porkfat

There seem to be rice cookers that can cook rice only. If the cooker is turned off while it is baking bake, this means that you cannot bake it with that rice cooker. Simply give it up. So, I would suggest getting a cheaper model and using it for purposes other than rice cooking. ← This really stinks! My Zojurushi is worthless as a cooker of breads and cakes. But it makes wonderful porridge, mixed rice and of course plain rice.

Yeah, I've seen that. I heard it was from a manga comic. That bread is a yeast bread and firmer so it's easier to flip.

Well I flipped it twice and sent it through 3 rice cooking cycles and it's still doughy in the middle... I guess I will try baking half a loaf next time.

Ovens are hot. Hot apartments on summer days are not fun. The Japanese have many more uses for their cookers since small apartments and dorms sometimes don't have ovens. I'm just trying it out. But no, I'm cooking banana bread. I just flipped it and reset the cooker so I'll see how it comes out. I was just seeing if anybody has experience with this type of cooker and maybe knows how to set it to cook for longer periods of time than the automatic settings.

I've been seeing recipes pop up about how to back breads in a rice cooker. But I'm having a problem. My rice cooker is a really expensive Zojirushi (this one) The only thing the timer seems to do is turn it on at a certain time. I want it to stay cooking to bake the bread but the sensors keep shutting it off as if it was cooking rice. Does anybody have experience baking bread in this thing? Maybe I need to leave it longer while it's on the "keep warm" setting? All the directions online are very vague and makes it seem as if it keeps at cooking temperature for an hour. It doesn't say anything about the keep warm function.

I got a little further in my search for noodles. This time I used hot water and a mixture of unbleached all-purpose and cake flour. Then I kneaded the heck out of it and then used my stand mixer to knead it even more. I noticed a difference after a while and the dough got really smooth. But I think I overkneaded it though as the noodles were soft! Next I'm going to try experimenting with baking soda as the Chinese use an alkaline solution to add a yellow tint and a different texture to the noodles.

They all want $60 to ship it to me! A case of 12 butane only cost $15!

I can't find any good recipes online for Chinese style chewy wheat noodles! It's impossible! One recipe had me use 2 cups flour and 1/2 cup water. When I ran it through my pasta machine, it came out the other side full of lumps and holes! And that was on the widest setting! All I want is a simple wheat noodle recipe for soups and stir fries! I don't care to know how to hand pull them. I had really good fresh noodles at a Chinese restaurant in Korea in jajang myeon and jambang. They made them chewy and delicious with a machine and I have no idea what the recipe was! Can anybody help?

Have a look at the recipe for pad thai in RecipeGullet:here -- the first few ingredients are for the pad thai sauce. I make large batches of something similar to keep in the fridge. I use a mix of white and palm sugar, but otherwise it's pretty close. ← Thank you so much for that! And it uses tamarind, which I have a pouch of!

I spent a lot of money recently on a Thai cookbook on Amazon because it had high ratings. Imagine my surprise when I opened it to 'pad thai' and found the author uses tomato ketchup in the sauce. Not only that, but all the ingredients are added separately. I'm looking for a pad thai sauce I can make up ahead of time, keep in a jar in my fridge and add all at once to my pad thai. And one that doens't use ketchup!

I've heard a couple things regarding vanilla extract, maybe someone can help me out: Mexican vanilla is the best. In fact, it was one of the things many people considered a reason to go to Mexico, and family bakers, moms and grandmoms would ask their family to pick some up while we were down there. Any reason? I wasn't interested in baking that long ago so I have no idea. I heard of a company has invented a way to extract vanilla without using much (or any?) alcohol. Are either of these true?

Wolfgang Puck products sold on HSN and in warehouse stores. I love this man for some reason. I have mixed reviews on his products though. I know I abused the pans and that's why his stainless steel products are pitting (I think). But his small appliance line stinks. I bought a food processor (all plastic junk) his rotisserie oven (worked beautifully for the first several months and then kaput) and his panini maker (which is superior to the Foreman as it has deep, narrow grill marks that prevent food from steaming unlike the Foreman. And the panini maker and some lesser used pans are what I still have and still use, along with his santoku set which I throw in the dishwasher, re-hone and their still pretty decent knives.

