@customdesigned the thing I find so interesting about bread, it's really a continuious spectrum, like you can go from pancakes, to full blown bread, to... pasta? just varying proportions and maybe adding something or removing something and it still becomes a thing!
@Dominic - I use:
1 standard yeast packet ¼ cup water 3 T butter 2 cup milk 1 egg 3 cups flour salt
So yeah, just a little thinner than what you made. However, the original recipe in Women's Day Encyclopedia of Cookery calls for only 1 cup milk - even stiffer than yours! It might have been a typo. I modified it to be spoonable, but thick enough to not leak under the rings. And whether or not they are authentic crumpets, the family expects them every year.
wow. @customdesigned you've just made me realize that I never knew you could make crumpets. We always had crumpets, but it was something you brought in a pack of 6 from the supermarket then put in the toaster... I think I remember asking my mother how they were made and she didn't know.
I never really thought about again until just now... and I realize, the reason she didn't know was probably because crumpets wasn't in the Edmonds cookbook. Edmonds cookbook is the biggest selling NZ book ever. It has sold 3 million copies since 1918, and given that there are only 4 million new zealanders, that is more that enough for every household to have a copy. Given that NZ is a very young country, there isn't really that much that is feels solid and timeless... and of what there is, a lot of that is complicated by colonialism. Anyway, we definitely have a bunch of good baking recipies!
But why not crumpets?
The answer is that Edmonds is a baking powder company, so not interested in yeast recipies.
Capitalism strike again!
Looking up crumpets, I think they actually have a runnier mix, with equal parts water/milk and flour, more like a pancake (or pikelet) except with yeast. I will try this though!
I make these every Christmas for the family. We call them crumpets. We do it the British way, with metal rings to give them a nice round shape. And yes, everyone pigs out. It is definitely a "feast day" food.
Yum, I'm gunna give this a go with sourdough starter (which is pretty much exactly what your recipe is but with wild yeast).
I typically make the excess sourdough culture into pancakes, which are also delicious, but this looks like a great spin on that.
it may look like a scone but the vibe is way more like a donut, more bouncy and fairly chewy, you'll want to dust these with icing sugar. I've never wanted to do that to a scone.
I was trying to make bread one time when I discovered something even better.
It's somewhat like a donut and you don't need an oven, just a flypan with a lid.
make a bread dough with yeast, like 2 cups of flour, 1 cup of warm water with a teaspoon of yeast and a teaspoon of sugar. let the yeast mix get happy, then mix it into the flour with a spoon, adding a little more flour till the consistency is right: it should not be runny, and it should not be neadable. It should be sticky, but still kinda stirable. Cover with a teatowel let it rise, try for at least half an hour but however long you can stand to wait.
This is what the dough looks like (I had already made several buns before I thought to take a photo)
heat up some butter in a pan, get it hot then turn the heat low.
do your best to manoeuvre some dough into the pan, put the lid on. Wait until you think it's ready. If you smell it, it's tool late and it's burned the bottom (hopefully not too much) flip it over, and cook it a bit on the other side too.
with the lid, it steams on the top/side and fries on the bottom, since you flip it the top and bottom end up golden and crispy. It doesn't take too long, if you leave it a long time you better have the heat real low.
My lid doesn't actually fit my pan, but it covers the bun.
Then I cut it open and serve with butter and golden syrup or jam!
When I make these I just keep the dough rising and cook more when I want one. The dough is fine overnight, I don't think I could not eat them long enough for it to go bad. Since it's mainly just flour this is also very very cheap.
Your crepes recipe is very similar (actually identical) to how we make "panqueques" in Argentina. Im not using that same recipe here in NZ, when Im not making "american" pancakes.
We usually have them with sweet toppings, like Dulce de Leche, where we spread the topping and then roll the panqueue.
Or we also use them to make cannelloni.
On the grand scheme of @mix's post on crepes, thought I'd share a Brayon recipe for ployes from north of here. Tis simple, more of a transporter of tasty things; cretons, molasses, maple syrup, baked beans et al.
2 cups buckwheat flour (farine de sarrasin in French)
1 cup white flour
3 teaspoons baking powder
1 teaspoon salt
2 cups cold water
1 cup boiling water
Mix dry ingredients.
Add 2 cups cold water to the dry ingredients and mix well.
Let stand 5 minutes.
Add 1 cup boiling water and mix vigorously.
If batter looks too thick, add a little bit of cold water.
Pour batter as you would a pancake in cast iron skillet (the best) or I have used a breakfast plate to cook mine (you can make more than one at a time) and they came out very good. Let the ploye cook, you will see little holes come up everywhere, the more holes, the better your ploye is.
When you see that the mixture is not liquid anymore, your ploye is ready. Only cook on one side, a ploye is NOT to be turned to cook.
To really have good Ployes you have to mix your batter between each ploye.
Deep fried does sound delicious though!
Well, it's national fastfood. The burned fat is not particularly healthy for your arteries.
It wasn't always like this, Langos was originally pretty much the pocketless arabic bread buns baked on open flame or oven (you seem to have made something inbetween the two).
At some point, the peasantry of mainland europe switched to very high fat foods during medieval times - higher caloric content. Meat was a luxury, but lard was cheap.
@ezdiy I was making something just like this the other day!
This meant they kinda steamed kinda fried. Where very moist on the inside, quite bouncy but not really fluffy. Felt like donuts - then I ate them with butter and jam, or butter and golden syrup. Cut them open and topping on the inside.
Deep fried does sound delicious though!
@mixmix As for the recipe there are several versions, the one I've always seen (and used) is this generic bread recipe:
Mix half a cup of warm water water/milk with half teaspoon sugar, little bit of flour and crumble yeast into it, let it pre-ferment for about 5 minutes, if it starts bubbling its all good. If you're scaling the recipe, you don't need to add more yeast, just make more of the preferment.
