what's cooking? part 5: 2017-2027

Message Bookmarked
Bookmark Removed

not because it really needs to go to 2027 because we'll all be under the ocean by then but because part 4 started in 2007

assawoman bay (harbl), Sunday, 8 January 2017 00:14 (one year ago) Permalink

i made some pretty great tomato soup yesterday

san marzano toms + butter in pressure cooker w salt and baking soda
veggie stock + drained liquid from toms + a few bags of lapsang souchong
puree toms w stick blender, drain through sieve, combine with liquid ingredients
maple syrup + fish sauce to taste

jason waterfalls (gbx), Sunday, 8 January 2017 14:47 (one year ago) Permalink

how do you get to the point in life where you're putting heterodox ingredients like tea, maple syrup and fish sauce in tomato soup? is this entirely your own invention or are you following some unknown and wild tradition?

ogmor, Sunday, 8 January 2017 16:29 (one year ago) Permalink

its the food of my people

jason waterfalls (gbx), Sunday, 8 January 2017 18:12 (one year ago) Permalink

bored single men who spend a lot of time on food blogs

jason waterfalls (gbx), Sunday, 8 January 2017 18:13 (one year ago) Permalink

well I am impressed, it sounds delicious (though not sure about the tea). how long did you cook it for?

ogmor, Sunday, 8 January 2017 18:26 (one year ago) Permalink

toms were in the pressure cooker for 20mins, which is the bulk of the cooking time

in the context of bold tomato flavor and stock, the tea adds primarily smokiness and some sweetness. it's worth trying, i think!

jason waterfalls (gbx), Sunday, 8 January 2017 18:31 (one year ago) Permalink

Were these canned whole toms? Why pressure cooker? Why baking soda???

mom tossed in kimchee (quincie), Sunday, 8 January 2017 18:45 (one year ago) Permalink

whole canned toms

pressure cooker reaches higher temperatures, which, in combination with the increased pH you get with baking soda, leads to caramelization that would be impossible otherwise

jason waterfalls (gbx), Sunday, 8 January 2017 18:52 (one year ago) Permalink

i actually made a batch earlier in the week that i forgot to add baking soda to and the difference is pretty noticeable --- w/o it the soup is much brighter and more acidic/tomato-y (which might be what you want!)

jason waterfalls (gbx), Sunday, 8 January 2017 18:53 (one year ago) Permalink

i have a bream in the oven, stuffed it with lemon, garlic and parsley, threw a few slices of potato around it and i've got cabbage braising in some stock on the hob. been roasting fish a lot in the last few months, feels like one of the nicest things to eat without much effort.

Bein' Sean Bean (LocalGarda), Sunday, 8 January 2017 19:22 (one year ago) Permalink

Making a lamb shoulder tonight with broccoli and the serious eats roasted potatoes that I believe somebody posted on the other thread and have been intriguing me since.

joygoat, Sunday, 8 January 2017 20:21 (one year ago) Permalink

how do you get to the point in life where you're putting heterodox ingredients like tea, maple syrup and fish sauce in tomato soup?

otm

its the food of my people

bored single men who spend a lot of time on food blogs

loltm

If authoritarianism is Romania's ironing board, then (in orbit), Sunday, 8 January 2017 21:31 (one year ago) Permalink

What are these blogs? Are they instant pot propagandists?

weird woman in a bar (La Lechera), Monday, 9 January 2017 00:43 (one year ago) Permalink

hey gbx do you do a natural release or quick release on the p.c. with this method?

call all destroyer, Monday, 9 January 2017 01:09 (one year ago) Permalink

mine's electric so i just do a slow release

jason waterfalls (gbx), Monday, 9 January 2017 04:50 (one year ago) Permalink

should I get an instant pot? it seems like more like an appliance of convenience rather than one of, like, some crazy new benefit (like sous vide)

Fluffy Saint-Bernard (Stevie D(eux)), Monday, 9 January 2017 15:22 (one year ago) Permalink

rfi: what is yr favorite way to prepare fennel?
preferably side dish but i'll take all comers

