Consistency vs. Variability


Consistency vs. Variability

Aiming for consistent performance while varying the ingredients.

 

First up, breads:

 

20% corn, 30% sprouted durum, 50% kamut, 7% olive, 1% dried basil

 

40% sprouted einkorn, 10% sorghum, 50% blue emmer, 15% hazelnuts, 2% coffee

 

30% sprouted kamut, 20% amaranth, 50% einkorn, 12% cashew, 1% sun-dried tomatoes, 1% dried tarragon

 

40% einkorn, 60% durum, 15% cashew, 1% dried parsley 

 ______

 

Other dishes are coming next:

 

Pan-fried dumplings (They were made so long ago that I’ve forgotten what the filling was…)

 

Red curry salmon flat noodles

 

Squid masala with upma & crispy potato wedges

 

Feta shrimp fusilli in pea pesto

 

Cantonese Zha Jiang noodles

 

Gouda-stuffed potato mochi & roasted capelin

 

Kung Pao style rice noodles with shrimps

 

Red cabbage & pork steamed dumplings

 

Killer pressure cooked taco al pastor…

 

…made Mexican rice with the “leftover”  

 

Shrimp paste minced pork eggplant glass noodles

 

Porcini risotto with caramelized broccolini

 

Wishing everyone well and good health 🙂



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