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Okanagancook

society donor
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    Naramata overlooking Lake Okanagan, British Columbia, Canada

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  1. Holy crap. I can't remember when I changed mine...probably at least a year! IT WAS TIME! SO A BIG THANKS TO @Shelby
  2. " The recipe also says you can keep it "up to one day." so overnight should be ok. Never made it so can't vouch for it. From 'Modernist Cooking At Home' website. Was your oil from the machine dirty?
  3. Like this only with rum...I'd use white: Vodka Infusion 250 g water 125 g sugar 125 g vodka Preparation: All three infusions follow the same general pattern of preparation. Heat the water and sugar over medium high heat, stirring to dissolve all the sugar Once the mixture has come to a simmer, remove from heat and add the flavoring of choice (basil, vinegar, vodka) Allow the mixture to steep while it cools to room temperature. Remove and discard basil if using. Vacuum seal the watermelon cubes with the infused syrup in a chamber vacuum sealer. Unfortunately the displacement method of air removal is not effective here as you want the vacuum to compress the watermelon while simultaneously driving liquid into the fruit. Allow to rest in the fridge for 30 minutes
  4. I have a recipe similar to the above stuffed eggplants and it is delicious plus you get to use your new spices! I too am looking forward to your blog Shelby!
  5. @Yaneidi That's interesting about heating the mustard oil. Thanks.
  6. Thanks @rotuts, but my copper is only a year old and love using them. I have a gas range and gas is way, way cheaper than electricity in these parts. I usually choose the Wolf Range to do my cooking...or the outdoor gas grill.
  7. @Shelby Too bad you couldn't find cardamon pods because they are used to make Charmaine's garam masala on page 35..there are three types. Garam masala is used quite a bit in her curries....it is a spice blend that can be used during the cooking of the curry or used to finish at the end..just stirred in. The blend can vary quite a bit depending on the cook. I tend to use her blend with her recipes and three are three types to choose from. So, you'll have to order it on line.
  8. @SmithyNot sure why your oil separated...maybe the almond milk? The oil used to cook the spices will come to the surface as the curry cooks. Also yogurt will split but you can stabilize it by adding 1 teaspoon corn starch per cup of yogurt before adding it to the recipe.
  9. Just realized my solid copper pans are not induction friendly....so I am safe😁
  10. 1 cup desiccated coconut 1.25 c hot water allow to cool enough to knead a few minutes then strain through fine strainer or muslin cloth squeezing out as much liquid as possible. This yields ‘thick coconut milk’ repeat with the same coconut and this will yield ‘thin coconut milk’.
  11. I vote red also. Do you have some dried coconut? You could make some coconut milk.
  12. I really do not have room, unless of course we put an extension on the kitchen!😑
  13. I really need to stop reading this thread 🤑 based on my experience with the CSO, Instapot.....and many other Egullet inspired purchases. 😫
  14. From Eat Your Books https://www.eatyourbooks.com/library/recipes?q=Yellow curry paste the first couple of pages are recipes for the paste then the list enters into recipes. i have never used it so cannot offer anything
  15. Yes, many more fresh and somewhat difficult to find ingredients in non-East Indian Curries so best to find a recipe first.
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