"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > International Cuisines and Ethnic Cookery
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 03-11-2018, 06:09 PM   #11
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 20,698
This doesn't really help as far as cuke to yogurt ratio goes, but here's my tnt recipe for Tsatsiki sauce.

Oh, and don't rinse off the salt. You'll just add moisture into what you were trying to dry out, and it's the way salt is added in the recipe

Buckytom's binasic tzatziki sauce

500 ml, or 1 pint Greek-style yogurt, drained if necessary (start with more than a pint if it needs to drain)

3 to 7 cloves of garlic to taste, the more the better imo

1 medium cucumber

1 tablespoon red wine vinegar

1 tablespoon extra virgin olive oil

sea salt

1. Peel and seed cucumber. Cut into very thin strips, sprinkle with salt, let rest a few minutes, pressing gently between paper towels to dry, then dice. The more cucumber you use, the more you need to dry it or the sauce will become runny.

2. Mince garlic, combine with cucumber in a bowl.

3. Add evoo and red wine vinegar, stir to combine.

4. Add drained yougurt, stir well to combine, adding salt to taste.

5. This is the most important step: refrigerate overnight! The flavors need to combine.

Hth.
__________________

__________________
Won't you please, please tell me what we've learned
I know it sounds absurd
Please tell me who I am
buckytom is online now   Reply With Quote
Old 03-11-2018, 06:53 PM   #12
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 21,224
Quote:
Originally Posted by Andy M. View Post
It appears you can make it with either dill or mint.
I like both dill and mint in mine

Here's my recipe I posted several years ago.

Tzatziki (Greek Cucumber and Yogurt Sauce)
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 03-11-2018, 07:19 PM   #13
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 8,374
Quote:
Originally Posted by Kayelle View Post
Not only is your tzatziki sauce spot on Steve, this whole recipe for the gyros is one of my all time favorite recipes from Discuss Cooking.
I'm about due to make it yet again.
Oh, yes. I made this a year or so ago and loved it. Everyone's tzatziki sauces sound so good and I'm so glad to see a revival of it here. On the 'must make' recipe rotation here as well.
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 03-11-2018, 09:44 PM   #14
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 21,224
Quote:
Originally Posted by Cheryl J View Post
Oh, yes. I made this a year or so ago and loved it. Everyone's tzatziki sauces sound so good and I'm so glad to see a revival of it here. On the 'must make' recipe rotation here as well.
I actually made a batch Friday DH brought home some pita bread from the store because he wanted pita chips and I had a pound of ground lamb I needed to use. So I made Serious Eats' American-Style Gyros and used my tzatziki instead of the sauce in the recipe. Then I made pita chips Saturday, with Penzeys Mural of Flavor.

I especially love tzatziki in the summer with grilled meats
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 03-13-2018, 07:02 PM   #15
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,169
Quote:
Originally Posted by milford View Post
Does anyone know how to make this? I found one recipe calling for 2 cups Greek yogurt and 1 cup of grated cucumber. Another recipe I found calls for 2 cups Greek yogurt and a "whole" grated cucumber.
How much cucumber is proper? Is this just a matter of taste?
As Rockblaster said, it is a matter of taste. But I'd go with cup measurement versus "a cucumber". How big of a cucumber, would be my first question. I'd say make it, taste it, decide how much you like personally.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 03-13-2018, 08:58 PM   #16
Executive Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 2,642
I dont really use a recipe but this is what I do.

Yogurt - drained to thicken
peeled, seeded, grated Squeezed/ drained to remove liquid
Dill - chopped small
Garlic ( minced)
Lemon juice
salt and pepper
Mix and let sit for a bit in the fridge.

I dont even need to put it on anything, ill just eat it with a spoon.
( I like mine cucumbery, so i go heavy on the cukes)
larry_stewart is offline   Reply With Quote
Old 03-14-2018, 03:45 AM   #17
Head Chef
 
Join Date: Apr 2015
Location: New Hampshire Seacoast
Posts: 1,925
Quote:
Originally Posted by larry_stewart View Post
I dont really use a recipe but this is what I do.

Yogurt - drained to thicken
When I made it with 'Merican yogurt I drained the yogurt over cheesecloth, as it contains a lot of water. When I use Greek yogurt I omit this step.
tenspeed is online now   Reply With Quote
Old 03-14-2018, 08:17 AM   #18
Head Chef
 
CakePoet's Avatar
 
Join Date: Aug 2016
Location: Wexio
Posts: 1,807
My Greek friend father used to say like this.

Grate a handful of cucumber, salt and leave for moment, then press out the water, add to enough yogurt to make a thick sauce, add olive oil, vinegar, salt, pepper, fresh herbs to taste.

In his case fresh herbs could be dill, mint or parsley.
__________________
For the love of Cheese!
CakePoet is offline   Reply With Quote
Old 03-17-2018, 11:05 AM   #19
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 3,569
I like to drain the salted and grated cucumber (seeds removed regardless of name) over night in the fridge. Covered with plastic wrap.
Then squeeze the heck out of it with a towel.

Don't forget the garlic!
Roll_Bones is offline   Reply With Quote
Old 03-17-2018, 12:48 PM   #20
Sous Chef
 
Join Date: Mar 2010
Location: Calosso, Piemonte
Posts: 724
I stick with the recipe I was given by the Greek taverna in Manchester UK, and it always works. One caveat: it needs to be made and consumed immediately.


di reston


Enough is never as good as a feast Oscar Wilde
__________________

di reston is offline   Reply With Quote
Reply

Tags
sauce

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:58 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.