Flamenco Drop (VegemiteGrrl), Tuesday, 10 January 2017 04:49 (one year ago) Permalink

one place i worked at useda make a potato, fennel and leek gratin that was nice. other ideas: superthin sliced and put in a salad is great, too. or "melted", cooked slowly in olive oil with onions and garlic to get it really soft and borderline carmelised could be a nice side?

all the right notes of bitter, salty, sweet, and sour. (outdoor_miner), Tuesday, 10 January 2017 23:16 (one year ago) Permalink

fennel is nice roasted

Islamic State of Mind (jim in vancouver), Tuesday, 10 January 2017 23:26 (one year ago) Permalink

I like fennel raw in salads, sautéed with leeks & green beans, roasted & carved up with a piece of meat or fish

weird woman in a bar (La Lechera), Tuesday, 10 January 2017 23:51 (one year ago) Permalink

Jim: it's good. Double and freeze, for all the effort.

rb (soda), Wednesday, 11 January 2017 00:15 (one year ago) Permalink

thanks everyone! pretty new to fennel. i tried braising it in stock & vermouth last night & it turned out delicious, keen to try some of these recommendations

Flamenco Drop (VegemiteGrrl), Wednesday, 11 January 2017 00:26 (one year ago) Permalink

http://www.seriouseats.com/recipes/2015/02/vegan-ramen-miso-creamy-vegan-vegetarian-food-lab-recipe.html

going to cook this at the weekend

― Islamic State of Mind (jim in vancouver), Tuesday, January 10, 2017 5:28 PM (yesterday) Bookmark Flag Post Permalink

oh man i've been wanting to try that but its daunting --- soda, you've done it? how long did it take?

jason waterfalls (gbx), Wednesday, 11 January 2017 12:49 (one year ago) Permalink

i like fennel here are some things

fen risotto, maybe w/ salami
fen & chickpea broth w/ lemon zest and chilli
fen & potato soup
baked fen in like a puttanesca sauce w/ orange zest and feta
roast pork w fen (add fen seeds to pork herb rub too)
any bit of wite fish w/ fen, thyme, rosemary, lemon zest, capers etc

pernod good to have around just for fen

r|t|c, Wednesday, 11 January 2017 14:25 (one year ago) Permalink

also if u ever want to parboil fen for anything do it in milk, or mostly milk, and keep for mash potato or gratin later

r|t|c, Wednesday, 11 January 2017 14:27 (one year ago) Permalink

I don't like fennel because it is anise-y. I feel like I need to broaden my horizons tho w/r/t winter vegetables, I can't only eat potatoes all year, and I love kale but let's be honest it's not in season in February.

A friend is coming over on Sat bc she wants advice on cooking large hunks of meat. Considering a pot roast alongside a rolled stuffed pork loin -- one easy, one complicated.

If authoritarianism is Romania's ironing board, then (in orbit), Wednesday, 11 January 2017 15:14 (one year ago) Permalink

try parsnips! one of our favorite winter things is just roasted winter veggies (beets, onions, carrots, garlic, parsnips, turnips, potatoes) mixed up with some olive oil, rosemary, and a bit of sausage, cover and bake.

sleeve, Wednesday, 11 January 2017 15:17 (one year ago) Permalink

best way to enjoy fennel is to throw it in the damn garbage bcz it tastes like licorice and it is GROSS

Fluffy Saint-Bernard (Stevie D(eux)), Wednesday, 11 January 2017 15:20 (one year ago) Permalink

