I was making seaweed salad for the first time tonight and had just finished soaking my wakame for some time. I rinsed it and put it in a colander, but just couldn't squeeze out very much water. The pieces stuck to my hands, squished, and made gurgling noises; but for the most part remained sopping wet, and later tasted completely waterlogged. Am I missing something here? I know there's a way to get water out because I've tasted wonderfully light and refreshing seaweed salad before, but my wakame (even hours later) is just a slimy bowl of sopping seaweed. Thanks!
I have heard a few suggestions for reducing gas (flatulence) from eating beans, including: Kombu (seaweed) Draining the beans after boiling Any other thoughts? How effective either of these.
of the bits of candied bacon and some spices, then chill it over night in the fridge to marry the flavors until competition time. What ratio would the above mixture need to be relative to arrow root (I... be aware of to begin with, and specifically in the context of sour cream / cream cheese? Is there a better solution to fit the problem; that is, what other kind of ice cream like garnish could I use...In a related question, I asked about plating with bread for sampling chili. Here I need to find a cooling, as in take the heat off the capsaicin with fats, garnish. For this question I would like
What is the general difference between preparations and use cases of a wilted salad compared to a massaged salad? As many wilted salad recipes call for warm dressing, does this mean the wilted salad will lend itself better toward cooked ingredients compared to massaged or raw greens? Does wilting the greens in the salad have any particular impact on the profile of the flavor and texture of the end result that gears it toward pairing with flavors that massaged greens, or raw, would not?
When I make salad dressing, I usually don't expect my vinaigrette to emulsify particularly well. I don't do any of the steps described in this question about vinaigrette emulsification, such as drizzling the oil into the acid slowly with much stirring. However, last week I decided to try to make a vinaigrette using some aged balsamic vinegar that I just bought. I've used aged balsamic in the past and had the same experience that I normally have with the vinaigrette -- that the mixture doesn't stay together -- I need to stir just before dressing the salad. I poured olive oil into my bowl
Why do you put celery in a bloody mary? Is there a chemical reason for this or is it done just for garnish?
. Put a few big spoonfuls of cucumber salad into it. Eat it and smile. So, what the heck have I been cooking? ...I've been making this simple chicken soup dish for years. I learned it from my dad, who got it from my mother, and who knows how far back it went beyond that. But, I really don't know what its called... my terrible recipes. I never measure anything for this.) Soup: A couple diced onions 3-4 lbs of chicken (I usually use breasts. Not boneless or skinless!) A bunch of paprika (I just make it nice
, the soup is very smooth as are the creme fraiche and oil, so I'm looking to add some contrasting texture. I am at a loss of what would pair well with tomatoes. Does anyone have any suggestions to add some "crunch" to my soup? ...I have been working on perfecting a tomato soup recipe for the past month or so and I've reached the point where the soup itself is to my liking. I am now trying to figure out the garnish and so far
I found this open-faced sandwich-like creation in several French-style bakeries in East Asia. The bottom is a narrow piece of toast. On top of this toast the dish is a bit like a salad. This salad mostly consists of cabbage and lots of mayonnaise with various square bits of sliced ham and what might be bread crumbs mixed in. It seems that at some thin layers of bread were baked right into the salad part and this forms a light crust on the top. Several stores are calling it "凯撒", which means "Caesar, but I could find nothing about this dish anywhere on-line.Is this dish common