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^ #166 2018-02-26 14:44:18
^ #167 2018-02-26 15:52:44
- Hades Izanami
- Supreme Senpai
- From: Over here
- Registered: 2015-10-19
- Posts: 2,344
Re: What's cooking good looking?
video guide with this exact level of excitement please
Fittan the next Gordon Ramsay confirmed?
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^ #168 2018-02-26 16:36:01
^ #169 2018-03-02 09:30:27
^ #170 2018-03-02 12:58:46
^ #171 2018-03-02 16:51:50
Re: What's cooking good looking?
i wanna make pelmeni some time, they sound so delicious
professional suggestions and tips:
we used Boris' recipe cause we're lazy asses, it was relatively easy (slight hassle getting the dough right and ready and then cutting and folding, but this is normal) and ended up as expected. fancier and larger recipes are around, but they may call for stupid shit. I recommend a friend to split duties with - one rolls out the dough and cuts circles, one folds meat into dough
don't do like me and smash the egg so hard you spill a bunch on the counter surface and get egg shell crumbs in the thing
don't hesitate with adding flour, we needed a lot more than I was thinking at first and in the end it was still slightly too sticky/tacky
we found a simple drinking glass worked quite well for cutting the circles, but at the same time the end-fold was easier to execute with a slightly elongated shape so don't worry about the shape too much
a mess is inevitable especially because of having to work the dough and dropping flour everywhere for that purpose
really do roll the dough thin, it feels+tastes a lot better with thin dough
I'd have more meat than boris said to have at hand, we used a 400g pack that we seasoned/mixed in fully, and only had a little left in the end, we just fried it up and enjoyed by itself but it really was about the amount of food a small cat would have left over. speaking of the meat, do not hesitate on the seasoning on that, as it's the main source of flavouring and the *star of the show*.
we ended up with around 1,5l of pelmeni with that recipe? plenty to freeze. for freezing, the default suggestion is to put the pelmeni (not touching each other) on a floured cutting board, throw them in to firm up (did not take too long, only around 20 min for us), then force them off the board and box, bag or just drop into an empty section of your freezer - up to your own preference and hygiene standards. we stuck them on a big plate instead of a cutting board, which also worked, but some of them were a bitch to pull off the plate afterwards. do not cook before freezing that is not how pelmeni work.
for the actual cooking process, you can listen to Boris and boil in small amounts or you can just babysit the pelmeni and slowly move them near-constantly until they lift up, after which they should no longer be under threat of sticking together. there is also the method of frying after boiling which some prefer, you can try it out. seasonings/sauces that work in my opinion include sour cream (most og), mayonnaise and ketchup, but you can go wild
ama if you have any leftover questions but this is something you can't really easily fuck up
edit I can't into numbers
Last edited by tupsu (2018-03-05 12:10:08)
(´･ω･`)
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^ #172 2018-03-02 23:06:06
^ #173 2018-03-03 00:52:32
- InsectProxy
- a moskito made it for a stig
- Registered: 2015-10-28
- Posts: 406
Re: What's cooking good looking?
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^ #174 2018-03-03 09:27:12
^ #175 2018-03-05 13:25:13
Re: What's cooking good looking?
waow it actualy worked!!!!!!!
no video I didn't feel like acting like a tit in front of a camera. maybe if I'm alone and hungry some day
grana padano and fettucine instead of PG and tagliatelle because we weren't up to going to prisma and kmarket only had those available (ok I lie they had pg but it was an enormous slice)
also the ham is just ham ham
(´･ω･`)
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^ #176 2018-03-05 18:36:16
^ #177 2018-03-05 19:32:10
^ #178 2018-03-05 20:40:34
Re: What's cooking good looking?
the store usually has another pirkka ham right next to that one, which is better for this dish in my opinion (fattier & longer smoked).
i usually use that exact pasta actually, it doesn't even matter which pasta you use (actually it's supposed to be made on thin ('angel hair') spaghetti) as long as it's elongated and egg-based you'll be in for a treat. salty enough water and al-dente are everything that really matters, you don't want to put overcooked mush in your mouth especially with carbonara as soaking up the sauce is incredibly important. you did a good job.
also this is the cheese i use, put it in a plastic bag and never touch the cheese directly (grate it holding the packaging) and it basically never goes moldy in your refrigerator.
あああああああ
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^ #179 2018-03-06 07:42:45
Re: What's cooking good looking?
the store usually has another pirkka ham right next to that one, which is better for this dish in my opinion (fattier & longer smoked).
i usually use that exact pasta actually, it doesn't even matter which pasta you use (actually it's supposed to be made on thin ('angel hair') spaghetti) as long as it's elongated and egg-based you'll be in for a treat. salty enough water and al-dente are everything that really matters, you don't want to put overcooked mush in your mouth especially with carbonara as soaking up the sauce is incredibly important. you did a good job.
also this is the cheese i use, put it in a plastic bag and never touch the cheese directly (grate it holding the packaging) and it basically never goes moldy in your refrigerator.
there was literally only one ham that wasn't sandwich style pre-cut at the store, it was one of the really tiny kmarkets
I do agree big linty pasta is better for this than thin spaghet and the Italians were high when they were making this if they didn't realise that
and they did have that cheese but it was a huge block and I know neither of us will be able to finish that before it inevitably does start moulding up. once I move we'll be talking about that
(´･ω･`)
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^ #180 2018-03-29 12:28:55
