As the recipe serves eight, I mixed up half a batch because I'm not a glutton, no matter what they say.
Everything looked fine until I dropped the batter into hot oil and it went completely ballistic. The entire blob of corn meal disintegrated as if a tiny bomb had gone off. I let it fry until golden and then scooped out the remnants. They were quite tasty, but IN NO WAY were they a galette, a crepe, a pancake, a crostata, a tart, a fritter or any food known to me other than a mess of delicate crunchiness.
Since I wasn't about to lose all that batter, I grabbed White Lily self-rising flour and added 1/4 C (remember, this was for half a batch). These turned out perfect. I made 6 and still have batter left for more.
Re the chipotle sauce, I approached that as I would any radioactive element. I put on asbestos gloves, opened the can and using tongs, removed a single jalapeno. Rinsing off the lovely, thick sauce, I removed the seeds and internal veins, minced and mixed it into the creme fraiche (TraderJoe). Finally I tasted a tiny bit, acutely aware of potential taste bud loss.
And...there was nothing. Absolutely nothing. Apparently I had washed away the very essence of its chipotle-ness. Then I glanced back at the can and remembered my previous attempts at using this condiment. That sauce is what had intrigued me...deep red, thick and so very rich looking. So I stirred 1/4 TEASPOON into the creme, took a taste and my tongue started to tingle. Aha...this was good. Previously I had stirred in several heaping TBLs of the sauce and now I know precisely how those brain cells were killed. I added another 1/4 teaspoon and that was it. With a little salt, the sauce worked perfectly well for me.
Thus I finally conquered my fear of chipotle AND found a tasty treat. In the photo, the crumbs on the left are from the original recipe and the ones are the right have the additional self-rising flour.
PS: Still haven't figured out what I'm doing wrong with photo upload. I keep scaling the original down before uploading, but it returns the same size (2304 x 3072 pixels) regardless. This last attempt I made the image 6" x 8" before uploading. Tried it three time with different sizes and it always looks fine on the upload page, but give me the same large pixel size when I paste it into the Image URL link.
PPS: While adding the recipe, I noticed it said to fry in low heat. Mine was high and it's possible that is what caused the batter to disintegrate. I simply don't understand the concept of low heat when frying in oil. It makes no sense to me.
https://recipeswap.org/fun/wp-content//uploads/swap-photos/CauliGalette.jpg
Everything looked fine until I dropped the batter into hot oil and it went completely ballistic. The entire blob of corn meal disintegrated as if a tiny bomb had gone off. I let it fry until golden and then scooped out the remnants. They were quite tasty, but IN NO WAY were they a galette, a crepe, a pancake, a crostata, a tart, a fritter or any food known to me other than a mess of delicate crunchiness.
Since I wasn't about to lose all that batter, I grabbed White Lily self-rising flour and added 1/4 C (remember, this was for half a batch). These turned out perfect. I made 6 and still have batter left for more.
Re the chipotle sauce, I approached that as I would any radioactive element. I put on asbestos gloves, opened the can and using tongs, removed a single jalapeno. Rinsing off the lovely, thick sauce, I removed the seeds and internal veins, minced and mixed it into the creme fraiche (TraderJoe). Finally I tasted a tiny bit, acutely aware of potential taste bud loss.
And...there was nothing. Absolutely nothing. Apparently I had washed away the very essence of its chipotle-ness. Then I glanced back at the can and remembered my previous attempts at using this condiment. That sauce is what had intrigued me...deep red, thick and so very rich looking. So I stirred 1/4 TEASPOON into the creme, took a taste and my tongue started to tingle. Aha...this was good. Previously I had stirred in several heaping TBLs of the sauce and now I know precisely how those brain cells were killed. I added another 1/4 teaspoon and that was it. With a little salt, the sauce worked perfectly well for me.
Thus I finally conquered my fear of chipotle AND found a tasty treat. In the photo, the crumbs on the left are from the original recipe and the ones are the right have the additional self-rising flour.
PS: Still haven't figured out what I'm doing wrong with photo upload. I keep scaling the original down before uploading, but it returns the same size (2304 x 3072 pixels) regardless. This last attempt I made the image 6" x 8" before uploading. Tried it three time with different sizes and it always looks fine on the upload page, but give me the same large pixel size when I paste it into the Image URL link.
PPS: While adding the recipe, I noticed it said to fry in low heat. Mine was high and it's possible that is what caused the batter to disintegrate. I simply don't understand the concept of low heat when frying in oil. It makes no sense to me.
https://recipeswap.org/fun/wp-content//uploads/swap-photos/CauliGalette.jpg