I've had several experiences when buying imported foods from Mexico and Asia where the ingredients listed or the nutrition information is obviously wrong. The latest two: A brand of Japanese buckwheat noodles. Listed as no fiber. It obviously has flecks of wheat hulls and a nutty flavor with lots of fiber, and other brands reflect that. Another odd one: Wang brand Korean sweet cake. A chewy cookie made with rice. It's ingredients list wheat flour, glutinous rice, malt syrup, cotton seed oil, sugar, sesame seed. Do you see any animal ingredients? No! Then why does the nutrition information list that each cookie contains 7% of your daily allowance for cholesterol, only found in animal products? I've called, emailed and written manufacturers and importers with errors and when confronted, they never respond. How do I change this?

Here you go: https://www.baristaproshop.com/catalog/class.php?classid=15 My favorite brand as they're made with real fruit and sugar. You can look around the site for diet versions as well.

Check out this link, there are some recipes. I prefer Mochiko brand sweet rice flour. There's chocolate and coconut ones, also ones coated in Chinese dates. http://www.geocities.com/scocasso/mochi/mochi02/mochi02.htm

As far as Korean drinks go, look for the Minute Maid brand of ume juice, aloe juice and lychee juice. They are the best brand in Korea because they use natural ingredients. I had an artificial ume juice and it was disgusting. http://www.happywellness.co.kr/minute/product.asp - Click on the second tab at the bottom to see what they look like.

It is the main component, sometimes it's the only thing. There are as many recipes for bibimbap topping as there is for bibimbap. Some add vinegar, some sugar, me personally, I add 4 or 5 parts kochujang to 1 part honey. But it all depends on what the kochujang tastes like initially. Each manufacturer makes a different kind with different ingredients. So many add monosodium glutamate. I hunt down the ones that don't (on the labels anyway, and we know how accurate those translated labels are). That's why I decided to make my own from that book. So I KNOW for sure what goes into it. I'll document it in a few days.

I just bought a portable Korean stove online but I have no way to use it because there isn't a Korean market in my area. I need a special 220 gram butane canister. The stores online that sell the stoves don't seem to sell the butane and now I'm stuck! This stinks because I can't use my wok on my new apartment's electric stove! Is there an adapter I can use to hook it up to an American style threaded butane canister? Also, doesn anybody know if the Sterno brand butane canisters that are 8 oz in size, will fit into a Korean stove that accepts 220 gram canisters? Any help will be appreciated! *edit* Looks like I'll be taking a two hour trip into Denver to go to H-Mart. That looks like it's going to be a heck of a market.

Gastro 888: Click HERE and scroll to page 26. There you will find how to make gochujang. It's pretty straight forward. It just takes a while for it to mature, and like all pickeling/fermenting processes, it can go bad if you don't follow follow hygiene and the directions exactly. You will need Korean red pepper powder, malt flour, meju powder, rice flour and salt. Meju powder is hard to find online, you probably have to email kgrocer or koamart to have them send it to you. Meju karu is what you'd ask for in a Korean market. In English it's called fermented soy bean powder. PS, I recommend that book if you want to learn how to cook authentic Korean cuisine.

I hadn't meant to start anything religious, or have that discussion here. I just meant "Jews" like me, and Jason, and the many, many (many) others who eat pork and shellfish, especially at Chinese restaurants. I'm sorry if I offended your religious beliefs - this was meant to be a light-hearted trip down culinary memory lane, and nothing more. ← No no no! Nothing of the sort! Sorry my tone didn't translate in my online post... I was simply asking an honest and I guess stupid question as I'm not too familiar with the Jewish faith and I guess I'll just shut up now and continue looking up this "“safe treyf" issue online. Continue with the food talk.

