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I think store bought stuff is freeze dried not dehydrated
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Jan 24, 2023 09:26
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I would say if you’re going to dehydrate herbs you should do it fan only, no heat. A lot of volatile compounds in the herbs that may be driven off using heat.
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Jan 24, 2023 14:18
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Has coconut cream powder gotten hard to get generally, or is this just local to Ireland? I used to be able to get it in pretty much any asian food store, but it is completely unavailable now. It was usually a thai brand, and it came in a plastic/foil-lined bag. All I can get now is either cans or cartons of cream/milk and bricks of cream. The bricks are ok, but they are much less handy to use, compared to the powdered cream 
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Jan 25, 2023 16:14
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Pookah posted:Has coconut cream powder gotten hard to get generally, or is this just local to Ireland? I’ve never heard of that! There is an Asian grocer round the corner from me. I’d they’ve got it I’ll ship it to you.
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Jan 25, 2023 17:02
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therattle posted:I’ve never heard of that! There is an Asian grocer round the corner from me. I’d they’ve got it I’ll ship it to you. That is extremely kind of you  , but I think I might have found a source fairly locally!
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Jan 25, 2023 17:48
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I would class basil with tarragon and chervil as herbs you just shouldn't bother drying at home, because they lose too much flavor. (Note that they're all somewhat liquorice-flavored; IDK if that's the common element.) Rosemary, mint, verbena absolutely. For the three I mentioned? Swallow hard, buy Penzeys, and never look back. Then blend your fresh basil with olive oil and freeze in an ice-cube tray.
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Jan 25, 2023 18:12
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Pookah posted:Has coconut cream powder gotten hard to get generally, or is this just local to Ireland? sounds cool. what do you use it for?
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Jan 25, 2023 21:33
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eke out posted:sounds cool. what do you use it for? Mostly for when I want to make a small amount of something like satay dipping sauce. It's a lot handier than opening a can of coconut milk and having to work out what to do with the leftovers.
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Jan 26, 2023 19:20
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Before WFH, I had it at my desk for oatmeal breakfast every day. Shelf stable and whatever amount you want!
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Jan 26, 2023 19:31
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I actually wonder if this is a good solution for instant pot curry where you end up with a bit too much liquid. Maybe replacing the coconut milk with coconut cream powder gives the same effect but you avoid that very thin base?
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Jan 26, 2023 19:32
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VelociBacon posted:I actually wonder if this is a good solution for instant pot curry where you end up with a bit too much liquid. Maybe replacing the coconut milk with coconut cream powder gives the same effect but you avoid that very thin base? I've never used an instant pot, but yeah, I'd say this would work. If it ends up too thick, you can always add water. Just in case anyone wants to know : When I make satay dipping sauce, it's basically Jimi's satay, peanut butter, kejap manis, brown sugar, lime juice or cider vinegar*, coconut cream powder (or grated brick), chili paste or cayenne pepper, and sesame oil, plus enough water to make the right consistency. *I heard this from a Thai-American person who said her Thai born and raised mum found cider vinegar was a perfectly good replacement for lime juice in a satay sauce. I used it a bunch of times and it's absolutely fine.
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Jan 26, 2023 19:53
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Jan 26, 2023 21:59
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That is excellent trolling
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Jan 26, 2023 22:30
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It's exactly like when they lit their Nikes on fire after Kaep got a contract, and it tastes the same too.
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Jan 26, 2023 22:40
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I forget, is it guava or papaya that smells like diapers, or both
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Jan 27, 2023 03:06
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Steve Yun posted:I forget, is it guava or papaya that smells like diapers, or both Neither? Maybe you're thinking of durian.
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Jan 27, 2023 04:53
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Durian smells like gym socks I’m thinking of a baby powder mixer with poop smell. It’s either guava or papaya, I’ve never been more certain of anything
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Jan 27, 2023 05:18
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Papaya smells like vomit, is that what you're thinking of?