Mix rest of the milk/water with flour in a bowl, drop the pre-ferment from above into that, work until its smooth, add water or flour as needed to get that bubblegum consistency.
Then let it rise for 30 mins at least to let it rise, if the volume rises by 1/3 or so thats plenty good. If unsure, mold up first small cake and fry it, if its too gummy, let the dough sit some more.
Once the dough is porous enough, make bunch of pancakes out of it, either using kitchen roler, or just mold rudimentarily by hand. The batter is fairly thick yet porous and moldable, the cakes should be about 0.5cm-1.5cm thick, just like pizza.
Deep fry the cakes until they brown. Just like steaks, the frying may need some practice, to get the right spot where it is somewhat crunchy, but the flour not yet carbonized.
You may notice the recipe is without sour milk (and even the milk is optional) and eggs. Those are expensive ingredients, and are not needed or may even interfere with desired bready taste, conversely you may add those if you prefer bread to taste that way.
The traditional is just salt, pepper and plenty of rubbed garlic, or sprinkling it with garlic water. While still pretty gourme, it can be kinda bland.
On top of the garlic base, grated cheese, ketchup (or MSG) and salami is most common, but basically any topping you can see on pizzas can be used, even some sweet ones if careful.
@Dominic It confounds even some Americans. From hanging out with my Grandparents, it is apparent that at some point most of the US forgot how to cook and gave in to the convenience of following the directions on a can or box. This is more of a baby boomer phenomenon due to WWII I believe. Everyone was looking forward to just popping a pill and being done with cooking. :)
I've always been amazed at how Americans (on tv) are always buying premixed pancake batter from the store. Even though it's the simplest thing in the world to make. I'd adjust @mixmix recipe: 1 egg per cup of flour. then water and whisk with a fork till it's pourable. Just adjust water until the right consistency. You can put some baking power in too, but "pancakes" are a smoothly continious space, you can vary any ingredients and just get another valid pancake. In the Tarr family, they are thicker than a french crepe, rollable but not foldable.
Roll them up around the topping and eat with your hands, tipping the end up so that the topping doesn't drip out. That is how we did it in the Tarr household.
I've only recently started making crepes, and for me it's easier to make good crepes than good pancakes.
They tell me the blue color isn't a problem though!
However, the first time you encounter that eerie bright turquoise colour you think something has gone really, really wrong.
Awesome! They tell me the blue color isn't a problem though!
About how long is the minimum time you let them ferment?
Until the bubbling stops and the brine becomes clear again. For hard vegetables with lots of carbs (e.g., carrots) it may take up to a couple of weeks. Softer vegetables, e.g. when making kimchi, could be done in a few days. Another important factor is, of course, temperature.
Do you have problems with slime developing in the vegetables?
I've only ever had two ‘accidents’ when fermenting vegetables. One was the first time I ended up with garlic that had a really shocking bright blue [colour], as you so aptly describe it. The other was the first and only time I attempted to ‘standardize’ the microflora by using a little rye-based sourdough as a starter when fermenting salzgurken: When the fermentation ended, the cucumbers had a very appetizing colour alright, but the texture was so mushy it would haven been be easier to take the cream out of a cup of coffee than to take one of the cucumbers from the jar.
That's really fun. About how long is the minimum time you let them ferment? Do you have problems with slime developing in the vegetables?
As for my garlic, much of it has turned a really shocking bright blue color. Apparently this is from compounds in the garlic reacting with copper in the water or something... no matter the cause it's pretty striking.
@Nico Here (eastern europe) we make em exact same too - no baking soda, as opposed to american pancakes.
These pancakes are virtually always sweet toppings - ranging from simple powdered sugar to jams, fruits, whipped cream and so on.
For salty "pancakes" with cheese, meat, garlic etc, thick dough is used instead. It's the same one used for bread - with yeast, or baking soda in a pinch, and needs to sit for like 3-4 hours. But unlike bread, the pancake is deep fried in lard and called Lángos:
It tastes a bit like pizza, but is much more likely to give heartburns.
Fucking don't. Crepes are not american pancakes - if you stack them and let them sit they will be steamed, cold and soggy. IMO, you should eat crepes as they are made - piping hot like a pizza and enlivened with the ritual of performace.
Once you having flipping crepes down, you can extend into Aerial Delivery of crepes.
This is part of a series of recipes that are simple, delicious, and impress people disproportionately at potlucks
Lemon + Sugar
Banana + Maple Syrup
Pear + Walnut + Nutella
You can really just go ahead and add Maple Syrup to any combo
Grated cheese + grated vegetables (carrot, courgette) are a winner.
If you add toppings on top of the crepe while the second side is still cooking in the pan you can melt / soften them a bit.
Do whatever you want, but a quick simple way is to put toppings in a line down the middle, then fold the crepe in half, then fold it in half again (on same axis). This is easier than rolling (yes I'm lazy).
This is easier than you might think. Once the crepe is loose in the pan (see below), shiggle it down to the rim of the pan, so that 25-33% is actually over the edge - this will help give you to add rotational motion to the crepe as it exits the pan.
Flipping the crepe is all in the wrist - start with your pan hand bent at the wrist in the pinky finger direction, then invert the bend towards the thumb direction. This adds the rotational aspect. Use the rest of your arm for vertical or horizontal acceleration.
Loosening the crepe (when just the first side has cooked) can be tricky. You can do it by hand to start with. Once you've got that working, you can jolt the crepe free by banging the pan against things - I recommend your other hand (protected by a soft and insulating tea-towel). Try banging the pan on its side, and on its bottom
If you add 40% + alcohol to the crepe when the second side is cooking, and allow the alcohol to heat a little, it will be highly volatile - just add a match / lighter
DO NOT ADD TOO MUCH BOOZE - start small, like half of the lid of the bottle.
