How do I keep as much chew or firmness as possible in a risotto made with arborio since I can't discover stronger carnaroli?: AskCulinary - Upsmag - Magazine News


How do I keep as much chew or firmness as possible in a risotto made with arborio since I can’t discover stronger carnaroli?: AskCulinary

This dish is years old. I believe my mom discovered it in a Kraft Grated Cheese (a ka sawdust) advertisement in a publication, as that is what the dish initially required. (Do not stress; I changed the Kraft with Parmigiano-Reggiano as quickly as I vacated on my own).

I believe the problem is the tomato paste; it does such an excellent task of softening the hamburger the patties are really tough to prepare. They break down. I normally prepare them in my (well-seasoned) cast iron frying pan however attempting to turn them is rather the obstacle and hardly ever effective. A minimum of not in one piece, that is.

When the patties are done I need to attempt to reassemble the pieces on the bun. Puzzle Hamburger!

( FTR, my mother utilized to have the very same issue when she made them. You may believe the Kraft [sawdust] would have bound those patties together however noooooo).

Any tips for modifications that will not impact the taste?

Pizza-in-a-Burger

1 1/2 pounds. hamburger

1/2 c. newly grated Parmigiano-Reggiano

1/4 c. carefully sliced onion

1/4 c. carefully sliced black olives

1/2 tsp. outright

1 tsp. ground oregano

6 oz. can tomato paste

To serve:

6 hamburger buns

6 pieces of mozzarella

6 pieces of fresh tomato

It’s a basic dish however rather delicious.

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