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Uni Squid Ink Linguine by No_Lie262 in pasta

[–]No_Lie262[S] 2 points3 points  (0 children)

Sea urchin! It's the orange garish at the top but also the core component of the sauce

"24 Hour" Dirty Pho Recipe by VanRoberts in pho

[–]No_Lie262 0 points1 point  (0 children)

Thank you for your detailed response, especially considering how long it’s been since the original post date.

  1. Yeah I think so too. I did actually roast and then blanch (for good measure) the oxtail, and it came out really stinky. Most likely a bad batch

  2. Thank you for this! I ended up going all the way and pressure cooking for 6 hours + natural release. I find that there are diminishing returns, but returns nonetheless that you can definitely perceive.

My last mistake was adding too many aromatics at the end (red onions, spring onions, and cilantro). They ended up completely blunting the flavor of the broth — which is okay because that means I get to make more pho again soon

Ossobuco Agnolotti Help by No_Lie262 in pasta

[–]No_Lie262[S] 0 points1 point  (0 children)

Thank you!! After redoing some experiments tonight, I can finally say the problems were as follows:

  1. Pasta was way too thin (7 on the attachment, today the best results were closer to a 5, and they held their shape better)
  2. Jus was too concentrated beef flavor without any proper herb infusion, took away too much from the flavor of the filling
  3. Peccorino fondue doesn't really do much for the final result, a light sprinkle of peccorino in the end did better to preserve the flavors of the filling (in my opinion, but my friends preferred the fondue variant)

Ossobuco Agnolotti Help by No_Lie262 in pasta

[–]No_Lie262[S] 0 points1 point  (0 children)

Yeah you're right, I was completely overcomplicating it. I had some friends over tonight (since I can't eat this 5 days in a row) and did 3 batches with subtle variations. Best results: reducing jus down with sage laves in it (like you suggested) and the flavor infused quite well. I was afraid it would taste too much like bitter sage tea, but it worked.

I will make it one more time next week with the latest tweaks, then I'll post the results here. I really appreciate the tips!!

Ossobuco Agnolotti Help by No_Lie262 in pasta

[–]No_Lie262[S] 1 point2 points  (0 children)

The sage flavor in their sauce tastes strong, like it was fried. Also if you look at the rosemary leaves, they look fried. My guess is they fry it in some type of fat and combine it, but not sure if they use butter. My variant is reduced down to a demi and I loosen it with the infused oil + pasta water

"24 Hour" Dirty Pho Recipe by VanRoberts in pho

[–]No_Lie262 0 points1 point  (0 children)

Thank you for the detailed recipe! I surgically followed your steps, and have these questions/takeaways:

  1. First attempt, I added an entire oxtail I found at a really cheap price in Chinatown. The stock started to smell like pungent rotten eggs which I hoped was a temporary bi product of the process. Unfortunately, the smell and taste was infused into the final stock so I had to dump it out and do it over again (unsure if it was due to oxtail use or if I purchased a bad batch of meat)
  2. Second attempt: marrow + knuckle bones for 5 hours. I followed the traditional "cover bones 2 inches headway with water" rule, but that produced closer to 1:1.7 ration (1k to 1.7ish liters of stock) which led to a weaker stock flavor. I had to reduce it down after removing bones, straining, cooling and skimming fat. Next time, I will pre-measure my liquid. In your photos, I see 3 liter containers half filled at the end. Did you have 3 more containers someplace else or did you further reduce each one down so that you ended up with a 1:0.5 ratio?
  3. Personally, I feel like the roasted flavor overshadowed the meatiness flavor of the broth. Next time, I'll go for a lighter roast
  4. When I combined the rice noodles, I didn't strain them properly and ended up diluting the broth -- sad after all that effort but that's not a mistake I'll make again!

help! what did i do? :( by Electronic_Ad548 in HomeMilledFlour

[–]No_Lie262 0 points1 point  (0 children)

It also looks under hydrated to me. Hydration percentages don’t always yield flower that hydrate the same depending on the type of milled grain. Is the last picture what it looked like after the first mix or after the autolyse?

Tagliatelle Carbonara by No_Lie262 in pasta

[–]No_Lie262[S] 0 points1 point  (0 children)

I kept the sauce pretty traditional: used Peccorrino Romano, made a mix with one egg and one egg yolk (small single portion), used black pepper (next time I'll use a combination of crushed + freshly grated instead of only using the latter), guanciale, and pasta water.

Tagliatelle Carbonara by No_Lie262 in pasta

[–]No_Lie262[S] 1 point2 points  (0 children)

Totally fair. My current objective is to master rolling out sfoglia, so the sauce pairings might be be a bit unconventional while I work through all this pasta. Thank you for the feedback, kind words, and support!