Try rolling the beef in plain flour before you brown them in the pan
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Recipes, kitchen tips and tricks
- Thread starter Sassy Colombian
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Okay, this french fry (chips) recipe from Nigella Lawson looks awesome:
www.nigella.com
Tuscan Fries
This is revolutionary: you put the raw chipped potatoes into cold oil, then heat it up. It sounds crazy, but it works. You’d think it would make them unbearably greasy but in fact you end up with crisp, oil-free fries of utter fabulousness. For US cup measures, use the toggle at the top of the...
www.nigella.com
Sassy Colombian
Member: Team PoP
Omg these look amazing. Thanks for the temptation, Verreauxi.Okay, this french fry (chips) recipe from Nigella Lawson looks awesome:
Tuscan Fries
This is revolutionary: you put the raw chipped potatoes into cold oil, then heat it up. It sounds crazy, but it works. You’d think it would make them unbearably greasy but in fact you end up with crisp, oil-free fries of utter fabulousness. For US cup measures, use the toggle at the top of the...
Sassy Colombian
Member: Team PoP
Thanks for the tip Brisan.
Sassy Colombian
Member: Team PoP
Why does the world need a new pasta shape?
For Dan Pashman, host of the food podcast The Sporkful, there's just a lot of mediocre pasta out there. There's plenty of room for improvement.
"Spaghetti is just a tube," he tells Morning Edition. "After a few bites, it's the same." And its round shape means it's not great at holding on to sauce.
Meet his cascatelli — Italian for "little waterfalls."
To come up with his own shape, he bought, ate, studied and catalogued all kinds of existing pasta. "I brought together attributes from different shapes that I especially like that have never been brought together in this way before," he says.
Cascatelli is short, with a flat strip and ruffles that stick out at a 90-degree angle. The ruffles give the shape texture, Pashman says.
"That right-angle element is really key to what I think makes this shape different," he says. "There are very few pasta shapes that have right angles. It provides resistance to the bite at all angles. It creates kind of like an I-beam, and that makes for a very satisfying bite."
Pashman has documented his three-year effort to invent a new pasta shape, have a die-maker create a mold and then ultimately sell it. "If you were to ask me which has kept me up more in the past three years — my actual children or this pasta shape — it'd be a tough call."
This looks delicious and I'm gonna make it at some point when I can find the time...
summerisle
The rain, it raineth every day
Making a chocolate carrot cake tomorrow, should be interesting.
Sassy Colombian
Member: Team PoP
Sounds tasty. I have never eaten a piece of chocolate carrot cake. I'm interested in hearing how it comes out. I have been told I make a delicious carrot cake, I usually put pineapple on mine though and make a cream cheese frosting for it.
summerisle
The rain, it raineth every day
Sassy Colombian
Member: Team PoP
Thanks for sharing the recipe, Summerisle.
I have the feeling my daughter will love this cake. I have never used almond flour to bake but this cake may be my first venture with it. If there any tips you want to share after you make it, I certainly want to hear about them.
Sassy Colombian
Member: Team PoP
That's crispy crunch is enticing enough to make one want to make it. In Colombia we use a lot of pork belly with different dishes but I have never prepare this way but I'm going to. Except for taking a long time making it seems pretty simple. I decide to copy the recipe and posting it below.
Chinese Pork Belly
Prick pork both sides
Brush non skin side with ½ TBS rice wine vinegar
Sprinkle non skin side with kosher salt and 1 TBS five spice
Turn on to skin side and sprinkle with salt
Brush skin with 1 TBS rice vinegar
Mix 2 cups kosher salt with 1/3 cup apple vinegar and 1 egg white
Place half on tray covered with aluminum and pork on top, skin side up. Cover pork with remaining salt mix.
Bake at 356 /180 for 90 minutes
Remove meat from salt and bake same temp for another 90 minutes
Kimchi Slaw:
2 cups shredded red cabbage
3cups shredded Napa cabbage
2 cups bean sprouts
2 carrots, peeled and cut into matchsticks
1 Daikon radish peeled and cut into matchsticks
2 cups kimchi, squeezed dry
4 green onions, thinly sliced
For the Dressing:
1/2 cup kimchee juice
3-4 tablespoons honey
1/2 cup rice vinegar
1 teaspoon (or to taste) Gochujang
3/4 cup sesame oil
Mix the cabbage, bean sprouts kimchee, carrots, radish and green onion in a large bowl.
Combine the kimchi juice, honey, vinegar, pepper chili powder and oils in a small dish and whisk until blended.
Pour the dressing over the slaw and combine.
summerisle
The rain, it raineth every day
I think it's ground almonds rather than almond flour - at least that's what I'll be using.
I've already grated the carrots, seem to be mountains of them, we'll see.
I also like the way the chef presents it - his nice, slow delivery makes it easy to follow the recipe. I believe that Mrs. Tree may find herself being served some Chinese Pork Belly this weekend. Thanks for posting this @verreauxi !
Mmmmmmmm pineapple *drools*
I had a Hawaiian burger last night. Two thick patties, chilli relish, red onions, lettuce, sliced tomato and a chunky pineapple ring. God-tier food.
Sassy Colombian
Member: Team PoP
Yum, I need to try one of those burgers. Was the pineapple ring grilled or fresh?
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