what's cooking? part 5: 2017-2027

I was just looking up why this country has so much/only UHT milk. It was due to a powdered milk scare in the 70s, distrust of government, lack of refrigeration, transportation issues. nestle fuckery, earthquake stockpiling, etc etc.

no not even, just if you look at the cartons in the fridge, some milk is ultra-pasteurized (often lactose-free and/or organic milks bcz they sell slower) and others are not. most heavy creams are too, and imo it is a night and day difference in taste

I am so glad I don't drink milk. It's way too much to deal with in most places.

ok this explains a lot and i never thought about it. organic milk from whole foods spoils quickly in comparison to grocery store organic milk. regular grocery store heavy cream stays good for a while, the fancy stuff gets lumpy very soon. thanks d(eux)!

https://www.williams-sonoma.com/recipe/baby-bok-choy-and-beef-noodle-soup-with-warm-spices.html

https://www.williams-sonoma.com/wsimgs/ab/images/dp/recipe/201851/0017/img42l.jpg

Made this soup last weekend to use up some vegetable box bok choy and my bf is now saying it's the best thing I've ever made, possibly the best food he has ever eaten. I don't think that's true but hey, if it makes your audience happy, any recipe can be the best thing ever!

I hate star anise so I subbed cinnamon sticks and I had to sub in the Thai rice vermicelli that I could find at the local store. Otherwise I followed it exactly and it was easy!

Wait, lies, I also like the choy more blackened so I pan-sauteed it before adding to soup.

It's possible I never exactly follow any recipe tbh.

I really hate star anise too which is why I never use chinese 5 spice. That looks delicious.

Adapted from Williams-Sonoma New Flavors for Soup, by Adam Ried (Oxmoor House, 2008).

i don't have this volume but i do have w-s new flavors for vegetables, which is a great little book for seasonal veg inspiration. i want to get the soup one now!

The cut of meat that's called for really made the MOST silky, gelatin-rich broth, and the finished slices of beef were so tender they fell apart when pressed with a spoon. Even though it starts with chicken broth, the soy sauce and the long simmer with sliced beef made it *so* beefy and umami.

i used to think that maybe i didn't like quinoa v much. i found a bitterness associated with what i would buy from bulk bins (apparently package has been rinsed so doesn't have this problem). then started rinsing and thought "much better". then started letting the rinsed q dry, then toasting in cast iron. final adjustment was to use a light veg. broth in the cooking process (rice cooker all the way imo). takes a little planning (can't toast wet quinoa, etc) but the results are SO yummo.
just sayin'

I rinse the quinoa that comes in packages too because I sometimes have issues digesting it. I should try toasting.

I caramelized like 8 onions this weekend. Frozen in large silicon ice cube trays now. Always takes so much longer than expected.

i got kind of bored with quinoa but that process makes me want to try it again.

it's a kinda versatile grain. by which i mean, when it gets warm again i'm def gonna make this salad (that has lemongrass, cilantro and mint) which i've made a few times over the years
https://www.wholefoodsmarket.com/recipe/cranberry-quinoa-salad

xpost that is a LOT of onions to do in one batch in a home kitchen (unless you have multiple pans working)

nah, I just used a big enamel pot and lots of stirring, deglazing, playing games on my phone.

cooking quinoa in stock def helps balance the flavor

i can’t eat red quinoa though, gives me horrible cramps.

i guess you both may be allergic to the saponin which i previously didn't know was a thing.

just made purple sweet potato pasta dough. it's really soft even after mixing in some more flour. i'm not used to making pasta dough with egg in it though so that probably has something to do with it. not gonna roll it out until later. hope it works.

had planned on making bagels but could't find malted barley syrup so that's next weekend's project hopefully

Made a delicious chicken and orzo bake with lemon, asparagus, leeks, and fennel last night. Gonna cook some cod tonight.

I’m trying to perfect Hokkaido Soup Curry right now the recipe I’m using is too sweet but i’m Adjusting my way towards it.

Does anyone have any easy but flavourful Instant Pot recipes they can share/link to? I got one for Christmas and have tried a few things, mainly stews/casseroles, and the meat has always come out lovely and tender but the sauce has been watery and the overall dish hasn't been too flavourful

tried to counteract that tonight by putting way more herbs in and making the sauce as thick as possible, but the sauce was too thick, so it kept shouting "burn" until I made it watery and bland again :(

also need more practice at making rice not come out sticky as hell and welded to the bottom. a big part of why I got it was people saying it made rice as well & easily as a rice cooker, and I'd love but can't justify a rice cooker because the versatility to space ratio is not enough for our small kitchen

The recipe I have for soup curry is instant pot ready. She uses a Korea version called a Cuckoo iCook.

https://www.justonecookbook.com/soup-curry/

I have a rice cooker that's a plastic bowl thing you put in the microwave - it's way better than doing it in a pan.
Are you somehow putting in too much water/liquid in your stews? I read on another forum someone who thought the 'max' line inside was where you had to fill it up to which it isn't apparently (I don't have the Instant Pot brand thing but a generic slow cooker - is it a pressure cooker? If so I don't have a clue about those).

One thing about making rice in a pot is make sure you don't stir it until it's completely done. Otherwise it will get mushy.

I made a big batch of quinoa today for the week. I didn't toast it, but I did add two spoonfuls of tumeric to the water while cooking. And then after cumin, hot chile powder, garlic, lemon zest and juice, coriander, cucumber, green onion. It will be the base for stuff later in the week

oh, you were making rice in the instant pot not regular pot. Disregard.

