Cooking a Good Everything Else
09-20-2023
, 10:44 PM
Quote:
Pear and almond cream tart
I've started making all my tart shells gluten free by default now. I replace ap flour with Cup 4 Cup. With regular flour you typically roll out the dough, cut out the shells, then roll out the scraps again. After two rolls the gluten gets overworked and it would make for tough dough, so the scraps after two rolls are thrown out. With the gluten free flour you can keep re-rolling the scraps as many times as you want, there's no gluten to overwork.
I don't notice any difference in taste or texture.
I've started making all my tart shells gluten free by default now. I replace ap flour with Cup 4 Cup. With regular flour you typically roll out the dough, cut out the shells, then roll out the scraps again. After two rolls the gluten gets overworked and it would make for tough dough, so the scraps after two rolls are thrown out. With the gluten free flour you can keep re-rolling the scraps as many times as you want, there's no gluten to overwork.
I don't notice any difference in taste or texture.
09-24-2023
, 09:01 PM
Made some Asian chicken stir fry noodles in peanut chili sauce on the back deck. Dynamite.
09-24-2023
, 09:24 PM
09-24-2023
, 10:49 PM
10-04-2023
, 10:22 PM
Thumbed thru this today. Recipes look awesome. Will follow up in the coming weeks w pictures of what I make.
10-13-2023
, 06:53 PM
Father in law dropped off a dozen jalapeños he grew.
Turned it into jam, and tossed some grilled wings in it. I left all the seeds & ribs hoping it would pack a punch. Not a ton of heat but very tasty.
Turned it into jam, and tossed some grilled wings in it. I left all the seeds & ribs hoping it would pack a punch. Not a ton of heat but very tasty.
10-14-2023
, 10:18 PM
great job, guys.
10-23-2023
, 11:04 PM
My beef bulgogi game is advancing nicely. Probably a candidate for my next video, if I can work up the motivation to make one.
10-24-2023
, 09:14 AM