Thank you so much! As someone with oral allergy syndrome, I can’t have some spices and it really makes dishes bland. I’m looking forward to trying these!
We tend to skip on the 3-day pickled pork journey in favor of a much easier kielbasa or andouille sausage. You might be able to try vegetarian sausages, but I don’t know how well they’ll hold up to the 2 hour cook time.
We use a ghost pepper hot sauce for a nice kick, but halve the amount to a 1/2 teaspoon to keep things reasonable.
It’s spicy, savory, and “earthy” with the green peppers, celery, and bay leaves.
The rice recipe he gives is my go to for rice in general, too. I really like fluffy, non-sticky result of using basmati for it.
Ooh this reminds me of something I’ve had at a Chinese buffet with crab or surimi, cheese and I think celery or something in it. It didn’t have any rice involved but I’ll try it out, thanks for the info. I was also curious what a sushi bake would be, and it looks and sounds good!
Kind of feels like when i sometimes have some leftover indian or nepalese food and naan that is starting to be a bit hard so i just put the sauce on top of the naan an then put it in oven for some time to make a kind of a “pizza”
I love samosas, but damn are they annoying to make at home! I’ll take a restaurant making 200 of them any day, no matter how it tastes (which is generally great)
I would toss with some kind of vinaigrette to get the acidity instead of just throwing more ingredients in. You don’t say if this is hot or cold, but it reads more like a pasta salad.
If you want a stroganoff, go for a mushroom version then, which means get rid of the olives and tomatoes. Add a little Dijon for acid and flavor.
You keep saying vegetarian, but the context implies vegan. What is your goal? If only vegetarian, then add some cream or butter. Adding cheese changes it from traditional stroganoff to generic American casserole, which can be delicious.
Right now I’d say your recipe is half way between a mushroom casserole and a chili. Those don’t sound like good combination. Pick one and commit in that direction. Also, using canned and frozen veggies in an instant pot is going to result in some very mushy food without their distinct flavors. You might want to opt for the fresh versions of some things, namely onions and mushrooms.
I wound up taking out the olives and tomatoes and adding 450g of sour cream and 60g of Dijon mustard and increasing the salt and pepper . It was much more casserole than stroganoff so I called it a crustless pot pie. We did 2 tastings, one fresh and one reheated after being frozen for a month. My recipe was popular, it won for the most stable between fresh and reheated. Thanks for the advice.
I’m nowhere near a good enough baker/pasta maker to comment on ratios and how to adjust your recipes, techniques and such, but you could possibly try adding a bit of vital wheat gluten to up the gluten even higher
At the end of the day though, I don’t think there’s really any getting around the process of kneading and resting and such other than using a stand mixer to do some of the hard work for you.
I don’t think you can get out of doing the work necessary. You could use machines to make it easier to stretch it, but you still gotta put the time in and let it rest and such.
Bread flour contains a lot of gluten. There’s also specialty flour for making pasta, usually “00” flour. Surprisingly, it has less gluten than bread flour.
But yeah, gotta knead the dough to get the gluten to develop. There’s no way around it. You could get a mixer, if you can afford one and are making noodles regularly. That’s definitely the easiest way.
Bread flour contains a lot of gluten. There’s also specialty flour for making pasta, usually “00” flour. Surprisingly, it has less gluten than bread flour.
american flours are graded by their gluten content. Bread, being higher gluten than AP, which is higher than pastry or cake. Italian (eurpean?) flours are graded by fineness, and 00 is a finer powder than what you’d see in typical american flours. I would suggest using AP over Bread- the gluten will make it somewhat difficult to roll out since it’ll stretch out and spring back.
Unless OP is talking about asian noddles, particularly hand pulled noodles…
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