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  1. siduri

    How to make wine sauce thicker

    Phew!  I said it because i knew several people who made sauce with just cans of tomato paste!  and they sell it in such large cans in  the states and the uk that i think it must be common. 
  2. siduri

    How to make wine sauce thicker

    I'd reduce the wine (to me it seems too much anyway, also port is sweet, but if you like the taste, i would reduce it.  I think there are two kinds of tomato sauce, those that are thick and reduced and simmered half the day and those that are fresh and not simmered more than half hour.  I prefer...
  3. siduri

    Anchovys

    Wow, chris, you took it and ran.  Very nice! 
  4. siduri

    Anchovys

    Here's a different ossobuco that i've made but not for a long long time.  I remember it was very good and it's another recipe for "melted" anchovies and also from the Talisman cookbook 1 tbsp butter 4 veal shin bones 4 inches long with meat (i made it with the more traditional flat ossobuco...
  5. siduri

    Pie Crust: How to Move from Beginner to Intermediate?

    One thing that makes it easier is a mixer.  I use a kitchen aid, but even a small hand held mixer can easily mix the butter to the flour without melting it, if you watch it and have already cut the butter up in small pieces.  the stickiness can be from butter melting, or from too much water...
  6. siduri

    Need an easy cheese sauce for broccoli cheese casserole

    Just a question - isn;t there a problem with mixing cheese in a sauce, that the cheese clumps up, and isn;t there a way to prevent that?  i sort of remember this, back when i did this sort of thing more often (the kids still home, making macaroni and cheese using a mornay) but i don't remember...
  7. siduri

    swiss broyage or dacquoise or succes- anyone know how it's supposed to be?

    Thanks Chris.  But the website doesn't say (i didn;t see it anyway) what is the difference between beating the sugar into the eggwhites and folding it into them.  I know sugar stabilizes eggwhites, but does too much sugar ruin them?  and if you fold it in, what happens?  why fold it in when you...
  8. siduri

    swiss broyage or dacquoise or succes- anyone know how it's supposed to be?

    I still wonder why the recipe i have, and some for angel cake, call for some of the sugar to be folded in.  What is the advantage of that, what is the effect? 
  9. siduri

    Anchovys

    Ordo, i never consider salt and pepper to be part of a "recipe" but as part of life.  I never measure either and just sprinkle them on as if they were unsalted food in my dish.  The recipe doesn't say, and i haven'\t made it in some time, so i don;t remember what i do, but i think it's pretty...
  10. siduri

    Anchovys

    Ok, FF and Chris, Lamb country style from Ada Boni Talismano della felicita, english translation 1 1/2 lb lean lamb shoulder, boned and cut in large cubes 2 tb olive oil 1/4 cup butter 6 anchovy filets chopped 1 clove garlic chopped (1 tbsp fennel seeds) (I don;t use them) 1/2 tsp grated...
  11. siduri

    swiss broyage or dacquoise or succes- anyone know how it's supposed to be?

    Chris, yes, "flower" was a middle or elisabethan spelling of flour - and in italian they might say "fior di grano" even if the usual word is farina - fior means flower.  so i figured bloem sounded enough like bloom to be flower, therefore flour.  (there's a bit of the detective in me).  so...
  12. siduri

    swiss broyage or dacquoise or succes- anyone know how it's supposed to be?

    Thanks Chris, i'll try it.  i see that even in this one the sugar is half beaten in and half folded, but the one i used had a very small proportion beaten in to the meringue.  I wonder if that made it too chewy. I can't find almond flour here, so i just grind my almonds in the blender, but...
  13. siduri

    Isn't all just chicken soup anyway?

    Chris, I don't believe i've ever had bitter stock.  Have you really tasted it to be bitter if all the blood etc is in it?  chicken is never bitter, don't see why the stock would be.  
  14. siduri

    Anchovys

    There's a wonderful lamb stew which is in Ada Boni's Talismano della Felicita', one of the classic home books of cooking in italy, apparently.  There's an english translation of selected recipes, called the talisman cookbook which has this stew.  You brown the lamb chunks in oil with garlic...
  15. siduri

    Isn't all just chicken soup anyway?

    I don't know if this is off topic, but if i'm making chicken broth for my family use, why would i want to ELIMINATE protein.  Ok, it won't be clear, but won't it have 1. more flavor, and 2. more nutrients? does it TASTE better if it's not cloudy and doesn't have this "dirt"?  isn't the "dirt"...
  16. siduri

    swiss broyage or dacquoise or succes- anyone know how it's supposed to be?

    I imagine some of the sugar would go into the nuts, but in julia child's recipe, all but 3 tbsp goes into the meringue, the rest is folded in with the nuts.  It just doesn;t seem right, and makes me think that's the reason it's chewy.  She calls for and i used superfine sugar.  I also remember...
  17. siduri

    I have a bone to pick

    Hmmm, but then you're stuck with the chicken breasts.  I imagine they package stuff differently here, but at the butcher you can get what you want and are always asked if you want the feet and neck when you buy a whole chicken, but even at the supermarket, you can get thighs, thighs with back...
  18. siduri

    Isn't all just chicken soup anyway?

    Well, boiled chicken (or simmered chicken) is not the most pleasant dish in the world, so it's important to know what to do with it.  Chicken salad, chicken pot pie, chicken tetrazzini, that wonderful chicken corn chowder someone posted once, chicken croquettes, all are ok with simmered chicken...
  19. siduri

    Isn't all just chicken soup anyway?

    Most often i make chicken using thighs only, which i bone myself or occasionally, if i can go to a butcher and he's not got a crowd waiting, have him debone them, but i have him give me the bones.  I throw them in a bag, and into the freezer, till i get a lot of bones.  Then i make soup.  If i...
  20. siduri

    Frozen Pizza

    I don't see why frozen pizza should necessarily be bad.  If you can freeze your own and it comes out ok, then an industrial freezer would probably do a better job, and pizza is just a bread dough and some very simple stuff on top, some tomato sauce and some mozzarella.  When my kids were still...
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