To Ciscar, the instructions for the leg of lamb recipe for clumsy ones seemed a little crazy, he did what he got out of the tripe, he didn't finish reading the recipe and here he is, asking questions: “Clumsy Alpha speaking.
The recipe says to preheat the oven to 260 ºC and then bake for 20 '.
At what temperature?
Are we still at 260ºC?
It seemed a bit strong to me and I had it at 200ºC.
Then the three hours without opening the oven.
Thanks Ciscar for doubting the effectiveness of the recipes.
Without people like you, I would be left without this office, which would be replaced by a gathering in which Mikel López Iturriaga would be the moderator and the collaborators would all yell at the same time.
When a cooking or baking temperature is indicated in a recipe, this is valid as long as the instructions are not modified.
In this case, it is preheated to 260º, the lamb is introduced and cooked for 20 minutes before turning off the oven and leaving the lamb inside for three hours.
Is there ever talk of lowering the temperature?
No. Therefore, it must be cooked at 260º until it is turned off.
I think it's clear in the instructions, but if it wasn't, you have a nice text in the introduction that confirms it:
"The roast does not have much more mystery than putting the oven to full chestnut, put the leg of the bug suitably seasoned, wait 20 minutes, and turn it off. Three hours later you will have a tender and juicy piece of meat having cooked the minimum".
A fried milk that disintegrates
Naomi contacted me to shout to heaven (sic) because the fried milk does not come out well: “After I started infusing 800 ml of whole milk yesterday and mixing with the other 200 ml of milk with flour and sugar, I have A churro came out, the dough started to melt when I cut the milk to flour and pass through an egg.
But the lace was given to me by the grill stroke, look at the photo and tell me if it's not a total disaster ”.
Total disaster.
Paramount Pictures 2021. NOEMÍ
Naomi continues commenting on her particular Stranger things while she goes into a quite lush garden: "I know I have made mistakes; I have mixed the two milks without waiting to cool the infused or without waiting to heat the flour. I did not have enough corn flour, so I put more of the wheat (about 20 g more). Wouldn't it be more logical to increase the amount of cornstarch and flour for a liter of whole milk? How much do I put? look and consistency couldn't be more disgusting. "
After Ciscar's consultation I was hoping that I could show myself as the adorable great-aunt that I am, but Naomi has made it really difficult for me.
How can you shout if you start cooking without checking that there are enough ingredients and change one flour for another that has nothing to do with it?
If Munch raised his head, he would find inspiration in this query.
As much as I have reviewed the recipe, I have not seen it say that the infused milk must be cooled before integrating it with the milk and flour mixture.
I know you talk, but I don't understand you, Lauren.
You have unintentionally done that step well.
Bingo.
Defender fried milk with its clean cut.
MARTA MIRANDA
I made the fried milk because I am all rigor and a bit gocha too. The result can be seen in the photograph: a well-formed fried milk with a perfect cut after a night of cooling. I cannot put a but to the recipe, but it is clear that there is something in the elaboration of Naomi that has not been correct. I answer Naomi's questions: the recipe works with the proportions indicated. The logical thing would be to follow them and not make the modifications that come out of the comb. How much do you put in? The one indicated by the recipe, whatever you mean.
The change in the measurements of flour and cornstarch may have had an influence, since the proportions must always be respected in baking.
But I suspect that the cooling time has not been correct and an attempt has been made to cut with the dough too warm and without completely curdling.
Naomi: to be able to make the fried milk successfully, be obedient, put on a jacket and go down to the store for cornstarch, respect the quantities indicated in the recipe and let the dough rest for at least eight hours or overnight before take out the machete and start chopping milk.
Some minimalist camouflage tomatoes
Josemari writes to this defender mired in confusion: "Good afternoon, I have read the tasty and laborious recipe for tomato stuffed with potatoes. They comment that the recipe is for four people and does not specify if it is a minimalist recipe or camouflage or simply each one. at its own pace, and does not specify if it is a tomato per person, if it is large or small or medium. In short, he proposes a Layo for four and one does not know if it is a tomato for 4 or one for each and the potatoes do so. same".
I apologize to Josemari for not specifying whether the recipe is camouflage or minimalist or each one in its own way.
It is a fact without which I also feel lost.
I give a sudden order for it to be included in all the recipes of El Comidista, in those of Larousse Gastronomique and in those of Arguiñano, if I can abuse my power.
I'm an angry serving tomato.
GIPHY
I do not know what happens to you today that you are not there for reading, because the recipe indicates that it is for four people and four beautiful tomatoes are used in the ingredients.
Beautiful in terms of great - fourth meaning in the RAE -, not in terms of their beauty.
I have done calculations and it comes out to tomato per person, although I have not found Layo anywhere.
It is true that life would be simpler if we were given directions for everything, but sometimes recipe creators take for granted that the eye, the stomach and the logic accompany our readers when they go to buy tomatoes to fill.
Probably Iñaki Perurena will not settle for a medium tomato, while for me, a frugal and austere woman where they exist, a large tomato full of rice seems like a gargantuan banquet.
Josemari, use a tomato for each diner.
Talk to your stomach and decide how much stuffed tomato it is willing to receive.
Try to make the tomato an adequate size for a first course if you are going to serve a second later.
If it is going to be a single dish, you can buy somewhat larger tomatoes.
I trust you.
As you can see, there are many variables that prevent us from specifying to the gram the size of some ingredients that are sold by the piece.
A coca to eat with a spoon
Alfonso has been chosen to carry the banner of readers who have complained about the inconsistency of the amounts of Perafita's coca recipe: "Yesterday I tried to make Perafita's sweet coca and it was a small disaster. I have seen the video several times and the amount of flour that your guest puts in is not 290 g, it is much more and the amount of water is hard to believe that it is 150 ml. The dough that came out was completely pasty, impossible to work, as I had to be putting every time flour, in the end I didn't know if the yeast ratio would be correct. Anyway, it ended up all in the trash. Don't take it the wrong way, the recipes that Mikel makes are all very good. "
Alfonso tasting the Perafita coca.
GIPHY
Examining the recipe with my recipe examining magnifying glass, it struck me that six eggs for 290g of flour and 150ml of water were better suited for a light porridge than anything that was kneadable, so I started to form the dough with two eggs to see the results. It was the first and last test, since the dough was perfect with two pieces of size M and I did not have to break any more eggs to be sure that something was not working in the recipe. I put the defense emergency lights on and, after a communication crossing, the light came on. This is how Mikel López Iturriaga clarifies it:
"The quantities were those that they gave us in the Forn Franquesa. They did indicate to us in writing that they could put between two and six eggs, and that using six the coca 'is more mellow and tasty, and there is no need to make any changes' to the other ingredients. We decided to put six in the video and in the text for that reason and because it is the number of eggs that Albert Franquesa used in the recording. So much flexibility in the egg cup was a bit strange in bakeries and pastries ... but in the end it was the Forn Franquesa recipe, not ours, and we thought it best to respect it ".
"In view of the disasters caused by the egg flood, we communicated it to those in charge of the Forn, who again tested the elaboration and told us that it was better to do it with two eggs. We have corrected the quantities in both the video and the text, and here it is This sad story of semi-secret and poorly communicated recipes ends. I apologize to the readers who prepared coca soup, and in addition to the usual lashes, sackcloth and pilgrimage to Lourdes on my knees, I impose myself as penance to supervise more diligently the recipes of invited artists in El Comidista ".
