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kaberett1. I got to the end of this Graun article on how to make meringue before I clocked the title. (I am having an Erudite Discussion about Meringue on the book of faces, you see, or at least a discussion about whether or not they ought be chewy and how one goes about achieving effects various. It is a source of some frustration to me that Molecular Gastronomy, a copy of which deborah_c gave me for... a birthday Some Time Ago, mentions meringues only in the context of putting them in a bell jar you then PUMP ALL THE AIR OUT OF, because it is fascinating on a great many topics -- how to make pastry with chocolate! the physics of boiling dumplings until they rise to the surface! -- and mysteriously lacking in tedious detail on this one.)
2. I have decided that macaroni cheese is much improved by steaming a head of cauliflower over the top of the pasta water (chopped into florets & the stalk into chunks) and mixing it in. This is perhaps obvious but it had not previously occurred to me, and I am a Fan.
3. Smitten Kitchen posted a recipe for roasted sweet potatoes and chickpeas, and linked onward to an article about the perplexing USois use of "yam" and "sweet potato". I am enlightened. (I will promptly forget it again, no doubt, and discover it once more In The Future and be delightened again, but I can't quite see this as a downside.)
4. ... and a bonus, edited in post-facto because my mum just put it on facebook: Hugh Fearnley-Whittingstall's potato peel soup. YOU'RE WELCOME.
deborah_c gave me for... a birthday Some Time Ago, mentions meringues only in the context of putting them in a bell jar you then PUMP ALL THE AIR OUT OF, because it is fascinating on a great many topics -- how to make pastry with chocolate! the physics of boiling dumplings until they rise to the surface! -- and mysteriously lacking in tedious detail on this one.)2. I have decided that macaroni cheese is much improved by steaming a head of cauliflower over the top of the pasta water (chopped into florets & the stalk into chunks) and mixing it in. This is perhaps obvious but it had not previously occurred to me, and I am a Fan.
3. Smitten Kitchen posted a recipe for roasted sweet potatoes and chickpeas, and linked onward to an article about the perplexing USois use of "yam" and "sweet potato". I am enlightened. (I will promptly forget it again, no doubt, and discover it once more In The Future and be delightened again, but I can't quite see this as a downside.)
4. ... and a bonus, edited in post-facto because my mum just put it on facebook: Hugh Fearnley-Whittingstall's potato peel soup. YOU'RE WELCOME.
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Date: 2016-03-02 04:17 pm (UTC)(no subject)
Date: 2016-03-02 05:11 pm (UTC)It actually works just fine and is much less faff if you're going to be serving it immediately and don't mind the process taking fifteen minutes! But if I'm going to be using the florets in something else I'd rather chop them first, while they're cold.