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OnigiriFB

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    Pressure Cookers: 2011 and beyond

    in Kitchen Consumer

    Posted

    Perfect I was just looking at one at Costco's yesterday. I want for Indian dishes like dal, etc. I've been told by a lot of Indians that a pressure is a must have here since we usually don't have 5 servant girls watching the pots. I didn't know you can use it as a canner though... it was cheap at costco. It was either that or one of the new fangled rice cookers from Japan that cost an arm and a leg.

    When and How Do You Salt Your Food While Cooking?

    in Cooking

    Posted

    If I remember right you, Chris, you like cooking Asian or Thai food right? Remember that with most asian foods there is no real recipe. Then we often taste as we season to get the right balance of hot, salty, sweet, sour, bitter. A great Thai cook is one that when the food is brought to the table needs know condiments even though Thais LOVE condiments and Thai food is meant to be flavor to your taste kind of thing. Usually Thais will serve fish sauce, lime juice, and chilis as a condiment with EVERY meal so that someone can add more salt, sour, hot as needed. One thing I noticed living in the West is that America at least relies TOO much on salt as the ONLY condiment/spice/seasoning. When I stop eating junk (fast food or processed) then I REALLY notice how over-salted the food is here. I had a whopper recently after not having one for about 3 years and had to throw it out. WAY too much salt! You couldn't taste ANYTHING else besides it (what they want?). I tend to flavor in my regular cooking (mostly japanese) very lightly as Japanese main flavors are dashi, soy sauce, and mirin. Most of the recipes I have are from the kansai area (less salty more natural food flavors as opposed to kanto which is saltier more robust flavors) and call for flavorings that do not mask the taste of the natural ingredient and just enhance.

    When and How Do You Salt Your Food While Cooking?

    in Cooking

    Posted

    hrm I salt water for pasta SOMETIMES depending on what I'm going to be saucing it with. I really do not like the oversalting we find in most modern foods (like chicken why is a chicken coming presalted? isnt that my job?) If you are doing say a anchovy based sauce or a flavorful one then don't bother or keep the water really like diluted sea water (which depending on where you live can be quite salty so sorry if this doesn't work).

    IMO you should salt the ONIONS not the cooking oil. I usually heat the pan, throw in olive oil, then onions, fry to coat with oil (pretty quick) THEN salt lightly (depending on what it's used for). Are you using kosher salt? Generally I find with kosher or sea salt you REALLY do not need much... I usually use less (supposedly some chef said use more but heh) then what it calls for. Especially with sea salt!

    IMO you seemed to be reaching for the salt shaker way too much. I may use it right when I start and then adjust the salt right before I serve. That seems to make sure that I'm not oversalting.

    Pancakes, Waffles, French Toast: Pick One.

    in Food Traditions & Culture

    Posted

    Pancakes! Blueberry if possible but plain with real warm maple syrup and butter. Lately I've been addicted to buckwheat pancakes. They have a nice nutty hearty taste. Yum! I know what I'm having for breakfast tomorrow. I like waffles but I have yet to have a really great one home-made or at a restaurant. French toast would be my last choice. Dunno why but for some reason I've never been a fan.

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