hypertrophy Profile - Allrecipes.com (19298718)


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Member Since: Sep. 2011
Cooking Level: Beginning
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Asian, Indian, Italian, Southern, Middle Eastern, Mediterranean, Healthy, Quick & Easy, Gourmet
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Recipe Reviews 7 reviews
Authentic Falafels
This was my first time ever making falafel (or anything like it), it was easy and turned out great. Doubled the recipe, still didn't make enough because there was such demand. Got rave reviews from a die-hard falafel fan who had repeatedly tried and failed to make it herself. I did once make falafel-flavored oil by using canned garbanzos and now know that because those are cooked, not just soaked, the starches could no longer (re)bind to each other causing it to fall instantly apart when cooked. The ground and spiced mixture actually sat in the refrigerator 3 days (one more than the recommended max) but that was fine. I did use the soda to help the chickpeas soak efficiently (if you skip it, increase the time), and I used the baking powder but not sure how much that really helped the final fluffiness. I may have over-rolled the balls - they can be pretty large and loose (which means air pockets of fluffy goodness) so long as you're slow and careful getting them into the oil, which if hot and deep enough will instantly sear the outside to prevent disintegration. Use no more than medium heat so the skillet isn't much hotter than the oil and if possible use infrared thermometer to ensure that the oil is at least 375 before dropping in the balls (which I made slightly larger than ping pong size). Cooler oil will mess up the texture (as well as risk disintegration) and a hotter pan will burn part of the 'shell'. I'm now headed to the market for more chickpeas...

1 user found this review helpful
Reviewed On: Jul. 19, 2015
Asian Style Country Ribs
Stayed pretty close to the original recipe. Marinated overnight in the crock (ribs were mostly submerged and coated the rest of the way around), and cooked all day the following day (unintentionally going a few hours overtime) without discarding any marinade. This extra time may have dried it out a little bit but it was so tender it wouldn't so much fall apart as simply explode the moment touched by a fork/utensil. Reheating subsequent days didn't toughen it up too much, so long as the moisture was kept in. I accidentally (multitasking) used several times too much spice and it wasn't a problem, came out flavorful but not at all painful. Soy aminos (I use Braggs but probably any will do) in lieu of traditional soy sauce can help with the saltiness. I thickened up the leftover juices/marinade combination using flour to make a gravy (unhealthy but delicious) which was good both for serving reheated ribs (keeps in moisture) and for flavoring rice as a side dish - it makes a LOT, still finding ways to use that up, but I don't like waste and I do like the flavor. A good recipe made great by its resilience to human error, trivial prep, and negligible cleanup.

0 users found this review helpful
Reviewed On: Jul. 19, 2015
Easy Lasagna II
It's very resilient - I made multiple simultaneous mistakes and it still came out great.

1 user found this review helpful
Reviewed On: Mar. 3, 2013

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