I would advise against trying flip a flaming crepe. It sounds cool, but flaming alcohol flying everywhere is a bad time.
1 cup flour (plain, not self-raising) 1 cup milk 2 eggs 25-50g melted butter (or just a big ol wedge) pinch of salt
If cooking now, start a non-stick pan heating here - crepe batter can benefit from sitting for 30 mins, but I'm generally too impatient.
It's important to make sure the pan is hot enough to instantly form a skin when it hits the pan. (test: if you flick water on the pan, it will jump/ fizz)
|Crepe rips||>||thicken with little flour / cook till firmer before moving|
|Crepe sticks||>||add more butter to pan (or batter) / buy a better pan|
|Batter slides around without sticking||>||increase pan heat|
What's the difference between using salt and using vinegar for this kind of thing?
When lacto-fermenting vegetables, lactic acid bacteria produce a mixture lactic acid and acetic acid from the carbohydrates in the vegetables, thus lowering the pH the same way vinegar does. The lactic acid bacteria are somewhat salt tolerant, so fermenting in a weak brine will inhibit other bacteria to a certain degree, and the produced acid will inhibit the other bacteria additionally, while also adding flavour. And because you use brine at room temperature, the fermented vegetables usually come out much crispier and with a more natural colour than vegetables preserved in vinegar.
Eventually, the lactics will outgrow themselves -- or die because all available carbo hydrates have been depleted -- and will die and sink to the bottom of the jar. If such a jar is unopened, I'd say it will have a shelf life of at least a year. Possibly longer, if kept in a fridge.
When I lacto-ferment vegetables in brine, I usually take one tablespoonful salt per litre of water. To a mixture of, say, 1 kg carrots, 3 bell peppers, 1 garlic, a bunch of dill, and some chiles you will need only approximately half a litre of brine to keep the vegetables covered. Most of the brine stays in the jar when you take out the fermented vegetables, so even if this process ads salt to the vegetables, it is not a lot (but of course, if you're on a sodium restricted diet even a little can be too much).
That said, I second the idea of lacto-fermenting the chiles. Yum, yum!
I generally only use vinegar (50-50 or sometimes full strength) for quick pickle type things, no salt.
Salt will tend to pull liquid out of the food, which can be good or bad.
What's the difference between using salt and using vinegar for this kind of thing? I have some garlic in 5% vinegar with a bunch of salt dumped in but I wonder if you could just use the vinegar. Also I haven't figured out whether the garlic is a success or a failure yet.
Oh boy, I like that idea. Although I try to avoid using much salt in my cooking.
If you are feeling adventurous you can also lacto ferment the chiles in a salt water brine for a week (or longer). They will soften and gain a sort of umami flavor. After this is done drain off the salt water and blend them as you described.
This is nothing but japonés chiles, an onion, a head of garlic, and cumin, lightly browned in olive oil and then pressure cooked for 10 minutes in vegetable stock.
It's rich and earthy with a deep lasting but not blow your head off spicy heat. Surprised I've already eaten half of it on just 3 tacos. Will probably use the rest in something asian since this sauce goes both ways.
Love having this kind of thing in the fridge!
I keep wishing that my bread-thing was sweeter and had icing sugar on it. I think I might have invented doughnuts.
success! I made a mostly bread like thing!
I'm in a more remote anchorage right now, with less connectivity, and my wifi's batter was drained after the call, so I just guessed a recipe instead of looking on up.
I think it was two cups of flour, about a teaspoon of yeast (didn't measure) and similar of sugar. some warm water, added more flour (maybe another cup?) until it wasn't too sticky. It needs to be warm to rise, so I cooked a bean stew. I guess about an hour? It didn't raise much, but it did a little bit!
I broke off a fist sized chunk and fried it in butter under with a lid on, turning it over once! It came out fluffy and quite chewy!
@Dominic I'm always using flour to make indian bread: https://foodandquote.com/2016/02/04/easy-bread-recipes/ it is faster then lievitated bread
Look at Omnia ovens, or put a bundt pan inside of a cast iron dutch oven. You can bake bread in a Dutch oven by itself, but you have to work to get the heat even throughout. If you end up baking in a dutch oven, it helps if you heat the lid up on a separate burner or put some charcoal on top so that it radiates heat also.
I don't have a oven on my boat, just a stove with a grill.
I wonder: Would you be able to make bagels (not necessarily bagel shaped)? First they're boiled in water, then baked. Perhaps the grill can manage the baking if done gently?
You can basically make flower into porridge, I hear, and eat it for breakfast.
okay! the cheese one went down very well. I may just have another!
Thanks for great suggestions everyone! Since it synergizes with my lazyness I will explore the world or flatbread.
Today I tried the top suggestion from @nkint's link, just flour salt and water, fried in a pan. The outside was nice and crispy, inside was a bit stodgy, will try to make it thinner next time.
Now I'm trying making the dough really flat, and using it to encase molten cheese...
@nrkn a baking stone sounds like worth trying!
I don't have a oven on my boat, just a stove with a grill. So I can't cook bread, which is a shame, because sometimes I feel like bread. Also, flour is really cheap. Also the other day I brought 5kg of flour and now I need to eat it.
pressure cooker bread: http://www.instructables.com/id/Easy-Bread-Anywhere%3A-%22Baking%22-bread-in-a-pressure-/
stove top oven: http://www.trademe.co.nz/home-living/kitchen/hobs-ovens/ranges-ovens/auction-1335221705.htm look like same idea here: https://theboatgalley.com/omnia-stove-top-baking-oven/
I'll probably try the pressure cooker first, since I already have that.
@Mile Stone This sounds amazing. I've been eating a lot of a pretty close variation, beans braised with some streaky bacon and quality tomato paste, served over rice.
