RNAi [he/him] to food • 3 years agoI don't even want to know what the fuck that is. I hate you.imagemessage-square36 fedilinkarrow-up144
arrow-up144imageI don't even want to know what the fuck that is. I hate you.RNAi [he/him] to food • 3 years agomessage-square36 Commentsfedilink
minus-squarefurryanarchy [comrade/them,they/them]hexbear3·3 years agoSpices aren't precise because their flavor isn't consistent. link
minus-squarehtz [she/her]hexbear1·3 years agoi agree, but a lot of people that look up recipes aren't the type of people that cook often and a little guidance is a good idea. link
minus-squareRNAi [he/him]hexagonhexbear1·3 years agoHey, I was searching for something diferent when I came across this Basically I'm thinking of how to make gnocchi out of tomato, but all the google hits are for gnocchi with tomato sauce link
minus-squarehtz [she/her]hexbear2·3 years agodehydrate slices of tomato, grind them into a powder, and add them to your gnocchi dough 😎 link
minus-squareRNAi [he/him]hexagonhexbear1·edit-23 years agoYes, I was thinking of that, but also was thinking of using some starch + fresh tomato + dried tomato/tomato extract. (good tomato extract is just dried tomato slightly rehidrated and mixed) The thing about gnocchi is having the correct humidity and the least flour possible, while also being maleable and maintaining shape.. link
Spices aren't precise because their flavor isn't consistent.
i agree, but a lot of people that look up recipes aren't the type of people that cook often and a little guidance is a good idea.
Hey, I was searching for something diferent when I came across this
Basically I'm thinking of how to make gnocchi out of tomato, but all the google hits are for gnocchi with tomato sauce
dehydrate slices of tomato, grind them into a powder, and add them to your gnocchi dough 😎
Yes, I was thinking of that, but also was thinking of using some starch + fresh tomato + dried tomato/tomato extract.
(good tomato extract is just dried tomato slightly rehidrated and mixed)
The thing about gnocchi is having the correct humidity and the least flour possible, while also being maleable and maintaining shape..
sounds like it's time for experimenting!!