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Definitely the second type. I love steaming things! Thanks for the advice thus far. I especially like the idea of using a tortilla press to get it nice and round :D

What are some nice, traditional pastas to pair with pesto? "silk handkerchiefs", tonnarelli and fettucine are some of which I have heard!

I really really enjoy Chinese dumplings, but I find them hard to make. I need that "aha!" moment where I suddenly get what to do. Can anyone help? I often find that the dough is almost too soft to fold (it gets sticky and starts tearing), even if I do 50% hydration dough. I've seen some recipes...

There is a recipe for shredded rabbit in a spicy ginger sauce, favoured by Mughlai courts. Cannot remember the name, however...

Here's a fun little food to make! Alkaline noodles. Simply bake some bicarb for an hour (it only evolves carbon dioxide and water, so bake it with other things if you want) to give yourself sodium carbonate. Dissolve 2 tsp in 100mL water and you have your alkaline solution (which is a skin...

My favourite thus far is just over 75g strong white flour and 25g semolina to 1 egg.

I'll take your advice and use foil/paper. My initial idea was foil; I was just concerned about the prolonged acidic environment reacting with the aluminium!

Great suggestions. Thank you :)

Can anyone suggest a good substitute for banana leaves in cochinita pibil? Not something I can get :( I did think foil, but then I'm concerned the acids will react with the aluminium during the long cooking time.

Basic cooking in my school was horrendously basic and rather boring. "Design a sandwich", "design a soup for an athlete and then do pages of write-up and graphs to discuss its crunchiness, sweetness etc." Yea I didn't get on with that.

It's in all sorts of recipes so there is no particular one recipe. Also, I can confirm the sauces are not splitting; the watery part of it is nice and creamy with yoghurt! I just have sticky pieces of chopped tomato or onion hanging around rather than all in one sauce. I'm going to try simmering...

The main sauce I have in mind if a sauce of blended onion paste and yoghurt. I seem to have either a really thick, clingy paste, or this split sauce, with little in between. Perhaps I just need to simmer the sauce for longer to cook it all out?

Shahi raan :D SHAHI RAAN / Royal lamb | Indian Food| Gift Certificates | Masalamagic |Indian Catering Oslo

Besan is from chickpeas. Also, I knew someone at work who used to make hummus from raw chickpeas, so it's fine :)

Can anyone advise on how to get a decent sauce, particularly with curries? I have a problem where I serve a sauce and I don't get a sauce, I get a pile of chopped/boiled vegetable fibres with water leaking from it. I recently made a very nice sauce with a blended boiled onion paste and yoghurt...

As a chemist, I can say that boiling probably degrades the toxins in beans rather than just cooking out into the liquid. I have used the cooking liquor from kidney beans, for example, in sauces and never had any troubles. It's not the lectins that are the problem, it's haemagglutinin. I'll have...

So I lowered my hydration by 5% and this is what happened. I'll stick with 65% I think ;)

After many many years of trial and error, visits to the doctor, ultrasound scans and even a visit to a consultant, I noticed a strong positive correlation between sugar - especially fruit sugar - and pain. I described this to my GP who agreed with my conclusion and said she would look into an...

As I have concluded that I have some form of fructose intolerance, I have been thinking of toppings for pancakes which are fructose/sugar free. I have made a chocolate sauce out of cacao powder, milk and nut butter, but I wonder if anyone else has any other suggestions. I've also used Fage...

I have this trouble, too. Problem is, I do all of these techniques and my dough is only at 70% hydration. I'm stuck. I'm not sure what else to try. I love the crumb of the 70% hydration loaves, but I cannot stop it spilling out. For example:

So the result of the experiment: not so good. I soaked the onions in cold water, then rinsed and soaked in salt water for good measure. I blended them and, lo and behold, the sauce had that horrible tanginess, right at the back of the tongue. However, I am starting to suspect that I may be...

That's the sort of recipe I'm looking to do. It's actually also fish, the one I have in mind, so that should work well. I'll try it :)

Never tried it with meat, but I've done it with rum/sugar/bananas. It certainly caramelises the outside of the banana, so I assume it does the same to meat.

I cannot quite recall, but likely yoghurt or lemon juice, so I should be fine :)

Thanks for the tips everyone. It's definitely a sulphurous flavour. Quite sharp and tangy which does eventually get cooked out if you fry the pate long enough but often requires a lot longer than I'd like. The only concern I have is that frying the onions first before turning into a paste...