Crapes.... pizza is a 50/50, and sushi rolls.
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Alfredo sauce. Daughter wanted homemade chicken fettuccine Alfredo a couple years ago on her birthday. I had the sauce looking really good, went to drain the pasta and the sauce broke. Some more parm and cream and got it back together, kept stirring a couple mins and was looking great. Went to plate things and it broke again. Told my daughter how much I love her but if she wants Alfredo for her birthday again we are going out for it or it’s coming from a jar.
Surprisingly, it looked gawd awful, but still didn’t taste too bad.Comment
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Pizza dough is my white whale....I can never get it right...Comment
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PB&J
Store bought or natural?
On toast or raw bread?
Chunky or creamy?
Grape or strawberry or ......?
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Boiled eggs, whites cooked through with a jammy yolk, like what you'd see in a Ramen bowl.
I've tried a bunch of different recipes and made them probably 50-60 times, and though I've hit it out of the park a few of those I just can't seem to consistently get it right.
Char Siu I've been looking to try recently, and I usually look to Mandy at Souped Up Recipes for Chinese dishes when I don't really know where to start. Always thorough with her explanations and demos. Here's her v2 recipe for that.
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Mister C I also struggle with eggs. And as for char siu, yep. I won’t do the food coloring, so I have made my peace of not having the “lacquer red” color. I’ve prepared these two recipes and I have a few more saved that I haven’t tried yet.
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SheilaAnn Try using beet juice for the coloring. I haven't made char Siu in a long time, but that was the trick I used to get around red dye.
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I figured out eggs by starting with a dozen eggs and a pot on a low boil. I did the eggs one at a time, for 3 minutes, 4 minutes, 5 minutes, etc, up to 15 minutes.Originally posted by Mister C View Post
In my kitchen, a perfect soft boiled egg is 5 minutes, and a perfect hard boiled egg is 15 minutes.
I actually have a print on the wall in my kitchen, from Samir Nosrat’s Salt Fat Acid Heat. Our eggs match up to about 5 minutes, but I don’t get that green yolk until about 17 minutes. (Mrs Mosca has left them on until all the water has boiled away.)
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Huh, that's quite a cool chart. I'll have to try this method.
Incidentally, I learned something about the blue/green yolk thing on my journey. If you shock cool the eggs in ice water after cooking, the sulfur responsible for the discoloration supposedly migrates to... the shell, I think? Anyway after I started doing that, never had any trouble with the color again.
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