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If it's a long cooking SOAKED bean, I'll generally default to 12 minutes after I reach full pressure. If it's a long-cooking unsoaked bean, I'll default to 28 minutes after full pressure. If it's a short cooking unsoaked bean, I'll default to 12 minutes after hitting pressure. If it's a short cooking soaked bean, I'll just do it on the stove, and skip the pressure cooker. I ignore the whistles, and set a timer, regardless.
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Oct 27, 2016 13:44
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TychoCelchuuu posted:This page and others like it are good references for cooking most things - use it to help you eyeball some cooking times and that'll cut down on the guesswork a bit when trying to go from "X whistles" to some measurement of time that actually works (I just ignore the whistle time measurements in recipes). oh this is awesome, and these times line up with my experience, many thanks made whole black urad dals last night according to this recipe and the recommended cook time is perfect (glad it wasn't whistles) http://www.northindiancooking.com/black-whole-urad-dal-black-grams-ma-ki-dal-dal-makkhani-kaali-dal.html had to simmer down some since my pressure cooker seemed to hold in more water than hers, something I'll have to keep in mind in later
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Oct 31, 2016 15:19
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Let's talk biryiani. Who has a good recipe? I've been working my own method lately, which I cobbled together from some research, conversations with some Punjabi guys, and my own tastes. I think I have room to improve, and I realize that my approach may provoke some "the gently caress is wrong with you" reactions. I recognize that there are "stir fry" approaches too, but I've been going with this approach because it gives me good lunchable leftovers, and it's relatively hands off. Anyway, I've been marinating meat (usually chicken, but right now I'm eating pork) in yogurt and spices (ginger, chili powder, turmeric), and then baking that with rice, broth, vegetables (usually eggplant and mushrooms, sometimes green peas too), and hing + garam masala tarka in a cast iron dutch oven until the rice and meat is cooked. Thoughts? How do you guys approach it?
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Nov 1, 2016 22:53
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I'm still going through the backlog however, I have always wondered if there are certain flavor pairings in curry which are mostly accepted, or anything to work off of along those lines? One of my most valuable cooking resource as I learned western/american cooking was a spice rack with a list of which spices you ought to have on hand, and what you want to be thinking about using them for. I've had some great curries with fruits of different kinds for instance, and have personally had a lot of success with potatoes in a curry as well, I'm just not sure if there's some sort of rule of thumb or reference, for instance - if I've got a duck, versus lean pork, versus some fatty red meat, would I have a preference toward a certain color or something, etc etc.
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Nov 2, 2016 02:46
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coyo7e posted:I'm still going through the backlog however, I have always wondered if there are certain flavor pairings in curry which are mostly accepted, or anything to work off of along those lines? One of my most valuable cooking resource as I learned western/american cooking was a spice rack with a list of which spices you ought to have on hand, and what you want to be thinking about using them for. perhaps some resources like this would be useful? http://www.indianfoodsite.com/spices.htm I think the list here is kind of small, but for me simply researching individual spices as I learn about them has proved helpful. that's in addition to the occasional experiments
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Nov 2, 2016 14:29
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Is there any sort of curry to make with spaghetti squash? I've got one I need to use, and my wife doesn't like it used as a pasta substitute. I'm just feeling like it would be weird considering its tendency to go into strands.
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Nov 14, 2016 17:47
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22 Eargesplitten posted:Is there any sort of curry to make with spaghetti squash? I've got one It's also my favorite yellow curry
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Nov 16, 2016 01:25
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That noodle curry sounds pretty good. Unfortunately after having so much Thai curry over the past few months, she nixed any curry. Unrelated to squash, is the consistency of dal a regional thing? She was raised Bahai, and she mentioned a week or so ago that she misses the dal she had at feasts. It would be whatever variation is made in Iran. Also I'm going to have to try making it with split peas rather than lentils, because she's apparently slightly allergic to beans.
