Was gonna throw Dominique Ansel’s crepe process up, it’s what I use now. Grew up making crepes this way with my Mennonite grandma (minus the pan caramel), but the way he mixes the dough is a lot smarter to not have any lumps.
There's a huge difference between not butchering your own chickens and buying some fucking nasty frozen crepes full of preservatives and random filler trash.
If it's premade at a grocery store, it's disgusting and way less healthy on top.
If you preheat the Stone and send the pizza off a wooden peal (which will take some practice, granted), the dough will start to crisp right away and it shouldn’t be stuck at all when you go to turn it in a few minutes. You don’t even need oil. Cooking cold pizza from a cold stone though, that makes sticking much more likely. Also like that other guy said, use a little bit of cornmeal and flour under the pie, or I hear you can use semolina flour, which is courser apparently.
Wide rice noodles. If you’ve ever tried to make pad kee mao (drunken noodle) with dried rice noodles you know it’s essentially not even worth it. The noodles are too important to the dish and the dried ones curl up and are just awful. My wife and I eventually figured out how to make fresh wide rice noodles and while it’s very simple to do so (rice flour slurry into a cake pan, steam it) it’s very laborious and time intensive. I’ll do some laborious stuff (bake my own bread, homemade yogurt and soft cheese, pasta and red sauce etc) but damn if one of my favorite foods isn’t too much work for all but special occasions.
Thank god we found a place a mile away that sells fresh noodles. Now we can have it whenever we want.
Cooking is one of those things you have to do at least twice a day so I can’t understand not taking the time to learn unless you live in New York City and only have a hot plate or something.
Because you don’t have to do it twice a day. We live in a society of people with lots of skills so having others that handle the cooking and you handle some other important beneficial task would be fine.
And then to fill space between wanting to eat what everyone else is having, using preserved or easy to eat items at home would fill the gap. That would be a rational society though. But we all need to be individually independent.
I didn’t cook/bake growing up. I couldn’t care less about doing it now. I have a handful of places that have yummy food from steak to sushi. And a great bakery. I need not to spend a moment of my time doing anything more than eating & enjoying.
Fresh pasta and dried pasta are two different ingredients that serve different purposes. It’s impossible to get a fresh pasta al dente and unlikely that most home chefs have an extruder to get round shapes. The tougher texture allows it to stand up against hearty sauces.
Fresh pasta, however, has it’s own merits such a delicate texture that pairs well with delicate sauces. That delicate, silky texture isn’t achievable with dried pasta which would become mushy when trying.
I agree that they’re two different ingredients, but most Italian pasta dishes require dried pasta. The biggest exception is probably gnocchi, they’re always fresh.
It’s hard for me to say what is most dishes. I’ve never been to Italy and haven’t studied pasta making deeply, so it’s hard to say. From my limited understanding you pair cream sauces with fresh egg pastas. And in my opinion, stuffed pastas are also enjoyable when fresh.
Well, I’ve been to Italy many times and I have Italian friends, one of them actually worked in a restaurant in Italy. Most Italian dishes use dried pasta and they use it for a reason. You can learn more about dried pasta here youtube.com/playlist?list=PLURsDaOr8hWXz_CFEfPH2w…
Okay. First, apologies. I see my intent wasn’t clear in my initial posting. I posted that under your response because I saw many responses that confused fresh pasta as being a direct replacement to dried pasta. Instead of replying to each instance of confusion, I figured I’d put a response under your initial reply. I should have been more clear when responding.
It’s surprising to hear that there’s not too many dishes that use fresh pasta. I always assumed there would be a fair amount of both dried and fresh. Thanks for the info.
I appreciate the link to the playlist. I really like Alex’s videos.
No worries, we’re just having a civil discussion here (:
As for dried pasta popularity, according to many internet sources, it became popular somewhere around 14th and 15th century, I guess Italians had plenty of time to adjust their cuisine. Dried pasta also has a benefit of long storage, which was important in their warm climate before the invention of an affordable domestic refrigerator in 20th century.
I remember coming across an early (either 12th or 13th century) pasta recipe. It was a simple fresh noodle in a delicately spiced broth, and, importantly, delicious.
What facinstes me is the status of fresh pasta in the American gastronomical context. It has achieved an ascendent status as demonstrated in this video. I’m sure many of the shapes are dried and I see this video as primarily entertainment and not necessarily an achievable thing for most home cooks. But it shapes an ideal for the viewing population.
I suspect that pasta will become one thing in America and another in Italy if it hasn’t already. I think looking at pizza in America, NYC in particular, vs pizza in Italy could provide an anthropological template.
This is wild. I even thought lasagna was worth the minimal effort before, but I just got KitchenAid attachments for Christmas and it’s insanely easy. You mix the dough in the bowl, and then flatten a couple times, run through the slicer, put in the water and it boils way faster than dried. It’s also so so much better than dried.
I’m with you on like, ravioli though. Also we occasionally made wide rice noodles from scratch for Thai cooking and while they’re not technically hard, they’re very labor intensive and time consuming. The problem is the difference between them and dried is night and say - dried wide rice noodles arent even really worth eating. Finally found a shop that sells them fresh though so we are golden.
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