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Jan 27, 2023 06:08
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It’s pineapple guava aka feijoa
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Jan 27, 2023 08:41
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Yeah it’s papaya I just looked at a photo of the insides of one and had a flashback
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Jan 27, 2023 08:58
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Our garden is producing the stereotypical huge quantities of zucchinis at the moment (I'm in Australia, it's mid-summer). One of them is a monster that grew to more than 2.5kg while we were away for a few days. Even recipes for "giant zucchini" only go up to about half that size. I'm trying to come up with a way to cook this monster. My worry is that large chunks of probably very bland zucchini mush are not going to be appetizing. I will probably stuff it and bake it. I am already planning to make zucchini parmigiana with one or two of the smaller (500-800g) zuccs, so the abundance of tomato sauce with cheese options I have found are not particularly exciting. My thoughts are to pull out some moisture with salt prior to roasting it, either as lengthwise halves (it is about 30cm long and would just fit on our largest baking tray) or as cross-section rings maybe 2-3cm thick. Then stuff with something with enough flavour to cover for the bland flesh; I need a flavour bomb and I'm leaning Mexican but I am open to suggestions.
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Jan 28, 2023 04:36
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Is there a best way to roast zucchini slices without them being soggy
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Jan 28, 2023 04:43
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ExecuDork posted:Our garden is producing the stereotypical huge quantities of zucchinis at the moment (I'm in Australia, it's mid-summer). One of them is a monster that grew to more than 2.5kg while we were away for a few days. Even recipes for "giant zucchini" only go up to about half that size. If you're okay grating it this recipe is stellar. Stuffed zucchini is really hard to get right. If you're set on stuffing it, after you pull out the seeds, salt it and put it cut side down on a cooling rack for an hour or so, then either sear it in a hot pan, grill or broil it, then stuff w/ roasted jalapeno, feta, panko, cilantro, and tomato concasse. If you're planning on having it as a main, add canned black beans, chopped up inari, or whatever protein sounds good.
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Jan 28, 2023 05:47
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I am hugely envious, my family love courgettes As well as roasting them and putting them in tomato sauce you could try some of our favourite ways to prep them Cut them into thin ribbons and stir fry with garlic and chilli Dice into tiny cubes and make delicious salsa Cut into lengths, toss with garlic and herbs and grill/barbecue them Thinly sliced raw in a salad
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Jan 28, 2023 08:39
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Steve Yun posted:Is there a best way to roast zucchini slices without them being soggy Hot as possible
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Jan 28, 2023 16:58
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For my birthday, my wife has booked us dinner at Amethyst, which will be my first trip to a properly fancy restaurant We’re going in a couple of weeks I probably shouldn’t have just watched The Menu
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Jan 28, 2023 18:43
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Steve Yun posted:Is there a best way to roast zucchini slices without them being soggy Yeah, a thin coating of oil and blasting at a high heat works really well. I ate a ridiculous amount of roasted zucchini every second day a few years ago, and that always worked for me. It's super nice roasted, with just a little salt and black pepper, and a squeeze of lemon juice to finish. Slice em 1 cm thick and sort them by diameter to cook them efficiently as possible. It takes about 15-20 minutes for oven heat to break down the internal structure of the zucchini and let all the water out, so you absolutely need to frazzle the outside before the inside decides to collapse.
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Jan 28, 2023 19:58
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Does anyone else ever like to recall stupid cooking poo poo they did when they were young? I moved out of my parents house as a teen knowing basically nothing about cooking, and my skills amounted mostly to boiling pre made pasta sides and cooking chicken breast I marinated in salad dressing on the stovetop, so really everything has been a crash course over the years. But I was just thinking about how my go to way of cooking fresh mushrooms back in the day was to simmer them like pasta in water and drain them off in the sink, which is just the worst on multiple levels lol.
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Jan 28, 2023 20:06
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Just this morning, I noticed a scar at the base of my right hand index finger. It happened when I was about 12 and my aunt asked me if I was ever worried about chopping veg so young, I scoffed and said I'd never cut myself so far and then... It's funny because I have had so many other injuries since, that have left no mark, but that one bit of culinary hubris has left a neat little line on my finger for 30+ years. Pookah fucked around with this message at 20:30 on Jan 28, 2023 |
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Jan 28, 2023 20:14
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veni veni veni posted:Does anyone else ever like to recall stupid cooking poo poo they did when they were young? I moved out of my parents house as a teen knowing basically nothing about cooking, and my skills amounted mostly to boiling pre made pasta sides and cooking chicken breast I marinated in salad dressing on the stovetop, so really everything has been a crash course over the years. But I was just thinking about how my go to way of cooking fresh mushrooms back in the day was to simmer them like pasta in water and drain them off in the sink, which is just the worst on multiple levels lol.