I made a great pork dish with star anise the other night and the first time I made it I used like one star anise (recipe says 5) because I hate licorice but actually it's so subtle it's really good so I always use 5 now

kinder, Wednesday, 11 January 2017 15:26 (one year ago) Permalink

THANK U STEVIE YOU <---> ME = SAME TEAM

If authoritarianism is Romania's ironing board, then (in orbit), Wednesday, 11 January 2017 15:28 (one year ago) Permalink

anise and fennel are wonderful flavors

marcos, Wednesday, 11 January 2017 15:45 (one year ago) Permalink

that said i have bought fennel bulbs in the past and they have rotted in my fridge bc i couldn't decide what to do with them fast enough :/

marcos, Wednesday, 11 January 2017 15:45 (one year ago) Permalink

tbh I wish I didnt' loathe anise/fennel bcz it wd make things a lot easier but welp here we are, what can ya do

Fluffy Saint-Bernard (Stevie D(eux)), Wednesday, 11 January 2017 16:20 (one year ago) Permalink

parsnips are the devil fyi

Flamenco Drop (VegemiteGrrl), Wednesday, 11 January 2017 17:54 (one year ago) Permalink

hmph

sleeve, Wednesday, 11 January 2017 17:57 (one year ago) Permalink

parsnips are fine, they're sweet and a lil weird but they're fine

Fluffy Saint-Bernard (Stevie D(eux)), Wednesday, 11 January 2017 20:58 (one year ago) Permalink

quickest way to ruin a soup imo

THE DEVIL

Flamenco Drop (VegemiteGrrl), Wednesday, 11 January 2017 20:59 (one year ago) Permalink

parsnips are good caramelized together with other vegetables as the base for a winter soup stock, they contribute a lot of complexity and are similar to carrots w/ their sweetness. im not a fan of plain parsnips though

marcos, Wednesday, 11 January 2017 21:19 (one year ago) Permalink

for burly winter root vegetables i prefer celeriac

marcos, Wednesday, 11 January 2017 21:20 (one year ago) Permalink

I stand with VG.

Jeff, Wednesday, 11 January 2017 21:20 (one year ago) Permalink

Honey roast parsnips are my secret ingredient in a veggie soup

kinder, Wednesday, 11 January 2017 21:53 (one year ago) Permalink

monsters, all of u

Flamenco Drop (VegemiteGrrl), Thursday, 12 January 2017 00:16 (one year ago) Permalink

mushroom pizza that has a bunch of rehydrated porcinis sauteed with a load of criminis and garlic, on top of fontina, carmelized onions with rosemary playing the role of sauce on some bland-o plain white dough i made

all the right notes of bitter, salty, sweet, and sour. (outdoor_miner), Thursday, 19 January 2017 20:51 (one year ago) Permalink

haven't had farinata in years, might attempt this recipe for saturday lunch http://www.seriouseats.com/2015/05/how-to-make-farinata-italian-chickpea-pancake.html

Islamic State of Mind (jim in vancouver), Thursday, 19 January 2017 21:07 (one year ago) Permalink

we had my brother and his family over for dinner the other night. they love cooking indian and so do we, so we made a huge feast. i haven't cooked this much food in a while:

masoor dal
benghali green beans and potatoes
tomato sambal
summer squash w/ mustard seeds
saag tofu

marcos, Thursday, 19 January 2017 21:23 (one year ago) Permalink

All the way at the other end of the vegetarian-omnivore spectrum, I'm making beef stock today.

aaaaaaaauuuuuuuuu (melting robot) (WilliamC), Thursday, 19 January 2017 21:33 (one year ago) Permalink

I agree with VG that parsnips would not work well in any soup I know about, but they roast well and were quite acceptable in a beef and peanut stew recipe my wife made just a few days ago.

a little too mature to be cute (Aimless), Thursday, 19 January 2017 21:34 (one year ago) Permalink

I really like roasted parsnips but they are such a damn awkward shape--the top fat part and the itty bitty skinny end make it diffcult to get evenly-roasting pieces.

mom tossed in kimchee (quincie), Thursday, 19 January 2017 22:53 (one year ago) Permalink

Update: shiitakes now soaking. Thread delivers!

mom tossed in kimchee (quincie), Sunday, 8 July 2018 19:47 (one month ago) Permalink

I doubled the recipe (except for the garlic, as for some reason I only had two lonely cloves on hand) and included the miso. I still need to whip up some five spice powder (using up whole spices! excellent!). Tastes wonderful. Not terribly taxing to whip up, though I wish I'd used my food processor instead of my vitamix as I think the blending part would have gone better. Slicing the shrooms was the most labor intensive part and took maybe two minutes.

