Hmmmmm. Knish advice?
Sep. 20th, 2009 07:23 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
kitchenklutzLast night I tried my hand at making a recipe for knishes. Ultimately, the recipe wasn't satisfactory -- but I think perhaps I wasn't making it right, or something.
The dough ended up far too thick -- my bad, for not rolling it wider. The dough circles themselves were too small, I think -- they should've been 3" across, and the biggest cookie cutter I could find was only about 2". So folding up the edges didn't work quite as well as I would've hoped. Moreover, I couldn't get anywhere near as much of the filling in as the recipe suggested -- a pound of ground beef, with onions and garlic, only got about half used on fifteen knishes.
Sadly, the meat filling itself -- ground beef, onions, garlic, parsley, salt and pepper -- actually ending up tasting bland. Not enough spicing, I guess. And the dough when cooked was quite flour-y and more heavy than I would've preferred -- I'll have to cut down the amount of flour in the recipe next time, I guess. (Not quite 1 and 2/3 cups seems like a bit too much for 2 eggs, 1/4 teaspoon of salt, and 1 teaspoon of baking powder, anyways.)
Can anyone recommend a decent place to get knishes around Boston, so I can see what they're actually meant to taste like? *grin*
Crossposted from Kitchenklutz.
The dough ended up far too thick -- my bad, for not rolling it wider. The dough circles themselves were too small, I think -- they should've been 3" across, and the biggest cookie cutter I could find was only about 2". So folding up the edges didn't work quite as well as I would've hoped. Moreover, I couldn't get anywhere near as much of the filling in as the recipe suggested -- a pound of ground beef, with onions and garlic, only got about half used on fifteen knishes.
Sadly, the meat filling itself -- ground beef, onions, garlic, parsley, salt and pepper -- actually ending up tasting bland. Not enough spicing, I guess. And the dough when cooked was quite flour-y and more heavy than I would've preferred -- I'll have to cut down the amount of flour in the recipe next time, I guess. (Not quite 1 and 2/3 cups seems like a bit too much for 2 eggs, 1/4 teaspoon of salt, and 1 teaspoon of baking powder, anyways.)
Can anyone recommend a decent place to get knishes around Boston, so I can see what they're actually meant to taste like? *grin*
Crossposted from Kitchenklutz.
