cups123's Profile
Gnocchi!
okay so I made them! A few problems - I didn't have a potato ricer. I think I definitely need one to get that properly crumbly texture. Also how do you mix the flour and egg without really kneading it? How many times can you mix it without calling it kneading? The other problem is they don't have perfect shapes.
Gnocchi!
potatoes are baking now:)! Key question, how many cups of cooked potato to flour do you use? I have found ratios in regards to pounds of potatoes but i don't have any way of weighing them. Any ideas based on cups?
Gnocchi!
I'm going to make gnocchi for the first time this week:) I've looked up many recipes online and my question is, is it really as easy as it sounds? Are there any tricks? It seems like it shouldn't be that easy and like all good things, i'm sure there must be subtlety.
Thanks:)!!
Should I buy kitchen aid pasta attachment?
I went to williams and sonoma yesterday and they didn't have it in stock:( I'm going to try somewhere else. Now for the big question, what recipe should I use to start out? I've read countless debates about semolina vs 00 vs ap flour and I still don't know what conclusion to come to!
Should I buy kitchen aid pasta attachment?
Thanks for all the replies! Should I get a drying rack too?
Should I buy kitchen aid pasta attachment?
but the press can make the same things that the roller attachment can make, no? So in theory if I got the press I wouldn't need to get the roller? Or is the roller just better at making spaghetti?
Should I buy kitchen aid pasta attachment?
should I get the pasta press one or the roller attachment??!
Should I buy kitchen aid pasta attachment?
I've never made homemade pasta before but I am so excited about getting started! I have a kitchenaid mixer and was wondering what peoples thoughts were about the attachments. There is a pasta press and then there is a more traditional roller, which allows you to make spaghetti unlike the pasta press where you have more of a variety. Any thoughts? Also, does anyone have any links w information about the different types of flour one could use and why you would choose one type over another?
Thanks!
Canned or dried garbaganzo beans for hummus? I like canned better??!
Got it. So next time I will just soak overnight, which seems easiest and then I will simmer for several hours? I dont have a pressure cooker. I do have a slow cooker however. So like 4 hours on a low simmer?
Canned or dried garbaganzo beans for hummus? I like canned better??!
okay so I soaked actually for like 2 days. I boiled for maybe 20 minutes? I thought that soaking would give the right texture and then if I boiled it a bit and let it sit in the heat it would be enough. It probably was not. So next time, simmer for a few hours? In addition to soaking for 24 hours?
Canned or dried garbaganzo beans for hummus? I like canned better??!
So I make hummus all the time and recently ran out of canned beans! I used dried beans this time, which is truly a pain to soak. I soaked for like 24 hours and then boiled them for a short period of time too. I just made the hummus and for some reason it feels less buttery and more grainy. How do other people feel about this? Maybe I am doing somewhat wrong because I would automatically assume that dried would be better than canned. Thoughts?
Looking for a different Pumpkin PIE recipe than libbys:)
that looks really yummy! since i have all this pumpkin puree sitting in the refrig, I want a recipe that definitely uses pumpkin. Just something maybe different, in any way, than libbys.
Looking for a different Pumpkin PIE recipe than libbys:)
Hi all!
I usually use libby's pumpkin pie recipe, which I like a lot. I just cooked an entire pumpkin and want to make another pie but am interested in trying a different recipe. Any suggestions on a good pumpkin pie recipe that is not libbys? Thanks!
Want to make mexican pizza w leftovers - suggestions?
That sounds so good and i was thinking of something like that..the only thing is I wanted to do something that wasn't necessarily classically mexican, if you know what I mean. I wanted to use the meat and/or rice and/or salsa but in a nontraditional way.
Want to make mexican pizza w leftovers - suggestions?
I have left over ground beef and mexican rice from taco night. I want to make a pizza tonight with the leftovers to switch it up but I want to make a nontraditional pizza - any suggestions? I have all kinds of veggies and ingredients to work with so I can get creative:) thanks!!!
