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+ <title>Cauliflower Wings</title>
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+ <h1>Cauliflower Wings</h1>
+ <div class="contents">
+<dl>
+<dt>
+<a href="#sec1">Ingredients</a>
+</dt>
+<dd>
+<dl>
+<dt>
+<a href="#sec2">Batter</a>
+</dt>
+<dt>
+<a href="#sec3">Sauce</a>
+</dt>
+</dl>
+</dd>
+<dt>
+<a href="#sec4">Directions</a>
+</dt>
+<dt>
+<a href="#sec5">Notes</a>
+</dt>
+<dd>
+<dl>
+<dt>
+<a href="#sec6">Inspirations</a>
+</dt>
+<dt>
+<a href="#sec7">Made</a>
+</dt>
+<dd>
+<dl>
+<dt>
+<a href="#sec8">2020-01-25</a>
+</dt>
+<dt>
+<a href="#sec9">2020-04-03</a>
+</dt>
+<dt>
+<a href="#sec10">2020-04-14</a>
+</dt>
+</dl>
+</dd>
+</dl>
+</dd>
+</dl>
+</div>
+
+
+<!-- Page published by Emacs Muse begins here --><p><strong><em>Work In Progress: Recipe is pretty good in its current form, but
+baking method could use some tweaking for better texture.</em></strong></p>
+
+
+<h2><a name="sec1" id="sec1"></a>
+Ingredients</h2>
+
+<ul>
+<li>1 Head Cauliflower, cut into florets</li>
+<li>1 cup panko bread crumbs</li>
+</ul>
+
+<h3><a name="sec2" id="sec2"></a>
+Batter</h3>
+
+<ul>
+<li>¾ cup white wheat flour</li>
+<li>¾ cup unsweetened plain almond milk</li>
+<li>¼ cup water</li>
+<li>2 tsp garlic powder</li>
+<li>2 tsp smoked or plain paprika</li>
+<li>¼ tsp fine ground sea salt</li>
+<li>¼ tsp freshly ground black pepper</li>
+</ul>
+
+
+<h3><a name="sec3" id="sec3"></a>
+Sauce</h3>
+
+<ul>
+<li>1 cup Valentina extra hot sauce ("black label")</li>
+<li>1 tbsp olive oil</li>
+</ul>
+
+
+
+
+<h2><a name="sec4" id="sec4"></a>
+Directions</h2>
+
+<ol>
+<li>Cut cauliflower into small florets</li>
+<li>Put panko bread crumbs on plate</li>
+<li>Line baking sheet with parchment and pre-heat oven to 350°F</li>
+<li><a href="https://www.cooksillustrated.com/how_tos/8896-experiment-bringing-out-the-best-in-garlic-powder">Proof garlic powder</a>: combine garlic powder with 2tsp water and
+allow it to stand for 5 minutes. This will ensure the enzymes
+activate and are able to develop a better garlic flavor.</li>
+<li>Make batter: combine flour, almond milk, water, garlic powder,
+paprika, salt, and pepper. Stir until thoroughly mixed (whisk to
+remove chunks of flour if needed).</li>
+<li>Dip cauliflower florets in batter, ensuring each is fully coated</li>
+<li>Roll the coated cauliflower florets in panko</li>
+<li>Place cauliflower on parchment lined baking sheet (not touching,
+single layer only) and bake for 25 minutes at 350°F. Keep oven on
+after removing, these will be baked a second time.</li>
+<li>Make sauce: mix 1 Cup Valentina hot sauce and 1 Tbsp olive oil.</li>
+<li>Toss cauliflower and sauce in large bowl until all florets are
+evenly coated.</li>
+<li>Place cauliflower back onto parchment lined baking sheet, and bake
+for an additional 20 minutes at 350°F</li>
+<li>Eat!</li>
+</ol>
+
+
+<h2><a name="sec5" id="sec5"></a>
+Notes</h2>
+
+<h3><a name="sec6" id="sec6"></a>
+Inspirations</h3>
+
+<ul>
+<li><a href="https://veganheaven.org/recipe/cauliflower-buffalo-wings/">https://veganheaven.org/recipe/cauliflower-buffalo-wings/</a></li>
+</ul>
+
+
+<h3><a name="sec7" id="sec7"></a>
+Made</h3>
+
+<h4><a name="sec8" id="sec8"></a>
+2020-01-25</h4>
+
+<p class="first">Spiked sauce with 1Tbsp el yucateco xxx. Wings were pretty spicy; fine
+with ranch, but could probably do without being spiked with xxx for
+people with lower spice tolerance (like ... Kristen).</p>
+
+<p>1/2 to 3/4 cup hot sauce would have been plenty, there was a lot left
+over and the wings were soaked a bit too much IMO.</p>
+
+<p>"Skin" was less crunchy than promised. Can probably ramp up second
+cook time to 400°F or 425°F... or turn the convenction fan on for the
+second bake.</p>
+
+<p>Panko is not optional, at least with parchment paper. Without it, the
+batter on the bottom detaches from the cauliflower. Also panko on a
+plate didn't work out very well, use something with sides next time
+(maybe the red ceramic cooking dish).</p>
+
+<p>Might want to use a dash of msg instead of salt in the batter: could