I'll do a proper measurement once I cool and store, but I ended up with about five cups of sauce?

mom tossed in kimchee (quincie), Sunday, 8 July 2018 21:44 (one month ago) Permalink

Xposts probably have 2/3 cup of this sauce leftover. So not sure how to break that down into servings but reckon that'd sauce 6 or 8 cups of cooked veg? Or it could cover that noodle recipe 2x I reckon

lâche pas la patate (outdoor_miner), Sunday, 8 July 2018 21:53 (one month ago) Permalink

Oh u made a lot more than I did! I tend to eyeball things so just counted out like 8 or so shiitakes when I did it and went from there. I prefer blender. Just threw in the whole cooked shrooms and the rest of the ings and added all the soaking liquid plus some water to get it blendable

lâche pas la patate (outdoor_miner), Sunday, 8 July 2018 21:57 (one month ago) Permalink

I weighed out the shiitakes and it took a good bit of the soaking liquid to keep things loose enough to blend! I'll be using a good 1/4 cup per serving of noodles or stir fry, though. I see using it more like a mushroom pesto than an 1:1 oyster sauce sub.

mom tossed in kimchee (quincie), Sunday, 8 July 2018 22:03 (one month ago) Permalink

I did the slicing/browing shiitake step but I'm sure it is none the worse for skipping!

mom tossed in kimchee (quincie), Sunday, 8 July 2018 22:04 (one month ago) Permalink

Oh I cooked em just left em whole in cast iron added a load of ginger n garlic then straight into the blender

lâche pas la patate (outdoor_miner), Sunday, 8 July 2018 22:12 (one month ago) Permalink

Baked a tasty frittata this evening with tomatoes, basil, onions, and dollops of ricotta.

Mario Meatwagon (Moodles), Tuesday, 10 July 2018 02:17 (one month ago) Permalink

Lucky Peach book is a bit frustrating. The pictures are funny, and the intro matter seems good. But the recipes themselves feel oversimplified at times. The feedback loop of finding a recipe that excites you, making it, and loving the results feels unbalanced because the book does a good job getting you excited for recipes that are more like jumping off points to something good. I've had better luck finding a recipe in the book, researching alternatives online, and making a hybrid recipe. In the end, the process feels less simple than using a more prescriptive book with slightly more complex recipes where you consistently love the results.

scopin' VARs (Sufjan Grafton), Wednesday, 11 July 2018 16:15 (one month ago) Permalink

I can see that. Economy noodles are now a standby but yeah it’s more a riff than a recipe

droit au butt (Euler), Wednesday, 11 July 2018 16:17 (one month ago) Permalink

Was it Jacques Pepin? that says one should only use cooking recipes as guidelines and not to the letter? Because produce and fruit that you select will always have different ripenesses/sugars/starches, everyone has different cooking facilities, nothing can ever be controlled enough to make the perfect recipe. When I make noodles/dumpling dough from scratch, I never measure anymore but instead go by feel.

Yerac, Wednesday, 11 July 2018 16:28 (one month ago) Permalink

I’m kinda obsessed with this nyc dish I’ve read about called curry lamb noodles, I think lucky peach has a recipe? (Nb I have never had the dish but it sounds amazing). But I’m always too lazy to make noodles from scratch. I need to get over that.

droit au butt (Euler), Wednesday, 11 July 2018 16:33 (one month ago) Permalink

xp I guess "a riff" feels more like "cooking" and would have been great for me had I acquired an interest in cooking while younger. But, for example, a scallion pancake dipping sauce recommendation of 1:1 soy sauce and dark rice vinegar is such a bad riff for something that can be so much better with just a bit more if you throw away your book's ethos of simplicity.

