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I made baklava today. Lessons learned as follows:
3/4 lb nuts to 1/4 lb dried tart cherries is a perfectly fine ratio.
Before I do this again, I need a food processor. Chopping that many pecans by hand is tedious.
Not buttering the hell out of the phyllo seems not to matter that much. Butter the hell out of the pan instead.
My oven still runs anywhere between 25 and 75 degrees hotter than it's set for. Phyllo doesn't like that so much.
Yes, it really does need all that syrup on it. Otherwise the bottom half won't get any and will fall apart if you look at it sideways.
Yuzu honey is a good thing, but I wish it didn't have all that citron peel in it.
I also made mac and cheese for lunch next week, with whole wheat rotini and half cheddar/half Double Gloucester with dried tomatoes and oregano. I should go put it in containers and (sigh) do the dishes for the third or fourth time today. Sometimes I really want a dishwasher.
3/4 lb nuts to 1/4 lb dried tart cherries is a perfectly fine ratio.
Before I do this again, I need a food processor. Chopping that many pecans by hand is tedious.
Not buttering the hell out of the phyllo seems not to matter that much. Butter the hell out of the pan instead.
My oven still runs anywhere between 25 and 75 degrees hotter than it's set for. Phyllo doesn't like that so much.
Yes, it really does need all that syrup on it. Otherwise the bottom half won't get any and will fall apart if you look at it sideways.
Yuzu honey is a good thing, but I wish it didn't have all that citron peel in it.
I also made mac and cheese for lunch next week, with whole wheat rotini and half cheddar/half Double Gloucester with dried tomatoes and oregano. I should go put it in containers and (sigh) do the dishes for the third or fourth time today. Sometimes I really want a dishwasher.