Jews who eat shellfish and pork? I guess you mean non-practicing Jews, or maybe I'm ignorant of a special day when you can eat anything you want?

I suppose you're right. I was attempting to differentiate it from the continent of Asia that includes the middle east and Russia, India etc. I guess I should have simply said east asian. I will look into what you suggest. Do you have any particular magazines in mind?

I hate being new to a forum... It should be corrected now, yes? It was odd because I was able to see the pics just fine before. Thank you for your help!

Alright, I'm finally posting a kimchi recipe worth recreating. I got the recipe from Maangchi on youtube. I also used dried shrimp in an older recipe, but realized I can't stand any kind of fish chunks in fermented products. Maangchi uses raw oysters which I can't stand in kimchi either. Just give me some lemon, hot sauce and cocktail sauce thanks. What you will need: A: Kosher or sea salt (non-iodized) 1 medium Korean radish (about two fists in size) or daikon radish - save a 2 inch thick slice and cube the rest 1 or 2 heads of napa cabbage, cut in half or quarters if too big 1 hot house aka english cucumber cut in any way you like your kimchi B: 1 leek sliced thin 1 large carrot julienned 1 2 inch slice of radish julienned 2 bunches green onions sliced C: 1 cup peeled garlic 1 medium white onion 1 chunk ginger the size of an egg or so D: 1/2 cup Mochiko rice flour 1/2 cup sugar 3 cups water 1 cup fish sauce 2 handfuls (more or less to taste) of Korean hot pepper powder (kochukaru) A: Submerge and drain your cabbage Drain and salt in between every leaf Salt and mix your cukes Salt and mix your radish NOW for the next 4 hours or so your going to drain off whatever water leeches out into the bottom of each bowl and remix every hour or so. When the cabbage is wilted and soft you're going to submerge, spray and rinse as much of the salt off of and out from between the cabbage, cucumber and radish. Squeeze out the cabbage like a sponge to get as much water out as possible. Repeat the rinsing process 2 more times. Trust me, if it's too salty still, you probably added way too much salt. All you need is a little sprinkle between each leaf and maybe 1 or 2 tablespoons each in the cucumber and radish. B: Julienned carrot, radish and sliced leek and green onions C: Onion, garlic and ginger ready to puree and after D: Add rice flour, sugar and water to small pot just to boil. As soon as it boils, it will thicken and turn into a porridge. Let this cool a bit and you get this: Add together all of B, the puree of C and rest of D (fish sauce and pepper powder): And the final step: Spread a bit of chili paste in between each leaf of cabbage. The cabbage should be wilted and flexible. It should be easy to jam some paste deep inside the root end and spread it all around. Then roll it up and tuck it in with each other. The cucumber and radish are simple, just mix in as much chili paste as you like. The more paste, the hotter the kimchi. Finally, cover everything. Refrigerate the cucumber immediately (nobody likes fermented cucumber kimchi). Set the radish and cabbage out of the way for 24-48 hours and check it every day. Water will leech out of the vegetables and mix with the chili paste. It's good to refrigerate once the kimchi juices start to bubble, but not before as it will not be sour enough. You will probably have left over chili paste unless you're a fiend for fire. If you do, just store it in a clean jelly/mason jar in the fridge and use it to flavor soup, stir fries, salads etc. You can also mix it with a bit of sesame oil and marinate and preserve tofu. This kimchi can be made vegetarian by using light *Chinese* (Japanese has a tendency to taste alcoholic, like sherry) soy sauce instead of fish sauce. I prefer Pearl River Bridge brand. Look out for imitation soy sauce. Anything that says "hydrolyzed" or "caramel" or "caramel flavor or color" is chemically created and not real brewed. Hope you enjoy!

The only time I enjoyed curry powder was when I was living in germany. They made curry wurst. Simply a grilled, sliced brat with kectup and curry powder. Curry ketchup can actually be purchased premixed over there. Other than that, I noticed it's a spice with a lot of fibrous bulk that doesn't work well with much of anything.