I'm gonna try the last step you mentioned next time. It seems almost like creating a quick brown roux like you would with a gumbo. Sign me up!
Hello. I am a random person from Serbia and here beans is a tasty meal, so without further ado, this is the recipe:
Required stuff for color and taste: cayenne pepper
-If you want to play extra safe, keep beans soaked in water overnight. Two hours are ok if you're in a hurry.
-Put beans into a wide pot just enough to cover the bottom, or add another finger width if you want it to be more dense. Add some water and let it boil. When it boils, pour it out and wash the beans. You're done with purging the beans.
-Add water again, now is the time to add onion and spices. Don't forget the onion. Don't add too much water as it may splash out of the pot during boiling. From now on keep adding water when too much evaporates during cooking. If you want it to be dense (tastier if you ask me) then you want less water more beans.
-Length of cooking depends on the type of bean, after an hour and a half start tasting it, when it gets soft you're ready for next phase. It may take up to two hours.
-If you eat meat, at this point you would add some ribs or a sausage and cook for 15 more minutes. If you want, you can also add garlic or paprika at this point, but those change the taste significantly and is not everyone's cup of beans.
-And now the secret that makes it tasty and adds color, but also makes it slightly less healthy:
Put a frying pan in place of a pot (remove pot from heat source), cover the bottom with oil, when the oil gets warm add a spoon of flour and stir with fast wide moves. Flour will start foaming right away, now add one tea spoon of cayenne pepper (key ingredient), stir really fast and remove from the heat source after few seconds as cayenne pepper burns easily. Now pour that mixture into the beans pot and you will see the color becomes "tastier", put the beans back to heat source and make it boil once more, and that's it.
If you feel like the step above is too much work, then you can just mix a small cup of oil, flour and cayenne pepper and add that to beans, that is how I do it. This way is a bit less efficient in improving taste but it improves color, which is not to be underestimated.
If you're a health freak, you can skip the step above entirely, but then again this whole recipe would be useless to you.
Serve it with some sour cabbage salad and/or red wine. If you are ever extremely low on food/money you can't go wrong with eating beans each day as it will give you all you need, which is why it is standard meal in some armies. And also you can make it in different ways and get different meals out of it. One version of beans much tastier than the recipe I gave you above is the way we make baked beans, but I wouldn't say it is as healthy, and I'm not gonna post recipe as I never made it myself.
We've been getting their boxes for a few months now. I don't have a comparison point on cost, but we customize ours every week to have what we want (out of their extensive options) every week. We pay somewhere between $10-$15 every week (variable based on what we select) and have more than enough veggies for the two of us.
I'm no expert in veggie freshness, but we've never had anything show up that was bad so far.
The "traditional" way. :)
I had looked at a number of methods to do canning/preservation but with only 3 beets it wasn't going to be worth dealing with (I'll eat them in a few days).
If I get my hands on a larger quantity I may give some other techniques a try. Thanks!
After spending my life of having no idea how to prepare pickled beets (but enjoying them greatly), I finally figured it out -- and discovered how easy it actually is. We get produce delivered weekly from Imperfect Produce and it's forcing me to come up with ways to cook everything.
That went well! I will have to experiment with the type of oil (I used sunflower oil) and the exact amounts of vinegar and mustard. I might also like to add a dash of tarragon. But conceptually the recipe is sound. I am quite surprised how thick the final mayo is. So again: thanks for the recipe!
As for aïoli, I usually make the Spanish version — allioli — that uses only garlic to emulgate the oil. No eggs or mustard neeeded:
Halve the cloves lengthwise and remove the core if it's green. Now mash garlic and salt with a pistil in a mortar until smooth. Then, ever so slowly, add oil as if you're making mayonnaise. When done, add lemon juice to the taste.
I've gotta try this. The only local shop where I can buy vegan mayo charges €5 for 250 mL (organic, but still…), which is ridiculously expensive, IMHO.
One of my favourite open sandwiches (‘smörgås’) this time of year is a slice of rye bread + mayo + thick slices of new potatoes + onion rings (or chives) + salt/pepper/chili. So a small jar of 250 mL mayo doesn't last long.
Olive oil sounds wrong in this context: We don't want mayo with a taste of virgin oil. Sunflower oil, perhaps, or some other near-neutral oil.
Mustard sounds right, but I wonder if it is enough for emulgating the oil.
Does anyone have a recipe and instructions?
Is it possible to make a #vegan version of mayo? If so, I would like to learn how.
You're right, and I've been planning a writeup. Thanks for the nudging.
I don't have a pressure cooker, but I seriously consider getting one: I regularly make natto (fermented soy beans) and the beans have to cook for ~7 hours before they're inoculated with the starter. Cooking the beans for such a long time is really a drag, for several reasons. I've been told that 45 minutes in a pressure cooker should be enough. That would make it a breeze. Unfortunately my kitchen is very small and only has few cupboards, so I need to be very selective about what I bring in there.
Did you pickle them in the ‘traditional’ way (in Denmark that means cooking them in vinegar with salt and sugar)?
It's very easy to preserve beetroots by lactic acid #fermentation: Wash, peel and slice beetroots. Put slices in a jar along with peeled garlic cloves (appr. 1 whole garlic to 1 kg of beetroots), a few chilies, and a small boquet of fresh dill. Add brine (1 tbsp salt to 1 litre of water). Seal. Let it ferment at ambient temperature for 2-3 weeks. Unseal lid briefly each day for the entire fermentation period in order to let out gasses. Ready to eat when fermentation is over, but flavour will improve with age. Keep in fridge after opening. Will keep for at least a year when unopened. Yummy.
Fermented beetroots are less red than traditionally pickled ones. They much more crunchy, though, as they haven't been cooked.
Cave: Garlics may end up in an eerie bright bluish-green colour when fermented. That's normal and ok.
