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heyzeus7

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Γειά σας όλους,

Μόλις αγόρασα το Cooking Greek και θέλω να φτιάξω το ριζόγαλο. Φαίνεται όμως να λείπει το ποσό γάλατος που χρειαζόμαστε?
 
Γειά σας όλους,

Μόλις αγόρασα το Cooking Greek και θέλω να φτιάξω το ριζόγαλο. Φαίνεται όμως να λείπει το ποσό γάλατος που χρειαζόμαστε?
Καλημέρα heyzeus7,


Σε ευχαριστώ πολύ που μας έστειλες μήνυμα για την παράλειψη στην συνταγή του ρυζόγαλου. Η αναλογία του γάλατος είναι 9 ½ κούπες γάλα. Σου ζητώ ταπεινά συγνώμη για την παράλειψη αυτή. Οποιαδήποτε άλλη ερώτηση έχεις είτε για αυτή τη συνταγή ή για άλλη, μην διστάσεις να μας ξανά στείλεις μήνυμα.
 
Τέλεια, ευχαριστώ πάρα πολύ!
 

Getting souvlaki tender?

How do you make tender Greek souvlaki? I've attempted various recipes, marinated for different durations, and experimented with both high and low cooking temps, but I seem to be missing the mark for that mouth-watering tenderness commonly found in authentic Greek souvlaki.

Has anyone found a particular method or ingredient that makes a significant difference in achieving that ideal tenderness?

I use ladolemono, a marinate it overnight in ziplock baggies (after I cut the meat in cubes) and then I add them to the skewers and cook them on the grill. I typically use chicken.

Different kinds of baklava to try?

I've recently found myself on a delicious quest to explore the world of baklava, that rich, sweet pastry made of layers of filo filled with chopped nuts and sweetened with honey or syrup. I understand that baklava has roots in many culinary traditions across the Middle East, Eastern Europe, and Central Asia, each bringing its own unique twist to this iconic dessert.

From what I’ve gathered, the variations of baklava are as numerous as they are delicious, differing in nuts, spices, types of syrup, and preparation methods. However, navigating through these variations is quite the challenge, and that’s where I’m seeking your collective wisdom!

I am curious what you guys think!

Making traditional loukaniko question

I’m on a culinary quest to master the art of making Loukaniko, the traditional Greek sausage that tantalizes taste buds with its savory blend of spices and herbs. I understand that each region and even each family might have their own special recipe passed down through generations.

Which leads me to my ask - could anyone who’s familiar with Greek cuisine share insights about the most common seasonings used in Loukaniko? I'm especially interested in any mix of spices that gives it that characteristic flavor profile.

I’ve done some preliminary research, but I’m looking for that firsthand knowledge. What's the blend that makes your Loukaniko stand out? Are there any particular secrets to perfect the authentic taste?

What do you think of Gyro variations?

There are some gyro shops near me in the United States and they seem to be putting a different spin on the classic dish. There are some variations. What do you guys think of the variations?

I don't recall seeing these variations in Greece, but I could be wrong. Variations such as - gyros made with different meats, like chicken, those made with Greek meatballs, souvlaki, etc.

And what do you think of putting fries in Gyros? I do see that in Greece.

Mediterranean Diet Tied to Lower Blood Pressure, Greek Study Shows!

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