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Milk amount for rizogalo?

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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?
 
heyzeus7 said:
Γειά σας όλους,

Μόλις αγόρασα το Cooking Greek και θέλω να φτιάξω το ριζόγαλο. Φαίνεται όμως να λείπει το ποσό γάλατος που χρειαζόμαστε?
Click to expand...
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!
 
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My Family’s Keftedes Recipe

Keftedes are one of those foods that always remind me of family gatherings. Everyone seems to make them a little differently, but this is the basic version my family has always used.

For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

We usually serve them with lemon, potatoes, salad, or tzatziki.

How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!

Greek cooking without a recipe?

I've been thinking about how much traditional Greek cooking relies on instinct rather than following exact recipes. Some of the Greek dishes I learned to make were taught to me by feel, with someone showing me what to do rather than measuring everything out.

I actually enjoy cooking this way, but I've noticed that it can make certain dishes difficult to recreate consistently! Sometimes everything comes together perfectly, and other times I wonder what I did differently.

I'm curious how others approach this. Did you learn Greek cooking by watching your yiayia, mother, or other relatives? Do you measure ingredients, or do you just know when something looks, smells, or tastes right?

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Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.

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Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.

What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?

Do you make Greek lentil soup with vinegar

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But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

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How do you make yours, and what did your family serve growing up?

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