I've always enjoyed eating the pumpkin seeds when I buy them at vendor, but whenever I try to make them at home in the oven, they always seem to turn out either still soggy, or deflated and not crunchy. What am I missing in the technique - I've just simply washed them off, laid on aluminum foil and placed in the oven at 350.
I let mine dry after washing, then toss them in oil, sprinkle with salt, and then roast on a sheet pan
I also make sure to get in there and stir them a few times during roasting, to be sure that they all get exposed to the heat, and on both sides.
Be sure not to crowd them on the pan when roasting.
Be sure and roast them in a single layer, and keep going until they are golden brown, tossing occasionally. If they are soggy, you probably just aren't cooking them long enough to drive off all of the water.
that are already a mix) Wheat germ A bit of chocolate whey protein (the kind bodybuilders use) Unsalted whole peanuts I just mixed them with honey and milk, spread them to even thickness (around 1 inch?) on top of a baking sheet, and put them in the food dehydrator for said 3-4 hours. The taste turned out OK (it seems to have lost some sweetness from dehydration?) but it's not crunchy enough. Would leaving it on the dehydrator (on the highest heat) longer do the trick for making it crunchy, or would I have to use the oven no matter what?
good. While somewhat dry (but not overly so), they had very tender fall-off-the-bone meat and crunchy skin. However, for a few of them, I inserted a step 4(b), put in plastic bag and chill in ice bath. I then deep fried them for an extra two minutes. They weren't quite as browned, but more importantly they could have been passed off as chewing gum. Why did cooling the chicken wings turn them...I prepared some chicken wings by: Place chicken wings, raw, in cool oil. Heat corn oil to ~180°F, hold at ~180°F for 3 hours (in the oven). Heat peanut oil in deep fryer to 370°F (as high
flavor...... I've tried spreading the same batter over a larger surface, but it never produces that crisp texture. When I cook brownies, the first part to be eaten is always the crunchy edge (usually by me), I just want a way to make a whole brownie recipe more crunchy. What do you have to do to get that? ...There were some oreo chips in the 100 calorie bags that were very good (they have since ruined the recipe) but I liked the taste/texture of them. I want to figure out a way to get the same texture
I am interested in making the dense pungent black bread that is traditional in Russia. Recipes for black bread are varied and seem to disagree with one another. Too many of them make spongy, pumpernickel-like loaves which, while good, are not what I'm trying to make. Is Russian black bread always made with a sourdough starter? Some recipes have called for cocoa powder or coffee to darken the loaves as just rye flour will often turn out gray instead of dark dark brown. Are such additives common in traditional black bread recipes? If not how is the dark color obtained?
know no pumpkin-lovers to give them away to, so I would like to continue to store them somehow. I have the possibility of putting them into cold storage at about 7°C (ca. 44°F). However, I fear... about was pesto - I've seen some very oily pumpkin pesto recipes that actually work with the pulp itself, not only the seeds like most recipes. I'm not sure about the resulting product's shelf life...I bought 7 huge pumpkins from a gardener two weeks ago. The idea was to store them in the basement, and eat them as soup during the winter. However, sadly, they have started to rot. (I asked
I've made latkas and used flour as the binder, no egg. I placed the patties on an oiled baking sheet and cooked them in the oven at 375F for about 30 mins. When I pulled them out, they were quite stuck to the surface (although not burnt). The latka ingredients (beets and carrots, in this case) had a lot of sugars in them, and I think this may have contributed. What would help to make them stick less? Cooking for longer time at a lower temperature? Sprinkling some flour directly on the baking sheet in addition to the oil? Using more oil?
seems to turn out much more consistent results. Obviously some are better than others, but it's at least always edible. I've pretty much decided it's mostly in the original produce. I generally have...A few years ago I was wandering around the Jewish Quarter in Rome with my sister and spotted Carciofi alla giudia (deep fried artichokes) on a menu. Intrigued, we tried them. Every since I've been...-in-your-mouth sweet. The trouble is, after many attempts, my results are not consistent. Sometimes it will turn out just right and be an unforgettably yummy dish, other times they are inedibly tough
I used to make the best brownies, all the time. They came out perfectly without any effort. Duncan Hines, Hershey's, Betty Crocker-- all out of the box, all simple, all delicious. But lately (without me making any perceptible change to my strategy) things have taken a turn for the worse. I bake them for 40+ minutes, they're not done. 8x8 glass tray as always, but the middle is still doughy and moist. Not in the good way, more in the play-doh way. I bake them for 90+ minutes, they're still not done. But the outer edges bake normally, so they end up too crispy to be good, although somehow
I tried to deep fry cauliflowers (without breading; I am NOT making tempura), but they turned out soft. I have seen that done on TV where cauliflowers are freshly deep-fried and turn out to be crunchy. But when I tried doing that, the cauliflower ended up soft and somewhat soggy. I increased the frying time thinking that may help evaporate the moisture inside the cauliflower but it then turned out soft and soggy with oil instead of water. Are there preparations that I need to do to the cauliflower, or are there something special that I need to add to the oil?