Emma Christensen's Profile

Verily, I like the way you think!

SashaC - Since this recipe isn't super dependent on gluten, I think that whole wheat would work pretty well. Try a 50:50 ratio of whole wheat to all-purpose flour to begin with and see how that works before moving to a higher percentage of whole wheat. Let us know how it goes!

Actually, the noodles stay really well packed inside the cups when you take a bite! I was surprised myself! I think it helps that soba noodles have a slightly coarser texture than regular spaghetti -- they're less slippery. Also, the walls of the cucumber cup are flexible enough that once you take a bite, you can pinch them around the rest of the noodles. You'll have to trust me on this one!

@pearmelon - Either kind of soy sauce is fine. Use the one you have and like best!

@Mehndimegs - Try thinning it with some extra chicken stock and add a little salt if you find this to be the case

Ensuenos and Babygrace -- Yes! The cooking oil was actually something I updated in the recipe for this re-posting. Now you cook with canola or other neutral cooking oil and then season the sauce with sesame oil. Thanks for pointing it out to me!

@LeJ619 - I think quinoa could be really interesting! Let us know if you try it.

@DanielleSmith - I haven't tried making it in enamel-coated cast iron, so I'm not sure how it will work. My guess that you won't get quite the same amount of brown bits. Or the brown bits might stick too much to the bottom. Do you have a nonstick skillet? That would be my first choice after cast iron! Let us know if you end up trying it with the enamel. It would be good to know if those pans work as well!

Hello from The Kitchn! This post has now been updated: clearer, more streamlined instructions and better photos showing before cooking, after cooking, and plated. This is still one of our all-time favorite dishes and we hope the updated post helps make cooking it even easier. Enjoy!

@Zaydia - The texture of the finished dough should be smooth and creamy, like really creamy mashed potatoes. It should hold it's shape, but still have a little wobble. Also, be sure that you're drying out the dough before adding the eggs, and then thoroughly incorporating each egg addition before adding the next.

@SYGYZY - Hmm...I wonder why they were deflating? Gougeres have a little more structure because of the cheese (plus they tend to get pock-marked with holes when the cheese melts) so I find they don't need to be pierced after baking. With cream puffs, I usually pierce them and then put them back in a warm oven (300-degrees or so) for about 5 minutes to make sure they're thoroughly dried out.

@Laffcat - Thanks for pointing that out! Fixed now.

@KatieCupcake - I'd say use a nonstick skillet if you have one. You might not get quite the browning or charred bits as a cast iron skillet, but you won't have to deal with unsticking the potatoes from skillet if you used stainless steel. That said, a little more butter in the pan would help with the sticking issue in a stainless steel. :)

@SlowLorus - You crack me up! High maintenance, maybe; but it sounds like you make a killer batch of hash browns.