So before I actually start telling about the stuff I see and do here again, one last post about food.
And I have to write about it, because I invented something interesting today.
I was craving desert a few days ago, and, after looking around, found out that you can poach meringue. It turns out that I can't, though. So I was left with a bunch of beaten egg white in a big bowl in the fridge.
When you beat egg white, you change . . . something. You straighten out the protein, I think, and it doesn't crumple up again very easily. But I figured that it was almost the same as normal eggs. So I decided to make this Russian thing called aladyi out of it. (S-- knows what they are- they're my yogurt things).
You take some yogurt, and beat half of it with some baking soda, until it become all bubbly, and doubles in volume. Then you mix all the yogurt stuff with eggs, add flour until the consistency is right. The right consistency is liquidy, but solid enough that it won't spread too much when dropped onto a hot frying pan. Oh, and salt and sugar, of course. And then you drop little circles onto a hot frying pan. Fry until golden brown on one side, then flip.
And what you get are these really good alyadi, where you can sort of see the meringue trying to be meringue-y inside.
Very interesting, and really, pretty good.
Oh, to make this a proper cooking post, I guess there should be proportions:
| 2 little cups | yogurt (1c yogurt total, probably) |
| 2 minus a little bit | egg whites (or, just 1- 2 eggs) |
| 1 + cups | flour (add 1 cup, and keep adding until ready) |
| pinch | salt and sugar |
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