How to cook fresh gnocchi?
5 years ago
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Gnocchi Pronunciation
Comments (35)Sharon's second link sounds correct to me - the first one should not be trusted, since it is British, and the British are famous for mangling foreign words. As for bagno - I've only heard it pronounced "ban-yo". It's true that "gn" in Italian is equivalent to the Spanish "ñ", and both are extremely rare at the beginning of words. BTW, "gnoccho" also means "dolt, idiot", which may be why the singular version is seldom used. There is a similar word in Spanish, "naco", which means "plebian" in Mexico, but with rather severe social innuendos, which I won't go into. Chefs are also famous for mispronouncing words, using bad grammar, and having annoying sentence constructions, such as beginning every sentence with "What I'm going to do next is, I'm going to..." instead of saying "Next I'm going to...", but then they would be less obnoxious. I don't know where this habit originated, but it seems to have proliferated in the cooking schools, where English is obviously not a subject taught (or well understood). I have heard chefs on TV say they were going to make "No Keys", which makes me shudder. The "o" should be pronounced like the "o" in "York" (minus the "r"), more like the "o" in "Romulus" than in "Rome". "Roma" has a long "o", "gnocchi" has a short "o", but it is not the same short "o" as in English. Lars...See MoreHow to measure fresh herbs when cooking
Comments (12)Also remember that you don't have to be mathematically precise. My 'handful' and that of the circus giant may be substantially different, but it probably doesn't matter in a recipe for, say, tabouleh, or a stew or soup. There is, however a fair difference between 1 cup minced parsley and 1 cup parsley, minced. Obviously, you can fit a lot more of the finer material into the space than the coarser material. And it can make a difference whether you pack it in tightly, or leave it loose. But really, with parsley and similar herbs, just 'use your eye' - if it looks about right, then it probably is. Try putting in the lesser amount, judge it by appearance and taste, and you can always add more. It's a bit hard adding less! About the only herb I ever measure with any level of accuracy is chilli powder! Also, I tend to use less of the Italian (flat-leafed) parsley than the curly parsley. The Italian one has a more robust flavour, though when cooked it's half a dozen of one and 6 of the other. In short - don't stress about it....See MoreHow do you cook fresh turnips?
Comments (17)Depending on how fresh, cut off tops and small part of roots, and as lucky gardener said, cut the root into several pieces, then peel each piece. Cut into small squares, sort of like potatoes or carrots, boil in salted water till tender. Drain, maybe save water for soup, add butter, pepper and perhaps other additions as mentioned - or try sour cream. Alternatively, cook just slightly more, then mash them and garnish as indicated. As someone said, they make a good addition to soup or stew, with or without dumplings ... or try scalloped potatoes. Enjoy. By the way ... with beets, how many of you boil up some of the tops for greens, this late in the year when you're harvesting them? ole joyful...See MoreCaputo Gnocchi
Comments (14)Part of kid culture is to dare each other to eat Play-Doh, so, yeah, most kids have. Plus, most flavor nuances are actually in smell rather than on the tongue. I can attest (having been dared) that Play-Doh, a number of decades ago, tasted pretty much like it smells, though maybe saltier. They've changed the colors, but I doubt they've changed the rest of the ingredients much. :) It still smells the same, though fresher because of improvements in packaging. The frightening thing is that hipster places serving ironic foods have started serving "Playdough" as an ice cream flavor! Really. I don't know if it actually tastes like Play-Doh. Most of the descriptions talk about the bright colors. Many have cookie bits or cookie dough chunks in them for the "dough" part. I am not a hipster. Re packaged gnocchi, even the very best aren't going to consistently have the fluffy pillowiness that make gnocchi so terrific. They can be good enough as a dumpling, since you're not going to make your own. I'd also check what kind of additives and stabilizers they have. Even if Caputo is the very best, is the lot that made it to the 99 Cent store top quality? Or is it the stuff that's still edible, but maybe got stuck in a truck somewhere, and they sold it off cheap so they wouldn't have to worry if it were still up to their standards?...See More
5 years ago
5 years agolast modified: 5 years agoplllog thanked dcarch7 d c f l a s h 7 @ y a h o o . c o m- 5 years ago
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