Ed: That looks tasty, and good timing - I just bought some "Golden curry sauce mix" on a whim and then wondered what I was going to do with it. How are your adjustments going?

kinder: yes, it's a pressure cooker. I must be putting too much water in but when I attempted to reduce the water it wasn't very happy - if the sauce is too thick things start to stick to the bottom and it complains and won't get up to pressure.

There are some tips about avoiding that here which look helpful (going to try the pot-inside-the-pot thing), but in general I don't know if I'm doing it wrong or just following not very good recipes which I've randomly googled, so ilxor-recommended recipes are v v welcome

Yerac: I suspect that's where my non-instant pot rice-making goes wrong, so still good to know, thanks!

I didn’t use a Japanese curry cube, just curry powder and left out the honey. I think I put too much mango chutney in and probably would just use mango pickle going forward.

I had a really amazing soup curry in Sapporo in January and I’m trying to get close to that flavour. They used a lot of fenugreek and so that’s where I’m going next, probably with some mustard seed and curry leaf - esstentially teying to make a more aromatic curry base.

Yeah, if you stir while cooking it breaks up the grains, releases starch, becomes a mess. I still hate rice, but I super hate bad rice. xpost

Ohhhh, we also brought back an on sale ninja blender from the US and used that for our hummus today. Sooooo smooooth. Especially now that we make sure to do the garlic, lemon, tahini whip before adding in chickpeas.

Not sure if it helps stop the rice go mushy but a slice of dried kelp/konbu always goes in with my rice and it certainly makes good rice.

Incidentally the Japanese really like rice that is slightly crispy and brown on the bottom. Just like grandma used to make on the fire with a donabe (earthenware pot). Whenever I am there’s I always see adverts for these horrendously expensive electric donabe.

https://www.amazon.co.jp/長谷園×siroca-全自動炊飯土鍋-かまどさん電気-SR-E111-乾燥モード/dp/B07B3JSM46

In many Latino cuisines the crispy rice at the bottom is prized as well

i made my last workplace (that used to go through vitamixes every few months or so) buy a ninja on account of the fact that consumer reports loved it. seemed to last and do a v nice job. yay! on the aerating the tahini part. once i learned that i knew next level had been attained.

xxposts

purple pasta just got rolled out. looks. . . interesting at least

Yeah, I got the basic ninja for like $60 which is a lot better than however much vitamixes are nowadays.

I also like crispy rice and sometimes will dig it out of the bottom of the pot, cut it and use it in my sushi rolls as crunch.

I made blue/purple potato gnocchi once. It was not great. I learned later that specific, more powdery types of potatoes are best for gnocchi otherwise the dough is too doughlike/wet.

I made the raw squash salad someone recommended from Six Seasons and it's one of the most delicious things I've ever made.

Wow, sauteed arugula is really GOOD. Only thing is, if you're serving more than one person, you have to dump an entire container of it into the biggest pan you've got. But it's fantastic, especially when the edges get oh-so-slightly crispy. A neighbor gave me a huge bag of black rice, so I've been serving it with that as a side dish. I like my black rice with the slightest bit of crisp, too. I'm not sure I will eat any other kind of rice again, unless I'm cooking Indian.

unless I'm cooking sticky rice I just wash it a lot first, put it in a heavy duty pot that will retain the heat so I can take the heat right down/off as soon as the rice is in (this is the biggest factor is reducing burning imo), salt it a bit and then NEVER STIR IT.

Have watched a couple of bagel-making videos and perused a few recipes. Not much consensus. High gluten flour vs. bread flour plus vital wheat gluten. With or without sponge. Let rise overnight or not. Barley malt syrup or no. Bake directly on stone or not. I mean it's /only/ a bread product but my head is spinning. Oy vey

i've used the cooks illustrated recipe multiple times and i think it works well

Thx! I think that was the first one I looked at last week. Will circle back to that.

hi dere I once made 250,000 bagels in around 3 years

we cooked 'em on wooden boards covered with strips of damp burlap

yes to barley malt

no to vital wheat gluten

if by "sponge" you mean mix yeast w/warm water and let it bubble before adding to mixer, then yes

definitely let rise for a good while, at least 8 hours? it's been almost 30 years, sorry.

imo the key step is the boiling, get that water hot

oh and cornmeal on the bottom before they go into the oven on the wet boards

Woah! Am I crazy or is that a lot of bagels?! One of the vids I saw was a guy with burlap covered planks. I'm sitting there watching thinking "you have got to be fucking kidding. He also started baking them upside-down so as to not burn seeds and flipped them after a bit. Sponge I was referring to was a little different than simple hydration. Think it involves flour, too,and time to develop some sour notes? Anyways, thx for input, sleeve.

oh man I forgot about the flip halfway through! that is correct.

I either made/rolled or baked like 1000 a day fulltime for >3 years, so yeah a lot :)

now that I think about it that number is probably closer to 750,000 - like I said, it's been a long time

the wet burlap prevents the seeds from sticking on that side, iirc

ok, might as well post in proper thread. will make some adjustments wrt the cooking process next time. but was a reasonable facsimile to a actual bagel once i toasted one just now. not as daunting a project as i anticipated.
https://i.imgur.com/0djkhTs.jpg

did you use the CI recipe?

i get paywalled trying to look at CI recipes so got annoyed and went with the ATK one i had originally looked at. dough recipe *seems* spot on - had a perfect texture to work with and fair amount of salt. as far a shaping i sort of diy'd it. maybe i'll use neighbor's outdoor pizza oven next time and cook them directly on stone. i think that might give a marked improvement to get exterior crispy

those look great!