Koshering salt, usually referred to as kosher salt in the US, is a variety of edible salt with a much larger grain size than some common table salt. Like common table salt, kosher salt consists mainly of the chemical compound sodium chloride.
Unlike some common table salt, kosher salt typically contains no added iodine. Some brands will include anticaking agents in small amounts.
The term “kosher salt” comes from its use in making meats kosher by removing surface blood, not from its being made in accordance with the guidelines for kosher foods as written in the Torah, as nearly all salt is kosher, including ordinary table salt.
One salt manufacturer considers the term ambiguous, and distinguishes between “kosher certified salt” and “koshering salt”: “Koshering salt” has the “small, flake-like form” useful in treating meat, whereas “kosher certified salt” is salt that has been certified as such by an appropriate religious body.
The only thing planned is rice, since it should be mild enough for the two sick women in my tiny tribe to digest.
Any tips on ingredients to add/stay away from for upset bellies?
Does everyone on this thing do awesome stuff? Just got here but there's so many out-of-the-ordinary people doing interesting things!
on the note of "waste nothing": I'm slowly reading a great book called "An Everlasting Meal" https://www.amazon.ca/Everlasting-Meal-Cooking-Economy-Grace/dp/1439181888 which has a great philosophical introduction to cooking and reusing all the byproducts of making a meal in future meals. the first chapter is called "how to boil water" and it is pretty awesome.
i used to live in rural kenya where there were three types of meals served at the children's home i was volunteering at: beans and rice, beans and maize, and beans and maize polenta. lunch or dinner, it didn't matter. somehow, every single day i was excited to eat this. it was amazing. sometimes there would be some shredded kale or carrots in the beans, but that was it. long live beans!
EXPLODING brownies full of glass shards is less then awesome though...
I'm a rather big sous vide fanatic, and while it's great for meat and main dish kinda stuff, I always wanted to use it for desert kinda stuff, so....
I cook them in these cute little single serve jars, and they cook for 2 1/2 hours at 195°F, so they are rather well preserved. Haven't tested how long they will stay good, but the lid does pop down and everything, so I'm assuming they'll last at least a couple weeks in the fridge.
Opening is a pain, cause they do manage to draw down a bit of vacuum, so you have to get something under the edge of the lid to pop it off.
They get rather hard when cold, as they are very very chocolatey, so I always warm them up.
Best served with some ice cream!
Recipe (very imprecise, I just judged based on how the batter was looking):
Melt in double boiler or microwave, stirring frequently.
Pour into seal-able mason jars, at most half full.
Place the lid on, and just barely tighten the band. You basically want to stop as soon as the band touches the lid, maybe a hair past. IF YOU DON'T LEAVE IT LOOSE ENOUGH, THE JAR COULD EXPLODE IN THE BATH. If you don't see it bubbling within a few seconds of it being put in the hot water bath, take it out and readjust. I have broken a few jars in the sous vide, it's not a fun thing, though at least the water means there's not really any flying glass.
Place jars in water bath at 195°F for 2 1/2 hours. Remove and eat, or let cool and refrigerate
Also, sorry for the picture quality, my phone was about the cost of a bag of potatoes.
Ah, such a great idea!
My mom used to do this for breakfast. She would prepare a week worth of breakfast casseroles and 1/2 cook them, put them in zip-lock bags, and put them in the deep-freezer. Every night before going to bed, she would empty one into the crockpot and a full hearty mid-western breakfast would ready in the morning/
Pretty amazing story! I lived off of pento beans for an entire semester in college (not nearly as amazing). A by-product of draining the beans was a solid broth which I would collect, add carrots, potatoes, spices, etc. and turn into a decent stew. Waste nothing!
I'm going to be away for 2 weeks so I haven't bought groceries for a few days and had to clean out the sad scraps in my fridge: some beetroot, spring onion, half a container of creme fraiche, a bit of dill...
it's also Bärlauch season here right now (Berlin) so a bunch of that went in at the end. Delicious.
No kidding... I guess I'm trying to find the minimum level because I eat way too much salt as it is. I need to figure out a way to add more body to the soup I think because no one wants to drink salt water. :P
Right? This whole place makes me feel so.... boring. So many badass people in here.
Anyone want to chime in on their thoughts on Imperfect Produce? How are the prices and freshness compared to say Berkeley Bowl (for you East Bay people out there)?
Chickpea juice is also known as Aquafaba. If you are searching for recipes online, it may be useful to use that as a keyword.
I'd use soy lecithin or versawhip as an emulsifier if the mustard isn't enough. I've had friends that used soft tofu, or even soy milk instead of the egg.
I pretty much only use my sous vide for making yoghurt or cheese. Otherwise I haven't found much use for it. Perhaps that is because I'm vegetarian and there aren't many benefits to cooking vegetables this way. For one, it usually calls for the water bath to be in the 190 degF range. At that temperature I find that the vacuum seal bags will open when you pull them out unless you put 3 seal lines. Hardboiled eggs with soft yolks are nice...but the scenarios where I'd want one, I usually just put a fried egg.
Using bags also bothers me. I have played around with using mason jars, but there hasn't been any recipes where pressure cooking wasn't equally worthwhile, specially since it takes so much less time.
I've been contemplating making a DIY Rotovap, using the sous-vide as a precision heat bath.
I love both of my pressure cookers (one electric, the other larger stovetop). I make beans, soup, stock, tamales, babyfood and risoto mostly. Tamales are always a hit. I do some pressure canning too. Beans are great to can, because then they are shelf stable and you can do a variety of different types at the same time (Garbonzo, black, pinto and kidney in separate mason jars).
Tip: start boiling water in a kettle while you are putting in ingredients to brown. By the time the water is boiling everything should be about done and you can just pour it in which reduces the time for everything to get up to temperature.
