Go to the Recipe: Warm Squash Salad
I don't think I'm going to easily find kabocha. What would you recommend as a substitute? Butternut?
Ok so I just read the ingredient page for kabocha and they recommend some substitutes.
Hi Guys
So it says in the recipe that's it's 120g for two people... that's basically two tablespoons per person? is that correct? I tried making the dish but found it quite salty, however I didn't have ricotta salata so substitured it with percorino which I guess is a whole lot more salty than ricotta, does the ricotta act as some sort of balancer for the overall saltiness of the dish?
Based on conversion tables, 120 g (of liquid) is a little over 1/4 C., so this two-serving recipe provides about a coffee-scoop size of squash...pretty minimal. Being submersed in clarified butter, and cooked, a tiny portion may be just enough (given the other dressings with the side). Can anyone lend comment on this portion size?
I agree the portion size is a bit silly.
I love this method. Thank you Chef Steps! Added freeze dried Apple, honey, and smoked goat cheese snow.
How long would it take to do the same but in the sous vide? would it work? thanks
I loved the outcome even though I had to substitute hazelnuts with walnuts. My problem with the recipe was though I wish it didnt need that much oil or using the microwave as I am trying to make healthier options. Is there a way to do it differently?
Thanks Chefsteps!
@chef g I understand you're issue with the oil, you could try subbing a healthier oil. Fats are a necessary part of the diet, there is such a thing as eating too healthy. What's your issue with the microwave though? I've read the various arguments that they are bad for you, however, there is not a single shred of scientific evidence that backs it up, so what are your arguments against it?
I don't use a microwave either, and I don't need 'a shred of scientific evidence', I rely on common sense. I use fats, and fire for cooking.
I'm with you Brian - the microwave is a fantastic tool for multiple jobs in the kitchen - its reputation as a poor technique stems from those using it improperly. I would argue that the "common sense" thing to do here is to use the most optimal and efficient tool, and if that happens to be a microwave, so be it.
And that's fine, but what "common sense" causes you to veer away from use of a microwave?
I was wondering the same thing
Hi Andrea, remember there was a time when it was 'common sense' that the earth was flat. Thank heavens for science! Here's a link to an article you may find interesting. There are lots more links like this if you don't trust the New York Times. http://www.nytimes.com/2006/10/17/health/17real.html
50 g of salt and sugar per 120 g of squash sounds a little crazy.
Y'all, you are supposed to wash off the salt/sugar cure prior to cooking