scopin' VARs (Sufjan Grafton), Wednesday, 11 July 2018 16:37 (one month ago) Permalink

but I agree that you can't blindly trust a recipe. I definitely had to go way outside of the annoying volumetric measures for dough given in the recipe for said scallion pancakes. But my complaint is more about "this recipe is missing something" that makes cooking it not worthwhile and not just balancing the flavors presented in the recipe.

scopin' VARs (Sufjan Grafton), Wednesday, 11 July 2018 16:40 (one month ago) Permalink

Oh, the lamb curry noodles is a big thing at Xi'an Famous Foods (used to be a basement stall in Flushing, bourdain visited, now they are a chain). Their noodles are delicious.

I didn't really get into cooking until the last 5 years or so. Mostly because my partner was vegan for so long I was kind of over it and so we made boring stuff (ha!) I also can't really cook meat well because of this.

The key to noodle/dumpling dough, and this may be obvious, but you really need to use warm water. It literally takes me under 4 minutes to make dough and then I let it sit and kneed it more later.

Yerac, Wednesday, 11 July 2018 16:50 (one month ago) Permalink

All of our soy type of dipping sauce is the same. 1/2 vinegar (it doesn't matter what kind to us), 1/2 soy sauce (but if the soy sauce is super salty we might do more vinegar), slivers of a clove of garlic, and sometimes a dash of hot chili oil if we have it.

Yerac, Wednesday, 11 July 2018 16:53 (one month ago) Permalink

i'm gonna be a little sad to move away from my vegan housemates that have caused me to experiment in that realm more than i otherwise would have, BUT i am pretty chuffed to be able to use fish sauce, shrimp paste, and whatever the heck i want to when cooking.

It literally takes me under 4 minutes to make dough and then I let it sit and kneed it more later.

This made the think (aside from the fact that i'd like to try my hand @ dim sum-type doughs) that: "i have a pasta roller, why don't i use it more?!" the machine does the kneading as dough goes through it ffs making the process so damn simple

lâche pas la patate (outdoor_miner), Wednesday, 11 July 2018 21:56 (one month ago) Permalink

and oyster sauce! (I'm sure the mushroom stuff is also good)

scopin' VARs (Sufjan Grafton), Wednesday, 11 July 2018 22:15 (one month ago) Permalink

xpost. My parents bought me one of those automatic pasta machines when I was younger. I would make pasta in it every day during the summer just for myself. I made bagels twice in it too. I love those things.

Yerac, Wednesday, 11 July 2018 22:42 (one month ago) Permalink

made a simple red sauce this morning with tomatoes from a friend's garden roasted with garlic, onion and some dried herbs, then pureed. just now finished rolling out some fettuccine to go with it. the semolina dough was so easy to work with (Isa Chandra recipe) it only needed a dusting of flour after it was cut into shape.
https://i.imgur.com/6DwSqM4.jpg

lâche pas la patate (outdoor_miner), Friday, 13 July 2018 22:15 (one month ago) Permalink

Ohhhh, I should look up the Isa Chandra recipe. That looks good from what I can see.

Yerac, Saturday, 14 July 2018 19:12 (one month ago) Permalink

i've been wondering about how good/easy homemade vegan pasta was -- the only recipe i know (which is ruhlman's from 'ratio' and pretty idiot proof) involves eggs, obv

gbx, Saturday, 14 July 2018 19:55 (one month ago) Permalink

i unintentionally misled. SRY! was looking @ something or other that had Isa's name on it yesterday. but the recipe i used was in actual fact this:
https://www.allrecipes.com/recipe/12044/eggless-pasta/

it was EASY. made dough in kitchen aid (which isn't necessary for this but i figured what the heck). took literally a minute to come together. the roll out took another 15 (for half a batch)
the resulting noodles were fantastic

lâche pas la patate (outdoor_miner), Saturday, 14 July 2018 20:20 (one month ago) Permalink

have probably watched this video 50 times over the last year. something's so relaxing about this guy's approach to sandwich making. I'm sure he is also very annoying to some people:

https://www.youtube.com/watch?v=VbDDTnV-WS4&sns=em

a generous colleague brought in the ingredients to make us all the fried bologna sandwich today. v good, though I'm sure the meat sourcing/making is likely the most important part of the endeavor.

