I’ve tried to use different types of corn flour, but it’s never quite right. The nixtamilization process dramatically changes the texture of the resulting masa. Fresh masa is even better, and can be made yourself if you’re up for a project day.
I agree that flour tortillas may be your best bet if you can’t find maseca. A wine or round liquor bottle with the label removed makes a great impromptu rolling pin.
Even better than (or in combination with) a rolling pin: Squash your dough ball with a flat-bottomed pot or pan. Easier with plastic on either side of the dough… I cut open a gallon storage bag.
Make sure the pan is hot and there is fat in the pan and don’t move the toast until a crust has formed.
Stuff sticks more in a cold pan. As the pan heats the metal expands, any tiny pits in the pan get filled in with slightly expanded metal, any remaining spots are filled in with oil/butter. If you let the food sit longer it’ll release easier. Honestly, if you are sticking try waiting 30s, normally that will help.
As many have already said, using the proper amount of cooking fat will solve this issue and is much more healthy that then toxic chemicals present in non-stick pans. Count yourself lucky that it was stolen, you shouldn’t use them under any circumstances.
Related to french toast however, making it in a waffle iron is a damn good time.
yeah, but you’re not constantly bashing them with a spatula or other cooking tool during use so there is much less chance of damaging the coating, which is the main issue with nonstick pans (that and being overheated).
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.
I’ve never made a pie with zucchini, but my concern with cooking twice would be the moisture content more than the consistency. Water is going to start coming out and it would be your crust that would be mushy.
You don’t need to pre-cook apples when you make apple pie, and they’re maybe slightly more firm, so I don’t think I’d do that with the zucchini. I’d peel them and then either dice them smallish or cut them into slices maybe a quarter inch thick. Whatever you did with the jam is probably going to work out in a pie shell, except you might consider how sweet it should be.
but my concern with cooking twice would be the moisture content more than the consistency.
Ah! That’s something that escaped me. I’ll need to remember to add a little flour/cornstarch to the filling.
I’d peel them and then either dice them smallish or cut them into slices maybe a quarter inch thick. Whatever you did with the jam is probably going to work out in a pie shell, except you might consider how sweet it should be.
That’s how I sliced them for the jam. As for sweetness, that won’t be a problem. I’m not a heavy sugar eater, so a small amount will go a long ways, and I have a good eye for the amount I like.
Hmm! The part I’m mostly wondering about would be the convection currents (I think convection is the correct term, 🤔 . Currents caused by heat). Would the 45-55 minutes in the oven yield enough currents to mix the flavors so the squash gets infused with the other flavors? (Zucchini can lose almost all its flavor in place of the fruit). I know cooking the fruit within the shell works with rhubarb and apple (A small tart green apple, tree 15 feet in height, that can be found somewhat wild here in Western Kansas) , rhubarb and grape, and rhubarb and blueberries…
I think I’m just going to have to try it. Nothing attempted, nothing tempting.
Huh! I’ve found recipes for both types, but the precooked filling was all the ones using a pre-cooked crust, and all the others would be better described as a crustless quiche. However, the cooking timee for the latter were nermal cooking times for a pie. Still, though, diluting the zucchini with fruit flavor, is going to be the trick. I know it’s possible cooking and manually stirring it on the stove. Constrained within a pie shell?
Again, I think I’m just going to have to try it.
Alsn, I cut the outer skin off when turning zucchini into a fruit. Plus, I think a larger one might yield more flesh (as I cut out the seed and pulp from them). if I can remember it and am able to, I’ll document the process. (chronic pain sufferer, so I don’t exactly put a lot of effort into being presentable. Just existing is exhausting, Hah!).
Maybe. My gas stove is an older low end model but the oven is electrically controlled: I can’t use it without electricity. The stovetop is fine, since the electric ignition works on gas flow and the knobs physically turn a valve, but that’s not true of all stoves
Be aware that the flames from a gas burner can go up around a small pot if they’re turned up to high, so always double check that your pot is centered and the flames are on the bottom of the pot only and not going up the sides, to prevent accidents.
For similar reasons, don’t leave wooden spoons in pots or pans unattended, my mom has a couple wooden cooking spoons that have burnt divots in the handle from being left in a pan or pot.
And maybe be a touch more careful when adding liquids to oil or using spray oils, they can and will flare up, unlike an electric where you can slop oil all over the surface and be mostly fine with just some smoke.
OK I have a sauce recipe for you but it’s less about the sauce and more about the pasta method, tbh.
“Drunken” pasta with white wine marinara is just amazing.
28 ounce can peeled Marzano tomatoes
1 can tomato paste
1/2 cup white wine
1/2 red onion, finely diced
2 large cloves garlic, minced
3 tbs olive oil
1 large sprig basil leaves
1 sprig rosemary
6 sprigs thyme
salt/pepper to taste
Box (cheap) Chardonnay
Pasta of choice
Place tomatoes in blender and puree, not too much
Saute onions and garlic in olive oil for two minutes
Add white wine and allow wine to cook down for three minutes
Add tomatoes to onions and garlic
Add spices to sauce and bury them in the sauce
Simmer on low for 30 minutes, stirring occasionally
Remove spices and discard
Add tomato paste and stir to incorporate
Cook pasta in a mixture of half/half chardonnay and water. Top pasta with marinara. Serve with garlic bread.
The flavor the wine imparts to the pasta is just amazing, seriously something that takes your pasta to a different level. Mangia!
RecipeTinEats is one of my faves. Tasty, wide range of dishes up my cooking alley, and a little more complex than BudgetBytes, which is my other go-to but for dead simple and cheap but not bad food.
This is such a good recommendation! I like BudgetBytes but find myself having to doctor up a lot of the recipes. I already see like ten things I want to try from RecipeTinEats.
I love the overall premise of the site - no fuzz, no bloat, no SEO.
However I’d be a bit careful with the recipes listed there - some (like galinha caipira*) are clearly intended as a simple base to edit to your tastes, while some (as that aglio e olio) are clearly derivative already, without saying “this is optional, not part of the base dish, but recommended”. And what’s up with tapioca starch in their omelet recipe???
*note: contrariwise to what the site implies, galinha caipira is not a dish. It refers to the raising conditions of the bird - free range, in a small property, pecking some bugs, rolling on dirt, chasing your cat off, etc. It’s basically the opposite of “industrially raised” chicken, it’s generally more flavourful but tougher. It’s great for braising, but the site seems to conflate braised meats with stews.
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