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Me and some buddies are going for a day-long hike in the Dolomiti (Italy) and I'm preparing a few bottles of mate cocido to bring with us. I found many recepies but for me works better when its much bitter so I do a long infusion (30min) with 50g of Amanda (seleccion Especial) for 2L of waters. What are your recipes? I dont like "con leche" i prefer bitter and earthy flavour.
But we're four and it should be half liter each hahaha that's why i ask i never used to do so much cocido in one shot
I use this ratio but I'm curious to hear from others what they usually do!!!
I bring it to boil temperature then cut off the heat so in 30 min it goes from 100 to 60⁰C I'm european but traditionally I know cocido goes with leche or milk and lot of sugar but me and one of the frens are lactose intolerant so we just go plain cocido
No flame, i bring it to boiling temperature then shut the fire and let it sit in hot water, I saw it goes from 100 to 60⁰C in half hour
OMG I love it! I've tried it and its delicious!!! I've used fir wood, does the smokey note change from what kind of wood you use? Should I try it with palo santo??? I love this variant, i see many also leave in infusion the wood itself. Pls recommend me what's best to enchance the smokey flavour - it's my fav way to do the cocido now!
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I tried once with panela took like two scoop for a whole liter (sort of)