Split pea soup:
1 Onion chopped,
2-3 carrot chopped,
2-3 celery stalks
2 cups split peas
Oil or butter
Water to bring up to top (4 cups?)
This will start out thin and get extremely thick as it cools and the starches congeal. Super high in protein.
I tend to salt just until I start to taste it in the soup, and then allow a final salting at the table (to taste). Also, with beans (and some extent lentils) it's common to only salt after all of the cooking is done as it slows down the cooking process. With things like onions, or other aromatics that are caramelizing the maillard reaction can be kicked off earlier with salt to draw off water (and baking soda to lower the pH).
There is a famous chef that says that he pushes for the exact state where your mouth says "too salty/not salty enough" at the same moment.
The term “kosher salt” comes from its use in making meats kosher by removing surface blood
That makes sense. I thought it odd that salt could be considered kosher when it's simply a two-element molecule.
Well, I do a bit of meat cooking, and it's excellent for that, but I have done cooking in mason jars, and found that to be quite nice. Part of it may be that I don't have a pressure cooker, so I cook things sous vide that you'd just toss in a pressure cooker, but I have done some interesting things like creme brulee. Another interesting thing was brownies, not sure if you could do those in a pressure cooker. Another big thing is slow cooked apples straight in mason jars, but I think that'd def. be just as easy(and faster) in a pressure cooker?
I'm a big fan of sous vide. Similar to pressure cooking in the effects it can do to meat and all, but muuuch longer cooking times :)
If it's salt we're talking about: I love a good coarse kosher salt more than any other kind.
very cheap and suiting the "lazy vegan" diet i'm heading towards
Haha! If only someone promoted the Lazy Vegan diet.
I've been wanting to post in here, but haven't been sure of what to post about; I love cooking. Instead of me only posting about what I'm cooking, I want to hear what everyone else is cooking today as well!
I've been pressure cooking for the past year. The really big win is it can make stock in 45 minutes, and it's really really good rich stock, the kind that would take hours normally.
Quick beans are also convenient, but you have to get the liquid amount right, and a few beans will tend to float on top and end up harder than the rest.
I may do some pressume canning this summer, if the fruit trees produce the amount they are looking to. I made a small batch of pear/ginger chutney last summer, and I can see canning large quantities of that.
Cumin is my go-to spice for beans.
And, being able to pressure-cook red beans and rice in 40 minutes is a game changer.
@lateral I was just eating in a vegan thai buddhist little restaurant. They make everything super plain, only herbs, plain vegetable stew for soups or for 'sauce' and then plain rice and veggies (carrots, corn, some green leaves, mushrooms,broccoli etc. ). No oil, just steamed practically, also no onions or garlic. It sounds dull, but its' actually pretty delicious. I eat there very day for 2 months now. Sometimes I take mushroom tempura, to get some oil in the system :)
@Dominic Sounds like a dream, but I can imagine it's lots of work and a big commitment. I still didn't find my favorite way of living. I am also from the countryside and love village life with tons of free veggies and fruits growing around 'for free', but also like cities like Berlin and also like these hippie sailing/hackerspace options and also this what we are exploring at the moment - SE Asia, super affordable condos so we can keep our costs low, organize free coding workshops wherever we are to inspire and connect with the locals and keep pushing our stuff. I would love to somehow be free to have it all and to switch between options and places... But step by step. Learning, observing, connecting, building communities and later we can maybe also build a P2P option of Guest to guest and stuff like that.
A friend told me a trick. You cook the whole ton (or kilos, depends how crazy you are) and then take some of these cooked beans and divide them into portions (in little cups or bags) and save them in the freezer. And then whenever you want to add them to your ratatouille, just take a cup out and voila.
I usually forget to do that so I just keep the whole kilo in the pot in the fridge slowly add them to my dishes. Can't wait to eat them again. Currently I'm in Asia where I can only get them sweet https://en.wikipedia.org/wiki/Red_bean_paste
Anyone pressure cooker fans out there? I just acquired an older WMF Perfect and am very keen on it. I've made enchiladas, dhal and various curries so far and am getting a lot of joy making slow cooker type recipes in < 30 minutes.
Last night made a brisket, kumura/sweet potato and eggplant curry in about 25 minutes, was impressed. Doesn't look amazing but the meat was extremely tender, if anything I'd probably dial back the cooking time a little before it breaks down too much.
Hey thanks I didn't know about Imperfect Produce! Just signed up :)
I had a friend make me a dish with beans one time and it was delicious. When I asked what it was called, he said "Baked Beans"
Canned baked beans are like canned spaghetti - fucking nothing like the progenitor dish.
Today I put on some rice in the big pot and Marina and I hate rice bowls. On my rice bowl I put:
We make rice bowls like this pretty often with whatever fresh veg we've got.
The bok choy stem I planted a few days ago I growing back very fast! It already sprouted green leaves. I expect we'll be eating that bok choy again soon, as well as those cabbages.
I really like dried TVP for vegan chili or sloppy joes. Plus, TVP keeps forever dry so it's good for off-grid living. We haven't found a cheap place to get TVP yet in Hawai'i, just expensively in health food stores, but in California you can sometimes find it in Mexican grocery stores along with other cheap and tasty spices.
Here in Hawai'i we haven't found any local source for cheap yuba but there are a lot of mung beans for a good price. Mung beans are great to throw in a pot with some rice and whatever other veggies you've got.
Since this is the cooking channel here's another good food tip: you can cut off the ends of some vegetables you get at the grocery store such as cabbage, carrots, lettuce, and celery and stick them in some dirt. They will grow back to what they were before you ate them, and then you can prune them back to eat the extra bits and eat them again!
Another good bean-related thing to get is dried sheets of yuba. In Oakland and when living in the desert from LA Marina and I could get sheets of Yuba from Chinese and Vietnamese grocers for really cheap. Yuba lasts forever dry and is easy to toss into a stew.
