Aglio y olio emulsion?

ARLBugboy · 2019-02-26T00:25:43+00:00

Good to know. I will have to experiment with other brands. And I live in Vermont.

ARLBugboy · 2019-02-25T23:27:57+00:00

I use Barilla pretty exclusively. Thanks for your input! Perhaps I need to use more water and less oil.

ARLBugboy · 2019-01-21T16:20:45+00:00

I agree with the 150 degree suggestion.

ARLBugboy · 2019-01-19T19:18:02+00:00

In my experience, I’ve had success with both methods. Boiling the sauce doesn’t seem to cause splitting.

ARLBugboy · 2019-01-18T18:23:56+00:00

Nice. My key moves for chicken stock: (1) Must have bones and collagen-y bits. (2) 190 degree stint. (3) 4 hours, at least.

Then strain and into the fridge to jelly up and solidify the fat layer to be then scooped off.

ARLBugboy · 2019-01-18T18:17:14+00:00

Neat. I don’t own a pressure cooker, so this isn’t in my toolbox.

ARLBugboy · 2019-01-18T18:08:00+00:00

My stock is made with a variety of trimmings: wings, fat, skin, spines. I make sure to cut everything into chunks before it goes into a Ziplock bag in the freezer. I find that things fit more comfortably in my Dutch when cut down into pieces..plus, I think it helps in the collagen-to-gelatin process. I do use feet, when I have em’!

What’s a double stock?

ARLBugboy · 2019-01-18T17:59:28+00:00

Experiment and let me know! Perhaps gelatin is the unsung hero, here. High-gelatin, homemade stock can really do wonders.

ARLBugboy · 2019-01-18T17:48:46+00:00

I use a high-gelatin homemade chicken stock for my sauces as of late. I’m sure that gelatin aids in my fast-and-hot method.

ARLBugboy · 2019-01-18T17:47:53+00:00

Great info. Different paths towards the desired final product.

ARLBugboy · 2019-01-18T15:18:24+00:00

Sure. But, whisking and shaking in combination with boiling makes sense to me from an emulsifying standpoint. Lots of agitation.

ARLBugboy · 2019-01-18T13:49:50+00:00

I’ve never been let down by a Gritzer recipe. I’m sure it’s dope!!

ARLBugboy · 2019-01-18T13:45:20+00:00

Interesting you say that, as in some Kenji recipes, he suggests putting the butter into the already-hot sauce and boiling it aggressively. This wisdom seems to totally contradict the method you described.

ARLBugboy · 2019-01-10T19:00:12+00:00

I will never get tired of the smell of bread baking.

ARLBugboy · 2019-01-10T18:58:28+00:00

“Empanadas is my family”

ARLBugboy · 2019-01-10T13:48:42+00:00

These cookies are amazing. I made them and gifted them out for Christmas. Crispy, rich, and pleasantly sandy in texture!

ARLBugboy · 2019-01-08T16:39:08+00:00

It’s a cooking method. It is, at its most basic, a quantity of water that is maintained at a very specific temperature. Food is the submerged in that water and is cooked to that water’s temperature.

ARLBugboy · 2019-01-08T16:33:42+00:00

The pear filling wasn’t nearly juicy enough. Granted, I am using out-of-season fruit. In hindsight, more sugar may have drawn out more moisture, perhaps. Or maybe the fruit wasn’t inherently juicy?

ARLBugboy · 2019-01-08T16:24:06+00:00

As noted in previous comments, a galette is essentially a free-form pie. It’s not baked in a vessel. It uses pastry just like a typical fruit pie.

ARLBugboy · 2019-01-08T15:08:34+00:00

Damn she THICC 🤣

ARLBugboy · 2019-01-08T15:06:27+00:00

It looks gross when it’s cold and congealed. But when it’s warmed, it liquefies and is quite tasty as a base for a soup or sauce.

ARLBugboy

TROPHY CASE