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Nov 22, 2016 08:06
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So, it may not be the most authentic attempt (again), but I am cooking chicken tikka masala later today. Here's the recipe I'm using, stolen from one of those Tasty/Tastemade videos on facebook. It's from a batch sort of recipe where you cook three different types of chicken, this is just the relevant portion: Chicken Tikka Ingredients: 1 lb boneless chicken, cubed into 1 ½-inch pieces ½ yellow onion, peeled and sliced 2 garlic cloves, peeled and thinly sliced 1 tsp garam masala 1 Tbsp turmeric ½ tsp ground ginger ½ tsp ground coriander 1 tsp ground cumin ¼ tsp cayenne pepper 1 cup of canned chopped tomatoes with the juice ½ tsp salt ½ tsp ground pepper ½ cup full-fat Greek yogurt 1 lime, juiced Steps: 1. In a large bowl, combine everything but the lime juice in a bowl; mix until fully incorporated. Place in remaining compartment of your prepared, foiled baking dish. 2. Bake chicken in a 400 degree oven for 30–40 minutes, stirring occasionally to ensure even cooking. Cool to room temperature and place in GladWare for conveniently delicious prepared meals throughout the week. This isn't a lot of food, I don't think, so I may be making some dal on Wednesday or Thursday since I do have lentils and all the spices. Or most of them; I'm not 100% sure I have fenugreek. I think for my next attempt at tikka masala, maybe next week or over Christmas, I'll go the more authentic route with using chicken thighs and coconut milk. I really don't care for dark meat, though, so I would hate to make it and have it not be something I like. E2: I found the missing liquid. I took the recipe from this post: https://www.facebook.com/tastemade/videos/1230820383671793/ They have you divide a baking sheet into smaller compartments to cook each chicken dish. I didn't make mine right and the tikka's liquid went under the foil I used for the other compartment. Sad times. I'm thinking of adding a little chicken broth to my lunch containers to maybe bring it back. The Chinese 5 Spice Orange Chicken is delicious and I can't stop eating it. Wish my tikka would have turned out as good, too. briefcasefullof fucked around with this message at 23:16 on Dec 3, 2016 |
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Dec 3, 2016 20:31
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This is probably a heretical question but: are there any brands of prepackaged naan to look for? Every one I've tried from a store has been really "bready".
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Dec 5, 2016 04:10
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Prepackaged naan are universally terrible, but paratha or roti are tolerable (they're thinner and reheat nicely)
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Dec 5, 2016 04:30
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Mike Danger posted:This is probably a heretical question but: are there any brands of prepackaged naan to look for? Every one I've tried from a store has been really "bready". The mass-market Naan in the bakery aisle are terrible. However, if you can find the frozen Paratha/Roti/Chiapatis they are delicious  If you have a local Indian or Arab grocer they might have fresh stuff too.
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Dec 5, 2016 15:39
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Mike Danger posted:This is probably a heretical question but: are there any brands of prepackaged naan to look for? Every one I've tried from a store has been really "bready". I get the ones in the red bag (brand: Deep) but I assume they are probably one of the bready ones
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Dec 5, 2016 21:43
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I find that flash heating (in a pan or toaster) improves the bready ones quite a bit. I enjoy the suraj naan enough that I buy it regularly.
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Dec 5, 2016 21:48
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I'm making a home-brew slow cooker lamb palak tomorrow - I consulted a few recipes and I tossed chopped lamb, spinach, ginger, coriander, chili powder, garlic, browned onions, turmeric, and yogurt into the slow cooker. It's in the fridge now, and I'll put it on low for 8h tomorrow. Wish me luck  !
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Dec 9, 2016 05:39
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CommonShore posted:I'm making a home-brew slow cooker lamb palak tomorrow - I consulted a few recipes and I tossed chopped lamb, spinach, ginger, coriander, chili powder, garlic, browned onions, turmeric, and yogurt into the slow cooker. It's in the fridge now, and I'll put it on low for 8h tomorrow.
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Dec 9, 2016 08:49
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coyo7e posted:I am probably entirely stupid however - yogurt for 8 hours? I've always been taught that you marinade in the lactic stuff, or add it at the last possible point before serving. YEah that's what I'm worried about. I waffled on it, but I made a snap decision to marinade in it becuase it needed something. I added as little as I could to get everything coated.
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Dec 9, 2016 15:02
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Just got home and checked on it. It ended up in the slow cooker for about 7h. The lamb is a bit over-stewed, but everything seems tasty. I added another 2-3 tablespoons of yogurt, and turned off the heat.
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Dec 9, 2016 22:54
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Mike Danger posted:This is probably a heretical question but: are there any brands of prepackaged naan to look for? Every one I've tried from a store has been really "bready". Trader Joe's frozen garlic naan is delicious and has nice char spots.
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Dec 10, 2016 18:47
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NVM.
Flaggy fucked around with this message at 19:29 on Dec 14, 2016 |
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Dec 14, 2016 18:53
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Does anyone have a good Panang curry recipe? I couldn't find yellow curry paste, and I like peanuty curries so I figured it was worth a shot. I assume it's not just "take yellow curry recipe, use Panang curry paste."
