I'm following a recipe that calls for 2 chiles serranos and serves 6. The dish is not hot/spicy at all, and I wouldn't want to lose this when scaling.
I need to scale by 6, and the dish should serve about 36 persons. Should I now use 12 chiles serranos?
They will be cooked with the rest of the ingredients, adding some flavour. Unless I'm missing something about this recipe, you are not supposed to eat the chiles!
This is the recipe I'm following. It's from a Diana Kennedy book.
I don't want the dish to become super hot!!!
I would follow the age-old cooking rule that says you can always add, but you can never take away. In other words, I'd add, say, 6 chillis, see how that tasted, and add more if you think it needs it.
I don't really understand why you think it'd get hotter if you scale the serranos the same as everything else. You certainly could play it safe by starting with less, but given the recipe, you wouldn't be able to add more in later. I would definitely use 12, so that you get as much of their flavor as you do in your normal-sized recipe.
OK, so I'm trying to make fudge. The recipe which I'm following doesn't give all that much in the way of directions. So I'd like clarification of a few points, so I know what I'm aiming for. Am I...? Should it not be a problem? Flavourings should be added at the end. (?) Should it be while the mixture is still hot, or once it cools down a little? (Currently I'm using vanilla essence... ask), and then stop heating it and let it cool down again. (?) How crucial is it that it's exactly 116°C? I mean, obviously if it was way hotter or colder, that would be bad. But what kind of tolerance
the blade. The recipe actually says to use a blender or food processor but I assumed that a blender would be better. Should I have used a food processor instead, or maybe even a stick blender? Would any...I recently got myself an iSi Creative Whip and have been having a lot of fun playing around with it. Tonight I tried one of iSi's recipes, which uses the following ingredients: 250 g goat cheese... with) with a rubber spatula and spread it on some crisp toast; it was delicious in spite of not even being remotely close to an espuma. I'm well aware, as the manual makes sure to mention about half a dozen
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. ...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
, it just says to cover (I used plastic wrap). The original recipe says to refrigerate in an ice-water bath; the collection recipe does not (I just put the dish in the fridge). Other issues that may have...I don't normally make a lot of confections but decided recently to try a few new things. Yesterday I used this recipe for Turkish delight which I originally found on the Hydrocolloid Recipe..., far from delightful. When I prepared this I didn't actually follow the source URL and noticed a few differences that may account for the problem (but I'm not sure, that's why I'm asking
I'm trying to make some salsa with a magic bullet using the given recipe from the cookbook that comes with it. Here's the recipe with a picture of how it turns out at best. The final product comes out looking pretty unappetizing - even worse than that picture. Is there a way to make it of normal consistency and colour? Update: I realize that I should be a bit more specific as there are a lot of different salsas. I want it to look like this.
In my first attempt at making jelly, I seem to have veered off course. I'm following this recipe for Cranberry-Pepper Jelly: Ingredients 3 red bell peppers, finely chopped 2 Fresno... cranberries, fresh or frozen and thawed I combined the peppers, chiles, sugar, pepper flakes, and salt in a large pot and brought it to a simmer over medium heat, as instructed. I then added... this entire process I observed the "jelly" was very runny. I sort of expected it to be somewhat runny based on the recipe reviews on Epicurious. The reviews stated that it was more of a relish than a jelly
One of my favourite recipes calls for a 3cm piece of ginger peeled and grated. The recipe asks that I heat some vegetable oil in a hot wok, then fry the ginger for 30 seconds before adding the meat and, later, the rest of the ingredients. I am, I'm sure, a fairly lazy chef. I don't tend to buy fresh ginger root and instead I buy this: Bart's Ginger in Sunflower Oil. When I add the ginger... on my skin. Is this normal, and how can I avoid it? I presume it is affected by the following factors: The heat of the wok is too low/high There is too much vegetable oil in the wok The wok
I'm following a recipe from the Artisan Bread in Five Minutes a Day book and want to bake two loaves at the same time. For one loaf, you are supposed to add one cup of water to a container in the oven, which steams the bread while baking. If baking two loaves, do I have to increase the amount of water or should one cup be enough?
My fiance has celiac disease and so I have been trying to get better at baking gluten-free lately. I have made the following recipe many times and it is soooo delicious; I was wondering if someone more knowledgeable than myself can help me with the proper conversions to make the recipe gluten free? The recipe is found here, but I have also copied it below. My initial thoughts are trading... for 12-16 hours. In the morning chop a few potatoes and place in a baking dish. Cut about a half a onion and mix with the potatoes. Add a few tablespoons of olive oil and some thyme roast in the oven