Impossible Burgermeat. Unlikely Seitan. (Sufjan Grafton), Tuesday, 17 July 2018 20:56 (four weeks ago) Permalink

other personal sandwich revelation has been dutch crunch bread, which I'm sure most bay area ilxors will roll their eyes at

Impossible Burgermeat. Unlikely Seitan. (Sufjan Grafton), Tuesday, 17 July 2018 20:59 (four weeks ago) Permalink

I will take Dutch crunch over fucking sour dough any day of the week (I’m a Bay Area ilxor) but I would put all American bread in the trash for any kind of New Zealand bread

just1n3, Tuesday, 17 July 2018 22:14 (four weeks ago) Permalink

dutch crunch is a torture device masquerading as bread imo

Squeaky Fromage (VegemiteGrrl), Wednesday, 18 July 2018 02:25 (four weeks ago) Permalink

That's tiger bread isn't it?

kinder, Wednesday, 18 July 2018 02:58 (four weeks ago) Permalink

It is, yes.

Impossible Burgermeat. Unlikely Seitan. (Sufjan Grafton), Wednesday, 18 July 2018 03:53 (four weeks ago) Permalink

two weeks pass...

We are having an academic group/late housewarming thing tomorrow around lunch. Is it a cop out to just order a bunch of pizzas and make a salad, hummus, put out fruit? I have a terrible time of knowing what to cook for a larger group of people, especially of many backgrounds. Everyone is happy with pizza right?

Yerac, Friday, 3 August 2018 19:11 (one week ago) Permalink

Pizza’s great. Order at least one plain cheese for the hard to please and anxious types, try to find out if vegan or gluten-free or both will be in demand, get some sweets too.

devops mom (silby), Friday, 3 August 2018 19:14 (one week ago) Permalink

Spouse doesn't eat cheese/meat so we totally have the vegan thing covered. Ugh dessert. I have an open bag of spicy haribo.

Yerac, Friday, 3 August 2018 19:17 (one week ago) Permalink

Salad is great if you love generic italian house salad like me. Add tomatoes and/or olives.

Impossible Burgermeat. Unlikely Seitan. (Sufjan Grafton), Friday, 3 August 2018 23:37 (one week ago) Permalink

I love generic italian salad. It's the type of thing I would love for people to just put in front of me. Oddly enough I don't think I have bought iceberg lettuce since college.

Yerac, Saturday, 4 August 2018 00:48 (one week ago) Permalink

We're making hummus right now. Whipping up the tahini, lemon juice, garlic beforehand makes a big difference.

Yerac, Saturday, 4 August 2018 01:00 (one week ago) Permalink

Speaking of pizza I just moved and new neighbor has a beautiful outdoor pizza oven in shared space and invited us to help ourselves to it. It's been over 100 degrees basically since I've been here so this is supercool. Roasted some salmon n yams/spuds in it last night. Gonna start making pizza in it soon.

lâche pas la patate (outdoor_miner), Saturday, 4 August 2018 14:22 (one week ago) Permalink

picked up some mole base in LA last weekend so making mushroom/tempeh mole tacos. haven't done this in about a year so am excited. But that's tempered a little bit cuz i can't wait to make this, which looks like something i could enjoy daily while it continues to be 100 **cking degrees for the next couple months or whatever: https://mykoreankitchen.com/spicy-cold-kimchi-noodles/

lâche pas la patate (outdoor_miner), Thursday, 9 August 2018 19:18 (six days ago) Permalink

That looks delicious. I should try to find some somen noodles and somen sauce.

