Anyone roll their own pasta? (We had a box of GF pasta left over from #2 daughter-in-law visit, it was awful!)
We got the pasta roller/cutter kit for the kitchen aid mixer a ways back, used it all the time but it’s been in storage for almost 4 yrs now since building our new house......good news is we’re about ready (within a month or so) to unload into the new kitchen!
I highly recommend this gadget if you’ve already got a kitchen aid mixer. Other Pasta Roller & Cutter Set KSMPRA | KitchenAid
I highly recommend this gadget if you’ve already got a kitchen aid mixer. Other Pasta Roller & Cutter Set KSMPRA | KitchenAid
When making pelmeni we make our own dough and that one normally turns out perfect, but it is just flour and eggs and a pinch of salt and a little water.
I use both the pink salt and the black (from India). Just received an order of both (2kg of pink). All salt is essentially sea salt, but the rock salt comes from ancient seas, and does not contain the crap that man has recently poured into our oceans.
When last in India, I bought some large crystal black salt, and analysed it at work. Contrary to some reports (from Wikipedia, then) I found it was 99%+ sodium chloride, and NOT high in Potassium chloride, as was reported. There were trace amounts of other substances, such as iron, which gave the salt its colour. The smell was from hydrogen sulphide (from volcanic gases) trapped in the salt.
I had quite a fgiht with Wikipedia about the Potassium content, until I pointed out that if people used it believing it was lower in sodium, and people became ill, then Wiki could be sued. They soon removed that part of the script.
I only use the black salt in 'chat masala', when it can give a 'meaty' note to a dish. Sulphur will combine with other foods giving strong flavours, the reason for using onion and garlic.
When last in India, I bought some large crystal black salt, and analysed it at work. Contrary to some reports (from Wikipedia, then) I found it was 99%+ sodium chloride, and NOT high in Potassium chloride, as was reported. There were trace amounts of other substances, such as iron, which gave the salt its colour. The smell was from hydrogen sulphide (from volcanic gases) trapped in the salt.
I had quite a fgiht with Wikipedia about the Potassium content, until I pointed out that if people used it believing it was lower in sodium, and people became ill, then Wiki could be sued. They soon removed that part of the script.
I only use the black salt in 'chat masala', when it can give a 'meaty' note to a dish. Sulphur will combine with other foods giving strong flavours, the reason for using onion and garlic.
From Wikipedia
You have to wonder if they find fossils and other evidence of ancient life....
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I've never taken to Chat, so would consider making chat masala one of those things that life it too short to do! Also wife being a life long veggie doesn't like 'meaty'. Took me 5 years to get her to accept marmite as a flavouring agent 🙂
Given finding meat or fish free flavourings is hard for the lazy I have to use what I can. I probably should look around a bit harder for options.
Special occasions as a family effort. I'm a pro on the rolling and noodle-cutting (using the hand-crank machine), but don't know all what goes into my mom's dough. Well, semolina, eggs, water and salt. But what proportions, beats me.
One tip I can recommend for egg noodles is roll them out flat, dust them with semolina and let them sit until they're drier but not dried out before cutting them into ribbons. Like, say, 30 minutes or so. Then they can dry out as much as they want in ribbon form before cooking (keep them spread out so they don't glue onto each other), so they can be done well in advance and make service less stressful.
Same here rules out most restaurants, if you watch the food shows where restaurants show off their recipes (besides being horrified) you see it going into almost everything.
hope not, Marcus. Man developed an aversion to off smells for a very good reason.
The anchovies I buy have been (lovingly) marinated in oil and vinegar, and NOT heavily salted.
Thai and Vietnamese fish sauce is essentially nothing but fermented anchovies in fact it would be hard to count all the strong smelling fermented foods and condiments in Asian cuisines. Then we could start on cheeses in Europe.
I have it! only time I use it is to make kruschiki but it has the cutters to make fettucine.
When I make bread dough I use my biggest mixing bowl and a wooden spoon. Only need to mix it enough to hold together for kneading. I tend to make the dough quite loose and incorporate flour as I knead. It works fine for batches big enough for 2 loaves (boules). Lately I have been using this recipe French-Style Country Bread | King Arthur Flour though not that brand of flour, and I only have unbleached all-purpose flour at the moment. I just finished a chicken sandwich and I can attest I like that bread. 🙂