In fruitvale in Oakland I could walk down the street and get pinto beans for $1.99 USD / pound, or $4.38 USD / kg. It's uncommon to get beans in bulk quantities in many grocery stores, so I think this was a pretty good deal considering. I think $5 NZ / kg seems like a good deal on beans.
textured vegetable protein. soy, essentially
Anywho, I'm eating the bean mush as described by @dinosaur in an earlier post. some sort of flat, white bean - who knows what it is - soaked for far too long and yet still hard. veges, coriander leaf and a bunch of spices including cumin. very cheap and suiting the "lazy vegan" diet i'm heading towards.
I'm in France so I have 5 kinds of cheese in my fridge right now:
I am so jealous. the cheese situation in NZ is awful. apparently, edam means "slightly waxier cheese than the cheddar" which isn't cheddar at all, but a bland yellow lump. sigh
Hard to compare the price per kg with say, potatos, which are already "wet". I need some
scales, so I can make a fair comparison.
beans have the added bonus of containing a pile more protein than potatoes do.
I've also been eating more beans recently; I wonder how difficult they are to grow, they're a pretty big part of my diet and it feels good (and saves money) to grow that sort of stuff. we need another community garden in auckland
~2 cups oil
some water to get it to desired consistency
you blend first batch of ingredients, then slowly pour in oil. Then add water if you find the consistency too thick. Ingredients should be room temperature. Works like a charm with a stick blender and no one tastes the difference.
For mayo, you just leave the garlic out.
just had some potatoe and kumara (=sweet potatoe) wedges with home made vegan aioli and asian coleslaw, loosely made after this recipe ( http://www.onceuponachef.com/recipes/asian-slaw-with-ginger-peanut-dressing.html essentially coleslaw vegetables with satay sauce)
You might have seen this already, but be sure to rinse and cook kidney beans long enough. They have a toxin that can make you sick https://en.wikipedia.org/wiki/Kidney_bean#Toxicity
Otherwise they are a great addition to your food. These burgers came out delicious the other day: http://www.thekitchn.com/recipe-best-ever-veggie-burger-96967 (drop the egg, not needed). Bean burger principle seems to be: Beans, random grated vegetable, cooked rice, onion, a little flour to bind it all together, seasoning
i had a friend who did this - i think they made it by blending ground mustard seed and olive oil
I am a big pressure cooker fan. I have a 6L hawkins, which is the simplest design I have seen. I got it second hand for 36 dollars. I once had a 1.5 L hawkins which was actually small enough to take camping!
I mostly do soups, stews, curries, etc. I have been getting to beans recently. Actually just last week I brough 15 kg of beans! I wanted to post a photo but have been having trouble with my phone.
One tip, is sometimes I start by frying the onions in butter the bottom, then chuck the other stuff in and activate the pressure. If i want it to be thick, add half a cup of lentles, if i want it to be more soupy, make sure there is plenty of water.
If I catch a fish, I'll simmer the bones to make stock, then remove the bones and add veges.
A pressure cooker is ideal for on a boat. Since you don't need to stir anything, you can cook while sailing. By magic, nothing ever sticks to the bottom.
@ninabreznik here in northern NZ there is a huge area of easy sailing to explore. Just the other day I was at an anchorage that was quite near the city, but yet after two years living aboard, I had never actually anchored there. Yesterday was a beautiful day, but summer is officially over, and I had a pretty good anchorage all to my self! I'm not even that far out. Where as sailing to another country from here would be a very big deal, the nearest other places are Fiji and Australia, but of those would take about 2 weeks of non-stop sailing in my boat, plus you have to be able to ride out storms etc! So, not in a rush to leave NZ, but there is plenty to explore here in the meantime!
@Mile Stone that recipie sounds great! I'm gonna try that flour/oil thing!
mmm lazy + vegan ...
you really need to be smart-lazy + vegan, because uninformed veganism is just malnutrition.
For getting cheap beans and spices, I've found no better place than the New Gum Sarn asian supermarket inside Mercury Plaza, just down from K-Road
Or gilmours is okay and has better packaging on their own-brand stuff or giant tins
i really don't like beans, but I have to eat them when I run out of fresh foods, which is regular out here in the dizert
but I had a major culinary breakthrough last year that makes beans 1000% better - truffle oil
previously, I had no use for this fad, truffle oil is too rich and pungent; but beans are nearly impossible to flavor; a small bit of truffle oil in the pot will make a delicacy out of basic beans, no lie! it's not just a good pairing, it is essential, like the two ingredients were meant to be one; it creates a new culinary category, it redeems the bean
unforxly I don't have any truffles
Alas, baguettes are not well suited for grilled cheese sandwiches. For that I prefer a soft-ish dark rye.
I'm in France so I have 5 kinds of cheese in my fridge right now:
Putting cheese on a baguette doesn't really count as cooking, but it's what I'm eating.
I made mayo a while ago - don't remember the amounts anymore though. I added soy milk, oil, lemon, mustard and then added spices until I was satisfied. You need a lot less soy milk than oil iirc. And yes, don't use olive oil but something with less strong taste :)
it's weird that you know there are 11 messages but only see 3.
It gets a lot cheaper, if you buy a ton
@robin.paulson I can feel that because I stay not-hungry a lot longer after eating beans.
But there are import restrictions for bringing stuff like that in NZ, and probably Hawaii too, island ecosystems are more fragile.
It took a while, but I think I finally figured out how to do beans. I was put off beans early, because I never liked "baked beans" from a can, which seems to be how most people around here consume beans.
So, get proper dry beans, which you can store like, forever, in a bag. The you have to soak them (say, overnight) in plenty of water. (say one cup of beans to two of water) then you need to cook them for ages, unless you have a pressure cooker (protip: cheap 2nd hand), in which case it doesn't take very long.