Craving a chocolate, caramel, peanut buttery ice cream recipe ?! :)
I want to make some homemade ice cream that is chocolaty, caramely, and peanut buttery. I was thinking of making a basic vanilla ice cream and then adding some chunks or syrups. Any suggestions on some creative chunks that I can make or buy or different sauces I can make. If I do a caramel sauce - I'm assuming I put it in as the ice cream is spinning in the ice cream maker?
Thaaanks:)
Recipes using rose water?
Have you made persian ice cream? If not, you should - its delicioussss:)
I make a custard based regular vanilla ice cream with the following modifications: when making the custard, after you have added the egg yolks, add rose water, saffron, and cardamom. Then when you put it into the ice cream maker, add chopped pistachios. It is truly delicious. If you need exact proportions, let me know. I usually eye ball everything since I know what it should taste like but you do have to be careful with the rose water.
What am I doing wrong with this wet pizza dough?
http://www.varasanos.com/PizzaRecipe.htm
So I decided to give the above set of instructions a try! Usually my pizza dough is very different-a lot drier and easier to handle than this wet dough. My question is should it be this sticky and wet when I go to cook it? I looks like his does in the picture but I can't get it into a perfect ball without it sticking all over my hands. I've added the total flour and tried adding flour to my hands but it is super sticky! I just want to make sure that this is the correct consistency before I try to cook it. Any advice??
Plantains!!
any spices to add to them? The green one, I made fries out of and while I loved the texture I really felt like they were bland. I seasoned with salt and pepper..a good amount of salt and it still felt underseasoned...
Plantains!!
I just bought two plantains for the first time and trying to figure out what to make:) One is ripe and the other is green. Any exotic or just plain yummy recipes? :)
Your favorite indian food recipe!
I actually never cook using measurements - I always eyeball everything and adjust to my taste. For some reason, this doesn't work so well with indian for me. Maybe I'm not familiar enough with the individual tastes of cardamon, coriander, clove etc to be able to eyeball. But I have found that if I don't measure, its just not right and the good recipes will give guidance in terms of proportions. I would like to get to the point where I don't have to measure though...:)
Your favorite indian food recipe!
I'm trying to expand my indian recipe repertoire so I thought it would be great to exchange some recipes. I just made Nigella's Muglai Chicken recipe and it is really delicious. I want to figure out what veggies I can add to it to make it healthier and not just a meat stew (any suggestions, let me know!!:))
http://www.foodnetwork.com/recipes/nigella-lawson/mughlai-chicken-recipe/index.html
I've also found that with indian food in particular, good recipes are key since the exact proportion and combination of spices, if not perfect, will really throw the dish off in a totally unforgiving way...
What are your favorites?
Help me with a chocolate peanut butter pie recipe!!
I will def! I've been looking all over and I just haven't found the right recipe. The thing that there seems to be a lot of online are "pies" that are smoother in texture. This definitely was thick and rich. And it had three layers - one cream, one chocolate and one peanut butter. I wonder how they made the layers so thick and rich?
Help me with a chocolate peanut butter pie recipe!!
it did have a crust! It was a dark chocolaty color.
Help me with a chocolate peanut butter pie recipe!!
Anyone?
It could have been classified more as a "bar" than a "pie" - although it was in the shape of a pie, it was texturally more similar to a bar. I'm just trying to figure out how to recreate the three layers and get the right texture. I don't do pastry that often so i'm a little lost. Any help?
Help me with a chocolate peanut butter pie recipe!!
I went to a local inn restaurant the other day and had the most amazing chocolate peanut butter pie ever!! Literally I couldn't get enough of it. Can someone help me extrapolate what the recipe was??
I have looked online but some of the pictures look like the layers are looser than what I had. The desert had a cream colored layer, a chocolate layer and a peanut butter layer and then a chocolate ganache (I think) on top. The chocolate and peanut butter layers were on the thicker side not thin and silky. Anyone ever had something like this?
Visiting Upper East Side - restaurant suggestion? Sushi?
very true, i wanted to stay in the area and was hoping to just try something new, you know?
