Wellness

How to make perfect cheese arepas – recipe | Bread

WWhen Illus encountered for the first time, in the food market in Williamsburg, New York, nearly a decade ago, it was mainly attracted by the fact that the corn bread in South America stuffed was, as announced in large messages: “110 % of gluten -free!” Which means I can share one with a Celiac friend. One bite later, I expressed regret on a spherical: crunchy, Zabadani and full of sweet beyond and salty cheese, and Al -Wagheimi, I could correct the whole matter without any help.

I learned later, this Colombian Arepas de chocloBut ARPAS-unrestricted flat corn pies that a prehistoric European-found in many forms and flavors in many other countries, also, most notably Venezuela, but also Bolivia, Ecuador and parts of Central America. like Jenji lópez-aal notes On a serious eating, to think about Arbas like dense tortilla “Is the equivalent of the Colombian hearing about bread and his saying:” Oh, is the European wheat cake, right? “On the first three days of his first visit to the country, he says he was working on a sample of dozens that he considers more than just cheese. Arepas de HuevoSwollen, swollen swollen, swollen, swollen, swollen, swollen, open and stuffed with an egg. Small Arbitas Eat as a light meal. Even deviars of corn flakes. “

Success definition: the perfect Veliciti cheese. All miniature photos by Veliciti Chloeck.

A lot to eat, little time, but here I chose to remain loyal to my first love and focus on the Colombian version full of cheese. However, seeing this country alone includes 75 species, this can only be a very partial survey. However, it is a good start, and a better breakfast.

corn

This is likely to be the most difficult aspect of the entire process, because ARPAS is made of dried cooked corn flour (it is sold these days ready), instead of the dried crude corn that was sold in the United Kingdom as an atom or porridge, or the MASA Harina used to overcome, which was recruited, which was well avoided. like Sharon Glasgow of the Pastry Code Notes With worthy beams: “Masarepa is the most important component. There is no alternative to the specified corn used in the ARPAS. If you are not sure if you have the correct type, check the package. You must say what can be used for flour.

Although it comes in yellow as well, I am sure that Masarepa White is commonly used in the Colombian ARPAS. Those who are in the main cities should be able to get it quite easily, but it is also available online – it seems that the two main main signs are and suffer Gap.

Liquid

Of course, the flour must be moistened to become a dough, and in such a simple recipe (the recipes on the back of the pan’s package are simply flour, water and salt), the percentage of dry to liquid ingredients is of primary importance. LUPez-ALT dough is the most dry, using two minutes of water to one part, “in addition to more as necessary”. Patricia Macosaland Gallo Colombian cooking secrets, Erica Dinhu Blog My Colombian recipes and Marisil Brilla In the New York Times, they all choose equal parts. Others recommend using more liquid than flour – the most important of all, with a part and a half of water for each of the flour.

It was found that the Pan’s Packet ArePAS package was a little “strengthening”.

López-Alt calculates “The key is to use moisture only as it is necessary to get a dough that does not crack when it is formed. A lot of water, and you will end up with dense ARPAS.” I follow a beginner on its progress and add another good water splash as well. However, although the dough feels soft and flexible as it is loaned, it still cracks a little on the formation, which leads me to the water with anxiety while cooking (which is cooking (which is cooking) Old EGULLLLT subjects In fact, it helps to disturb the outside, and this is not bad).

Although ARPAS for LUPEZ-AT is definitely an instead of gum, I find that the most moisture dough is easier to work with it, especially given that the dough still unites when the flour absorbs water. Pressilla is on her salary for up to 15 minutes, and I think it is useful, although better advice is to heat the liquid before use, which seems to make the resulting dough more flexible and easy to work. Glascoe suggests that it install it, but the water and Dinho Dinho water works well as well.

Glascoe is also the only one to hire milk in its dough; Although it is not completely necessary, it makes the ARPAS FLUFIFER, with a clumpet interior, almost a little more than thinness, too, although you can only use the same amount of water if you prefer it.

Fat

According to Sharon Glasgow, Masariba is the most important component. There is no alternative.

When I ask Sandra in Café balconyThe Colombian cafe on the road from me, if it has any advice for ARPAS, it tells me to add the butter to the dough, whether the recipe on the package is calling for it or not. Glascoe, Presilla and McCauUUUSLAND-GALLO agree, although López-Alt chooses vegetable oil instead, the lipid-free skillet package recipe, although high humidity means that it is still flexible, albeit less delicious than the rest. Because of the fat in the milk, I decided to overcome this step as well, in favor of the butter butter as soon as it comes out of the pan. However, you may want to add a tablespoon or so, especially if you do not use milk, or add cheese, more.

