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cooking

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jordanlund , in I finally did it: ruined a dish with too much garlic
@jordanlund@lemmy.world avatar

4 cloves or 4 heads? 4 cloves sounds like nothing…

magiccupcake , in I finally did it: ruined a dish with too much garlic

It’s not to late, cook it a little more and the garlic flavor will become mild.

Kolanaki , in I finally did it: ruined a dish with too much garlic
@Kolanaki@yiffit.net avatar

It wasn’t the amount of garlic; it was likely burnt and bitter from being roasted with a blowtorch instead of low and slow in the oven.

bdonvr , in I finally did it: ruined a dish with too much garlic

My new motto is: there’s no such thing as too much cooked garlic.

I learned this lesson with hummus

chonglibloodsport ,

Yes. Think of raw garlic like a spice but cooked garlic like a vegetable. Same thing works for onions!

Twinkletoes , in Three Cheese Ravioli!

Three?! I see at least a dozen.

RebekahWSD OP ,
@RebekahWSD@lemmy.world avatar

There was a second tray of them! Those were already in the freezer to freeze for storing!

Oh! A joke about the three in the title. I am oblivious, haha, sorry!

Cheradenine ,

When I freeze mine I use rice flour for dusting them. When I used wheat flour I sometimes found (especially in high humidity) that some of the dusting flour would stick to the pasta andbe difficult to remove without getting gummy. With rice flour it just settles to the bottom of the pot.

RebekahWSD OP ,
@RebekahWSD@lemmy.world avatar

I haven’t found them to get too gummy from the pasta flour, but maybe I should try out rice flour!

Iapar , in cinnamon rolls

Looks tasty. How did you do it?

FuglyDuck , (edited )
@FuglyDuck@lemmy.world avatar

I’ve found This KAF recipe to always work.

You can leave the caramel and nuts off, and I prefer to add ~1-2 extra tablespoons of cinnamon to the filling. And some extra butter+sugar to make it extra cinnamony when I do.

(For the record… I’m not paid or anything, but KAF is a flour maker, and they have a lot of wonderful recipes. And if something fails or you have a question… they’ve a hotline with their test bakers…for free.)

Edit: I usually top with an American buttercream- vanilla with just a drop of almond extract.(softened butter, 1 stick, add powdered sugar and milk until it’s light and fluffy whipped at high speed. More sugar makes it more airy, more milk and butter denser)(it’s a very flexible frosting. Chocolate, coffee. You name it. Also if you need a crisp white or brilliant colors; use crisco- but it tastes gross in comparison….)

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