Dark Wanderer's Profile
Some recipe question
Thanks for the response, i'll try coriander or mace on this one, its much easier to find rather than allspice, I don't think it will be of any difference at all right? Thanks also for the tip of boiling it for health reasons, i'll try it out with tomato sauce. This will be on my menu this Christmas.
Some recipe question
Saw this recipe just now,
http://www.chow.com/recipes/25638
have some few questions though,
Is there a good substitute for allspice? Sorry for the stupid question but whenever I come up with cider vinegar, 1st thing comes in my mind is apple cider vinegar, are they the same when it comes to taste?
I'd like to use the marinade as the sauce for this one, any tips on doing this? What do I need to add, etc.
Thanks for the help.
Simple Recipe Challenge
Here's another one
Chicken Tinola
1/2 kg Chicken cut into pcs
1 small ginger, cut into strips
1 small raw papaya, cut into 1/2 inch thick cubes
3 cups chicken broth
3 cloves garlic, minced
1 onion, chopped
leaf of chili
fish sauce to taste
1. Saute garlic, onion and ginger until fragrant, add chicken and cook for about 10mins.
2. Add chicken broth and simmer for 10mins.
3. Add raw papaya and continue cooking for 5mins more.
4. Add fish sauce and season to taste, turn off the pan and add the chili leaves.
You can also substitute Sayote for raw papaya if you can. You can also buy chicken cubes on any Asian store, I usually use 1 cubes for this recipe.
Simple Recipe Challenge
Is there any oil I can substitute for salad oil? What about olive oil?
Simple Recipe Challenge
Here's what we normally cook at home.
Adobo
1/2 kg Chicken or Pork, cut into pieces
2 parts soy sauce
1 part vinegar
4 cloves garlic, minced
dash of ground pepper
Combine everything then bring to simmer, you can adjust the taste by adding more soy sauce or vinegar depending on your taste. Its done once the chicken or pork is already tender. You can also top it up with toasted garlic then serve with rice.
Simple Recipe Challenge
Do you guys have some recipe that only calls for 8 kinds of ingredient or less? The ingredients should be easier to buy and should not be complicated to cook. I have some recipe that I can post later which we normally cook here in the Philippines.
I'll wait for those responses, thanks!
Cleaning your ice cube tray
I guess i'll just throw it away and buy a new one, I really don't know where I get these stains but its quite disgusting seeing them stick to your ice like dirt. I tried putting hot water on it before but no good.
Cleaning your ice cube tray
I have been using these ice cube tray for a couple of months when I noticed some kind of brown spots on the bottom of it. It seems to stick on the ice cube everytime I make one, i've already tried pouring hot water on it but it doesn't disappear. Any tips on removing those dirt?
Vinaigrette recipe
Ok thanks! I'll try it again, this time with lemon and maybe more accurate with the measurements.
Vinaigrette recipe
The reason I want to add lemon to it is to combat the punget smell of the cider vinegar, though it already mellows as I add sugar on to it. Does the dressing should be somewhat oilier thats why the ratio is 3:1?
Vinaigrette recipe
So should I add more oil to it? I really want my vinaigrette to be somewhat sweet, im thinking of adding lemon on it. How would you know if you have already added enough mustard?
Vinaigrette recipe
Already tried making one with apple cider vinegar, boy what a smell! The vinegar smells in the whole kitchen! Then I add spicy brown mustard (as shown on the label), salt and pepper then olive oil. I also added sugar and the smell somewhat disappears, though I don't understand the taste. I really don't know what went wrong, should I add more sugar? mustard? or olive oil?
Vinaigrette recipe
I was trying to make one ever since I tasted one. It was so good that I was literally drinking it! I'll just try it 1st with my ingredients that I have and tell the results later (hope its not as bad as I think).
Vinaigrette recipe
Yes you're right, im form the Philippines, I don't know but i've already searched out at least 3supermarkets but no luck in finding a dijon mustard. What's the difference on it btw? What if I use cane vinegar as an acid + lemon juice? Will it make any difference?
Vinaigrette recipe
Anyone has a recipe for a simple vinaigrette? Coz I love to chow on lettuce these days and its only companion is a bottle of dijonnaise I bought on a supermarket (I love its sourly kick). I've already bought extra virgin olive oil, some yellow mustard (can't find a dijon mustard), and an apple cider vinegar.
The simpler the recipe the better. Thanks!
Chocolate Concoctions
I hope you guys can help me with this one, I am planning to do some home-made chocolates for a small business. What I am thinking was white chocolate with cookies on it, like cookies and cream. Then black chocolate with rice crispies on it.
Do you have any other suggestions? Any would be highly appreciated. Thanks!
Delicious Italian Meatballs !!
I always had trouble making this one. I usually used lean ground pork, eggs, flour and onions for this but when I tried to form this into a ball, it is so loose. Does adding breadcrumbs do the trick?
Help!
Im making a chocolate chip cookie. I followed the recipe bit by bit but it turned out to be quite soft right out of the oven. I waited for it to cool down but its still soft. Im trying to put it in a ref for a couple of hours then bake it againe hoping it would be a little bit crispier.
What happens if let say the butter is more than needed on the recipe?
Help!
Yes they are, I already cool them but they are still quite soft. I'll try putting them on a ref, should I let it thaw 1st before baking again?
Help!
I don't know what happened but my cookies are quite soft when I got it out from the oven, I followed the recipe completely and preheated the oven before baking but still turned out to be soft. I don't know what should I do to make it right. Please help.
Cream of mushroom
Can someone lend me a recipe for this one. The simpler, the better. Thanks!
Differences between flours
Whats the difference between these flours? Like cake flour and all-purpose flour? Is bread flour the same as all-purpose flour? What about self-rising flours?
Help with baking banana bread
It is in the middle, the recipe doesn't call for buttermilk. I think the loaf pan im using is 4x9. I don't have to put some sugar on top of it, I just mix it all and thats it. I know that banana bread is quite moist but what I get on the 1st time I tried it is a raw center. Recalibrating the oven is a good idea but I just bought my oven last dec. What does it have to do with the foil by the way? Can I use a cookie sheet instead?
Help with baking banana bread
I don't know what should I do but this is the 2nd time that I came up with a burnt top of banana bread. I bake it the 1st time at 350F for 55 mins but at around 40mins, it was almost burnt out so I remove it form the oven. Some part of the bread were done except for the middle part which is still raw. I tried to make one again but this time, I lowered down the temp for about 220F but everything was still raw except for the top for about 40mins. I tried putting it again with an increase of temp at 350F for another 15mins, evrything from the inside was ok except that the top was already burnt out.
Any help would be much aprreciated. Thanks!
About making bread
Well I did mix it until all ingredients are incorporated after I put in the beer. What does gluten do anyway?
About making bread
Has anyone tried this recipe?
http://www.epicurious.com/recipes/food/views/Beer-Batter-Bread-104160
I've tried it yesterday but it turned out really bad. It was hard and not moist like what others say. It came out to stiff that it was very hard to cut it with a knife. The tastes was awful as well, it came out very bland with a hint of beer I used. I did followed the recipe but did not get what I expected. What seems to be the problem?
I also tried making banana bread and it came really good compare with the 1st bread recipe. My question is how to cook the middle part of the bread. I mean, all parts are done except for the middle part which is kinda sticky like what it is before you put it in the oven. Should I decrease the temp and bake it longer?
About making bread
I see, coz I found a recipe that calls for vegetable shortening and im wondering if I could replace it with the same amount of butter instead since most of the recipe for bread calls for butter.
