Harvested our garlic scapes a week or so ago, finally time to make something. Pizza made with garlic scape pesto with mushrooms and ricotta. First version my wife added some spicy olives.
Second version was more pure, I actually prefer this one.
Pretty damn good. Only critique is maybe to find a way to make the mushroom sing a little more, but I was pretty happy as it was.
Harvested our garlic scapes a week or so ago, finally time to make something. Pizza made with garlic scape pesto with mushrooms and ricotta. First version my wife added some spicy olives.
Second version was more pure, I actually prefer this one.
Pretty damn good. Only critique is maybe to find a way to make the mushroom sing a little more, but I was pretty happy as it was.
What's your favorite dish what could be warmed up next day or even day after? When I'm lazy I usually make big bowl chili con carne, curry or some beef stew which lasts for 3 days.
Looks good, always thought mushrooms have to be pan cooked first before putting them as toppings.
300 as a baseline seems really low and 20 minutes seems long. i'm no expert but i think doing it that low means you have to go a bit longer, which is what is giving you the brown crust - don't think it's the spices. i aim for 375-385 when you're dropping it and reduce it a bit to -350 over five-six minutes, then start flipping and pay attention. 15 minutes or so total does the trick. it's a very play it by ear dish to get right though so don't worry if it takes a while to hit what you're aiming foroh yay! I found the Iron Cooking thread!!! any1 know how to make a good fried chicken??
made this today and basically my question is,
how do I make like a golden chicken? Mine is dark brown instead :(
wonder if it has to do with all the spices I put into the flour? or is it the amount of time I keep it fried?
(dark meat is like 20 minutes in the oil at ~300F. Apparently you can cook it quicker if you up to 375F, think I wanna try that soon)
oh yay! I found the Iron Cooking thread!!! any1 know how to make a good fried chicken??
made this today and basically my question is,
how do I make like a golden chicken? Mine is dark brown instead :(
wonder if it has to do with all the spices I put into the flour? or is it the amount of time I keep it fried?
(dark meat is like 20 minutes in the oil at ~300F. Apparently you can cook it quicker if you up to 375F, think I wanna try that soon)
300 as a baseline seems really low and 20 minutes seems long. i'm no expert but i think doing it that low means you have to go a bit longer, which is what is giving you the brown crust - don't think it's the spices. i aim for 375-385 when you're dropping it and reduce it a bit to -350 over five-six minutes, then start flipping and pay attention. 15 minutes or so total does the trick. it's a very play it by ear dish to get right though so don't worry if it takes a while to hit what you're aiming for
oh yay! I found the Iron Cooking thread!!! any1 know how to make a good fried chicken??
made this today and basically my question is,
how do I make like a golden chicken? Mine is dark brown instead :(
wonder if it has to do with all the spices I put into the flour? or is it the amount of time I keep it fried?
(dark meat is like 20 minutes in the oil at ~300F. Apparently you can cook it quicker if you up to 375F, think I wanna try that soon)
yah has a bit of paprika, but much more cayenne.Others have already mentioned oil temp as a reason the breading is darker than you might want. Also, if your breading has a lot of paprika, it will also darken the breading because it has a tendency to brown very quickly.
I'd always wanted to try canele's but either I didn't see them in bakeries or felt they were too expensive. They're small little things! So I made my own. They turned out very custardy and creamy on the inside, super crispy on the outside. I followed the chefsteps recipe but had to adjust the portion size per mould and also the cooking time.
For my moulds, I poured in 50 g of batter. My cooking time was actually 64 minutes at 375 F in a convection oven. I wanted to see how far I could take the browning. I'd say I took it a little too far, as you get a slight char after taste. It actually balances out the sweetness in a cool way, but next time I'll go for 55-58 minutes. I won't have as even a burnish, but I'll live with that.
https://www.chefsteps.com/activities/caneles--2
yah has a bit of paprika, but much more cayenne.
but from the replies what I gather is, higher temp + less time = more golden + less darkened?
the 2 pieces in the front, the breasts, still werent cooked after 15 minutes. So insteadof staying there watching, I went to pick up my laundry lol. By the time I got back it was over 5 minutes, the pieces were more than cooked (like 180F inside) and much darker lol.
still delicious tho =P
anyways, thank you everyone!!!
If anyone in the US is after a KitchenAid mixer, Amazon has a GREAT deal going today on the 6 qt pro version. $219 instead of the normal $391. Link
Anyone have recommendations for a book on canning? Especially one that includes a plethora of recipes. I have taken up canning excess veggies from my CSA and I would love to have a book on the process so I don't have to spend time searching for recipes/methods online all the time.
Canele are one of my favorite things, good job. Deceptive little things, too: there are a million things that can go wrong right from the start, so troubleshooting a recipe can be a real pain.
The recipe I'm using for cannelés calls for a 12 minutes at 240°C + 60 minutes at 180°C baking time, and I never had a problem with that.My cooking time was actually 64 minutes at 375 F in a convection oven. I wanted to see how far I could take the browning. I'd say I took it a little too far, as you get a slight char after taste. It actually balances out the sweetness in a cool way, but next time I'll go for 55-58 minutes. I won't have as even a burnish, but I'll live with that.
Does anyone have a recipe they like for mushroom ravioli? Going to get the pasta press out tonight.
Well, it wasn't very pretty, but it was very good.
Making the filling:
Pasta dough ingredients:
Ready for assembly:
Assembled and ready for a hot bath:
Ready to eat (I fried some fresh sage leaves in browned butter for a sauce):
Thanks, it's a fairly nice kitchen. I just wish I had more counter space. As for the filling, it's mushrooms, shallots, and parmesan. I used this recipe.Dunno about that. Looks pretty enticing to me. What's the filling? And I can only see glimpses of it, but it looks like you have a nice kitchen set-up.
I use mine ALL THE TIME. It's an invaluable piece of kit.probably the best instant-read thermometer is on sale 25% off thru wednesday @ midnight. no idea about international shipping.
https://www.thermoworks.com/Thermapen-Mk4-DOD-Aug18-AB
Well, it wasn't very pretty, but it was very good.
Making the filling:
Pasta dough ingredients:
Ready for assembly:
Assembled and ready for a hot bath:
Ready to eat (I fried some fresh sage leaves in browned butter for a sauce):
How does your Carbonara sauce not pool to the bottom? Every time I make it, it always pools in the bottom of the bowl/plate. Am I not using enough cheese?The Poke-fashion has hit Cologne, the wife and I tried out one of the three (!) themed restaurants that have popped up over the last couple months:
Ohne Titel by Chris Jaeger, auf Flickr
Ohne Titel by Chris Jaeger, auf Flickr
Ohne Titel by Chris Jaeger, auf Flickr
cold toppings on lukewarm rice, hooray.
Made a Carbonara to compensate for it:
Carbonara by Chris Jaeger, auf Flickr
Carbonara by Chris Jaeger, auf Flickr
Carbonara by Chris Jaeger, auf Flickr
Carbonara by Chris Jaeger, auf Flickr
Or too many eggs/pasta not being hot enough. Use some salt water from boiling the pasta to emulsify it.How does your Carbonara sauce not pool to the bottom? Every time I make it, it always pools in the bottom of the bowl/plate. Am I not using enough cheese?
Poke is fantastic, but I feel like it's also a bit of a niche thing. I'm afraid many of those poke-centric restaurants will die soon. It almost feels like one of those seasonal fads that everybody forgets about in a couple of years. It doesn't help that it's usually kind of pricey.
And that carbonara looks legit.
Or too many eggs/pasta not being hot enough. Use some salt water from boiling the pasta to emulsify it.