I recently moved to a god-forsaken place that does not have a decent Thai restaurant and where it snows heavily 6 months out of the year. Which is why I was cooking with cellophane noodles (but failed).
I soaked the noodles for HOURS in warm water. Then boiled for six minutes, then added to a medium-high heat stir fry for close to 10 minutes (with extra chicken broth). The noodles were still fairly crunchy, having a consistency closer to cartilage than angel-hair.
Are there any ideas for trouble-shooting my cellophane noodles?
Basically, the situation is outlined in the title. My two friends and I have recently graduated from college and are currently unemployed, holding sketchy part-time job, and in grad-school debt respectively. We have all asked for trips to New York as Christmas presents and will hopefully be there from January 14th to 17th.
What are some good vendors and/or cheap eats you guys like? Any suggestions are helpful!
PS: we like pizza, greasy spoon, mexican, greek, thai; pretty much open to anything tasty (except one of us doesn't like sushi)
I have a hunk of pizza dough that's been cold-fermenting in my fridge (for a little more than 3 days). I've made 2 baby pizzas today and both had some sort of problem. I am loving the flavor of the crust, sauce, and toppings (recipe on Kenji's cold-ferment post, simple tomato, low-moisture mozz w/basil & sausage), but am having big problems with the execution
I am an inexperienced pizza maker who is deathly afraid of burning my hands; I own a pizza stone, but no paddle. Does anyone have any tips for baking a decent pie in a conventional oven, or am I UP A CREEK WITHOUT A (pizza) PADDLE????
I made this one without enough of a cornichon, baked it at 400 degrees for 10 minutes (which I realize is too low of a temperature) and then hi-Broil for 5 minutes. The cheese developed a crust and everything seemed too dry. The cornichon did not rise but I was happy with the thin center and slight tip-sag.
I left a huge puffy edge on one side of this pie (accidentally squished the other side). Baked 450 degrees for 10 minutes, hi-Broil for 5 minutes. The cornichon came out poufy but still seemed too dry while undercooked at the same time.
What temperature should I be baking my pies at? I think my oven maxes out at 550, but have been too scared to go past 450 degrees because I'm so clumsy and already have numerous burns on my hands. (I know I need to get a pizza paddle and I probably will soon, but probably not before all this dough in my fridge is done rising.) Any advice is much appreciated!
My boyfriend and I just moved to Erie, Pennsylvania for school. We've been trying to find good pizza... haven't been very successful. I read on an old post on Serious Eats that traditional Erie pizza is made with a frozen pie-shell crust??! (A couple of accidental "forgot-to-say-fresh-dough" pizzas we ordered seemed to affirm the frozen crust theory.)
We've specified fresh dough a couple of times, but its still nothing like the pizzas we're used to (brick oven, thin crust). Anyone out there who can recommend some good pizza around here, or just some good Erie eats?
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