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Posts by phatch

Cumin oregano garlic, dried ground chile and salt. Those 5 seasonings are the basis of chili powder and chili itself. Onion of course. Finish with some masa harina. Lime juice can be a nice finish. Some ground coriander is compatible as well.
Experiment with the water volume you use as well. Basmati takes a little less water in the rice cooker to cook up as fluffy as possible.    None of that beloved crust on the bottom though. 
My experience is at 5000 feet so my boil and simmer temps will be 10 F lower than most of the people on this board. Still,my experience may prove helpful.   My induction has a 180 degree setting.  When making stock, I'll bring to a boil, and drop to this setting. I can skim from the first boil. Let it go 2 hours, bring back to a boil. Drop back to 180 and skim. Let finish on 180. Works pretty well with poultry, haven't done it with beef.  This isn't bubbling appreciably...
Grind your peppers, set in a fine sieve, let drain. 
I've been looking into more Wurst ideas and came across a helpful page on making wurst yourself. In German of course. For currywurst, they use this recipe.    http://selber-wurst-machen.de/WP/berliner-currywurst-ohne-darm/   They make a de-skinned fine grained gray-white sausage seasoned with salt, white pepper, nutmeg, sugar, cumin, clove. The recipe there is in grams per kilogram of ground pork  (2/3 pork belly, 1/3 leaner pork)   And something akin to a curing...
You need to cook it this month and post a picture. That's the challenge. 
Dome gives you more enclosed volume. So for a braise it could hold a bigger hunk of meat. Done drain to the side in theory rather than dripping down on what you're cooking. In theory. Dome tend to warp less, but I find they ding on the edges more easily. Dome can be trickier to store.
Thanks for the input. 
I don't have that problem, but we might have different technique. I find that the mushrooms quickly soak up the fat and don't release it again until they're just about done. At that point, I've reduced the heat usually as well.  So there isn't really opportunity for the butter to burn. I was also only on medium heat for this because there wasn't that much mushroom in the pan.  I only had maybe a teaspoon of butter in this pan so it wasn't heavy with butter. Just enough for...
  That's a good dish. I usually have some dried wood ear on hand--most often use it in some form or Mu Shu.  There was a blog a few years back that was doing a charcuterie challenge. The author did a chicken ballotine with wood ear mushrooms in place of the traditional truffle. It looked quite good.  Now you have to tell me what to do with the snow fungus I bought on a whim. I've seen it done in soup, but am looking for something with more punch to it. But maybe snow...
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