Exactly this and for that reason. If it’s minced you always have to chop… there almost never a reason to skip one or the other. And the exceptions like spaghetti with garlic need carefully sliced garlic. Mmm so good.
One often (in these parts) sees dishes with cream and spinach described as Florentine, aka in the style of Florence, which is in Tuscany…
Apart from that tenuous connection, I have no idea. Why not just call it what it is instead of trying to brand it: seared chicken breast with spinach-tomato cream sauce…???
Because that’s an incredibly clunky name. I get that it can be frustrating, but we often call thing names that don’t really make sense, and it seems like the name Tuscan chicken already has a lot of staying power for this dish. French fries are not from France etc etc
Btw, if anyone is actually interested, the closest thing to a “Zuppa Toscana” is the Ribollita. It’s a essentially a bread soup made with mostly beans and cabbage.
À variation of Greek yogurt / homemade yogurt with muesli (granola I think in the US with berries that I picked from the forest); turns out that making yogurt at home is easier than expected so I spend a few minutes preparing it and leave 7 ready to go jars with yogurt inside on the fridge so I can eat it on the train / job break just adding muesli or fruit season. Quick and easy. I found that eating well is only a matter of preparation and having the good ingredients on the fridge!
Awesome. I wish we could save posts into different self made categories, would be awesome to have a ‘lemmy cook this’ folder.
, By the way, I’ve always heard that you shouldn’t put tomato in a cast iron pan, as the acidity can damage the seasoning. What is your experience with this?
Eh, it’s fine to cook with. Just don’t let it sit in there and oil your pan when you’re done!
Fun fact: Soap is absolutely the way to clean your cast iron. The old advice of “soap will ruin your seasoning” is based on old soaps which includes lye, a strong base. Modern dish soaps are very gentle and are perfect for cast iron! Note that this doesn’t include dishwasher detergents, those are very aggressive and will ruin your seasoning.
It'll be fine. The best way to preserve seasoning on a CI skillet is to just keep using it. Seasoning comes from oil that turns into a polymer from heat; that's what helps keep food from sticking.
People get really elaborate with their seasoning rituals, but it's not necessary.
In Tuscany it’d be EVO oil and flour. No such thing as kashmiri chili, heavy cream. Oregano? Maybe, more likely salvia and or rosemary, although rosemary here would be not adequate. Spinach? Yes, but cavolo nero’d be a common alternative. Nonetheless, cheers, wonderful dish.
My thoughts for something like that would be either mustard (dijon, although it has a similar sort of pungency to horseradish), peppercorn sauce or red wine and rosemary butter (or similar)? Whipped chive butter sounds quite nice!
Unless I’m drastically misinterpreting what you’re trying to make - I assume you’re referring to some kind of sauce or flavouring for medallion steaks?
I built floating shelves in the kitchen where I stock all of my herbs and spices. I also bought like 50+ glass jars with labels so that all of my spices look consistent across the board. I then alphabetized everything, and placed the jars inside of a sideways, upright old wooden coke crate - turns out they are just barely bigger than the spice jars and the entire thing looks sooooo good…you get the rustic antique that’s super functional. Nice thing is you can find like half a dozen of these carts at almost every single antique store you go to.
To organize while I’m cooking I have about a dozen stainless steel bowls and 1/4 pans that I use to prep and store ingredients. I can see everything, and get it prepped before the actual meal so I don’t have to juggle prep and cooking at the same time.
One thing I wish I could improve would be to figure out a way to organize about 15 different sized prices of cookware in my cabinet below. I have to disassemble a damn enameled cookware tower just to get to the frying pan on top, and you can’t stack the pan on top without it becoming a possible danger/hazard if the tower collapses.
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