Iron Chef WAYCT - What Are You Cooking Today
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@Giles said in Iron Chef WAYCT - What Are You Cooking Today:
They say to boil off the liquid on super high heat, then lower the heat and cook, scraping the bottom of the pan regularly, until it's dark brown from the Maillard reaction...
Brilliant, I always have issues getting a good Maillard with minced meat and can only achieve it when roasting bit by bit in small quantities
God has blessed you richly, so get down on your knees and thank him. Don’t forget the less fortunate or God will personally kick your ass. I’d love to do it for him, but I can’t be everywhere. Willie Nelson
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@Chap said in Iron Chef WAYCT - What Are You Cooking Today:
Brilliant, I always have issues getting a good Maillard with minced meat and can only achieve it when roasting bit by bit in small quantities
This technique worked a treat
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Won't be getting many plaudits for my Gnocchi
They taste good, but I think the dough was too wet, so I found it very difficult to handle, and you are supposed not to work it too much, so I left it as is....
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That is what I did. BUT, I did not put them on a bed of salt, which may have extracted more moisture from them....
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@Giles said in Iron Chef WAYCT - What Are You Cooking Today:
That is what I did. BUT, I did not put them on a bed of salt, which may have extracted more moisture from them....
Can also depend on what type of potatoes you used. I always do need more or less extra starch depending on the potatoes although I always work with the same recipe. That’s why Italian grandma‘s don’t use recipes, they feel the dough
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Coincidentally, last night I had a superb gnocchi ragu at my local (hole-in-the-wall) restaurant. No pics sorry…
They only make it on weekends. If it isn’t sold out, by Monday it tastes even better. -
