Fun Stuff > CHATTER
A Cooking Thread?
Tova:
--- Quote from: Aimless on 17 Jul 2018, 01:00 ---You probably won't regret getting one. We've used ours at least a couple of times a week for over three years. Not only does it open up whole new ways to prepare food but it is also immensely practical if you want to prep a lot of food at once.
--- End quote ---
I forgot to mention! We have one now. I love its results and its timing flexibility.
I came here to mention that I made cultured butter. Easy and surprisingly fun.
LTK:
I'm picturing a pack of butter with a top hat and a monocle.
Elaborate?
Tova:
:laugh:
Butter containing live bacterial culture. Like the stuff you find in yoghurt.
I put some kefir in the cream and let it sit for a few days under cheesecloth to develop and thicken before turning into butter.
Aimless:
1.
Confit rose fish w/ salt-baked beetroot, lotus-root purée, steamed pickled aubergine, Bengali Malabar spinach, goat cheese cream and carrot top pesto. Autumn ain't all bad :)
Celeriac, rutabaga & beetroot are delicious when baked slowly in a thick salt-dough crust. Confiting fish at low temps has been a revelation. The eggplant both looks and tastes better if it's peeled before pickling (flavoured with chili and ginger). The carrot-top pesto made w/ toasted hazelnuts packs a lot of flavor, but the consistency suffered from my sloppiness. The lotus-root purée didn't get properly puréed, but worked well wrt flavor. The Malabar spinach grows like a frickin' weed and has covered half a wall, def. our best crop this year.
2.
Steamed buns with spicy fried chicken, avocado, cucumber tsukemono & pickled red onion, sriracha made from this year's chili harvest.
The buns are super easy to make (as are the sriracha & pickles), and leftover dough can be turned into a loaf of bread. Reheat leftover buns in a microwave (1 min tops) in a ziploc bag, with a few sprinkles of water—they'll be almost as good as new. Fried chicken isn't the best for this; use something fatter, juicier and more gelatinous (eg. pork-belly, duck etc). Thickness increases by a third or more during steaming, and it's better to overcook than undercook.
--- Quote from: Tova on 24 Oct 2018, 22:35 ---I forgot to mention! We have one now. I love its results and its timing flexibility.
--- End quote ---
Yay! :D there's a ton of youtube channels exploring different applications, if you ever run out of inspiration :) cooking marinated beef cheek at this very moment.
--- Quote ---I came here to mention that I made cultured butter. Easy and surprisingly fun.
--- End quote ---
... I once spent a lot of time trying to figure out what this was, because it sounded so exotic and delicious, and it turns out it's basically what I have always just known as "butter". Simple and fun, and also the only way I can get my hands on real buttermilk here in Swedistan.
In other news, the ginger has continued to explore the world of lacto-fermentation. Tons of ideas out there on the internet (apart from blogs there's a great series on YouTube called "It's alive!"). We're making more sriracha, some paprika sauce, and some beetroot & horseradish relish. Most of these are less of a hassle than making kimchi, but I expect we'll make some more of that soon.
LTK:
This isn't about cooking per se, but the local supermarket has started to stock young coconuts imported from Thailand, and it's been a revelation. Before this, the only kind of coconut I knew was sold stripped down to the shell, needed an axe to crack open, and was filled with an inch-thick layer of tough, hard, but tasty coconut, and maybe a spoonful or two of juice. But these other ones are sold with some of the husk still attached, can be cracked open with a sharp knife, are filled to the brim with delicious, sweet juice, and are coated inside by a thin layer of juicy, soft flesh that can be scooped out with a spoon and has the consistency of pudding. The difference is like night and day. It's a bit of work getting them open still, but the reward is basically a complete, filling dessert in a cup. How has this been hidden from me for so long?
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