Recent comments in /f/food

Halvinz t1_jeep12g wrote

Reply to comment by Nyalli262 in [Homemade] Margherita pizza by nchiker

The least amount of yeast, the better. Instant yeast turbo charges the whole fermentation. Fresh yeast provides a better natural fermentation and always easier on your digestive system. That's how pizzaioli normally do it, and for a reason. And that's why they also employ Poolish and Biga techniques -- again, resorting to natural fermentation. Now that said, 7 grams is not a massive amount that would raise eyebrows, but it can be reduced considerably.

Environment temp is important to the whole process, hence the question about what region/temp the OP did his/her prepping. Temp is actually a variable in several formulas. The same formula that might work in one place might fizzle in another (trust me, I've seen it happen. That's why when I do it in a new place for the first time, I create 6 to 8 batches with various measurements to see which one works in that environment).

Finally, I don't think you know what condescension means. Not sure if you are just being too defensive or sensitive, but my questions were meant to genuinely discover more about several factors which normally leads to certain end results. Cheers.

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big_sugi t1_jeeowyo wrote

Reply to comment by StyreneAddict1965 in [I ate] Spam and Egg Musubi by soulofjapan

It’s just regular (unseasoned) rice, not sushi rice. You do want to use medium-grain or short-grain rice, because it needs to be sticky—so if that’s what you mean by sushi rice, it’s more about getting the right kind than any special technique.

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tangotango112 OP t1_jeej0js wrote

Reply to [homemade] Lemon miso butter linguine with fresh scallops by tangotango112

8oz of linguine 14 pieces of fresh sea scallops 3 generous tbsp of white miso 4 tbsp of unsalted butter 1/4 cup of white wine (optional) 2 cloves of garlic minced Half a large shallot minced Half lemon zest and juice Parmigiano reggiano

Pot of water with salt to a boil, my pasta takes 10 min, I cook for 9 min. At the same time I'll put a pan on low medium heat, use the butter and sweat out the shallot and then cook garlic, throw in the white wine and cook that off and add lemon zest.

Season scallops with salt and pepper. Separate pan on high heat with small amount veg oil, once hot cook scallops for 3-4 min each side, using a couple tbsp of butter at the end to baste scallops. Then put aside and assemble dish.

Back to butter sauce, shallots and garlic should be cooked down, turn off the heat and add the miso, stir often to not let miso burn. Take about 1/4 cup of pasta water and add it to sauce. Once pasta is ready toss right in the sauce and blend well to coat all pasta, add a little fresh grated parmigiano reggiano to taste. Season to taste, add more lemon juice if necessary.

Lots of flavor from miso butter and lemon hits well with scallops.

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