8

Some will say no, some will say yes. I'm in the yes camp. If you want to make paella, and that's the only rice you have on hand, don't let anyone stop you. Use this as a learning experience. Be warned that the rice might be stickier than other type or rice, especially paella rice, so be careful about the amount of liquid used. Rinse the rice thoroughly ...


7

What are sometimes referred to as Idaho potatoes are generally russet potatoes, a variety of mealy potato commonly grown in Idaho. Mealy potatoes are one of the two broad categories of potatoes: Waxy and Mealy. Mealy potatoes are more dense, higher in starch and lower in sugar and moisture than waxy varieties. Mealy potatoes are used in dishes such as baked ...


4

Potatoes first came to Spain via Peru in the 16th century. Conquistadors brought potatoes back to Spain since they didn't find the gold in Peru they were looking for. Well, Peru has a very, very long history with the potato and more varieties are found there than anywhere else in the world.Potatoes of Peru This link highlights some of the varieties of potato ...


3

Calrose rice is a medium grain rice, it will probably work okay but it won't really have the right texture. If you are in the US there shouldn't be any problem finding short grain Arborio rice, which is all that paella rice is. You can spend a bomb on paella rice in fancy bags imported from half way across the world, but it isn't really a different product ...


3

The best tortilla de patatas should be juicy and thick, so it must be cooked in a deep pan. It is physically very difficult to slide it from a deep pan to a plate. Because the tortilla is just half cooked, its bottom will get stuck and its top jumbled and eventually slip to the plate. The most effective maneuver is first flip it to the plate and then slide ...


3

I collect vintage books (birding books, though) and I speak spanish; I usually find good results in ebay.es I have checked for you on cocina books, and have found these: http://www.ebay.es/sch/Otros-Libros-antiguos-/269/i.html?_nkw=cocina the page is in spanish, so it conveniently filters books in spanish for you. If you are interested in one of the ...


3

I will give you my tips and recipe. The best rice for mexican recipes is «arroz tipo morelos» (morelos state rice). When I cook this rice I do the following: 1.5 cups of arroz morelos 2 tomatoes cooking oil, maybe 1/4 of cup, maybe a little less. 2 cups of chicken broth if you don't have use water and knorr suiza. Optional: Knorr suiza chicken broth ...


3

Disclaimer: This answer doesn't include anything about Speck. There is a great article by Roberta Schira where the differences between Prosciutto di Parma and Jamón Iberico are explained. I'll try to summarize the article below, but please check the full article which has many more details... ... they are both raw hams but entirely different. Both belong ...


3

The secret ingredients in paella are the socarrat and cooking with wood. Socarrat comes from the part of the rice browning and burning at the bottom of the pan, and thus slightly smoking the rest of it. Another part of the subtle smoked flavor comes from the wood.


2

9 times out of 10 in Valencia it's snails, chicken and rabbit. This is with a white bean, something like a butter bean and sliced green beans. The meat, garlic and paprika are cooked with water to form a broth. Cook till broth reduces slightly, add rice (bomba is best)pinch of saffron and veg, stir once, no more. When rice is nearly done, remove from heat. ...


2

OMG, I've been trying to reproduce the same cracked rice effect my mother used to make. I know she only used long grain rice, but I'm still trying to perfect the cracked-ness! I know she never washed it or soaked it before cooking, and she always called at Mexican rice, she was from Mexico, but her family was from Spain. She used to give people that one ...


2

The real answer is to make rice cracked is to use a pressure cooker, and just use the right amount of water. If you don't have a pressure cooker, you can preheat the rice on an iron skillet for a few minutes before adding it to the cooking pot. A third method is baking the rice a few minutes in the oven before adding it to the cooking pot to cook. But we got ...


2

What you need to be doing is searching in Spanish, I'm not a Spanish speaker but Google translations gives this result "libros de cocina de época" when I translate from "vintage cookbooks". One of the first results is this page:http://www.iberlibro.com/libros/libros-cocina.shtml which again for a non-Spanish speaker is hard to understand but it looks to me ...


2

In Spain, the backyard paella is normally cooked over an open fire of orangewood, pine and dried sage branches. Many people believe that the smokey flavor imparted to the paella is just as vital to a great paella as is the saffron and bomba rice and other essentials. But remember, there are as many paella dishes out there as there are paella chefs. It's ...


2

You can use definitely use polenta/cornmeal for breading, but it'll tend to be noticeably more crunchy than breadcrumbs are. An obvious comparison is cornmeal fried fish. People make it multiple ways: some just dredge in cornmeal so it'll add a definite crunch, while others use a batter which will soften it up. The moisture from whatever you've coated ...


2

The typical recipe from Asturias uses slightly cured (3-4 days) chorizos. But that's just the traditional recipe, you may want to try different chorizos (there are basically endless different kind of chorizos through Spain) and see what suits you. Personally, I don't think a completely raw chorizo will withstand the cooking without coming apart, and a more ...


2

Almost certainly not. They look and sound a lot like cherry peppers, aka pimiento peppers, but are apparently a distinct cultivar. With the exception of commercially important (“Maris Piper”) or widely renowned (“Honeycrisp”) names, cultivars tend to be quite local in penetration, and are unlikely to have translations in other languages. You’d probably do ...


2

A couple of the largest clues to help you If it's Spanish, it's probably OK 'raw', if it's Mexican, probably not. If it's soft & squashy, it needs cooking, if it's firm & wrinkled it's OK as it is. Left is cured & ready to eat, right must be cooked first. I'm ignoring the fact that for this photo someone has cross-contaminated, making the ...


1

I make paella regularly. I am either using a paella pan that fits into the top of my Big Green Egg, or a slightly smaller paella pan that I can use on my indoor gas range. Given your two choices, I would say that both would work just fine. You may have more direct control over the heat with the Iwatani, since the flame will be directly on the bottom of ...


1

Torta de Santiago should be moist, but I wouldn't describe it as very moist. Bear in mind that the standard presentation is to dust it heavily with icing sugar and then drench it in liquor when serving. If it's so moist that the icing sugar turns to icing, that's a problem. Otherwise, it would be moist from the liquor anyway.


1

You can put almost anything in tortillas. With tortilla de papas, you would typically fry the potatoes before hand, I would add the carrots there since those take a while to cook, like potatoes. I add carrots to them sometimes, also squash or make it with spinach. You can cook them in the oven in a baking dish or cast iron pan. Cook at 190C, time would ...


1

I'd most likely slice the carrots very thinly and fry them just before I did the potatoes. Boiling to soften and drying before frying would be another possibility if you're not being lazy. But I would not only boil them. You want them going into the eggs while they're still hot, so the egg kinda congeals around them and binds well. If you were to add ...


1

If you don't fry Garlic, it can have a very bitter acrid taste to it. Frying it help sweeten the taste.


1

I have read that 2 to 3 strands per person is as much as you need to use when it comes to Saffron. Its not just overpowering to the dish but is also toxic in high amounts. One medical site states that a medical overdose of saffron, whether used in a dish or medicinally (caps), is five grams and the symptoms range from vertigo, jaundice, vomitting, ...


1

I would gravitate to the dry sherries eg fino/manzanilla But! I have used dry madeira, dry white port, and amontillado sherry with Chinese recipes that called for rice wine, all with great results. The real rice wine Sake (if you have any) always works well with cooking though I find it a nice, buzzy drink and it always disappears quite fast from the ...


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