In Belize, Peru, and the Dominican Republic I absolutely loved the perfectly moist and delicious arroz con pollo. Always flavorful and simple, it was my fall back anywhere I was anytime I was too tired to try something new.
Can anybody here share with me the way to make this simple delicious style, my wife knows how to make it with a tomato base mexican style the way she grew up with it, but as we've had it without the tomato base she's not sure what to do to get that same moist light delicious flavor.
We searched for recipes, but all of them were the mexican tomato base kind. Please help anyone who has had this same dish I'm referring to.
To be more specific, I'm looking for the various types of ingredients used for flavoring this dish around central/south America, not a specific recipe. I am rather interested to the variety of ways this dish is seasoned when made without a tomato base.
Use Chicken Broth for about 1/2 of the water needed for the rice, and then use a can of beer for the rest. This will give it a great flavor for the recipe.
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
My mother is confounded by whipping-cream. Some 20 years ago she started making cream-puffs which quickly became her pastry calling card. They always came out great and were always a hit. Some 15 years later, she cannot seem to make whipped-cream anymore. She still uses the same bowl, same mixer, same whipping-cream (Nutriwhip whipping-cream) and does everything the same way as she used... made me try by hand once!) She has tried a different brands of cream (35% Beatrice and Lactancia whipping-creams), but gets the same results. One time, I tried adding the powdered sugar after whipping
There's a Mexican restaurant in my hometown that serves (their term) 'Arroz con pollo'. The dish itself seems incredibly simple -- it's pretty much just rice, chicken, and an incredible cheese sauce. I've spent countless hours on google looking for a recipe for something resembling this sauce, but there doesn't seem to be one definitive version of arroz con pollo, so I haven't had much luck. Can someone point me in the right direction?
I'm a novice cook, but was intrigued by Megan McArdle's simple-enough-even-for-me recipe for frozen artichoke hearts: I'm also an enormous fan of frozen artichoke hearts, which when roasted at 500 degrees with a little spritz of olive oil and a sprinkling of sea salt, make a delicious, inexpensive, low calorie and high fiber dinner or side dish. We always have them in our freezer, and after... in Washington, DC, and I tend to get discouraged by the task of cutting down twelve artichokes to extract the heart. OK, I have all the ingredients, but a question remains: how long should I bake
with them and they were very good; but recently I tried to incorporate them into a simple rice and eggplant dish and they didn't flavor the dish very well at all. I'm wondering if pre-roasting them...One grower at the farmer's market in the alley near my work recently started selling a crop of chocolate peppers. I've had some moderate success using them as an ingredient, but am looking for tips on additional uses for them; particularly in how to make them more expressive of their flavor (i.e. is it particularly important to roast them before use, etc). (If you're unfamiliar
, and is there a way to change it? I'm hoping I can notify them of this. Also, is this the sort of thing that doesn't affect everyone? My father gets the same effect from their pizza, and he stopped eating there. I...So there's this pizza place in Rhode Island which makes some of the best pizza I've ever had. I tend to order the "plain" pizza, which is just sauce. It's that kind of pizza where the sauce is thick and excessive, dolloped all over on an equally thick bread, but it's extremely good sauce. That's the style. The problem is that after eating it, I get heartburn for hours. It's bizarre, and I would
an accompaniment, and the getting salt in the water from the start is the way I get the best flavor in my pasta. In fact, I find that salting the water quite generously works very well as long as I am... speculated--rather, the starch emulsifies the fats into the sauce (consider if I have, say, tomato sauce, cheese, and olive oil) and it also adds a rich mouthfeel. I've really had great success adding some... where it can be unpalatable. So to my question: Are these two techniques mutually exclusive? Or is there a way to get the salt into the pasta without getting it into the sauce? To prime the pump
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(or ashes) out. Wait till the temperature drops down to the dish's required one, and put the food in. As for fuel, I use wood from pallets or wood logs from prunings (which gardeners are willing to give away, mostly if you gift them loafs of bread you make with that wood). What are the risks of using those woods for fire lit in the same place where you'll put food? I'm quite sure...I have recently made a brick wood fired oven. It's a black / dirt / Roman / traditional type of oven: where you burn the fuel (typically wood) in the same chamber where you put the food to be cooked