Care to share your recipe? I made some from a friend's recipe once and they were delicious but didn't have the right shape. You can see a little hole but it isn't dramatic. He suggested more butter in the bottom I think but I never went back and made more. Spoiler
Absolutely! These have cheese but you can omit it. If you do try the cheese variety one change I made is I cut the cheese into cubes and dropped 4-5 cubes into each of the filled cups. Don't be afraid to fill the cups 3/4 of the way prior to the cheese. Be SURE to preheat the popover pan and be generous with the cooking spray once it's hot and ready. Pictured are mine. Another batch I did without the cheese. I prefer them with cheese though. Gruyere Popovers Prep time:20 mins Cook time:1 hour 30 mins These easy Gruyere Popovers are a fluffy, cheesy popover recipe that would be the perfect easy bread recipe to make for Thankgiving dinner or Christmas dinner! Ingredients · 3 c Milk · 3 c All-purpose flour · 1 Tbsp Kosher salt (I used regular salt) · 6 Eggs · 6 oz. Gruyère cheese, grated (or cubed for more cheesy flavor) Instructions 1. Preheat oven to 400°F with a 6-cup popover pan in the bottom third of an oven. 2. In a saucepan over medium high heat warm the milk until you begin to see small bubbles around the edges. 3. Combine the flour and salt and run it through a sieve to make it extra fine. Set aside. 4. In a large bowl whisk the eggs until they are frothy. 5. Remove the milk from the heat and slowly pour it into the egg mixture, whisking continuously. Be careful that you don't go to fast and cook the eggs! 6. Once the milk and eggs are combined add the flour mixture, whisking it until there are no lumps and the mixture is smooth. 7. Remove the popover pan from the oven, spray with nonstick spray and fill each cup ¾ full of batter. 8. Top the batter in each cup with ½ ounce of Gruyere cheese. 9. Place the pan back in the oven with a baking sheet beneath it on the rack below to catch any drips, and bake for 15 minutes before rotating the pan 180 degrees. 10. After you have rotated the pan do not open the oven again until the baking is complete 30 minutes more. 11. Once the popovers are done remove them from the oven, empty them into a bread basket and serve immediately. 12. Wipe out the popover cups, place the popover pan back in the oven to heat for 5-10 minutes then follow steps 7-11. PS No loud thuds, door slamming, ect. They will fall into basically muffins. Sensitive but good!
Got some Xmas money from an in-law with the instructions I spend it on something cooking-related; I'm **this** close to getting a sous vide cooker but before I pull the trigger I got a few questions for the converts here: - should I also get some kind of vacuum sealer or do baggies also work? - does it require a special container for the water, or are you find just putting it in like a glass dish? - I like the idea that some of them can connect to WIFI and you can monitor it on your phone, but is this feature really worth it? Finally, any recommendations on a sous vide cooker? Of course I would like to spend less rather than more money, but if a little more money means something that lasts longer and does the job right then I'm all for it.
I got one of these, and love it. Used it at least 3 times a week for almost 2 years now. It just sits on the counter beside the sink. I change the water in it about once a week, maybe less. https://www.sousvidesupreme.com/ Get a vacuum sealer... baggies kind of work, but the vacuum works better in my experience. Also, the thicker bags for vacuuming works better for longer cooking, like 3-day ribs... the baggies generally "melt" slowly and degrade over a day or so. The sous-vide that I have IS an insulated container, so it's a self-contained unit, but an immersion type sous-vide (which is less efficient) requires a tub of some sort. You can get pretty big ones for pretty cheap on Amazon. I've NEVER needed to monitor my sous-vide from my phone. Most of the cooking I do with it is hours long, with a few hour range between not cooked and too cooked. No need to stay on top of it or be alerted to it being done. To me, it's just one more thing to break.
To offer a counter point of view to Nett, I just recently bought an immersion sous vide cooker. The most obvious difference is going to be in the price. I got mine on black Friday, so it was a bit cheaper than what you would find today; but they're still a lot cheaper than the whole contained system Nett has. This is the one that I got. It does come with built in Bluetooth and WiFi. Now I will say that I don't ever use the Wifi functionality on mine, I just wanted the version that had the higher wattage motor. I will agree that if you don't already have one, get the vacuum sealer. I've had one of those for a few years now and it's got plenty of other uses than just bagging food for the water. Even if that's all you're going to use it for, you can get a pretty entry level FoodSaver model on Amazon pretty cheap. This one is on sale for only $30 right now. As far as containers go, if you get the immersion style one, you can really use any type of container that you want, but I just got myself a commercial food storage bin like this one. That being said, the very first time I used it was in a regular steel stock pot and it worked just fine. All in, you're looking at less than $200 for the whole setup. I just made the Christmas prime rib in mine and it was by far the best prime rib I've ever made.
Am I the only one who grills their lettuce? Ran into my mother in law in the grocery store, I was getting some chicken breasts and romaine for a grilled chicken salad tonight. She looked at me like I was crazy. I toss the whole head of romaine on the grill. Drizzle some olive oil over it, sprinkle it with garlic powder and fresh ground pepper. Over charcoal, give it maybe a minute or two then flip it. You just want it to be lightly charred, not wilting. It cooks quick, just crank up the heat high as it will go and put it on there shorter rather than longer. Doesn't take much time to get some good grill marks. Makes for a killer caesar salad (or on a burger).
I had some left over fennel fronds the other night and made a pesto with them in place of basil, trust me, it's delicious. Very different from a traditional pesto but it works damn well on a pasta.
Anyone here ever made fermented half sour pickles? I'm having a hell of a time sorting out the right salt brine ratio. The first batch was inedible from too much salt. The second batch lost its crispiness. Stupid pickles.
They are usually the pickles sold at delis. Full pickles usually and still have some cucumber taste. They are delicious.
Yes. there are full sour Kosher pickles and half sour. The half sours spend less time in the brine so they still have some cucumber taste.
Made my first falafels from scratch today and I wasn’t disappointed. The key is to add just enough flour to them to crisp them up. I also decided to use some liberties on the hot sauce and went for Gochujang (a Korean bean paste). The umami factor was off the charts. Highly recommended and as my girlfriend pointed out, vegan as well. Heh, I guess a omnivore can turn over a new leaf after all.
I don’t think there will ever be a flavor as good as seared animal flesh. Bacon alone prevents me from ever questioning the idea of vegetarianism. But there are a few minor points- you don’t feel bloated after meals, no meat sweats, and the cholesterol factor. I guess it’s all about moderation.
Found a recipe online for italian sausage with potato gnocchi, tomatoes and spinach. The children will eat ALL of it. Including my picky eater. Therefore, it is share-worthy. http://www.chewoutloud.com/2015/09/29/20-minute-one-pan-gnocchi-with-sausage-and-spinach/
This is a similar recipe that I love if you're looking for variations on a theme. Pretty much everyone I've fed it to eats until they're physically uncomfortable and then asks for the recipe. https://www.bonappetit.com/recipe/sausage-greens-and-beans-pasta Pro tip: Don't bother with all the cook this then transfer to that nonsense, just add things as you go, it's impossible to make this taste bad. Also, I like to thinly slice an onion and caramelize it between adding the sausage and the white beans.
Anyone know a good recipe for steak marinade? I borrowed a chamber sealer from work and want to try some for some ribeye I got on special.