thinkfood's Profile
Why does the liquid "melt" out of my coconut macaroons when I cook them?
I just ran into the same problem... wish I had an answer. Do you remove the gooey part for presentation? I don't think it has anything to do with letting them sit too long because I made a double batch and my first tray was as gooey as my last tray........... The recipe I was using though was from Barefoot Contessa and I noticed that a few of hers had just a little "puddle" around them...
I was thinking I didn't blend the egg whites in throughly enough or didn't whip them stiff enough..........
Experience with Goin's recipe for Chorizo Stuffed Lamb?
I want to make Suzanne Goin's recipe for leg of lamb with chorizo stuffing from the Sunday Suppers at Lucques cookbook for a party on Saturday... The party is so large that it has to be served buffet style so I won't be able to serve it straight from the oven, I was thinking of slicing it and serving at room temperature. I've made quite a few recipes from this book and the flavor is always amazing, but wasn't sure about how it would taste leftover. I was going to skip the potatoes and serve it with the romesco. Has anyone made this? Had it leftover? Any input is greatly appriciated.
Lamb from Sunday Suppers at Lucques
Did you end up making this dish? I am considering making it for a large group and serving it at room temperature. Skipping the potatoes and doing the romesco on the side. Just concerned about not being able to serve it piping hot... any input would be appriciated!
