Backstory:
https://piefed.social/c/cooking/p/1453727/making-simple-oat-wraps-from-scratch-recipe-and-notes
Homemade oat-tortillas formed in to tacos, then air-fried a bit to firm and crisp-up ‘em up. Absolutely delicious, but also proved to be one of Hercules’ fabled labors in order to get 'em right.
FILLINGS:
- smoky kidney-bean stew, slow-simmered
- fresh sriracha
- sliced green cabbage as the base
TASTE:
Absolutely crispy, crunchy loverly, but this is just WAY too much work, mon’!
KEY CONCLUSIONS:
- Absolutely, positively, DO NOT delude yourself that a general-mesh sifter is enough to sift your oat-flour. No-- you’ll absolutely need a fine-flour sifter in order to even begin a proper trial of this approach.
- More to say in future, probably upsetting the wide-world of bread & pasta lovers, but…
Then I owe you an apology. And thank you.
Also-- I can CERTAINLY make it more ‘Tex-Mex’ next time, if that helps. I didn’t mean to shut off that option. Sorry about that, but I thought innovation was the point.
Guess I was WRONG.
Yeah, I wasn’t trying to bash on your filling, I put whatever in tortillas, just commented on the terminology. I was just mildly confused by it, I didn’t mean to offend you, but I came off as being to pedantic.
Thanks. I apologise for getting ‘out of sorts’ right there. Surely my bad. Be well, and sorry again.