OK, so a totally dry-aged burger isn't practical for us mere mortals... but if we did just one primal and enjoyed the steaks, how close would we be if we mixed the trimmings into Blue Label Blend?
IIRC, the major "fail" points of biscuits/scones are leavening, hydration (incl. overmixing) and insufficient fat. If you start with self-rising (or Bisquick) and have enough experience to know what the dough "should" look like (and it's pretty broad) you too can look like a magician.
I'm on a near-zero carb diet so this is all memory now.
@Anna, I like how you think... not the usual stuff.
The OP was also planning savories. How resistant is your dough to wet contents (eg. curry)? Would a barrier of some kind (oil, mayo, cheese, something else) help?
I use the Goya Mojo routinely and have on occasion left a bird for days. The difference was so subtle that it escaped us. Fret not. A blind tasting MIGHT show a difference but I doubt it, despite what the "Golden Palates" may tell you.
Another cheat worth considering: 1 tsp cider vinegar per pound of flour. It mimics the fermentation flavors quite well. Malt vinegar is also good and even white will do in a pinch.
To think of it as magic is to set it up as unattainable; yet all of us can do it if we break it down into small enough pieces and do it enough.
@smsingram, go ask your friend Justine to walk you through what she did. Most cooks who are also friends will be complimented and pleased to do it. Write it all down and then make a batch every few weeks until you've got it memorized and Presto! Magic.
@Mr. Nick: .. and the point is...?
Let me help your imagination a little.
If you've made a recipe a jillion times you remember the ingredient list and quantities.
You can usually eyeball the measurements (e.g. a blob the size of my fist is about a cup).
At any given stage you remember what it's supposed to look like (Hmmm, too loose so needs more flour).
In the oven, there's a characteristic smell that says "OK browning up now, better check me" that can be detected across the room quite easily.
It isn't witchcraft but rather practice and careful observation.
It looks incredibly easy but is the result of much practice.
I rarely do sweets anymore, but this recipe intrigued me. Anna seems like she knows what she's about. I forwarded it to my niece the pastry apprentice who also likes it.
http://sweets.seriouseats.com/2013/01/pineapple-jammy-tarts-draft.html
It's hard to go wrong with sangria (of any color). I don't have a recipe as it's been decades since I needed one. Blend to taste bearing in mind:
It needs to be light, You don't want mulled wine here. Add seltzer to lighten.
Not too sweet; the idea is to wash the burger off the palate for the next bite.
Oranges and lemons are traditional but most fruits work. Taste it.
Secret ingredient: a small amount of brandy. It adds richness and mystery.
Have fun and tell us what you did.
What is it exactly that's bothering you? There are a number of potential issues here:
Expense: Are you the shrimp provider and concerned that the shrimp are disappearing too F^%^$ rapidly?
Greed: Are you concerned that there won't be enough shrimp for you?
Health: Are you concerned that the little rugrats will harm themselves with gorging?
Socialization: Are you concerned that the ankle-biters' parents haven't taught them properly how to get along in social situations?
Cultural norms: It may be that these short ones come from an intensely personally competitive culture (e.g. getting mine is all that counts).
Your own perception: Why are certain foods kid foods and others adult foods? What are the criteria?
I'm not asking to put you on the spot; indeed I fon't really want to know the answers. YOU need to understand WHY you're bothered before you can work out your best path.
Best of fortune! This can be an opening door to self-enlightenment.
Please put some parameters on this recipe. For example, David Thompson's Masaman Curry Paste alone has 15 ingredients most of which need to be toasted and then ground.
Chicken Masaman has another 12 or so.
How elaborate are you prepared to go?
Has SE really sunk this low? @Dandbuilder asked a question (flawed but understandable) and the community does a mass dump rather than trying to understand and help?
SE Management, is this what you're wanting SE to become?
Thaw the pizza in the microwave and get the cheese melted.
Put a dry non-stick skillet on high and use that to crisp up the crust.
Thanks go to Ideas in Food.
@PlumGaga is on to something... go for herbal gummies!
In general I avoid the more premium gins because the lime drowns everything out so you might as well be drinking vodka. No, I don't over-lime my gimlets (8-10:1).
I WANT that juniper taste
Most hard candies are sugar syrup cooked to a specific temperature with added flavors.
Perhaps you could use polydextrose or some other Modernist ingredient to replace the sugar.
I'll leave the definitive answer to others as I don't have the background.
I DO know that oranges have way less acid (and a little more sugar) than lemons and that sucrose, water, acid and salt content are key determinators in preservation safety.
As the USDA folks responded when I inquired about a different recipe, be cautious.
For reasons too abstruse to go into here, I recently needed a box chocolate cake and selected Duncan Hines Dark Chocolate Fudge, mostly at random.
I replaced 3 USDA Large eggs w/ 3 USDA Jumbos, replaced neutral vegetable oil w/ EVCO (C=Cocoanut) and added 1/4 cup King Arthur Double Dark Dutch process cocoa.
I wasn't ashamed of it.
I use more nuts (toasted pecans) and chocolate than flour (eg. 4:4:3 cups resp).
The dough is just the glue that holds the nuts & chocolate together.
We call it "Wretched Excess"
What was the final internal temperature each time and what was your goal?
Egg Beaters brand yolkless egg substitute (other brands are probably OK too) does a decent job of tasting like real eggs (it's mostly whites with added flavors to suggest the taste of yolks).
You can help by adding onion juice/powder (gently) and other spice/herb combinations. I usually add celery seed powder to Herself's and often dill weed, cilantro or rosemary.
Reserve a little and beat the S#1+ out of it with a little white wine vinegar to provide binding and a hint of mayo-like taste.
Good luck. Getting old ain't for sissies.
@dwhani, Posting in many places IS suspicious. Nevertheless, Double_J has given you very good advice. Do yourself a favor and follow it.
@Double_J, I don't think this is spam or a troll but rather someone fairly young who hasn't been burnt much yet by spam & trolls.
Dhwani: Music of Home in India and Beyond.
I like the feature that sends me added comments to threads I've commented on.
Is there a way for me to flag a thread that I want to see comments on without adding an inane comment like "Ooh! Ooh! Tell me what's posted!"?
My apologies to those who had Car 54 inflicted on them.
As it turns out, no.
I took them out of the cooler, left them in their bags, put them in the fridge, said three "Hail Kenjis" and went to sleep.
Next day at lunch I opened the bags, wiped off grease and coagulated burger juice, salted them and put them on the oiled griddle on the gas BBQ.
Because they were cold I could let them stay a little longer than usual. Result: great crust, correct color, good burgers at a good temperature.
Note that I like my patties at 9 oz and Marty prefers 6 oz but both were just fine.
The only downside is that I thought they were a tad less juicy than usual. Sounds like a job for Burger Lab.
Kenjiburgers are not only better than what I used to make, they're now all but stress-free. You have to work at it to F*&^ them up.
Filipino adobo is a cooking technique unto itself. In The Adobo Road Cookbook, Marvin Gapultos shares more than a few recipes for adobo, including this classic chicken version. More
OBTW: I just stumbled over this product (http://www.drybagsteak.com) on this egullet thread (http://forums.egullet.org/topic/145003-dry-aged-steak-cut-offs-usable).
Does drybag offer anything useful for home dry aging?