I recently made dulce de leche using the can in boiling water method. It came out tasting delicious but it was way to runny. I boiled it for two hours and used sweetened condensed milk and was expecting something that would be able to hold up a spoon. Instead, it was more like a thin sauce. Anyway how do I fix this? or is this the way that it is supposed to come out?
The texture is controlled simply by time; 2 hours isn't enough. Try 3 to 4 hours. Or use a pressure cooker, it goes much faster in there - about 45 minutes should do it.
I would use boiled or fried potatoes inside other recipes like the Spanish tortilla which has usually a salty taste. Depending on how I cut the potatoes however, sometimes there is too much contrast between how salty mix and the potato chunks. I wonder if there is a way I could salt the potatoes correctly before adding them to de mixture. For instance, for the tortilla I mention, the spuds are cooked in olive oil for about 30min. Adding salt to the oil while cooking had little effect. I was thinking about leaving them in salty water for a while, but that would take a long time and pre
Having visited my family I fell in love with "Pan de Trigo" that we call "Tres Puntas." This is a wheat bread that appears to be folded over to have three points. After baking, it puffs up and a large hollow exists in the center; the bread "shell" itself is chewy and slightly sandy in texture. I believe the hollow exists due to the folding. It reminds me a bit of a focaccia-style roll flavor... concerned that a wheat version would be even heavier if not done correctly. PAN DE TRES PUNTAS INGREDIENTES: 1 lb flour 1/4 C + 1 t sugar 3/4 t salt 2 packets active dry yeast 1 C water
I often find myself making a sauce or a garnish for pasta using sausage meat that I am really just using more as a cured/seasoned ground meat - I remove the casing, then break up the sausage in a skillet until it returns to the formless chuck from whence it came. Lately however, I've had huge amounts of trouble with the de-casing - it shreds, sticks to the meat, and just is a pain in general to remove. I realize that this technique is easier with uncooked sausage than with pre-cooked, but does anybody have any overall tricks or tips for an easy way to de-case the sausages without broiling
into small pieces, with some of the juice that comes out. The outcome is a thick cohesive paste that tastes (at least to me) excellent on a breakfast toast sprinkled with salt, pepper, herbes de provence/oregano/powdered coriander. I like it so much that I would love some pointers on how this recipe could be improved, or if this preparation has a name that I can look up and research. Specifically what I am looking for is a way of making it less dry. I plan on trying olive oil and avocado, but any tips would be welcome.
Larousse De La Cuisine (American Edition) has the following recipe for vichyssoise: 250g leeks 250g potatos 50g butter 1.75L water 200mL crème fraîche I was cooking 3 times as much soup, so I multiplied the amount of leeks, potatos, and butter by 3. However, 5.25L was just way too much. I ended up eyeballing it and using ~3L. Still, the end result was a bit too watery for me. It seems that even the above recipe has too much water. Is this a typo? Or was it in the scaling up? I can imagine that you do not simply multiply by 3, even if you use a bigger pot than you'd use for the non
they turn cocoa dust into instant chocolate milk powder? I've already figured out that ordinary baking cocoa is the weakly de-oiled one. Obviously the oil stipend contributes to the difficulty of mixing it with cold fluids. - So I went out and bought some strongly de-oiled cocoa, which subjectively mixes better already. (But that might be just post-purchase rationalization.) Adding glucose powder... slime/mud is a functioning alternative. It's however not very practical, which is why I want to renew this topic. However I'm not settling for anything but achieving something comparable to instant cocoa
In Mexico, flor de calabaza is sometimes served on quesadillas, in soups, or in other dishes. The literal translation of flor de calabaza is "flower of pumpkin/zucchini/squash". As calabaza is a rather broad term in Spanish, I don't really know specifically what kind of flower(s) are used for this. I'm interested in cooking with some of this myself, and am happy to grow the squash plants in my yard, but which type of squash plants shall I grow? Or are various varieties of squash equally suitable for the harvesting of their flowers?
When I browse the pasta aisle I see a number of different brands (De Cecco, Rummo, etc.). Are there any notable differences between these brands? If I have a choice between different brands of the same pasta (spaghetti, penne, etc.), how should I determine which brand is appropriate for me?
I am trying to start doing more prep work in the beginning of the week due to a busy work schedule. We love eating pico de gallo on omelets. Was just curious how long homemade pico would last in the refrigerator. Haven't made it homemade yet, but will be doing it shortly. :)