Objectively, yes. They do stain easily if you’re not careful. I’d say they’re between a properly seasoned cast iron and Teflon in non-stick, so better than iron, but not sliding around like Teflon.
The first one. The potatoes should be completely cooked. Some of them might get mashed just from being handled, but most of them should still have their shape.
You can make it either way depending on your preference. By default they will be chunky, but you certainly could mash them before adding tte topping and baking.
Hi there! Looks like you linked to a Lemmy community using a URL instead of its name, which doesn’t work well for people on different instances. Try fixing it like this: !askculinary, !food, !recipes, !bbq, !foodporn, !sousvide, !koreanfood
As a cook with an Asian wife I say: don‘t wash it for Italian risotto and other creamy stuff, but do so for everything else. If it could be dirty rice, rinse it once.
Justin Wilson’s Red Bean Gumbo. The trick is an ultra-dark roux. You’re gonna burn it the first few tries, so give yourself a few hours to practice. This ultra-dark roux takes almost 45 minutes to make. It should look like chocolate pudding and smell of toasted wheat if you did it correctly.
A burnt roux is only suitable for the garbage bin. Seriously, don’t try to save $0.50 of oil and flour, whatever you try to make with it will taste burnt and shitty
You get this recipe correct though, and you’ll love it. I guarantee.
I’m trying to find my recipe but serious eats has a good one for not having to use Velveeta. Use evaporated milk and cornstarch with your shredded cheese. That’s their recipe. Then I throw in some cumin and rotel and diced chiles. Maybe taco meat if it’s the main dish. Sometimes avocado.
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