yeah, that was the one I did for a long time on a lower temperature. I'm thinking that the weird smell (and taste, eventually) was probably the juice that had accumulated in the pan... either it was burning, or one of the pumpkins was a little off. They all looked OK, so I'm guessing it was burning
Wasn't quite sure what to make of that, because having done this a half dozen times at least, that's the first time it happened.
But normally I cook them hotter and shorter, so it may be that.
So, what did you do? Bake for a total of 2:40, then scooped and put into the fridge. Then put it again into the oven, baked for 60 min, rotated. Then you baked again for 1:30, or maybe only 30 min? I can't read that part.
ah wait, this 1 is the number of the batch, not an hour before the 30
But he is not as serious about baking as I am, and may not want to spend all the electricity on dehydrating the pumpkin. (We are doing it in his kitchen).
yeah, its possible that the 375F ones would have been better at less time.
But I normally do that 425 for ~1hr
And I don't mind having the oven on, it was like 6°C outside
... any my oven is gas, which is quite cheap in the US
anyway, I think as long as the pumpkin is softened and breaking down (so you can scoop it out, and purée it easily) that'd be enough for the first bake. It'll taste like water. The face-up part is to get a little browning, not sure how much it actually helps.
The second bake is where it should have actual flavor.
Also, you can pull it to check on it, unlike most baking, shaking it, giving it those temperature swings, etc., don't seem to matter
I don't know how to explain to him what the final consistency should be. I am trying to write him the time he has to leave it in, but the problem is that it depends on layer thickness.
I'd go by taste then. Just check it every 10 minutes or so, and it should be pretty clear when its stopped being watery, and now tastes good. And he'll want to stop when the flavor is at its best.
I'm trying to remember - I think that in Cookwise, she defines tender/something and short/flaky as different dimensions of a crust. The recipe I looked up was in Bakewise.
But I use the Kenji method for flaky crusts, kneading half of the flour really well into the butter, then adding the other half of the flour and the water and mixing lightly. No need for chilling, paying attention to not mixing too low and not mixing too much, etc.
I remember how I once cleaned for my then-bf (it was around the start of the relationship, when I still tried to keep up some kind of non-chaotic appearance). He woke up in my bed and screamed - there was a weevil larva crawling on him. I didn't understand why the whole drama, he even had a t-shirt on.
@derobert Zero. If I have ever seen Charlton Heston, I have forgotten it. So I would have no idea what I am imitating. Does not make for good quality imitations.
But even if I had seen him, I would be bad. My pronunciation is bad, even in my native language. In this sense, I can't even imitate an average language speaker, much less a specific one.
So I even put up my stools and paper bin and loudspeaker standers before I turn on mine. Else it can go around them, but it is very unlikely to go under them.
@derobert It was crawling on his chest, which was even clothed at the moment, so not touching him. Around 1 cm long, not as thick as on that picture. So small you can barely see the brown "face".
This is actually the only time I have seen one of them in my bed. They usually hatch in some box of food (they love nuts and flours) and then go to the highest and lightest part of the room, so they just crawl up to the best-lit corner of the ceiling. This one probably fell off the ceiling.
@derobert No, I even throw out infested food. Costs a lot. But somehow I can't get rid of them, even though I have pheromonal traps around and have gone on a hunt for nests several times now.
@rumtscho good point, you'd probably have to get rid of anything not in plastic or glass after you're done. But then if you need to get rid of the population...
@mick This is not logical following the official Chuck Norris line. If earthquake means that the earth is afraid of cn, there should be earthquakes everywhere all the time.
I mean, how many people did the Indian ocean one a few years back kill? Or the one off of the coast of Japan? Not something I'd want to take credit for.
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Here's what I do to cook pasta. But it still doesn't taste good. Am I missing something? I put some water with a few tablespoons of salt in a pot. Once the water gets boiled, I add the pasta and stir it for 3-4 minutes before I leave it for the required amount of time(usually written on the back of the box). Once it's done, I strain the pasta and mix it with the sauce.
@Noah Well, that's the basic procedure. How is it not coming out right? If its too mushy, then cook it slightly shorter. Otherwise, I'd guess your sauce isn't up to par.
And of course, its also possible you just don't like the dish. Have you had pasta that you do like?
@rumtscho Oh! One thing that occurs to me about the times in my notes (as I'm writing the post) is that of course my step 2 pumpkin started at 35°F, so yours will take less time...
@derobert Good to know. I will suggest that we do the second step together, so I can supervise it, and he doesn't have to start too early or leave the oven on while we are grocery shopping. I hope we will do it alright, even though I have never actually seen what the final result is supposed to look like.
Also, is it possible that you buy standard south-italian eggless pasta, and she served egg-containing pasta (more common in Germany and some parts of Northern Italy), or the other way round?
And are you sure the difference is the pasta itself and not the sauce? Homemade sauces are much better than the ones you can buy in a jar.
@Cerberus it is traditional to use immense amounts of salt for boiling pasta. Doesn't make much physical difference, just changes the taste of the pasta surface.
@cerberus yes, lots of water and lots of salt is traditional. Not necessary, but there are lots of cookbooks which recommend it just because this is the way Italian grandmothers have always done it.
What happens to the tea when it starts brewing, which of the processes lead to unwanted results (after steeping or leaving for too long) and what are the general methods to prevent tea from gaining bitter taste. If there is a significant difference in different tea types' brewing processes, I'd l...
@waxeagle From what I read, the "best" way to get evenly cooked pasta is by letting it boil for half the prescribed time, then turn off the fire, and let it sit in the closed pot for the prescribed time.
@waxeagle Yeah neither do I.
But it's not just tannin.
Right?
I mean, good tea is also bitter, but the right kind of bitter.
Writer's Chat is gong on now in The Overlook. Today we're talking about how to figure out your writing pace as a means of preparing for Nanowrimo. Come and visit! All are welcome.
