REC: Pork and Asparagus Soba

[deb-in-mi]

Made this last night (recipe from BA) and it was outrageously good! I didn't have asparagus so I subbed a red pepper. I had never used chili crisp before; I sure will be using it here on in!

Pork and Asparagus Soba

Chili crisp and tahini team up to create a savory, spicy sauce for ground pork, snappy asparagus, and nutty soba noodles.

www.bonappetit.com

 

[marilynfl]

This is unbelievable. I had an $11 jar of Momofuku’s “chili crisp” sitting in my refrigerator for 6 MONTHS because it was too spicy and I GAVE IT AWAY LAST NIGHT!!!

How does this stuff happen!! I had my neighbor, her step-daughter and 3 grandkids over for blueberry pie & ice cream. Shannon mentioned that she liked spicy food. I thought “Oh. Now i can get rid of that $11 jar of Satan Sauce sitting in the refrigerator.”

And now you post this.

(Shaking head…)

NYTimes has several recipes using it (the reason I bought a jar) so if you need more recipes, let me know.

Here’s the blueberry pie. Served with peach ice cream, lemon ice cream and whipped cream.

 

[Marg CDN]

This is unbelievable. I had an $11 jar of Momofuku’s “chili crisp” sitting in my refrigerator for 6 MONTHS because it was too spicy and I GAVE IT AWAY LAST NIGHT!!!

How does this stuff happen!! I had my neighbor, her step-daughter and 3 grandkids over for blueberry pie & ice cream. Shannon mentioned that she liked spicy food. I thought “Oh. Now i can get rid of that $11 jar of Satan Sauce sitting in the refrigerator.”

And now you post this.

(Shaking head…)

NYTimes has several recipes using it (the reason I bought a jar) so if you need more recipes, let me know.

Here’s the blueberry pie. Served with peach ice cream, lemon ice cream and whipped cream.

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View attachment 2480

Your pie is so pretty. I don't understand why, suddenly, my blueberry filling is running. And it won't stop. I can't possibly put any more cornstarch in it. I've never had this problem before and I have now made 3 with the same problem. I use tapioca for some fruit pies but have never had to with blueberry.

Did you use a glaze on top or just sugar??

 

[marilynfl]

marg, this pie had 5.5 to 6 cups of defrosted frozen blueberries. I covered them with Saran and set them out on the porch to come to room temperature to use. Here are the steps I used to get it to cut as a slice, rather than runny blueberry cobbler.

1. I added 4 TBL of "pulsed to powder" quick tapioca (thank you wigs!) & 2 TBL of flour to the sugared blueberries and let it sit while I was prepping the crust.
2. When the bottom crust was rolled out and the rim made, I put it back in the refrigerator for 30 minutes to allow the butter to refirm
3. When the 30 minutes was up, I sprinkled a mixture of 1:1 flour:sugar over the bottom (about 1 tsp of each) and then topped that with 2 TBL of dry bread crumbs. This keeps the bottom crust from getting soggy.
4. Added the filling and the top lattice.
5. Baked at 425 on a pizza stone for 25 minutes, then 400 for 25 minutes. You need to see the filling bubble. When the edges were bubbling, I tested it with my Thermapen and the filling at the edge was 205 degrees while the center filling was only 150 degrees. I covered the crust with foil, put it back in for another 10 minutes until I saw bubbles in the center grid.
6. I let the pie cool for several hours.
7. Before baking I brush the top crust with heavy cream and sprinkle with demerara sugar. Then, when the pie was baked, I brushed on some of the non-jam peach jam I failed to jam. (I do this mostly because I find crust boring, so I tend to make it more sweeter and cookie-like).

Cornstarch would also have to come to a boil to properly thicken. I read that when making cornstarch-based pudding, it needs to boil for a minimum of a minute, but after 3 minutes, the pudding structure will start to break down. Maybe your pie was fine...it just didn't get hot enough internally to activate the cornstarch? Increase oven temperature? Increase length of baking time? You'll need to look at your recipe to decide where to adjust it. But I don't think adding more cornstarch without changing anything else is the solution.

PS: I'm at 3,000 feet elevation, so my water boils at 206 rather than 212. Not sure how much that affects a sugar-based item.

from Argo Corn Starch website:
* Cooking time. Stirring constantly, bring mixture to a full boil and boil 1 minute. After boiling 1 minute, the starch granules will have swelled to their full capacity, causing the mixture to thicken. Significantly overcooking thickened mixtures such as puddings, pies and cake fillings may cause mixture to thin out as it cools.

 

[Marg CDN]

Thank you. There's lots of info packed in there. I use a pate brisee so don't do anything to it, but I may return to using tapioca again. I always needed it to make pear pies so as to avoid Pear Lake. I actually cook the bb filling with the cornstarch but it's interesting that overcooking thickened mixtures such as puddings, pies and cake fillings may cause mixture to thin out as it cools. I did not know that so while they are still around, I may try another.

Wow, you are 3000 feet above me. Helloooooooooooooooo