Here are some things i've been noodling around with and wanted to strike up a conversation.
1. Freezing ravioli - I have a hard time with my fresh ravs, the classic problem of course being the doubled up corner dough, but also a lot of breakage from when i drop them. I usually freeze them on a sheet pan uncooked and don't thaw before i drop. I am at the recommended thickness for ravioli for my pasta roller
2. Candied nuts - I think this is just my sugar cookign shortcomings, but i have a hard time getting them to be how i want. I toast the nuts (pecans in this case first) and then i throw in some brown sugar with my five spice powder. The sugar doesn't seem to be breaking up, so i drop a LITTLE bit of water in it just to get the sugar swirlable. The nuts are delicious, but they're a little soft. Is that just the pecans? how can i get that schellac quality to my candied nuts?
3. Basil Jam - This wasn't a clear jelly, but a chef at a restaurant i went to before did this amazing basil jam to spread on bread before the meal. It was NEON green, and the waitress said she was pretty sure they didn't set it with pectin. Any other ideas how to make a jam like that? It wasn't like basil jelly where they steep teh basil in teh water and then discard the basil, this stuff was definitely pureed.
Let's talk!