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Jack Cook

Cooking the Comments | Karjalanpiirakat 🇫🇮 Rice porridge filling ¼ cup / 45 g short- or medium-grain white rice ¼ cup / 60 ml water 1 cup / 240 ml whole milk ¼ tsp salt Rye dough 2 tbsp / 30 ml cold water Small pinch salt ¼ cup / 30 g rye flour 2 tbsp / 15 g all-purpose flour Extra rye flour for rolling Butter wash 1 tbsp melted butter 2 tbsp warm milk#cooking#recipe#finland#pastry#karelian More

chef_italiano

⬇️ How to make the perfect autumn pasta. Chestnut pasta can become dense very quickly. The key is not using less chestnut. It’s using it better. Part of it becomes a silky, fluid cream to coat the pappardelle, while the rest stays in irregular pieces so the chestnut still feels like an ingredient, not just a thickener. The sausage is deeply caramelized, the rosemary stay subtle, and a small amount of lemon keeps the finish, savory rather than sweet. The result should be rich, glossy, and comfo... More