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Jan 28, 2023 20:22
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I recall skipping cumin in recipes because I didn't know what it was. It's... Never optional, afaik.
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Jan 28, 2023 20:24
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I’m choosing to willfully suppress the stupid cooking poo poo I did when I was younger and instead going to remember how my roommate would tell people I was a great cook because it always smelled great when I was making dinner. Everything I cooked back then started with butter, garlic, and onion.
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Jan 28, 2023 20:30
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I got a crock pot when I was probably 24, because I wanted to make carnitas and slow cooked meat felt like some magic to me at the time. Anyways I looked this recipe up that called for a pinch of cinnamon and for some loving reason I dumped like 3 tablespoons of cinnamon in there. Whole house smelled like cinnamon for a week. Borderline inedible. Worst part was the only pork shoulder I could find at the store was 12lbs and I forced myself to choke it all down over like 4 months because I feel bad wasting meat. I didn't make any slow cooked pork or anything with cinnamon in it for like a year after that.
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Jan 28, 2023 20:36
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I was about 16 when I first tried to use my mom's bread machine. Smelled amazing for the couple hours it was working. When gave the "all done" beep, I opened the lid, but the bread was... not there? Just a very small crust? I forgot to add the water. Turns out toasted flour smells amazing though!
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Jan 28, 2023 21:09
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Democratic Pirate posted:I’m choosing to willfully suppress the stupid cooking poo poo I did when I was younger and instead going to remember how my roommate would tell people I was a great cook because it always smelled great when I was making dinner. The issue being?
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Jan 28, 2023 23:01
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Arkhamina posted:I recall skipping cumin in recipes because I didn't know what it was. It's... Never optional, afaik. "They want me to put WHAT in? Naaaasty! Skippin' that. Freak-rear end recipe."
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Jan 28, 2023 23:26
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Democratic Pirate posted:Everything I cooked back then started with butter, garlic, and onion.
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Jan 28, 2023 23:37
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veni veni veni posted:Does anyone else ever like to recall stupid cooking poo poo they did when they were young? I moved out of my parents house as a teen knowing basically nothing about cooking, and my skills amounted mostly to boiling pre made pasta sides and cooking chicken breast I marinated in salad dressing on the stovetop, so really everything has been a crash course over the years. But I was just thinking about how my go to way of cooking fresh mushrooms back in the day was to simmer them like pasta in water and drain them off in the sink, which is just the worst on multiple levels lol. No dumb mistakes in the actual cooking for me. I nerded out hard when I started cooking for myself and studied it thoroughly before doing anything. I even bought Japanese whetstones I have never used (3 different grades of course). All my early stupid cooking poo poo was from laziness. Plus I mostly still do them. Like my scrambled eggs are basically an omelette I smash up before it's fully cooked because it's less effort and it's just fine to me personally.
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Jan 29, 2023 00:05
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Brawnfire posted:"They want me to put WHAT in? Naaaasty! Skippin' that. Freak-rear end recipe." Nah, just sheltered. My grandma emigrated from Ireland, my mom grew up in the 50s, and uh, rolled with mostly 50s, Northeast USA food. I had curry for the first time at 18. Nothing, ever, spicy. A lot of stuff like '3 bean salad' and scalloped potatoes. Getting fancy was like, rolling up stove top stuffing in cabbage leaves baking it. Helped in my poverty student days, because I can absolutely live off of potatoes, lentils, oatmeal, rice, and frozen veg like spinach. As an aside, my partner does not agree that left over cornbread with sugar and milk is a substitute for breakfast cereal. Weirdo.
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Jan 29, 2023 00:54
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That sounds weirdly delicious
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Jan 29, 2023 01:27
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