I have a question about the recipe "Socca (Farinata)" from Gena Hamshaw. How "thick" should the batter be? When I make this it crumbles and falls apart...
You might have a couple of things going on. Get yourself a handy-dandy oven thermometer. Your oven might be too hot. Otherwise you just need more fat. If you find that your batter is too thick and need to add more water, add a little bit more olive oil too. The water evaporates quickly, the olive oil will hold more moisture in your finished product.
Mine's usually as thick as heavy cream, especially after it rests, which is important.
How to make lemonade without a recipe
Lemonade, sans recipe.
Green pesto is so last summer.
Beet greens can't be beat.
This month's most pinned recipes.
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.