Oh wow, cashew cream is fantastic! Never had it before, but made a batch yesterday. Took like 5 mins total (not including soaking the cashews); and fried it up with pasta for lunch today. Just add some salt, pepper, garlic -- it's sooo good!
Ohh, yeah I might! ty! Though I wonder if a *cheese* replacement is what I need. The purpose of the parmegiano in aji de gallina is to provide some saltiness, fattiness, and "stickiness" to the sauce. Salty / fatty I know how to do. Would yeast flakes work to make it "sticky"?
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hm, it would definitely provide some bits of saltiness, but nothing towards stickiness. That's an interesting challenge :) since there's already rice in the dish, you could maybe puree the tiniest bit rice with some of the broth, and fold back in?
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Oh, I like that! Yeah; that might be an angle -- rice pudding is nice and sticky too hmmm, yeah going to try that!!
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