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Growing conditions first because it matters. South facing, raised beds, drip irrigation, wet climate, short season. Would plant again: San Marzano for cooked salsa, because the flesh to seed ratio is right and they reduce without going watery. Green Zebra for raw, unexpectedly, because the acidity holds up when everything else gets flabby in August. Any dense paste variety you can get locally, which will beat a famous variety grown in the wrong climate every time. Would not plant again: beefsteaks, which are a salad tomato pretending to be useful. Cherry varieties, which are lovely and give you nothing usable in volume. And anything sold as heirloom without naming the actual variety, which is a marketing word. Happy to be argued with by anyone with a drier garden than mine.
Hot and fast, 220C, until the edges are properly black rather than golden. Toss it in the chile paste while it is still hot so it soaks in rather than sitting on top. The reason it works better than most meat is texture contrast. A meat filling is uniformly soft. Cauliflower done properly gives you charred edges, a firm middle and a bit of collapse, all in one bite. That is more interesting than chicken and it costs a fifth as much. I am not vegetarian. This is not a compromise position.
Every cashew based one I have made is fine cold and breaks the moment it meets anything hot. Ends up grainy and separated and looking like a mistake. Has anyone got one that survives contact with a warm filling?
Following on from a few threads where this came up. Being precise about it because the usual advice is just cook them less, which is not actionable. Scrambled eggs finish setting at around 70C. For a burrito that will be eaten immediately, take them off at 62 to 63. For anything being wrapped and held, 58 to 60, because the residual heat inside the wrap will carry them another five degrees on its own. For anything going in the freezer, 58 and not a degree more. They will be reheated to well past setting point and there is no recovering from an egg that was already firm going in. A probe thermometer costs less than a bad batch of twelve.
Every recipe I generate for breakfast includes them and every time I make it I regret it. Soggy layer in the middle, no texture left, no reason to be there. Is there a version of this that works or is it just a thing that looks good in photographs?
Third year of doing this so here is the honest list of what holds up and what does not. Holds up: eggs if underdone, potato if roasted rather than fried, beans, hard cheese, chorizo, roasted peppers. Does not hold up: anything fresh, avocado obviously, sour cream, soft cheese, and hash browns, which turn into a wet layer that ruins everything they touch. The biggest single thing is cooling completely before wrapping. Wrap them warm and the steam condenses inside the foil and you are eating a damp burrito on Wednesday.
I have been putting things in more or less at random and it mostly works, but I keep seeing people talk about layering like it is a real thing. Is there an actual order, or is this one of those things people say because their grandmother did it?
The default recipe generation puts rice at about forty percent of fill volume and it is wrong. Three reasons. One, rice is the cheapest thing in the burrito, so a default that leans on it is optimising for cost and telling you it is optimising for structure. Two, at forty percent you cannot taste anything else, and the whole point of the beans is that you taste them. Three, rice absorbs moisture from everything around it during the first ten minutes, so a rice heavy burrito is drier at minute fifteen than at minute one. I run mine at twenty five and the difference is not subtle. Happy to be proven wrong.
I came into burrito kitchens from sushi, where rice moisture is basically a religion, and it was strange to me how little attention burrito rice usually gets. Everyone focuses on seasoning, lime, cilantro, salt, and that stuff matters, but it's not what's making burritos fall apart or turn gummy by the time a customer eats them.The real issue is moisture held in the rice after cooking. Rice that goes straight from the pot into a hot hold bin keeps steaming itself, and by hour three it's turned soft and slightly gluey, which then makes the whole burrito soggy from the inside out. In a sushi kitchen you'd never hold rice that way. You'd spread it to cool and release steam before it ever touches anything else.We started doing something similar: spreading finished rice thin on sheet trays for about six minutes before it goes into the hot hold, letting excess steam escape. It sounds small. It changed the texture of every burrito that left the kitchen after the lunch rush, when rice usually
First, warm tortillas matter more than people think. A cold tortilla cracks the second you fold it, no matter how good your technique is. We keep ours on a low steamer, not a microwave, because microwaved tortillas go from cold to rubbery in about four seconds flat and there's no good window in between.Second, rice goes in the middle third of the tortilla, never spread edge to edge. New cooks always want to use the whole surface because it feels efficient. All that does is leave you no room to fold, and you end up with rice falling out both ends.Third, and this took me years to actually believe: weight matters more than volume. Two burritos that look the same size can be off by three ounces if one cook is eyeballing scoops and another is using a scale. That inconsistency is what makes regulars notice something's off even when they can't say what. We started weighing every burrito on the line two years ago and complaints about portion size basically disappeared, in both directions.None
It’s that time of the year again, where we take time to recognise both our employees, and customers, for their tremendous contributions to the business over the past year. It has been a great year for us and we could not have done it without your help—and we want to recognize this. ?We have a number of different award categories, from Most Helpful Content to Nicest Design and a whole host of great prizes to give away (even an all expenses paid evening at your favorite restaurant)! You don’t want to miss out! So without further ado, please go ahead and nominate those who you think deserve to win an award. Remember you can only make one nomination per category! The results will be shared at our annual awards webinar in 3 weeks time. Plenty of time to build the suspense...Good luck all!
Hey everyone! Just wanted to share a quick tip on using your community to increase event registration for your next event! We recently ran an event on the importance of Customer Success in 2020 and we saw a massive 70% of our event registrations come from signups on our community! What did we do? We simply set up an event on our community—announcing what we planned to cover and who would be speaking—and enabled event registration directly on the community. We also found that those who wanted to ask questions about the event did so in the comments section, which really got people excited about the topics we would be covering. What was also fantastic was that we saw those that attended the event kept the discussion going in the weeks after on the community too! So, definitely, for your next event be sure to use your community! ?
Read me first if you got a need for a feature that is currently not offered or a feedback regarding the way things work, you can submit an idea. Create an IdeaIf you cannot find an existing Idea or Discussion that’s related to your topic, then select ‘Create an idea’ on the Ideas landing page.An Ideal Idea format:Title: The high level objective of your Idea. Description: Details should clearly define your Requirements. Make sure to include:A clearly defined use case or business problem that is not met with current functionality. For enhancement requests, provide detailed requirements for the functionality that you’re seeking. You can include links to related ideas/docs to explain why existing functionality does not meet your needs. Be detailed, illustrate if you can to bring out all the components. Make sure you are using all the Product area/module names Highlight the value this feature would bring for the broader community of users like youProduct area: Select the Feature you want to
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