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+⧖General thread for posting your cooking process/food you made. General thread for posting your cooking process/food you made.
𓀐 @~8r7C5m9: Porcini mushrooms risotto edition. General thread for posting your cooking process/food you made.

I made dried porcini mushrooms risotto using the fake Carnaroli. It’s not as creamy as I wanted but considered that there’s not butter and parmigiano, i thinks that I achieved a respectable result imho. Next time I’ll try with ghee but without milk solids it’s difficult to achieve a good emulsion. I accept the challenge. Thank you anon Looks good

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𓀐 @n3QhH7WG: >no butter Because of your schizo diet?+ 2

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𓀐 @~McNeypb: I'm not following any diet, I just avoid eating what hurts me. I stopped eating cow milk and derivates (ghee is ok since it's 100% fat) because of the pro inflammatory effects on my fucked up inflammatory condition, the same goes for gluten and pork meat, however next month I'll start reintroducing gluten again slowly starting with half a dose of pasta. I'll go back eating butter and some cheese again, don't worry. You know, eating with restrictions like I did really forced me to learn how to cook and achieve the results you take for granted by actually studying the science behind emulsions and things alike, especially when you want to achieve the same/similar result using different ingredients.+ 1

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𓀐 @Y9fke273: Why did you stop the blood type diet?+

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𓀐 @QtzFHbCM: https://files.catbox.moe/m5nr1v.MP4 Also after only 2 risotto dishes I can safely conclude that this cross breed Carnaroli rice is not good. It doesn't release enough starch, it keeps its shape and stays al dente, which is nice and expected, but if it doesn't release starch then it simply is not a good risotto rice. I'll give the two vaccum sealed portioned bags to my parents and I'll straight buy the high quality stuff, like Acquerello or Riserva San Massimo. The procedure is correct, the mantecatura sounds are correct...I didn't make mistakes. >:( Because it didn't work. I had some positive results but after a reasonable amount of trying it and learning how my body works, I understood that the symptoms I'm experiencing are not caused by what I eat.+ 6

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𓀐 @UDGytCtK: Holy fucking shit catbox never work. >>>/wsg/6265429+ 5

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𓀐 @j_H_KMJY: If there’s copyright music it won’t work v. annoyinge+ 4

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𓀐 @vLyw3TMW: It has no music, just the ambient sounds from the original clips. :( Arborio is a good choice for risotto, it’s one of the most used rices. Compared to Carnaroli it’s more creamy as it releases the starch quickly, however it doesn’t hold its shape as well as Carnaroli so it’s easy to overcook it and it doesn’t stay al dente. It’s a matter of tastes, Carnaroli it’s usually considered the best restaurant quality rice for risotto but it has to be Carnaroli Classico, there’s no exception. Both for Arborio and Carnaroli, always buy from the producer directly, it’s the only way to ensure that you get good stuff, as always, because supermarket rice is not as good. It’s the same as buying supermarket coffee vs freshly roasted coffee from a roaster, the supermarket products are of inferior quality because they have to be cheap. Considered that rice is inexpensive, I don’t get why people in Italy would buy supermarket stuff (yeah like I did lmao) but I get why someone living outside Italy can have difficulties accessing high quality products, however I can guarantee that virtually all rice producers ships in EU without problems.+ 3

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𓀐 @7Z3FZH~q: i get acquerello from my supermarket+ 1

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𓀐 @+qsUE9FU: Which supermarket? Eataly? Iper?+

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𓀐 @Fd~tp*vh: I am generally cooking for myself, so although I will disregard crap, meat, veg, etc. searching for top quality rice hasn't really been a priority. Maybe if I was chasing Michelin Stars I would hunt down the best rice? As far as I am concerned the rice is just filler, albeit part of the dish.+

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