Fillings and flavors

As with any bread, salt is a must. Previlla also includes little sugar, which helps to give ARPAS a golden color, but it is not completely necessary from the flavor perspective. Can you leave it, but why can you add cheese as well? The most common option is Queso Fresco or BlancoAnd what Macosaland Gallo says is “sold in large blocks 30 lbs at the entrance to many supermarkets, or new to people to buy what they want, or mobilize them in dairy sections.” A British version can be purchased online from Yorkshire CheeseAlthough López-ALT proposes to replace the Mexican KotijaItalian Ricotta Salata or (can be easily accessible to most British) Greek Vita or similar white salt cheese; I used to Turkish Payz PinerBut white Balkan cheese, etc. will work well. López-Alt, Glascoe and Presilla equipped this dough, which I am very supportive as a concept: The Cheesier, was better as I was concerned. (Polita can easily adapt this recipe using vegetable milk or ordinary water and the appropriate plants based on the plant.)

Arepas J Kenji López-ALT is “delicious, but it is related to the amateurs.”

Sandra is going to show her with Mozarilla, a common choice for this very important molten center (the New York Times also mentions Manchgo or Parmesan, and the comments section is incredible expected). Like Dinho, divide them like a sandwich to fill cheese, while Glascoe folds the surrounding dough and makes it with white cheese. López-aal makes my life difficult by forming an Arbee like Rafioli, which covers one with cheese and sticks to another at the top-there is a lot of cheese, in fact, swollen like flying dish. Normally delicious, but difficult for amateurs; I am going with the Glascoe method, which you feel more tolerant.

Forming and cooking

AdPas, even those closed with cheese, comes in a group of thickness, as it is clear from those I try, which varies from the small, chunky Pressilla tablets to McCauUUUUUUSAND-Gallo, which is almost a pie. If you intend to divide and fill it, it is better to be thicker, but go to any thickness you want. The only thing that must be in mind is that the most thicker ispas, of course, takes longer to cook; The cheese should only be sticky in the middle.

Maricel Presilla Distort “Small Sktured tablets”.

The way you do it is the matter is likely to you and depends on the equipment that you should receive. Generally cooks, Glasgow and Dinho show them in a frying pan in the traditional way, Lopez-Lit begins in a frying pan, then transferred them to the oven to the entire cooking, while the kindergarten grills it, which looks great, but it involves a lot of precise work with a spoon to devote them from even a good sacrifice. The simplest is a slight fat option: keep the temperature low and cover the pan for the first few minute to help the ARPAS to cook before burning from the outside-the crust must be crunchy and golden with charred spots, instead of charcoal. Finish generous help from butter, eat hot food, or freeze. (It can also be stored unaccurated in the refrigerator under a wet cloth for a day or so.)

Ideal cheese is an ideas

Preparatory 10 minutes
Cook 10 minutes
Make 6

100 ml milkFull milk
½ teaspoon of salt
200g Masarepa
Or an atom of corn cooked in advance
White cheese 100 grams (For example, Queso Fresco, Feta, or the like collapsed)
60g Mozarella company
oil

Obesity
To finish

Put the milk and salt in a large bowl with a hot water 220 ml. Sprinkle on corn clothes and stir the mixture until the mixture meets in a soft dough (add more liquid if necessary).

Boss in collapsed white cheese, cover and leave to sit for 15 minutes. Meanwhile, Mozarella.

Using wet hands, divide the dough into six equal pieces, roll into the balls, then, one ball works at one time and on a wooden surface easily, and one flatness to about 8 cm and a slightly width of 1 cm.

Add a generous help from the grated mozzarella, then bring the sides to surround the cheese.

Roll again in a ball, then flatten 8 cm width and 1 cm thick, and rotate them inside your wet hands to soften the edges.

Place an amazing heavy skillet, on medium heat, and as soon as it is hot, add the largest possible number of ARPAS comfortably without touching it.

Immediately transfer the heat to a low medium, cover (use a box of baking, board or chips if you do not have a general cover) and cook, sometimes vibrate to stop the code, for five or six minutes, until the base becomes a golden structure. Turn, repeat on the other side and spread with the butter for the service.

  • Arepas: If we set aside the arguments that the modern country must take the credit for this old dish, which is your favorite diversity, and what are your best advice to make them at home?

  • The new Velicity Chloec, Peach Street, was published to Lobster Lane: Coast to Coast in search of the real American cuisine, by Mudlark at a price of 16.99 pounds. To order a copy for 15.29 pounds sterling, go to Guardianbookshop.com

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