It’s more of a quiche imho but the actual recipe is called impossible easy cheeseburger pie.
As for dipping it in something you could use sour cream or even ketchup, it supposed to be an all in one burger dish. It has a great flavor profile without any sauce, but never really though about dipping it myself. My step-daughter uses ketchup. Although tbh, she tries to use ketchup on everything meat related, even chicken nuggets.
If you want I can give you the link to the recipe itself.
I’ll bet it has something to do with the ratio of eggs to other ingredients, but as long as it doesn’t slop apart when cut (and I haven’t cheese-grated my fingers again) I consider it a win in my book.
Sure, I’d like that, thank you. I’m always trying to expand my meal options.
Shouldn’t be a problem while brewing. I’d just drape a towel over the top while it brews to prevent anything from getting into it.
We use a toddy system at work to make cold brew, and the lid has a bunch of holes in it, presumably to minimize condensation from doing a hot start. Just seal it up once you remove the grounds and it’s ready to drink.
Final update. So it is necessary to cook the filling before hand. There’s just no way arround it. However, it’s not too bad, and is doable, just not as good as precooking.
Which, for a rhubarb blueberry pie, to keep the colors separted like this. One could cook the zucchini with the rhubarb, and then cook the blueberries separate. I do like the coloring of this. (was my second attempt for cooking the zucchini in the pie crust. I partially boiled the zucchini with ground ginger, the filled it in the bottom, and put the fruit on top. I had hoped the flavors would have blended in downwards. It did a bit, but still not as good as I hoped. Meh, nothing made in haste, nothing found in good taste, :smile:)
That’s also not a great explanation, and doesn’t provide the “mechanical” desciption supposedly offered.
That flavor appears to be a combination of possibly 2 factors. Supposedly one contributing flavor is the burnt fuel from the flavor. I don’t believe that one because burnt fuel doesn’t taste good. The other, which is kind of mentioned by the post is the maillard and caramelization reactions in the food. I believe these are distinct from other preparations because the wok slightly burns the food. This process is only allowed briefly and in only very small areas since the contact area and time is minimized.
I guess you mean burnt food? Because burnt fuel in food is obviously not part of wok cooking, though some people swear that food cooked on wood/charcoal fired are the best.
The partial caramelisation part is true. If you look closely at professionally made fried noodles for example, you can really see bits of browning/crusting on the noodles. Just bits. Browning the whole ingredients to the point of having a golden brown crust all over, like bread, is not the goal.
Ultimately, for me at least, Wok Hay isn’t a flavour. Its a sensation. Seeing it as a flavour is one dimensional and a lot of things about it cannot be explained when limited only to that context.
Not a book but Adam Liaw did a short YouTube series called Ramen School. His videos are great. Relaxing and he explains the purpose of every process succinctly.
It’s not a cookbook but you might appreciate The Way of Ramen on YouTube.
It’s a neat channel that is no nonsense and it does a good job of bringing restaurant methods to the home cook, a lot like YouTubers such as Ethan Chlebowski do.
Also, the YouTuber Alex did a Ramen series that’s pretty brilliant, working from beginner trying to improve packet ramen up to making his own noodles, really going deep.
I personally own a Wolf DF304. Arguably the best 30" duel fuel range on the market in the United States. It is spectacularly good and far far better than any other range or cooktop I have used in my 13 year + in the cooking hobby. I absolutely love the thing and I love cooking with gas (pardon the cliche) .
With that said:
Go buy an induction range/ cook top.
They are far more responsive than gas (which is gas’s one real advantage over conventional electric), far more efficient, and they are far better for your house’s air quality.
Gas range/cook tops had their day. Today there is an actual superior technology available and it is worth its cost.
You absolutely must have a GREAT exhaust hood over a gas range.
I’ve got a gas stove, and and a recirculating OTR microwave, as opposed to one that vents. So it’s running all the grease and fumes through a charcoal filter.
Due to the placement of the stove and kitchen, I’m unable to swap to a real exhaust hood. Are there any solutions that don’t involve buying a new stove?
I would look into running an exhaust to the outside. A business, or handyman that does kitchen remodels would probably be able to give you options.
The latest research done on indoor air pollution is concerning and I personally think that having gas stoves exhausted outside is very important and worth the investment.
FYI, lactase is a complete solution for some, and does absolutely nothing to help others. That’s very likely the “unknown reason”.
Soy and rice milk both make a perfectly passable latte, for those blighted with intolerance for the to real thing. Like most milk alternates, it’s fantastic as soon as one has forgotten how good actual milk was.
If you’re looking to get a similar texture to whole milk, your best bet is probably an alternative milk with a similar fat profile to whole milk. That’s what makes whole milk the ideal milk steam so nicely. Many alternative milk brands will have a “barista” version of their milk that is intended to steam as nicely as whole milk. In my own experience, these have had much better texture than lactose-free whole milks, but you might have to hunt for a brand with a flavor that your gf likes.
As others have suggested, lactose free milk is the best option. (which is just milk with a small amount of lactase. Your body naturally makes lactase, it’s not some kind of unnatural chemical).
However, if your GF has objections to lactase, soy milk is a great alternative. Soy milk foam is firmer than cow milk foam, but it tastes less sweet. You could add sugar to compensate, but I find I actually favor the taste over regular milk.
cooking
Active
This magazine is from a federated server and may be incomplete. Browse more on the original instance.