Quote:
Originally Posted by chefhow
The starch slurry is the coating. It is a slurry of starch and water that is sprayed on and helps crisp the outside when fried. Starches are used for MANY things other...
How long and how aggressively do you run the mixer once you begin the dry additions? I am guessing it might not be terribly important with that much egg, but I thought I'd ask just to make sure I'm not missing something. That...
My experience (here in Central PA) has been that most culinary herbs aren't typically bothered by pests (Parsley is one of the exceptions). The only one you list out of the 4 that I don't see being practical is the Dill because...
Sorry I don't have anything constructive to offer but every time I see this thread I think of Cheech Marin in "Shrimp on the Barbie" where they freeze the cake and thaw it out in a microwave....:D
Quote:
Originally Posted by AnthonyS
If that doesn't work out, I guess I'm sticking to spicy spices!
That's my go-to. I saw on an a show there is a restaurant close to Vancouver (If memory serves me...
No idea man. If it were me, a smell test is in order. Is this a straight-up salt cure? I have noticed salt sprinkled on raw liver will begin to react, although exactly what is occurring there I am not well versed. My...
The attempt I would probably make would be along the lines of what Koukouvagia mentions, but a little different. Start with a bound egg breading....flour on a thinner steak (1/2"), dip in beaten egg and then the crust of...
Classic sides for Ropa are: Moros (Moros y Christianos), Tostones (sin o con mojo) or Vayandas. In particular boiled Yuca (Yuca cocida).
When I make Tamales, I typically serve them as is...but a decent sauce is...