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Feb 7, 2017 00:53
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Seconded. I've started making my own red and green Thai-style pastes and I'm never going back. Just need a penang and a massaman now.
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Feb 7, 2017 02:25
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22 Eargesplitten posted:Does anyone have a good Panang curry recipe? I couldn't find yellow curry paste, and I like peanuty curries so I figured it was worth a shot. I assume it's not just "take yellow curry recipe, use Panang curry paste." https://forums.somethingawful.com/showthread.php?threadid=3792038&perpage=40
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Feb 15, 2017 01:19
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Is there a standard way to thicken a curry? I used 1 can coconut milk, 1 can vegetable broth, would have liked it a little thicker. More coconut milk? Add something like cornstarch? Came out a hair under-seasoned but I hadn't made it in forever. 
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Mar 22, 2017 14:04
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I think the standard way is just cooking the curry down. Mashed lentils, chickpea flour (northern) and rice flour (southern) are common thickeners too, but usually simmered longer = better.
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Mar 22, 2017 14:17
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If you don't use broth, you won't get such a thin curry in the first place. Chopped/pureed veggies instead of vegetable broth works better for all the types I've ever made.
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Mar 22, 2017 16:32
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Infinite Karma posted:If you don't use broth, you won't get such a thin curry in the first place. Chopped/pureed veggies instead of vegetable broth works better for all the types I've ever made. There's a diced onion and tomato in there.
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Mar 22, 2017 16:55
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Warmed it up at work in the microwave even added a little water) and the consistency was perfect today
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Mar 22, 2017 17:30
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reduce with the lid off for a while. If you're feeling lazy, add some flour/water slurry for a quicker but less tasty thicken.
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Mar 22, 2017 19:08
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Pureed or extremely finely minced onion can also act as a thickener. When in doubt, add onion.
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Mar 22, 2017 19:19
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For that thickness i like to mince onions, garlic and ginger, then slowly brown them with curcuma until very soft. I then puree that and use it to thicken curries. Of course long simmering is important but this way it gets more sauce and more of a velvety texture.
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Mar 24, 2017 07:48
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I bought some dried curry leaves, but read afterwards that they aren't a great substitute for fresh leaves (which I couldn't find) and that they taste very different. Any tips on using these things?
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Apr 22, 2017 21:52
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Maximum Planck posted:I bought some dried curry leaves, but read afterwards that they aren't a great substitute for fresh leaves (which I couldn't find) and that they taste very different. Any tips on using these things?
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Apr 23, 2017 00:25
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I made a curry! Made chicken tikka masala from Food Wishes for my lunches this week and it's awesome.
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Apr 24, 2017 05:22
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Made some punjabi rajma masala today, with jeera rice. So tasty, and very economical. Getting better at using my food processor to prepare all the ingredients. Mincing vegetables is my least favorite part, but using my food processor eliminates most (but not all sadly) of the prep work.
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Apr 25, 2017 00:55
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I had a Thai fried rice the other day that had turmeric in it and was fantastic. Are there any Indian dishes similar to fried rice?
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Apr 25, 2017 01:04
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Maximum Planck posted:I bought some dried curry leaves, but read afterwards that they aren't a great substitute for fresh leaves (which I couldn't find) and that they taste very different. Any tips on using these things? Deep fry them along with the rest of the tarka spices, and they'll be fine. Booyah- posted:I had a Thai fried rice the other day that had turmeric in it and was fantastic. Are there any Indian dishes similar to fried rice? Biriyani. Sort of. Maaaaybe pulao. We tend to keep rice as a main dish, and everything else as a side dish, so it's infrequent to have something like a fried rice where you have a bunch of different things with rice. Biriyani and pulao are the main exceptions.
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May 4, 2017 17:43
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I've been making this and its really good, I have one question though for people who may be familiar with lemon grass. How am I supposed to prepare it? I thought it would get soft in the soup, but it doesn't. I just mince it up(like the recipe says) as small as I can, but its got a really coarse texture that isn't very good to eat.
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May 11, 2017 01:01
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I'd pound it well with something heavy then slice very very fine - or leave in large chunks to fish out afterwards. You're right, it doesn't really soften.
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May 11, 2017 02:15
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I got the Dhillon book and immediately leveled up on my curry. I already premade bases but my stuff was too thick. Unfortunately, it does not have a Pav Bhaji recipe. Suggestions? One complaint I have of the book is that the premade meat recipes are kind of crap. Thats where grilling yogurt-marinaded stuff would come to the rescue.
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May 23, 2017 08:38
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