Through trial and error I've discovered that squeezing a fresh lime over roast parsnips (prior to roasting) make the end product absoutely sublime.
The problem however is that the sticky sweet lime juice can make the baking tray hell to clean, or in one pectacular instance of 'over cooking' ruined the non-stick baking tray.
Any suggestions to help stop honey glaze and other sweet / sugary dressings from ruining roast dishes?
P.S. Free free to close if this is off topic :)
You could cover the baking tray with a sheet of parchment paper.
I would like to make a chocolate brownie which has no added sweetener. It would be great if it were gluten-free as well, but that is less important. I tried a recipe from Dinah Alison's "Totally Flour-Free Baking" which had as ingredients: 140g butter, 215g sugar, 2 eggs, 75g ground almonds, 4 tablespoons of cocoa powder, 200g chocolate, 85 g walnuts, 1/2 tspn of vanilla essence and 50g choc... there's no sweetener. "Sugar-free" recipes on the net all seem to have something else - bananas/dates/sucrulose/apple mash. The recipe above is as sweet as I ever want it to be. Edit: the flour-free
I got a little debate started via the comments on this answer. The poster suggests the use of salt to make a sour kiwifruit-sauce taste sweeter in the same way you would use salt to make something taste less bitter. I was interested to see if this would really work, so I did a simple experiment. I'll repeat the details from the comment, Salt will only make fruit taste sweeter if it is already sweet. Here's an experiment I tried with two glasses of dilute lime juice. I added enough sugar so that the mixture was just a little too sour. I added a very small amount of salt to one glass
for a couple of hours. Took out of package and put on a rub. I put the oven on 450 F and put the roast in (fat side up) for 10 minutes for the maillard reaction. Note that when I did this, I put it directly on the oven rack; I put a tray underneath to catch the drippings, but it was uncovered. Turned oven down to 225 for 2 hours and then 200 for 5 hours. Cut the roast into half inch slices...I recently made an Oven Round Roast in the oven and I followed directions quite well. I would really like to know where I went wrong. The roast was 1.4kg and relatively round in shape, it was also
I read in Can raw eggs be frozen? that you can freeze eeg whites and use them later. I saw this suggestion about using an ice tray to make frozen egg white cubes (which makes it easier later on when you want to use a few eeg whites out of a frozen batch). My problem is, the frozen cubes won't come out of the ice tray! They seem to expand or for some reason stick to the tray very hard. I needed to melt them by running the back of the tray under hot water to get them out. Obviously I can't use any oil or anything like that in the tray to prevent sticking. Any suggestions?
I marinated a pork roast in lime, garlic, oregano and a little olive oil. The flavor of lime is over-bearing. Is there anything I can do to counter the lime taste?
. It is cooked sous vide until tender, seared and shredded. We make a curry sauce from coconut, ginger, mint, lemongrass, thai chilis, kaffir lime, cardamom, coriander, and lime juice. We mix the curry with the shredded pork belly to make the ragu spooned over tableside by the service staff. My question is, what would be a typical set of Thai aromatics for the pork prior to putting...I'm trying to recreate a dish I had at Alinea a while ago. Their forum actually had a good start for this dish: The garnishes on the surface are Hawaiian volcanic salt, cucumber, garlic chips
. It is cooked sous vide until tender, seared and shredded. We make a curry sauce from coconut, ginger, mint, lemongrass, thai chilis, kaffir lime, cardamom, coriander, and lime juice. We mix the curry with the shredded pork belly to make the ragu spooned over tableside by the service staff. My question is, given the list of ingredients for the coconut curry but no sense of how to make...I'm trying to recreate a dish I had at Alinea a while ago. Their forum actually had a good start for this dish: The garnishes on the surface are Hawaiian volcanic salt, cucumber, garlic chips
When baking French fries in the oven, either from a frozen package, or made from cut potatoes, is it better to add seasoning, such as salt, pepper, paprika, etc., before placing the fries in the oven or after? When should one add vinegar or lime juice?
I've heard the slogan 'Happy chooks make for happy cooks', implying that free-range eggs make for more successful cooking. Do eggs from free roaming chickens actually have a discernible difference in baking or cooking? I am not asking for a moral opinion, purely a cooking/baking question.