First oh no why in this book
Jul. 13th, 2022 11:27 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
walkitoutI’m reading _The No Recipe Coobook_, and it is _awesome_. It is everything I really wanted _Cooking at Home_ to be, but with really good cooking instead of fatty meaty trashy cooking, which is fine for when you are drunk, and also DC had some hangover food, also, fine for when you are hungover, but that is truly no way to live your life. _This_ cookbook comes from that place of Life Does Not Naturally Work Well For Me But I Will Make It Work that can also generate people whose eating life I call “Spreadsheet”, BUT she’s actually a really good cook. Except for this, in the risotto section. I want to be clear: I don’t make risotto, because it leans very heavily into butter and related milk products, and the safe-for-me versions I’ve had at restaurants over the years … were really not great. So, why. Altho, reading her description, I’m like, wait, I think I could make that work! Distinctly different from things like Hollandaise sauce, which I’m super clear on, no, that will never work properly so don’t bother; runny egg yolks is really the best you are going to do there.
Anyway. In the risotto section, under variations, she talks about including chicken thighs. Yay! But remember, the last cookbook nearly got DNF’d for abuse of chicken thighs. She is walking right up to the edge with this one:
“I cut the fat off my thigh fillets, which is tedious, time-consuming and not a job I enjoy.”
NO NO NO NO NO WTF. OK. Risotto is a dish that involves … butter. Honestly, if you are putting chicken thighs (or, worse, adding precut, cooked earlier and removed chicken breast meeat and then putting it back in right before finishing) into a risotto, you _really don’t need to remove the fat_.
Holy Moly.
She’s so great otherwise, and this is easy to miss the math on, that I’m unconcerned about continuing.
ETA: I don’t have arborio, but we do have CalRose or something very similar. I was thinking I’d use that, but checking online to make sure people had had good experiences doing that. As I was reading, I realized, hey, I have an unopened 5 lb bag of Thai sticky rice I bought for … reasons that didn’t ever happen. If we’re looking for low amylose rice, that really ought to do it. So, yeah. Will have to give the cheese thing some thought.
Anyway. In the risotto section, under variations, she talks about including chicken thighs. Yay! But remember, the last cookbook nearly got DNF’d for abuse of chicken thighs. She is walking right up to the edge with this one:
“I cut the fat off my thigh fillets, which is tedious, time-consuming and not a job I enjoy.”
NO NO NO NO NO WTF. OK. Risotto is a dish that involves … butter. Honestly, if you are putting chicken thighs (or, worse, adding precut, cooked earlier and removed chicken breast meeat and then putting it back in right before finishing) into a risotto, you _really don’t need to remove the fat_.
Holy Moly.
She’s so great otherwise, and this is easy to miss the math on, that I’m unconcerned about continuing.
ETA: I don’t have arborio, but we do have CalRose or something very similar. I was thinking I’d use that, but checking online to make sure people had had good experiences doing that. As I was reading, I realized, hey, I have an unopened 5 lb bag of Thai sticky rice I bought for … reasons that didn’t ever happen. If we’re looking for low amylose rice, that really ought to do it. So, yeah. Will have to give the cheese thing some thought.