- 1 part soy sauce
- 1/2 part freshly squeezed citrus (yuzu or lemon+orange)
- 1/4 part sake
- 1/4 part mirin
- Small amount of grated garlic and ginger
- Rice vinegar to taste
LoneGansel
joined 2 years ago
It's not another container of spices, it's the same batch of ingredients after I finished combining them into garam masala.
I took the raw spices, toasted them, then ground them in a spice grinder before putting them into that container. The set of containers I bought off Amazon has a bunch of labels for various spices, so I peeled the garam masala one off the sticker sheet and put it on the container so I don't forget what it is.
Yes, it's named after the tandoori oven, but you can replicate the smoky flavor it provides using a gas flame from a range or broiler from a regular oven.
I can understand that. It's definitely a less familiar mouth feel than having it as a hot dish or soup. There's a slippery/slimy but not entirely gross texture that these can fall into quickly, especially if they're overcooked.
Normally I would agree that it is tacky to use French to make food sound fancier, but the Robuchon style is a very specific recipe often referred to as "pommes puree" even in English.
If I don't use this technique or put my own flair on his recipe, they go right back to being mashed potatoes.
I kept it off the schnitzel and included the lemon, but I knew there would be someone authentic enough to call me out on that gaffe. :)
Next time I do it I'll go with a nice tangy potato salad instead of the puree.
It's a very tasty payoff. I do run my potatoes through a ricer before the mesh to save myself some time, but the process is still a lot more involved than style I grew up on.
That's a worthy guess, but it is referring to Joël Robuchon, the man who created the recipe.
So I do a very odd setup for my sourdough (3 hour bulk ferment at close to 100°F, with a brief 9 hour cold retard), but if you've got a crumb picture I can help you figure out what led to your dough behaving that way.
That sounds like another tasty sandwich! I forego cheese in mine since the egg and mayonnaise end up providing that same sort of creamy richness. I can see how the cheese might end up helping to keep everything better combined, though. Thanks for the insight!
I will give it a shot next time. Thanks Randy Jackson! :)
Thanks! They were super tasty!