+make things a bit more savory, and at least the valentina hot sauce
+adds PLENTY of salt (one batch of wings with 1 cup of hot sauce is
+150% the daily limit for salt...). Start with 1/8 tsp.</p>
+
+<p>Cumin might work well for the batter... but it could just be that I
+really like cumin.</p>
+
+<p>So for next experiments:</p>
+
+<ul>
+<li>use less valentina (1/2 cup or 3/4 cup)</li>
+<li>try wire rack instead of parchment (put parchment under rack to
+catch drips)</li>
+<li>use convection for second roasting to see if that makes the crust
+crispier.</li>
+<li>look into roasting the cauliflower during the first part, since
+that should make it taste richer. looks like it'd be done around
+450°F for under 20 minutes, but does batter burn at those temps /
+would batter inhibit roasting?</li>
+<li>maybe some experimentation with increasing the amount of oil; a lot
+of other recipes are showing 1/3 cup butter/oil to 2/3 cup
+sauce.</li>
+</ul>
+
+
+<h4><a name="sec9" id="sec9"></a>
+2020-04-03</h4>
+
+<p class="first">Been a bit... decided to just change the sauce since I don't remember
+much about the last batch.</p>
+
+<h5>Changes</h5>
+
+<h5>batter</h5>
+
+<ul>
+<li>replace 1/4 tsp salt with 1/8 tsp msg and 1/8 tsp fine ground sea
+salt</li>
+<li>forgot to add pepper</li>
+</ul>
+
+
+<h5>sauce</h5>
+
+<ul>
+<li>1/2 cup valentina</li>
+<li>1 Tbsp el yucateco chipotle sauce</li>
+<li>1 tsp el yucateco xxx</li>
+</ul>
+
+<p>Can try wire rack next time.</p>
+
+
+
+<h5>Tasting Notes</h5>
+
+<p>1/2 cup of valentina and then a couple tablespoons of additions worked
+great. not being over soaked in sauce let the wings crisp a bit
+better. also, 1 tbsp olive oil is a lot more in a half cup than a
+whole cup...</p>
+
+<p>I don't think it is important to try cooking these on a wire rack
+next, and that test can be bumped back a bit. Instead of focusing on
+crust crispiness (adequate, not that these aren't super soaked in
+sauce and they actually <strong>can</strong> crisp), focus on making the cauliflower
+richer: increase the temp of the first roast.</p>
+
+
+
+<h4><a name="sec10" id="sec10"></a>
+2020-04-14</h4>
+
+<h5>Changes from base recipe</h5>
+
+<h5>batter</h5>
+
+<ul>
+<li>replace 1/4 tsp salt with 1/8 tsp msg and 1/8 tsp fine ground sea
+salt</li>
+</ul>
+
+
+<h5>sauce</h5>
+
+<ul>
+<li>1/2 cup valentina</li>
+<li>1 Tbsp el yucateco chipotle sauce</li>
+<li>1 tsp el yucateco xxx</li>
+</ul>
+
+<p>Messing with temperature instead of wire rack.</p>
+
+<p>Found at least once recipe for battered regular wings
+(<a href="https://cafedelites.com/crispy-buffalo-chicken-wings-baked/">https://cafedelites.com/crispy-buffalo-chicken-wings-baked/</a>) that was
+at 450°F, so I think it will survive the increased temp fine.</p>
+
+<p><a href="http://www.kitchenriffs.com/2012/01/roast-cauliflower.html">http://www.kitchenriffs.com/2012/01/roast-cauliflower.html</a> :</p>
+
+<blockquote>
+<p class="quoted">You can roast cauliflower (or any vegetable, for that matter) at
+oven temperatures ranging from 300 to 500 degrees Fahrenheit. I
+prefer 400 – 425 for cauliflower. It takes longer to cook at lower
+temperatures, and at higher temperatures it has a tendency to char
+somewhat (which I regard as a good thing, although not always
+something I want).</p>
+</blockquote>
+
+<blockquote>
+<p class="quoted">But oven temperature affects how quickly cauliflower roasts. At 500
+degrees, it could take as little as 35 minutes. At 300 degrees, it
+may need a good hour and a quarter (maybe even longer). Start
+testing the cauliflower at the 30-minute mark, and keep testing
+every 10 – 15 minutes until you determine that it’s done.</p>
+</blockquote>
+
+
+
+<h5>new baking schedule</h5>
+
+<p>Idea here is: roast at a lower temp before we add oil, then give it a
+stronger roasting once the oily sauce is on it.</p>
+
+<ul>
+<li>25 minutes @ 350°F</li>
+<li>20 minutes @ 425°F</li>
+</ul>
+
+
+<h5>Tasting Notes</h5>
+
+<p>For next time, maybe try 2Tbsp oil</p>
+
+
+
+
+
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