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Random Food Questions Thread - Page 489

post #7321 of 7327
I've bought some Ricotta salata for pasta alla Norma. Unfortunately, I've had to buy a whole "wheel", that is 1 kg of it. Now, since the cheese is extremeley salty, I don't know what else to do with it other than use it for cooking purposes. Can I freeze it? How long does it keep well-stored in the fridge? Any recommended recipes?
Edited by b1os - Today at 1:22 am
post #7322 of 7327
It's most likely a misprint. That is the only issue I take with the book, as I have spotted quite a few. But common sense and an existing knowledge of basic preparations has been helpful in navigating through it.
post #7323 of 7327
Quote:
Originally Posted by b1os View Post

Yeah, unless you're making a big batch with 2 yolks (where you'd need roughly 2 cups of oil), just use 1 yolk, cut back the vinegar/mustard/s&p and stick with 3/4-1 cup of oil. Maybe even make the egg yolk/oil-emulsion first and add the vinegar/mustard in the end, to taste?

I gave it a try again. First I whisked the one egg yolk with mustard, slow poured a relatively larger amount of oil and in the end added seasoning, vinegar and some extra mustard.

It was better, consistensy was best before adding the vinegar, which makes me think I need stronger stuff.

WP_20140913_19_09_17_Raw_zps97a2e09c.jpg

Next time I'll try (even) more oil.
post #7324 of 7327
Can someone please recommend to me a good bird's beak knife?
post #7325 of 7327
Random question to our illustrious body:

Has anyone here eaten at Noma?
post #7326 of 7327
Moving to a place with an electric stove soon.

Anything I need to know? I've cooked with gas all of my life except an itty bitty electric coil range at my grandparents' summer cottage.

It looks like it should be a pretty good quality range, but I'm assuming I will lose a lot of responsiveness and will have to get used to physically moving pans off the heat instead of just killing the burner.

Not being able to eyeball heat level from the flame seems like it will suck.
post #7327 of 7327
Quote:
Originally Posted by otc View Post

Moving to a place with an electric stove soon.

Anything I need to know? I've cooked with gas all of my life except an itty bitty electric coil range at my grandparents' summer cottage.

It looks like it should be a pretty good quality range, but I'm assuming I will lose a lot of responsiveness and will have to get used to physically moving pans off the heat instead of just killing the burner.

Not being able to eyeball heat level from the flame seems like it will suck.

Electric stoves fucking blow.
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