Would this also work for broiling, a la scrod?
How about using a slow cooker with a cracked lid, possibly broiling at the end?
Why is it so important to drain the soak liquid, and why can't it be used as the cooking liquid? For that matter, why aren't we flavoring the soak, given that its name suggests that it'll make up the bulk of the beans' internal liquid by the end?
What brand of molasses did you use? First and second molasses are rarely indicated on bottles, so brands seem to vary quite wildly.
I don't suppose we could get a chullent recipe as a follow-up?
I'd be willing to bet that switching out the triple sec for something with cranberry, apple cider (or even vinegar), honey, molasses, and/or maple syrup would get a perfect cocktail for the various fall holidays.
@Stella Park: Sponge cakes made with matzo meal don't have a dissimilar texture from banana bread, so maybe a whipped egg base would take care of that?
Now I'm wondering whether it would be possible to cut the AP and maybe even whole wheat component out entirely to make a banana bread based solely on buckwheat and oat flours.
Alternately, buckwheat-oat blini to match a banana filling.
Also, kind of short notice, but I don't suppose you have any interest in applying your knowledge of baking science to develop your own honey cake recipe (or set of improvement tips) in time for Rosh Hashana?
If I wanted to wet brine in soy, fish, or Worcestershire sauce, would I need to fortify with more salt or dilute with water?
One of these days, I should go to the trouble of figuring out good substitution ratios and then pros and cons of the various souring ingredients to easily design new recipes and get around my aversion to lemon and lime. In this case, it would be interesting to find out if the kabobs taste substantially different with sumac.
If you want to double down on the quesadilla feel, replace the tomato sauce with that pepper puree you sometimes find in latin markets (it seems to be a Peruvian thing, going by the labels).
Similarly to many people people here , I have had trouble with the recipe deciding to not work any more no matter what I do one day. Still don't know how that's possible.
@BadIdeasBureau: Try other irritants, such as black pepper, horseradish, and mustard.
Oh, forgot to ask, are there any kosher real Parmesans?
Sounds like the US needs to tighten its characterization and quality regulations to a similar rigidity as cheddar (another cheese that's named after a town in Europe that claims to have invented it despite identical cheeses being traditional throughout the region).
For next steps, do fish/clam bakes count as barbecue?
Also, will we be seeing a Jewish-style braised brisket?
I don't suppose the shaking method also works for hot matcha? I may be looking for a method to give everyone at a traditional tea ceremony a stroke.
How viable would it be to put the interior pot of the Instant Pot on the stovetop to sear and then put it back it the machine for pressure and/or slow cooking? Also, how is the slow cooking on the instant pot (I've never understood why slow cooking gets a bad rap from the very same people who promote sous vide)?
Haven't you made a recipe for this before? I remember getting on the comment of the week roundup for joking that the "mother and child" name can't be kosher.
Wouldn't it be faster to just throw the mortar and pestle in the processor with the food?
As an added note on safety, I'd like to highlight FAT TOM: food, acidity, time, temperature, oxygen and moisture. While it obviously lacks osmotic balance (salt and sugar levels), these are the first things health departments drill into inspectors and restaurateurs seeking certification because they are the main determinants of pathogen growth. Denying one or two of these elements is often enough to keep food safe. For example, cooked rice held at room temperature is often seen as the most dangerous foodstuff imaginable because it's well aerated, moist, and full of simple starches, but sushi rice, the same thing plus vinegar and some other flavourings to mitigate the vinegar, is widely considered to be perfectly safe because of the high acidity, and uncooked dry rice (is there a way to cook/eat rice that has never been dried?) is safe because it lacks moisture.
For another note on rennet, I'm pretty sure paneer is an acid-set cheese.
Is sodium citrate the same thing as the citric acid powder you see in a lot of early to mid twentieth century Jewish recipes, particularly sweet-sour stuff like stuffed cabbage?
Surprised that there isn't any flour in any of these, as I'd long assumed that processed cheese was just hardened blocks of mornay.
So why don't the berries all settle at the bottom of their layer, creating a distinct waistline in the middle of the muffin?
Have you ever tried using powdered dashi as an umami bomb like marmite, fish sauce, or miso? How'd it work out? I have a jar of dried lizardfish (whatever that is) that I'm pretty sure is meant for that purpose.
Another issue is, of course, etymology and history. The words "salt," "acid," and "organic" originally meant "that thing/stuff that tastes like seawater/brine (sodium chloride)," "stuff that tastes like vinegar/sour," and "stuff related to life and living things" respectively and the field of chemistry appropriated them for semi-related uses much, much later. I don't know why people insist on one particular field's niche definition when anyone uses the more established usage.
This is extremely accurate, and the only people who disagree are New Yorkers who have yet to figure out that "like they make in my home town" isn't the same thing as "good" (you can see the same thing with how each border state insist that its particular style of Mexican-American food is "authentic" Mexican).
For their breaking into the north, one big factor is that Frank Archer, head of advertising for Moxie, created a huge appetite for tonics around the turn of the century, but the company let itself lose the market after his death, first slashing their marketing budget to almost nothing and running on the same gimmicks instead of trying to adopt contemporary methods and then, in the 1960's, changing the recipe to make it less distinctive and refusing to change it back until the 1980's.