What dish have you made from Taboo Table - Tiki Drinks and Food

J jokeiii Tiki Socialite Miami, FL Joined: Sep 18, 2010 Posts: 503	J jokeiii Posted posted on Tue, Apr 5, 2011 6:46 AM Telescopes: With 2T of cornstarch, it really should have thickened up. That said, 4 cups is a LOT of stock. The problem is that the stuff that comes in cans or cartons as stock is really more broth than stock. I would have reduced the stock by half, dissolved the cornstarch in a bit of the (cold) stock before adding it to anything and then added it. I'd also start with a minimal amount of stock and dilute a thickened sauce to the desired consistence. That was one recipe I decided to pass. Horror of horrors, I really don't like fried food. (And not for reasons of health or vanity!) For better or worse, I have gotten used to the Cook's Illustrated model of cookbooks where everything has been tested and retested and a recipe written in an idiot proof way. When a cocktail recipe is written badly (and BBB's are written as well as they can be written) you end up with merely a different taste. Maybe you like it more, maybe you like it less. But with food, a poorly written recipe (or a poor recipe, period) yields food that is soggy or dry, gummy or leathery, mushy or tough. Food has infinitely more variables at play, and, so many more ways to screw up spectacularly. Anyway, if you find the right "hack" for this recipe, please post it in the recipe thread! Mahalo in advance,

Telescopes:

With 2T of cornstarch, it really should have thickened up. That said, 4 cups is a LOT of stock. The problem is that the stuff that comes in cans or cartons as stock is really more broth than stock. I would have reduced the stock by half, dissolved the cornstarch in a bit of the (cold) stock before adding it to anything and then added it. I'd also start with a minimal amount of stock and dilute a thickened sauce to the desired consistence.

That was one recipe I decided to pass. Horror of horrors, I really don't like fried food. (And not for reasons of health or vanity!)

For better or worse, I have gotten used to the Cook's Illustrated model of cookbooks where everything has been tested and retested and a recipe written in an idiot proof way. When a cocktail recipe is written badly (and BBB's are written as well as they can be written) you end up with merely a different taste. Maybe you like it more, maybe you like it less. But with food, a poorly written recipe (or a poor recipe, period) yields food that is soggy or dry, gummy or leathery, mushy or tough. Food has infinitely more variables at play, and, so many more ways to screw up spectacularly.

Anyway, if you find the right "hack" for this recipe, please post it in the recipe thread!

Mahalo in advance,

Post #583449 by jokeiii on Tue, Apr 5, 2011 6:46 AM