very tasty, but it came out with too much mustard (and I'm a fan). Is UK wholegrain mustard stronger?? I'd cut in half.
Also, still a little too much liquid, but that's probably because I can't get decent beefsteak tomatoes at any time... would leave to salt for another 15 minutes next time.
Good recipe. Followed as written pretty much, with a couple of differences:
- my big potatoes took a good 90 minutes to bake through
- if you don't have royalty coming round, instead of scooping potato out of the skins, it's much easier to quarter them and rice the unskinned quarters (skin side up). You might get a skin fleck or two, but it's not a big deal
- thought a 1% salt water was underseasoning a little, maybe would do 1.5%
- I needed to cook them for longer than suggested to get the raw flour out, maybe 2 1/2 minutes
Good trick with the aubergine - will borrow - but this waaay too vinegary for us.
This is good, but I don't get how your paste above is the right colour: the turmeric is totally blasted by the coriander stalks, so I got a lurid green paste. I should have corrected with some Sriracha or something, but it was fine apart from the hideous colour. Where is it coming from in your recipe?
| "blanching more than one pea at a time"
Ha ha :)
Beans didn't soften: definitely pay attention to the comments about vinegar! 30 minutes picking out rock hard beans...
No salt in the dough? The one time I tried this, the gnocchi were really horribly bland. Are you attempting to counteract this with the "very well salted" cooking water? How much for example?
Agreed, there is not enough liquid in this recipe to cook the quinoa sufficiently. I'd probably double.
Also, *way* too much lemon.
Unless you need some kind of special strainer, I think it's fine enough... Re egg freshness - they were clearly fresh enough to just do with the standard method. I don't have a nearby farm so can't really get fresher than what the shops have...
First time this worked great. Next two times (today) - total failure. I think I let my butter cool too much. So this is definitely not "foolproof".
Tried again. Still doesn't work. Forget the strainer (it just means you lose most of the white) and stick to the normal method.
At least in my oven, 10 minutes was no longer near enough to get any kind of crust. Think you need a very good oven for this to work. The meat was also rather bland I thought :(
Very tasty. I added caramelized onions, crispy serrano ham, and toasted pine nuts to turn this into the kind of main meal we eat. I didn't need so much stock to cook the cous cous, so had to drain some.
@Timberbt Fuschia Dunlop uses potato flour all over the place in Every Grain of Rice, even suggesting it in preference to cornflour.
grumble, why would you use the word "foolproof" ? There's always a fool like me who can find a way... still 0/3 with this method!
Nice, but yes, coriander, not parsley. Also, there's no way sliced onions would soften in 1 minute, so I kept it going for a few until they were.
This tastes great, but in our house, one sausage would not be considered "dinner". A light lunch perhaps :)
Sounds deliciously simple!