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I have done pizza experiment with self-rising flour vs AP flour, rising condition (in fridge overnight vs room temp overnight) before, and recently made super quick pizza again via team’s virtual offsite, a pizza cook-off event. Surprisingly, even pizza dough only rests for 10mins before rolling out, the crust still tastes VERY DELICIOUS. BTW, if you plan on making pizza a few times, pizza stone and paddle is a great investment.
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ven rice is one of the most representative, common ingredients in Chinese, Japanese, Korean and other Asian cuisines, Asian countries are NOT the only ones that enjoy rice dishes. There are Indian biriyani (one of my favorite Indian cuisines), Italian risotto, Spanish paella, etc. Here we explore Italian risotto for the first time!
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Having 1/2 pumpkin left after making pumpkin salted egg yolk Basque Cheesecake and was looking for recipe; on internet, this recipe for pumpkin, salted egg yolk pasta popped up, using the SAME ingredients! Even doubtful, this pasta turned out wayyyy better than expectation. Pumpkin and potato did make it taste healthy and smooth, but salted egg yolk and garlic shrimp gave an extra flavorful kick, indeed an unexpected yet delicious pasta!
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Quarantine gave me the opportunity to cook for 4 people in total everyday, as a science researcher, my nerd side came out and thanks to my friends, I was able to do “control experiments” on different sauces for seafood pasta. I want to share with your my report on amount of half and half and Parmesan sprinkle to add for seafood pasta! For seafood, I have shrimp, clams and scallop marinated with salt and pepper.
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Since supermarket’s pasta has been out of stock for almost a month (March 2020), I finally got to try making pasta from just flour (~2 1/2 cup) and egg (x 4) for 4 portions, following 小高姐的Magic Ingredients!
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Trying to find a way to consume self-rising flour, I decided to conduct a food experiment on using self-rising flour and all-purpose flour with the exact same ingredients, under 2 different overnight rising conditions: room temperature vs fridge. These 2 variables (flour and rising condition) gave me 4 different pizza dough with 4 different texture. Sharing my food experiment process, results, observation here! Also attached the pizza toppings I used 🙂 Enjoy!
