friederike's Reviews
1109 recipes reviewed. Showing 1101 to 1109Sort by: Book Title | Date | Rating 
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Website: Serious Eats
Too much sauce, too much salt, and very few vegetables.I have no idea what the function of the gelatin is; the sauce was runny as if it didn't contain any gelatin at all.
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Website: Simply Recipes
DO NOT DO THIS.
Really, I mean it. The workload isn't any less than when making chicken soup the normal way, in a pot on the stove. The cooking time (incl. pressure building and pressure release, but excl. prepping!) is maybe half of what it would be on the stove, but then again simmering on the stove doesn't require any of your attention anyway (you could actually argue that doing a quick release requires more of your attention than the whole simmering on the stove-process would). The comfort factor is gone as you'll miss that smell of chicken soup filling your house during cooking. And worst of all: the chicken will come out tough! It was so bad that I actually threw out the bird pretty quickly.
I used only 2 tsp salt (as well as slightly different vegetables: onion, carrots, celeriac and leek), and at least that part worked out well.
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Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker
By Lorna J. Sass
William Morrow Cookbooks - 2004
This is basically a two-part recipe: part one, cook otatoes in pressure cooker, part two, proceed to make mashed potatoes like you would with any kind of cooked potatoes.
For such a recipe, using a pressure cooker to cook potatoes is just plain silly. Because pressure cooking is less forgiving, you'll need to cook all potatoes more or less the same size, which will take more effort than plain cooking them on the stove, and because you'll need to factor in extra time for reaching and releasing pressuer (not to mention chopping!), you're not actually gaining anything.
As for part two, we used these amount as guidelines (though didn't measure anything precisely), and it turned out way too liquid. We threw it away.
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Website: Springlane
Disgusting. I actually made this cake twice, because I had forgotten to add milk the first time around, which resulted in some kind of semi coconut omelette. The first was way better than the second.
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Einfach Hausgemacht
(Autumn, 2017)
The idea is very nice, the execution - just awful! So many details are wrong with this recipe, nearly all of them a question of quantity and proportion.
First of all, the marinade for the salmon consists of 2 tbsp lime juice, 1 tsp honey and 3 (!!) tbsp soy sauce. The salt content of a good brand of soy sauce is about 16-17 g per 100 ml; my generic German supermarket brand contains 21.8 g/100 ml! That's 9.8 g salt in the marinade, or 2.5 g per serving!! I used 1 tbsp, and that was just right, shouldn't have been more.
Then, the lentils: onions, carrots and celery is a nice addition and is, as mirepoix, indeed the foundation for plenty of dishes, but 4 onions, carrots and celery stalks each for a recipe with 4 servings? A bit much. Last, for the 300 g lentils and aforementioned veg you're supposed to make a dressing consisting of 4-5 tbsp balsamic vinegar and 2-3 tbsp honey - I added less than half, and I already thought it was awful, esp. awfully sweet. I threw the lentils out; I might make them again without dressing (or in any case without that dressing), or just plain rice and a veg.
The recipe also calls for parsnip to be cooked with the lentils; I omitted them outright as that didn't really seem to match the elegance of the rest of the recipe. However, River Cottage has a surprisingly similar recipe with puy lentils and parsnips (up to including a honey dressing!).
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Website: Sorted Food
Disgusting, just plain awful! Way too many flavouring ingredients, and to make matters worse, they weren't even fully cooked!
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Pie
By Angela Boggiano
Cassell Illustrated - 2006
This seems to be an English version of Kapsalon - lots of things that are delicious on their own because they're heavy on the fat are thrown together in one dish, and the result is... not really delicious, because it's just to much. This pie is nothing but cheese, bacon, and puff pastry, with a fig leaf of potato thrown in.
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Website: Citron et Vanille
I'm not really sure whether I can actually review this recipe - I left out the mangos, and I used larger tapioca instead of small ones, which apparently makes a huge difference. The problem was that the tapioca pearls just wouldn't become transparent and cooked - and I'm not even mentioning the problem of how you should check if it's become cooked - read: transparent - if it's constantly covered by a thick coat of coconut milk. Our tapioca in any case didn't get cooked, no matter how long we let it bubble on the stove, and no matter how much extra milk and coconut milk we added to make up for the liquid that evaporated in the mean time. In the end we had some very dense coconut creme with half-raw tapioca pearls in it which made us feel sick.
If I try this again (and very likely I will, tapioca and mango and coconut is just a combination I can't take my hands off), I'll probably cook the tapioca seperately in water to be able to control the process, and possibly use small tapioca as well. Don't use the whole amount of sugar, coconut milk is pretty sweet on its own, and so is mango, if you're not very unlucky.
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Website: Baking and Books
The whole blog including this recipe has moved to the blog Sweet Happy Life, so my review moved on as well.
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