In Hungary, they sell "rétesliszt", strudel-flour. What makes it better for strudel? Is it higher gluten? Lower? Softer? Harder? Which flour in a typical (USA) supermarket comes closest to rétesliszt? ...
Is it a pasta or a dumpling and what is the difference? To me, a pasta is smooth and shaped and doesn't have any "filling" (but can have ingredients added to color or flavor it before it is shaped) ...
We had Spaetzle for lunch today. I've never had Spaetzle and couldn't figure out the ingredients or cooking method.
I want to make some Túró Rudi for a Hungarian friend. Túró Rudi is a chocolate sweet available to buy in Hungary, and vast numbers are sold every year. http://en.wikipedia.org/wiki/T%C3%BAr%C3%...
Is there a way to do túró (a Hungarian quark cheese/curd with a very specific taste) at home? I miss that specific taste and I've not found a cheese in Italy that approximate it (not even local quark ...
I know there are variants of stroganoff and goulash that are quite similar - to a point I could not tell one apart from the other. What are the defining properties of each that set them apart as ...