Jun 25, 2021
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They're a bit rough and pixelly, but they should do for now.
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New icon!
They're a bit rough and pixelly, but they should do for now.
I have a bit of a dilemma regarding some recent recipe experiments, and I need some feedback.
A quick bout of research shows that bonefish (Maldraxxus) and amberjack (Ardenweald) are both names of real-life fish, and while both are edible, there are two issues: Problem 1: Short of being situated near a fish market, they will be difficult and expensive to acquire. Problem 2: Both bonefish and amberjack are ocean fishes, when there are no oceans to be found in either Maldraxxus or Ardenweald. The deepest bodies of water are lakes at best, and would not be able to house something as big as a game fish.
So, I could use some suggestions. Should I:
Attempt to recreate the Shadowlands recipes exactly as their ingredient names state, wherever possible (track down the real-life fish and use only that)
Use a more available/freshwater variety of fish (like, say replacing “iridescent amberjack” with rainbow trout), or
A combination of the above, where I make an accessible version of the recipe but also test it with the stated ingredients (ie; use the trout in making Candied Amberjack Cakes, but try the same recipe using real amberjack)
Your feedback would be very much appreciated, and I would like to know how much leeway I have.
So who's up for some Midnight™ snacks?
Back in action? Maybe?
'Spose I'm making pizza dough today. How does one knead it into the shape you need without the dough going all tough and chewy?
My experience with homemade pizza is limited, unfortunately, but my best guess would be something along the lines of:
When it comes to yeast breads, overkneading and too much water are common culprits. Treat both of these lightly. Salt helps with the dough's texture and reins in the yeast action a little, so don't leave it out.
Give the dough plenty of time to rise, and then work in a fairly substantial amount of olive oil and let it rest for a while before shaping it the final time (the oil helps make the crust more tender and encourages it to crisp up).
Unless you have a proper pizza oven or a pizza stone, you're probably not going to be able to replicate restaurant pizzas at home. The next best thing is to have your oven at a high temperature with a lot of air circulation so that it cooks quickly (about 400℉). If you can, slide your pizza onto a cookie sheet you've preheated in the oven.
Like I said, I'm not an authority on pizza, and certainly can't make any claim on authenticity, but on the rare occasions I've made it, I've found these to be good guidelines. Happy baking!
Today’s tests.
Next, on the Great Kul Tiran Bakeoff...
It’s very rare that I write this kind of thing in relation to a recipe test. I definitely need to run a few more to be absolutely certain, but I think I have a winner here.