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Readers' complaints: a soup with ghost ingredients

2021-01-13T14:56:33.714Z


Problematic soups, supposedly vinegary caponatas, vegetables that disappear and ladies who get angry without reading the recipes well, these are the troubles of the Cook's Defense in its first installment of the year.


Toni could have played a football game with other readers who also submitted the same complaint about the hot and sour Chinese soup: “I read the Chinese soup recipe a while ago and I found it very interesting.

Two ingredients are missing from the recipe explanation: balsamic rice vinegar and soy sauce.

Can you clarify where to put those ingredients?

I took the risk of putting the soybeans in the ginger-garlic mash, and threw the boiling oil over it. "

Every time a foodie collaborator forgets to include an ingredient in a recipe, this advocate is thrown for a year.

At this point, Tutankhamun looks like a teenager when we look at ourselves in the same mirror.

Alfonso D. Martín assumes all the expenses of my rejuvenation treatment and clears the doubts about when to use soy sauce and vinegar: “It was completely gone.

They are added in step four, after adding the boiling oil, putting a tablespoon of soy sauce and a tablespoon of vinegar in each bowl. "

In addition to playing Where's Wally with soy and vinegar, Toni has her doubts about the origin of the vegetable seen in the tureen photograph: “In the photo there is a vegetable / seaweed that does not appear in the recipe and that is not it looks like a pickled vegetable, being leafy. "

The author of the recipe removes doubts from our reader, who as a greengrocer seer does not have much of a future: “In the recipe there are two types of leaves: one is fresh coriander, completely optional and used for decoration.

The 'seaweed-like' vegetable is the pickled green mustard mentioned in the ingredients.

Its appearance is similar to that of a romaine lettuce bud, but it has a harder and crunchier texture, both in stem and leaf.

It is easy to find - fresh and pickled - in Asian stores.

It is not usually grown in Spain, although there are other varieties of fresh mustard with a very similar flavor, such as mizuna or red mustard. "

A vinegary caponata

For Pilar, El Comidista has soured the aubergine, tomato and caper season: “I have cooked the Sicilian caponata.

I found it a lot of vinegar;

I've only added half and it's too acidic.

I hope that tomorrow it has lowered its vinegar a little and is more edible.

I don't even want to think of having put everything in the recipe.

Could it be that the amount is wrong?

With the work he has given me - I have made several kilos of eggplant - I am angry that it has turned out badly. "

This defender has gone to the heart of the issue and, in a

foodie

fact-checking

exercise, has asked Anna Mayer de Panepanna, author of the original recipe, to shed light on this vinegar collusion: “I've been using those proportions for about 10 years in my workshops, so the amount of vinegar is correct, at least for my taste and that of those who tried it. "

Asked if the quality of the vinegar could have an influence, the expert responds as follows: "I use a fairly normal white wine vinegar although, without a doubt, if you use one from Jerez it may be more delicate."

Where can the problem be then ?: “They may have tried it without resting and without cooling.

Caponata is very high in vinegar and sugar because it is designed to be eaten cold.

It is like a Coca Cola: from time it is a filthy sugary concoction;

chilled is a filthy but refreshing concoction. "

Mayer ends with a conclusion that the servant had on the tip of her tongue: “Another option is that this person does not like vinegar.

In that case, I recommend preparing some aubergines parmigiana. "

An outraged basmati rice

Stephanie didn't have much time to read the melon, basmati rice and curry salad recipe, but swiftly and quickly wrote to this advocate to vent our malpractice sparing no exclamations: “Lousy recipe unless you like raw rice.

You have to cook the rice over low heat for 20 minutes, not for 8 to 10 !!!!!!!!!!!!! ”.

I have a weakness for passive-aggressive people who write me angrily complaining about a recipe without having tried to make it.

Perhaps without having read it carefully as well, but nobody said that being a Defender was easy.

Stephanie expressing her outrage.

GIPHY

If we were to make a paella with Bomba rice cooked for 8-10 minutes over low heat, I would understand and dust the sackcloth to settle accounts with the author of the recipe.

But these are the indications to make steamed basmati rice, starting from a previous boil and with the lid on.

Basmati rice needs a shorter cooking time than regular round rice.

To make a steam that cooks this rice, it is enough to bring it to a boil, as indicated in the recipe, and lower the heat to keep the steam covered without the water being consumed and without the risk of burning, by maintaining a low temperature .

As Carlos Román explains, the basmati rice cooking technique was borrowed from Gordon Ramsay, who cooks it before our eyes in this video.

Stephanie, please write to good old Gordon and raise your complaint.

He is a boy who is starting in the kitchen and any recommendation will come in handy.

A failed risotto

Carmen spent two hours of her life trying to make a risotto that was born doomed to failure: “I really don't know if I can complain or not.

Just saying that it is the worst time I get a recipe from you.

It has burned me and I have thrown away 20 euros worth of boletus.

Two hours in the kitchen for nothing.

Come on, I had to throw it away.

It is true that the rice was brown and the frying pan in my rental apartment is a poop, but what an upset I have been.

I don't know if I'll try again. "

I have been unable to find a recipe for risotto with boletus in El Comidista but, seeing what I have seen, I imagine that you have gotten creative and have adapted some of the published ones such as the one for pumpkin and blue cheese, pumpkin, ginger and lemon, or that of green asparagus and bacon.

By proxy, you can complain, Carmen, that I have the window open precisely for that.

But, my soul, how do you think of making a risotto with brown rice?

Which is like wanting to build the cathedral of Burgos with toothpicks or cook with plasticine.

To make risotto, as explained in Panepanna, you have to use the correct rice, with a high content of starch and short, hard bean.

Arborio or carnaroli are the two easiest varieties to find in Spain.

Brown rice is not suitable for this preparation: it preserves the germ, the aleurone layer and the bran, and therefore requires a long cooking time - between double and triple the time of round rice -, even a previous soak to soften it up.

Once cooked, its texture is crunchy and the starch remains inside, making it impossible to make a risotto, which must be creamy precisely because of the starch that is mixed with the broth.

If you try again, you can use a casserole instead of the casserole that your homemade rácanos have left you, but use carnaroli or arborio rice and leave the brown rice for other purposes such as this sautéed with broccoli, this salad with beets or this soup with vegetables and prawns.

Source: elparis

All life articles on 2021-01-13

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