m

mspresque's Profile

Title Last Reply

Why are my homemade ww flour tortillas crumbling, falling apart, not coming together?

what you are attempting to do - when you go without the fat is more like a roti or indian bread which for the most part donot have fat added in them in the dough. Id say you have to really knead when you add water little bit at a time instead of just letting the water sit on top of the flour. Thats what i do when i mix roti dough by hand. Or i use a food processor and add water to the flour a bit at a time while it is running. This helps gluten develop and brings the dough together in a ball.

Mar 12, 2014
mspresque in Home Cooking

Top Chef NOLA - Ep. #13 - 01/08/14 (Spoilers)

Oooh never noticed your link upthread- Thanks for posting it. So i guess Nick never even tried to make it tasty like the blogger in your link did. Thats just laziness. I imagine Nick should have gone through a similar process - try something with it , taste, repeat until it was edible.

Jan 17, 2014
mspresque in Food Media & News

Top Chef NOLA - Ep. #13 - 01/08/14 (Spoilers)

in all this brouhaha over nick what I'm curious about is if there is indeed a tasty way to prepare corn silk? hows it supposed to end up? Crisp and deep fried? In the episode it look like wet hair from the drain. Is it a technique issue that it ended up tasting crappy?

Jan 10, 2014
mspresque in Food Media & News

DUNLOP March Cookbooks of Month: Vegetables and Bean Curd

I just got the dunlop books RCC and LOP from the library and made this on the weekend. Like oakjoan recommended i cooked them in the oven first - half an hour at 430 - rubbed with oil and salt. In the wok went just a couple of tablespoons of oil and this came out divine! I hate deep-frying vegetables (for non fritter applications) and baked eggplant was just wonderful in this dish

Jan 08, 2014
mspresque in Home Cooking
2

Cashew meal - ISO recipes that specifically call for it, other than korma.

Ive used the cashew meal from TJs in a shortbread recipe from melissa clark and it worked really really well. The cookies disappeared in a trice. Her recipe calls for about half a cup of nuts(have also made with pistachio) but i used about a cup of the meal and reduced the flour by half a cup. I wanted to top each shortbread cookie with a salted cashew half - i imagine it would go well. I can see a delicious kaju katri being made from this meal - indian sweet - that puts cashew front and center.

Other than these two, i add it to my usual kadhai paneer recipe.

Jan 08, 2014
mspresque in Home Cooking

Ina Garten - FOOLPROOF

one tip i read somewhere really worked for me - finely slice the onions, sprinkle a pinch of salt and microwave for like 4-5 minutes on a paper plate or bounty . The microwaving dries up the sliced onions a bit and speeds up caramelization for beautifully browned onions.

Dec 03, 2012
mspresque in Home Cooking

Two Restaurant Week winners

Bunch of us drove in from the burbs and hit Chima this last Friday. We enjoyed the experience - its totally not our usual thing but their RW deal was good. May not return since we are not huge huge meat eaters but it was good for a one time experience. Had really delicious hot choc at max brenners after.

Its great hearing from others abt their RW experiences. Great thread.

Oct 16, 2012
mspresque in Philadelphia

Paneer

hey kateearle, the texture of home made paneer is more like ricotta or small curd cottage cheese(maybe a little drier though) , while store bought is pressed into firm blocks. I took a look at the recipe link above - if you use store bought paneer you can pretty much follow the instructions completely. If you do get to making paneer at home, you can mash up everything but the paneer in the FP and then fold in the paneer.
Hope this helps

Sep 20, 2012
mspresque in Home Cooking

Steel cut oats without milk

I second the pressure cooker use. Usually fill it up so total volume of oats + water = 1/3 or 1/2 the volume of the pressure cooker. We do this every week.Once cooked, my husband likes his with milk, a banana , walnuts and some brown sugar. I like mine with slightly sour yoghurt and salt.

Sep 07, 2012
mspresque in Home Cooking

Trader Joe's Yea/Nay Thread - 3rd quarter 2012 [OLD]

yea to lamb vindaloo as well. Atleast have one every week for lunch. Needs a touch of salt in the curry though and its perfect.

Aug 15, 2012
mspresque in Chains

Garam Masala... What do u use it for?

Usually Garam masala is more of a finishing spice in vegetarian dishes - i.e you sprinkle some over the top just before you take the curry off the stove. I only make the one dish with boiled eggs which uses GM more as a main flavor. Basically chop up a red onion, saute. Add chopped boiled eggs and lots of GM, salt to taste. Finish with chopped coriander , maybe some lemon juice. Its a really nice combo.

Jan 08, 2012
mspresque in Home Cooking

Need a signature dessert! Can I steal yours?

Nick Malgieri has a great tip for bundt pans in his Modern baker book. Grease with shortening or butter and then sprinkle bread crumbs and respray with pam . I made a date walnut bundt cake and it released perfectly.

Feb 02, 2010
mspresque in Home Cooking

Potato, Quinoa, and Cumin Hash Browns

i first washed the quinoa to get rid of saponins which make it bitter, and let it dry on two sheets of bounty. Then I ground it raw, the potato gives off enough liquid to cook the quinoa within, the quinoa that remains towards the top surfaces is raw -ish but makes it nice and crusty.

Mar 09, 2009
mspresque in Recipes

Potato, Quinoa, and Cumin Hash Browns

I am always looking for ways to add quinoa to my diet, i made this last night and served it up today morning. Its really good and tasty with scrambled eggs. My husband did not realise he was getting in some quinoa too. I added some dried onion flakes and chopped spring onion to the mix. Only thing is this recipe makes way more than 12 pieces, more like 20. Any body know if you can freeze these and fry them up on demand?

Mar 09, 2009
mspresque in Recipes

The mystery of the giant angel food cupcake

well if you could cooling them upside down is the best, sideways is easier for small things like ramekins with no lip. Problem is for souffle type things, just letting it cool slowly might end up with a overbaked product. It is a fairly delicate thing.

Aug 15, 2008
mspresque in Home Cooking

The mystery of the giant angel food cupcake

I make these angel food single serves that might help you.
http://cake-works.blogspot.com/2008/0...
The trick is to treat them like a souffle, butter and sugar the giant cupcake walls and once baked lay them on their side until they cool or else they collapse.

hope this helps

Jul 29, 2008
mspresque in Home Cooking

CHOW Veggie Burger

I tried out this veggie burger, long list of ingredients and all - sans the parsley and sunflower seeds - which i did not have. It tasted pretty good i must say - but Chow your measurements are way off. 1/4cup dry legumes yields more than 2/3 cup cooked. 3/4 cup dry rice yields way more than 11/2 cups rice. Also the burger was on the wet side - Maybe the sticky rice should be undercooked. The finaly assemblage of rice ,lentils, vegetables - like an indian meal in convenient , portable patty form resulted in way more than six patties - I got around 12! Of course mine were not the hyper jumbo too large that i crumble size. And yet each patty for some mysterious reason really really really filled you up. We never did get to the burger rolls or the onions or the tomatoes. This recipe definitely is a keeper, but needs a lot of tweaking.

Anybody else actually try this recipe?

Oct 13, 2007
mspresque in Recipes