I have a layer of grease on the top of my slow cooker. The recipie is a sausage & bean hotpot with smoked paprika and red wine. My issue is that I added a little too much liquid and now the fat has separated and risen to the top. As any good cook knows, much of the flavour is in the fat, plus the fat absorbs a lot of the spices.
I'm a believer in healthy food, but don't believe that all food should be healthy. As such, I'd like to blend everything back together and see how it goes. My thinking at this point is along two avenues:
Right now I'm leaning towards egg yolks, a few lentils certainly wouldn't harm the flavour I'm going for either. Has anyone tried the above techniques, specifically with regards to a slow cooker? How did it turn out?
If you wish to continue down the road of a singular dish I would recommend the emulsifier. Incorporating the fat through blending it with some of the liquid in a side pan or pot with ground mustard would be easiest and most complete. You should be able to continue cooking without further separation.
However, if you are cooking the dish too hot you may be forcing some of the fat from the meat or otherwise loosing it from too much agitation and you will want to make any adjustments necessary.
haven't really tested the limits of this thing, and I figured, if I was able to strain it through the sieve (with much mashing, I might add) then it would be whippable. So I already know, superficially... a lot of trouble actually puréeing the mixture; using a blender, I found that the mixture didn't really move around much, so I had to keep scraping it back into the center so that it would hit 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
for 30 minutes. Add okra; simmer for 10 minutes or until ready to serve. Here's some thoughts on possible problems: I usually cook it in a slow cooker once I have all the ingredients simmering. I've... going to go with Sobachatina's answer, until I can try it again. SOLUTION: Forgot to update this until I got pinged about a change on this question. The slow cooker made the roux separate from the gumbo; it has never separated from the stew when cooked in a pot, likely because the starch doesn't fully gelatinize when in the slow cooker. If anyone wants to look further and try to figure out when
and proportions, and I think I'm already doing the right things in that area (knuckle and leg bones with about 20% marrow, a generous amount of 1:5 flank:oxtail) but I am convinced that my inability...Several of my associates and I consider ourselves phở connoisseurs, of a sort, and one thing we've noticed is the drastic variation in the quality of the broth served at various establishments. The best takes on it - in terms of my own tasting experience and the comments I'm used to hearing/seeing from friends/reviewers - seem to have a few things in common: A potent, but not completely
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minutes. Remove from heat. Gradually whisk about 1 cup of the hot mix into the egg yolks, whisking all the time. Add this back into the rest of what is in the pan. Bring to a gentle boil. Reduce... the last remove from heat and just before whisking in the butter, I needed a call of nature. When I got back the mixture had separated into what looked like curdled milk and an oily fat like substance...-and-half cream -- (used UK double cream) 5 egg yolks , seperated slightly beaten save whites for Meringue 1/4 cup butter , sliced up 2 teaspoons vanilla extract I followed the instructions (I
My query is regarding fish in general and specifically types like salmon, tuna and trout. How long should fish be brined for? Some recipes say 4 hours and others say 8-12 hours. Should the saline solution be 6% as usual. How do you know if it has bined properly? Do you expect it to be plump and juicy as with poultry or how exactly? Thanks To answer your question, my goal in brining is to simply get as much salt as possible into the cells of the fish. . I do not care about taste, flavour or anything else, I just want salt to penetate into all parts of the fish. As you know if you
to 36% milkfat. Heavy cream (US) aka heavy whipping cream (US) = cream with more than 36% fat, and often has stabilizers Regular Cream (AU) or Pure Cream (AU) are roughly 40% butterfat without..., CA) and hob (UK). Hob can refer to both the stove as a whole, or an individual burner (aka. heating element). crock pot (US; brand name issues) is a slow cooker (US, UK, AU). Also slo-cooker (UK... or add additional items. The comments are getting long, so use answers for discussion of specific concepts if necessary. If you're not sure what a term means, ask it as a new question and tag
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