So like, bean stew: soaked beans, some lentles, say, onion, cabbage (buy a whole cabbage and remove leaves, that will stay good (alive) longer), carrots, etc.
And it goes all creamy and it's enough food for like all day, and must cost about $2-3 and you are like, this wouldn't be much better if it had meat.
My quest is now to find a place that will sell me like, a 10kg sack of beans, cheap. Currently, the best I have found is $5 per kg, and it seems maybe this is just one of those things which are expensive in NZ.
Hard to compare the price per kg with say, potatos, which are already "wet". I need some scales, so I can make a fair comparison.
thought about this last night as I chopped garlic -- never occurred to me to chop it that way, clever, really
When I read hashbrowns I thought of something else. Got dubious at
we have actually replaced bread with kumura hashbrowns
oh yeah, the purple ones work too! we have actually replaced bread with kumura hashbrowns. Deborah can't eat bread, and for me, kumura last much longer in the cupboard than bread.
the trick is just that you gotta not move them about in the pan, because it's the crispyness which holds them together, unlike if you make hashbrowns with ordinary potatos.
Veggies I got today. Should I chop them, grate them, bake them or sautée them?
Once you grasp the basics of chopping things up and heating them, you can add new moves and make it actually seem like a different meal. for example, grating something instead of chopping.
Put a bit of peanut butter or sultanas in a curry,
or chocolate in a chili. I make a vege chilli with grated carrots + zuchini, can of tomatos, beans, then some lentils, and it comes out with a texture pretty close to if you used mince.
Back in the 1960's or therabouts, we used to call that "hippy stirfry"...
When using rice, we call it "Reis mit Scheiß" (rice with shit, but it rhymes) in German - at least the people I hang with.
two ideas to fill in an already good idea:
Back in the 1960's or therabouts, we used to call that "hippy stirfry"...
i only ever cook one thing: vegetable mush. 🍲
I cooked white mushrooms in a pan in very low heat, together florina peppers. The water from the mashroom got out and it turned into a mushroom soup.
Then I used Dacos rusk into the soup. It would be better to add some cheese in there like feta, but I don't eat cheese regularly.
Made brunch today. @ev holding it, and I was all, 'wait! Before you eat that,' and took the pic with the steam rising from it. Omelette with grilled mushrooms & yellow peppers, some ash goat cheese sprinkled on top. I didn't even know ash was a thing used in cheese making until this week. Gets on your hands but you can brush it right off. Tasted gourmet.
I took the indented rock to be a joke. (but maybe I was wrong....?)
I took the indented rock to be a joke, but maybe I was wrong....
I use a small ceramic crock with a lid, with a cloth fastened to the top with a rubber band to keep the bugs off. Have used glass canning jars in the past, but need to keep them in a dark place.
where do i find a
clean and non reactive like possibly a rock with an indentation
I don't often see rocks like this
I've been doing this for many years, creating new starters now and then as one gets funky from lack of use and feeding. I can't say I am very good at it. Too inconsistent. But maybe getting better.
The goodness of the flour really makes a difference. Whole wheat, yes. Stone-ground slow so it doesn't get so hot it kills off the yeasts. I find a mill I like and just keep using their stuff whenever I want to make a new starter. Lately I have been using this whole wheat bread flour which I buy in bulk from our local food co-op.
Use this bread recipe.
If I am on a roll and bake and feed it every day, it gets better all the time, and stays good for a long time. Otherwise I put it in the refrigerator and if I don't take it out and bake for a long time it gets funky and I need to restart.
Haven't tried drying starter flakes.
Learnt recently that you can bootstrap sourdough yeasts with just water and flour (essentially one of the Final Forms of grass)
This is exciting to me because I like to keep my disaster survival options open, and grasses seem to be everywhere.
I tried it back in Scotland, using a bit of rye flour and the below method, totally forgot about it for a week, but after that week it smelt like the correct 'fruity' smell and worked fine to bake with.
(Over a few days) 1) Mix water and whatever flour you can find, ideally wholewheat as the husks have the yeasts living on them like parasites. Mix so it's a smooth paste. 2) For a day and a night, cover and leave this paste in a container which isn't gunna freak it out and grow more stuff you dont want (something clean and non reactive like possibly a rock with an indentation or some glass) Warmish is good, but will work if it's cold too, just slower 3) The next day, shed half your mix and mix in more water/flour to replace it (Forever) 4) Keep doing this until you see bubbles and a fresh 'fruity' smell, now switch to feeding twice a day - but now you're all good to bake with it a) Split off a cup full and mix that up to be bread-sized (in parallel to keeping your starter fed) b) the next day, add sugar, salt and flour until it's something like cake mix (quite wet) - also add anything weird at this stage like nuts or onions c) After half a day of warmish being covered, it should be 2x bigger and ready to bake d) Bake, ideally covered, quite hot, 30-40 minutes You can back up some starter flakes by drying some of the starter in the sun, these should keep for a year or so
that is carrot, shaved into flakes (like you might sharpen a pencil with a knife).
veges that store well: potato, kumura (sweet potato), carrot, onion, cabbage (take one leaf at a time, do not cut, can last a month!). dry grains, rice, etc.
I have no fridge, butter and cheese start to taste more interesting after a while. I am okay with this.
Apparently you can make eggs last a long time by coating them in vaseline, but i eat them to fast for that to matter.
You don't need to refrigerate eggs, unless they are american eggs
I woke up this morning and found god had given me a fish!
A fish had jumped into my dinghy! and since I hadn't used it since it had rained,
it was still full of water.
There is two good fillets on this fish, the head + bones will make stock for soup,
and the skin can also be a grilled for a crispy treat.
I love how business magazines seem have the best info on food