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One thing I've found is curry bricks make a LOT of roux. Like, triple what the box asks for (except the water) and you'll be set for a couple days.
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Sep 15, 2014 22:05
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| # ¿ May 5, 2024 19:12 |
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GrAviTy84 posted:really? It's way thin if you put more water than it asks for. It's supposed to be hilariously goopy and thick. Except the water. I usually drain off any liquids and use that towards however much it calls for, but add in a ton more ingredients because I eat it for a couple days after.
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Sep 15, 2014 22:10
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Can you do anything with natto besides eat it over rice and natto jiru? Now that I'm over the smell/texture I'm interested in cooking with it, but those are the only ways I've seen it used.
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Nov 8, 2014 05:21
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When I soak rice do I add the usual amount of water I would, soak, then just turn on the pot? Or do I drain off the soaking water then add X amount again? I'm assuming the former.
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Oct 1, 2015 00:22
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I got some short grain rice soaking this morning, but by the time I got home I was too lazy to cook. Can I stick it in the fridge, then make it with fresh water tomorrow?
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Feb 3, 2016 00:46
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I stopped using a cooker because I only have one of the cheap ones and I'm not crazy about how it comes out (not that stovetop is all that harder). It's also about making stuff to go around with the rice 
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Feb 3, 2016 13:21
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| # ¿ May 5, 2024 19:12 |
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ScottyWired posted:Don't remember if I got it off this thread but I did this baked tonkatsu for dinner. About to move out of my grandparent's place, so I'm cooking more often. I called it "crumbed pork" because I know they'd complain about a weird name Now I feel less guilty using a box of Oven Fry (basically the same as shake and bake but more crumbs I think?) to do the pork the first time I made tonkatsu.
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May 5, 2016 04:52
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