Instead of steaming the asparagus next time, try blanching them. Put on a pot of lightly salted water to boil and prep a large mixing bowl with a bunch of ice water in it. Boil the asparagus and use your tongs to periodically test them for firmness/tenderness. Once they hit the texture you want, pull them out with the tongs and place them in the ice water to immediately halt the cooking process, followed by drying them with paper towels (or a salad spinner if you have one). There's a bit of prep, but it's pretty fast and largely foolproof, especially for cold/room temp preparations.
Always blanch the greens before using, it makes a 100% difference with the colour. Did a green risotto with arugula this way. Blanch em, them process them with the stock which is used halfway through the cooking. First regular stock, then the stock/blanched arugula mixture, topped it with fried pancetta, it was pretty good
This sounds so interesting. Is it like fudge with some lime jello parts? Or the fudge is lime flavored?
Basically it's lime jello cooked with sugar, a pinch of baking soda, milk, and then butter after it's boiling then allowed to set. The closest I can compare it too are lemon squares ir fruit curd. Right now it's more like lime pudding though. The edges are mostly set but the insides still the texture and viscosity of 90s nickelodeon slime. Still edible but may have used too much milk. Or maybe it's just been a long time since I had to wait for something like jello to set and be ready.
Thanks for reinforcing that my recent impulse purchase of a salad spinner wasn't dumb! I figure I'd use it for french fries and my weekly salad prep, good to have an additional use. I'll give blanching them a try next time. Asparagus was on sale again, but I feel the need to go the roasted with olive oil route just to make sure I don't fuck up twice. Then again, I did just make sure my grill was working, I could go for grilled asparagus. My freezer is packed with chicken drumsticks that would also do well on the grill.
I have all of that on hand, maybe I'll give this a shot tomorrow.
I've got leftover stock cubes I'd like to work through as well as arugula. Would you mind sharing this recipe? Also if anyone else has suggestions for using this stock.
Is it veggie stock? We used a big blender and adjusted the proportions until the stock/arugula misture got right. If it's too thick, keep adding stock and blending. Try cutting the arugula first so it don't get stuck in the blades
Chicken stock. I find it cost effective to cut up whole chickens and I really enjoy it, however I have more bones & stock than I'm using lately.
Nice! New cooking technique to look into, thanks!
It's alright. Broth has long life so long you're keeping it in low temperatures
If you confit pork belly be careful because it tends to pop
True pros don't cook the egg nog. They just add enough liquor to kill any bacteria that might be in the uncooked egg lol.
Ended up making this. I used maple syrup and grated frozen ginger. Came out pretty good, similar to natural ginger ale. Because I didn't use ginger powder, it needs to be shaken(shook?) before pouring. This ended up being the amounts I used:
Would make again.
