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Moussaka, greek salad and homemade cheese. The moussaka was pretty straightforward classic recipe.
The cheese was just getting whole milk and butter to a boil and using apple vinager to curdle it, strain with a cheese cloth, and incorporating honey to serve with fruit
I made Panaang curry this week with shrimps, fresh basil, mint leaves, vegetable, spices, coconut milk, and fish sauce... turned out lovely. I also made a dry rub using s&b curry powder and kinder's steak seasoning and rubbed it on some drumsticks. Then I pan fried them until the skin started to slightly crisp and finished it off in the air fryer to cook the meat all the way. The skin was so crispy and flavorful. 10/10 meal
Fleischmann active dry yeast. The bread actually ended up rising while outside the fridge so I guess what I saw before for it to rise while in the fridge was due to having too much egg in the mix. It'll only rise while outside the fridge now though.
Without the exact measurements i can't really give some advice. But fleischmann yeast is a good brand that i enjoy using. What i can advise you is only let dough rise refrigerated if for extended amounts of time or if your doing no knead dough, with flash refrigeration between folds (5 or so) before laminating... But that doesn't apply to brioche usually
You can rise it in room temp. But before baking, roll it into small balls then assemble them in a baking tray. They'll turn better. The balls grow inside each other as they rise giving the traditional cohesive look, rather than just one big ball. You can use a little eggwash too for color. I do it, then glaze them with honey because i like using honey in my brioches
Found some chicken tenderloins for $3.50 a pound, so made tendies. Marinated them in peanut oil, crushed up Szechuan peppers, some Billy's King of Kong sauce, tamari, scorpion pepper powder, and the juice of a lime. Thai peanut coating and just for more peanut, Thai peanut sauce (basically the same shit as the peanut crust but with coconut milk). Garnished the sauce with lemongrass. Didn't need to use egg, the breading stuck just from the marinade. Also added scorpion pepper powder at this stage too.
Also make sure the yeast is alive. Especially if you haven't used it in a while, but even if you just bought it sometimes you get a dud packet. I just put a pinch in warm sugar water and give it a few minutes. If it doesn't visibly bloom by then, it's a goner.
Also make sure the yeast is alive. Especially if you haven't used it in a while, but even if you just bought it sometimes you get a dud packet. I just put a pinch in warm sugar water and give it a few minutes. If it doesn't visibly bloom by then, it's a goner.
But fleischmann is a solid brand though. I've got duds before but never from this brand
Dry yeast is pretty much foolproof if from a good brand. Levain and starters are more tricky though, especially if you use them after feeding it
I'm pretty sure the temp was the culprit. Hell, even temp differences in the same kitchen happened to me. We had once batches of bread that wouldn't rise properly due to AC being too low, while the trays near the oven would raise just fine
I made Panaang curry this week with shrimps, fresh basil, mint leaves, vegetable, spices, coconut milk, and fish sauce... turned out lovely. I also made a dry rub using s&b curry powder and kinder's steak seasoning and rubbed it on some drumsticks. Then I pan fried them until the skin started to slightly crisp and finished it off in the air fryer to cook the meat all the way. The skin was so crispy and flavorful. 10/10 meal
I'll die on my hill of green curry being superior from the SE Asia takes on the dish.
Far as drums go though, if you crisped the skin in a pan, wouldn't it make sense to airfry bake the shmeat first and then finish in the pan for the crispy skin?
Made porcini-buckwheat soup with gnocchi. First time making and eating gnocchi an holy shit, those things sit in your stomache like stones. Had to take a nap after a bowl.
I'll die on my hill of green curry being superior from the SE Asia takes on the dish.
Far as drums go though, if you crisped the skin in a pan, wouldn't it make sense to airfry bake the shmeat first and then finish in the pan for the crispy skin?
Isn't Thailand in Southeast Asia? When I think of green curry I generally think of the Thai version with bird's eye chilis that set your mouth on fire. Especially the kind with lots of fresh basil.
Isn't Thailand in Southeast Asia? When I think of green curry I generally think of the Thai version with bird's eye chilis that set your mouth on fire. Especially the kind with lots of fresh basil.
Fats would get fatter. Fast food would go out of business. Why order McDonnalds delivery when you can go into your kitchen and have an 1000% better hamburger or anything. Grocery stores would go out of business too.
Copied this recipe, but only used leg quarters and no shallots as I had none in the kitchen.
I did also start the quarters skin side down on a cold pan to help render some of that fat down and help it get a crisper skin before adding all the rest of the items and throwing it in the oven.
Finding palatable ways to incorporate canned fish always feels good since a tin of fish is a great and cheap boost of protein and healthy oils to any dish. My favorite way to use canned tuna as of late is in a Thai-style peanut sauce.
Saute garlic and ginger in oil/butter. Add a dollop of peanut butter (preferably organic) and some red curry paste. Stir in milk/cream/coconut water/broth/water (whatever you have on hand) until creamy. Add a splash or two of soy sauce and your hot sauce of choice as well as any relevant spices (S&P, red pepper flakes, etc). Dump in a can of tuna and mix it in until smooth again. Cook down and add more liquid until it's at your desired texture. A splash of vinegar for acidity is good as well.
Dump this into a bowl over rice, scrambled eggs/an omelette, and some roast broccoli if you want to add something green. Cilantro as a garnish works as well if you have the taste buds for it.
