Where do you live? You might be able to find it. I’m in small town Canada and I can find it at the grocery store. Check in the international or Mexican aisles if your stores have them. The most common brand near me is maseca or something like that. If you’re across the ocean, maaaybe you have an American aisle that might have it?
Personally, I prefer eating flour tortillas, but they are a little annoying to roll out with a rolling pin vs just pressing corn ones. I don’t think you can use a press for flour tortillas since gluten makes the dough behave differently than a corn dough would. You can roll out all the dough though and keep it in the fridge, just make sure to separate them with parchment or wax paper. I use wine bottles when my children have lost my rolling pin.
Flour tortillas are usually just ap flour, salt, lard or oil, and water. I haven’t made them in forever so I don’t have a recipe recommendation, but look around for one with those ingredients.
Even with flour tortilla dough, I’ve had success pressing them. I think the trick is not to over-knead because that develops the gluten. And also work in the lard by hand or with a pastry cutter, which also tamps down gluten. The tortillas I get this way aren’t super duper thin, but that’s fine by me given the ease of making them. FYI I use the bottom of a pot, not a real press.
I can't speak for OP, but for me it is just a different flavor profile. You do have to account for the added sweetness and fruitiness, but it can really open up the complexity of whatever dish you are making. It takes some experimentation for sure though to figure out how to balance the sweetness of fully ripe peppers.
If you want a really sweet heat, a mango hot sauce/salsa with mango, hot red peppers, onion, lime juice and salt makes for a simple and delicious topping. They also work well in a chimichurri, where the fruitiness of the red pepper mixes well with the herbs and the garlic.
For pico de gallo, tomatillo salsas, or stuffed peppers, I much prefer green peppers, as you want that punch of tangy/sour.
That looks delicious. I have a suggestion you might try next time: grease the pan with a Tbsp or two of olive oil (not extra virgin) or vegetable oil before putting the dough in the pan. I think it would work well as long as your dough doesn’t have much gluten development, which means it doesn’t spring back much when you stretch it. The oil does make it harder to get the dough to go to the edges of the pan, but if you keep working with it, it should still work. I got the method from this Chicago style pizza recipe that I’ve used many times:
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.
How about lactose-free milk, i.e. where they have added lactase to neutralize the lactose? I never drink milk myself, but if I ever need milk for a recipe, I buy the lactose-free one.
I use a stainless steel filter with a 100 micron mesh. It drops right into the mason jar for steeping. When it’s ready, I pull out the filter, dump the grounds, rinse it out, and start the next batch. I’ve seen filters with more fine or course meshes, but I find the 100 micron to be good for course-ground coffee, like is typically recommended for a french press.
Personally I do not make concentrate. I use a smaller amount of grounds to make ready-to-drink cold brew. But you can do it either way.
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.
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