Posts by Rocio

Hello, everyone! I´m going to try to make risotto for the first time ever. I´d like to know if there is any advice that I should follow so it won´t be a disappointment or, even worse, a disaster. Thanks! Rocio :chef:

Potaje de Garbanzos (a.k.a. Cocido en Blanco) This is a very familiar recipe, and typical from Seville. I´m not sure how to translate some things, and I´m not sure if some of the ingredients can be found in the US. I hope you can make...

Hahahahahaha!!! I´ll translate it and paste it here, then, Skeleton. Rocio

Hi all! I´ve got yet another question. I tried my instant yeast, leaving the dough in the refrigerator for the first rise (by serendipity, I didn´t intend to do it), and made a wonderful, tasty, soft interior and crunchy exterior potato...

Bc89: I have a recipe from my aunt in Seville, Spain for potaje de garbanzos. I´m not sure if it will be the same one as your grandfather had, but if you want it, I can try to translate it. Let me know if you´re interested, Rocio

Thank you all for your comments and explanations. I´ll give instant yeast a try and see about the loss of flavor because of the quicker rise. Buen Provecho! Rocio :chef:

Hello all! I have a little problem. I was given instant yeast, and I want to use it for my bread. I looked in the internet for differences with normal dry yeast, and I only found that you can mix it with the dry ingredients instead of...

Hey, KileW! Thanks so much for that message. I´ll stick to basic bread until I get it perfect, then. It´s very comforting to know there´s some people out there that can help you and give you advice when things don´t go as good as one...

Very wise suggestions....I´ll check the books you recommend, Mudbug. Thank you!! Rocio :chef:

Hey, Headless! I did proof the bread, in a floured baking sheet, and for about 10 minutes. Thanks for your advice! Rocio :chef: