I caramelized like 8 onions this weekend. Frozen in large silicon ice cube trays now. Always takes so much longer than expected.
― Yerac, Thursday, 7 March 2019 16:37 (four years ago) link
i got kind of bored with quinoa but that process makes me want to try it again.
― call all destroyer, Thursday, 7 March 2019 16:41 (four years ago) link
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)
― The immortal Hydra Viridisimma (outdoor_miner), Thursday, 7 March 2019 17:03 (four years ago) link
nah, I just used a big enamel pot and lots of stirring, deglazing, playing games on my phone.
― Yerac, Thursday, 7 March 2019 17:05 (four years ago) link
cooking quinoa in stock def helps balance the flavor i can’t eat red quinoa though, gives me horrible cramps.
― Squeaky Fromage (VegemiteGrrl), Friday, 8 March 2019 06:08 (four years ago) link
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
― The immortal Hydra Viridisimma (outdoor_miner), Sunday, 10 March 2019 19:47 (four years ago) link
Made a delicious chicken and orzo bake with lemon, asparagus, leeks, and fennel last night. Gonna cook some cod tonight.
― Mario Meatwagon (Moodles), Sunday, 10 March 2019 20:44 (four years ago) link
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.
― American Fear of Pranksterism (Ed), Sunday, 10 March 2019 21:06 (four years ago) link
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
― a passing spacecadet, Sunday, 10 March 2019 21:07 (four years ago) link
The recipe I have for soup curry is instant pot ready. She uses a Korea version called a Cuckoo iCook.
― American Fear of Pranksterism (Ed), Sunday, 10 March 2019 21:16 (four years ago) link
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).
― kinder, Sunday, 10 March 2019 21:26 (four years ago) link
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
― Yerac, Sunday, 10 March 2019 21:36 (four years ago) link
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!
― a passing spacecadet, Sunday, 10 March 2019 21:40 (four years ago) link
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.
― American Fear of Pranksterism (Ed), Sunday, 10 March 2019 21:45 (four years ago) link
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
― Yerac, Sunday, 10 March 2019 21:46 (four years ago) link
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.
― Yerac, Sunday, 10 March 2019 21:47 (four years ago) link
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.
― American Fear of Pranksterism (Ed), Sunday, 10 March 2019 21:47 (four years ago) link
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.
― American Fear of Pranksterism (Ed), Sunday, 10 March 2019 21:55 (four years ago) link
In many Latino cuisines the crispy rice at the bottom is prized as well
― L'assie (Euler), Sunday, 10 March 2019 22:00 (four years ago) link
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.
purple pasta just got rolled out. looks. . . interesting at least
― The immortal Hydra Viridisimma (outdoor_miner), Sunday, 10 March 2019 22:16 (four years ago) link
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.
― Yerac, Sunday, 10 March 2019 22:23 (four years ago) link
I made the raw squash salad someone recommended from Six Seasons and it's one of the most delicious things I've ever made.
― lukas, Sunday, 10 March 2019 23:09 (four years ago) link
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.
― Twee.TV (I M Losted), Sunday, 10 March 2019 23:22 (four years ago) link
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.
― ogmor, Monday, 11 March 2019 10:10 (four years ago) link
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
― The immortal Hydra Viridisimma (outdoor_miner), Friday, 15 March 2019 14:27 (four years ago) link
i've used the cooks illustrated recipe multiple times and i think it works well
― call all destroyer, Friday, 15 March 2019 14:29 (four years ago) link
Thx! I think that was the first one I looked at last week. Will circle back to that.
― The immortal Hydra Viridisimma (outdoor_miner), Friday, 15 March 2019 14:41 (four years ago) link
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
― Emperor Tonetta Ketchup (sleeve), Friday, 15 March 2019 14:43 (four years ago) link
oh and cornmeal on the bottom before they go into the oven on the wet boards
― Emperor Tonetta Ketchup (sleeve), Friday, 15 March 2019 15:06 (four years ago) link
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.
― The immortal Hydra Viridisimma (outdoor_miner), Friday, 15 March 2019 17:51 (four years ago) link
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 :)
― Emperor Tonetta Ketchup (sleeve), Friday, 15 March 2019 18:03 (four years ago) link
now that I think about it that number is probably closer to 750,000 - like I said, it's been a long time
― Emperor Tonetta Ketchup (sleeve), Friday, 15 March 2019 18:05 (four years ago) link
the wet burlap prevents the seeds from sticking on that side, iirc
― Emperor Tonetta Ketchup (sleeve), Friday, 15 March 2019 18:06 (four years ago) link
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
― The immortal Hydra Viridisimma (outdoor_miner), Saturday, 16 March 2019 15:05 (four years ago) link
did you use the CI recipe?
― call all destroyer, Saturday, 16 March 2019 15:16 (four years ago) link
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
― The immortal Hydra Viridisimma (outdoor_miner), Saturday, 16 March 2019 15:27 (four years ago) link
those look great!
― Emperor Tonetta Ketchup (sleeve), Saturday, 16 March 2019 16:02 (four years ago) link
lol, thx. i think i'll get it down after another 249,000? glad i finally started this though as i don't live anywhere near a good bage rn
― The immortal Hydra Viridisimma (outdoor_miner), Saturday, 16 March 2019 16:31 (four years ago) link
Yeah, those look totally on point.
I got the French Laundry book checked out through amazon prime and am going to make their gazpacho today going into tomorrow (since they say macerating the ingredients overnight is key). I could not find tomato juice or tomato paste or kosher salt in the supermarket (sigh) so had to get the nearest thing to those. It's a good thing I always bring back so much fleur de sel and maldon into the country.
― Yerac, Saturday, 16 March 2019 16:33 (four years ago) link
The gazpacho was superb. Letting the veggies and other ingredients macerate overnight before blending just really really did it right.
― Yerac, Sunday, 17 March 2019 20:25 (four years ago) link
so what did you sub for tom. juice? was looking at that recipe and (of course) it looks nice. seems like it doesn't call for v much actual tomatoes which surprised me, but probably allows all the veg. equal flavortime?
― The immortal Hydra Viridisimma (outdoor_miner), Sunday, 17 March 2019 23:47 (four years ago) link
I was surprised about how simple the recipe was and how little actual whole tomatoes. I always assumed gazpacho had bread in it too. I got some tomato puree in a glass bottle and some tomato paste like thing in a can (I had always gotten it in a tube so was not sure I had tomato paste). Since i was concerned about it being too thick I just put twice the amount of cucumber in and then a little water after blending and eyeing it. I like it super smooth and my spouse likes it rustic so we went halfway. Also we ate half today for lunch and for that batch we put in like an inch of ginger (for health benefits) just to test out the taste. You couldn't even taste the ginger but maybe it gave it an extra spiciness? And I couldn't find cayenne so used indian red chili powder.And didn't do the balsamic reduction dots but put thinly sliced avocado and cilantro on top. I forgot that I had bought chives for it as well. Gazpacho is one of the only soups I like and I give the recipe an A+.
― Yerac, Monday, 18 March 2019 00:33 (four years ago) link
Like it was so good and easy, I want to serve it to people who come to our place.
― Yerac, Monday, 18 March 2019 00:35 (four years ago) link
on a similar front, tonight i made the chicken bouillabaisse recipe in the zuni cafe cookbook. that book is almost alchemical as far as having extremely simple preparations that taste amazing. in this one, you sweat some sliced onion, add thyme, bay, and a dried chile and boil off a little white wine, then add garlic, saffron, and diced tomato along with some broth and some chicken legs. cook for an hour (i threw it in a low oven for about half the time b/c the liquid level wasn't high enough for me to feel confident in a stovetop braise).
the next bit of magic was the recommended plating--a chicken leg, some of the cooking liquid, and a piece of grilled bread smeared with aioli. i had never done a mayonnaise-like thing in a mortar and pestle before. it was fun!
― call all destroyer, Monday, 18 March 2019 02:10 (four years ago) link
i am making skyri am also working on a sourdough starteri may use the whey from the skyr to start some vegetable pickles
― forensic plumber (harbl), Thursday, 21 March 2019 14:54 (four years ago) link
it's the circle of life
― forensic plumber (harbl), Thursday, 21 March 2019 14:55 (four years ago) link
I don't generally like soups or stews, but since the gazpacho I made was so good, I am going to make that spinach/tahini soup from the NYT this week.
― Yerac, Thursday, 21 March 2019 14:56 (four years ago) link
And as usually I will have to sub things. We never have veg stock so I might just use some of the carmelized onions, that TJ's mushroom umami powder or a little miso after.
― Yerac, Thursday, 21 March 2019 14:58 (four years ago) link
i'm not a soup fan either. i made a mexican chicken and cabbage soup this week that was quite good though.
― forensic plumber (harbl), Thursday, 21 March 2019 14:59 (four years ago) link