I am going to try to make orecchiette from scratch tonight. I was going to make it two nights ago and then realized the dough I made wasn't right for it (supposed to just use semolina and water for it, who knew?!)

Yerac, Thursday, 9 August 2018 19:24 (six days ago) Permalink

i want to play w/ pasta making but a few things i owned didn't make my recent move - one of those being my pasta roller. i have a torn rotator cuff so ain't abt to roll out noodles by hand. anyways, that recipe i posted up a ways from allrecipes was sublime semolina dough recipe if you're needing one

lâche pas la patate (outdoor_miner), Thursday, 9 August 2018 21:34 (six days ago) Permalink

there are lots of shapes that don’t require major-league rolling, orecchiette definitely being one.

call all destroyer, Thursday, 9 August 2018 21:44 (six days ago) Permalink

see, if i had the roller i could manage the rolling part with one hand. i cld deal with that.
but i'm talking kinda serious shoulder damage though (like lifting 5 pounds w/ right arm will cause pain so bad that it's hard to sleep). not sure if it's from 30 years of playing hockey and working in kitchens and all the stress that both of those entail, but when i had left shoulder operated on a few years back (been perfect ever since) the surgeon called what i had going on in my rotator cuff "crab meat" cuz that's what it looked like. not good. i'm afraid i now have similar issue on the other side so have to be mostly one-armed for awhile and hope it clears up at least somewhat.

lâche pas la patate (outdoor_miner), Thursday, 9 August 2018 22:07 (six days ago) Permalink

I am debating whether to get a roller or not (or just getting a 20+inch rolling pin/dowel) because I thought I could get frustration out with rolling pasta, but that has not been the case. It is a lot of work when the dough isn't near perfect. I was getting pissed the other night when my dough kept shrinking back when rolling it out. I let it rest for a couple of hours so I am not sure what the deal was.

Yerac, Thursday, 9 August 2018 22:12 (six days ago) Permalink

hmm, one thing that may or may not help is to not go back and forth over the dough. if possible just roll out in one direction to help avoid working gluten (that's how i approach pie dough and things like that). semolina is surprisingly high-gluten. imo that's why the roller machines completly rule - one just needs to bring the dough together, let it rest 1/2 hour, the machine kneads as it rolls. winnerwinner

lâche pas la patate (outdoor_miner), Thursday, 9 August 2018 22:34 (six days ago) Permalink

Yeah, I have been doing different proportions of eggs, water, semolina to AP flour. I need to get some oo flour next time. One thing I just figured out is to not to rely on measuring anymore. I am really good with dumpling dough so I should just go by feel, like I normally do. The Pasta Grannies really made me realize different pasta shapes do better with different types of dough.

Yerac, Thursday, 9 August 2018 22:58 (six days ago) Permalink

But it was probably overworked. All the videos have people kneading a lot longer than I would normally do it.

Yerac, Thursday, 9 August 2018 23:05 (six days ago) Permalink

Orecchiette turned out really well even if slightly too thick. My hands hurt a little from being clumsy about the rolling out of the shape. It took a while to figure out where to position the board, myself, the back of the knife and no flour on the board so I could get the drag. Going away for while in 2 days and using up groceries so did a kale, carmelized onion, garlic, lemon zest, weird leftover tomatoes, banana pepper thingey for it.

Yerac, Friday, 10 August 2018 01:22 (five days ago) Permalink

the first time i did it they were a little too thick as well. getting each piece to that perfect point where the center is thin but doesn't break is the hard part.

call all destroyer, Friday, 10 August 2018 01:29 (five days ago) Permalink

FFS, I finally got motivated to make one of my favourite dishes last night (first time since I had my baby) and made enough for two nights but today I got a cold and can't taste any of it

kinder, Tuesday, 14 August 2018 19:21 (yesterday) Permalink


You must be logged in to post. Please either login here, or if you are not registered, you may register here.