jedovaty
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Posts posted by jedovaty
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On 10/4/2024 at 6:28 PM, Franci said:
If you can get Raprima, it looks like it is everyone’s favorite. I got a faster and easier option from Amazon and so far is working well Here
Thank you! Are you just using the starter powder each time, or making your own with existing culture? That's what I'm trying to figure out, I've seen instructions, but I'm not sure it is worth the effort and just keep it simple with purchased starter.
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What sort of bug/starter/inoculation are you using?
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Wow @franci, awesome! It's on my todo, since I recently discovered and enjoyed the stuff (grocery store options, don't judge me). Just need to find the time
And looks like a great way to finish off all this buckwheat I bought a while back haha
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I got a new fridge and replaced the OTR microwave with an exhaust hood (I went to great lengths to do this.. did a roof replacement and added the ducting for the exhaust, very expensive toy!). Happy with the exhaust hood, it is louder than I expected based on the decibels (extreme air) but it works and now finally I can burn sh.. ...tuff without smelling up the house!
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Depends on the brand.
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A friend asked me to try to make a frozen treat with Yakult. Quick search online shows others have used this ingredient wit a custard or cream base, and traditional ice cream makers but no ninja. I thought I'd try it straight up 😁 The ingredients did me a concern, since it's water, couple types of sugar, skim milk, cultures, and some flavor - i.e. this is going to be very close to ice, and I think the instructions state not to blend pure water. 😇 But.. I had to try, so in went several of those plastic bottles to fill up the container and froze it for 24 hours.
The first spin made so much noise, so so much. Four spins later, it was still somewhat powdery, but a spoon mixed it up well. It had a citrus-like flavor, gave me a searing brain freeze almost instantly, and a very thin mouthfeel (actually, it was very close to snow, though I haven't seen or tasted snow in over 10 years).
Not recommended.
I am not sure if it makes sense to pursue this further.. I can add some inulin, fat, emulsifiers, gums, different sugars, maybe follow the Underbelly strawberry sorbet example, or I can do a little custard or mix with some heavy cream, but I think the latter will take away from the yakult flavor. Worth a pursuit? Thoughts?
My next idea is to freeze some greek yogurt. Or, maybe mix some jam into greek yogurt (or euro-style yogurt) and see what happens. I'm enthusiastic about testing things, though generally slow, so if someone beats me to it, please share results
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It could be something with the motor itself, the motor controller, or a capacitor - if you have access to the control board in it, see if any capacitors may be inflated.
That said, I had unusual speed and heat issues with my 10+ year old unit and discovered the outlet and/or circuit was problematic. My unit worked great once I plugged it in elsewhere on a different circuit (i.e. routed to a different breaker). i.e. try a different outlet that is separate from the one you typically use?
Of course, the suggestion to send it in to Bamix may be good, too
I probably would do that with mine since I have a long-shafted one.
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On 7/30/2024 at 12:39 PM, Shel_B said:
Unfortunately, I had no chicken thighs in stock, but I'd recently picked up a big package of Costco drumsticks, and decided to use six of them for this dish today.
Ooohhhh that's what happened to @Maison Rustique's drumsticks! 😁
Reference: https://forums.egullet.org/topic/166794-how-to-turn-chicken-legs-into-chicken-breasts/
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How about ground chicken (debone, lightly freeze, food processor)? From here, all sorts of other options: mix with other ground chicken or protein (turkey, shrimp, etc), chicken skewer thingies, burgers, meatloaf, sausage/chorizo, ravioli/gyzona/potstickes/dumplings, mapo tofu, stuffed peppers/cabbage, mix with eggwhites to make a raft for consomme, etc.
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Long story short, I attempted to make some sort of chocolate chip wafflookie with leftover sourdough starter. It seems whatever powers that be did not approve this for me.
Good news, it didn't actually stick, a chopstick wedged everything out. I was harmed in the making of this waffle as well, burned my fingers and tongue. Ah, well, what's new, right?! 😛.
I plopped the rest of the dough out onto my cast iron griddle in a fit of disappointment, and made a large pan-cake thing. It did not taste good. Maybe next time.-
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Didn't an american company purchase duralex just before or during the pandemic?
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Hi: I tried a couple more recipes from Salt and Straw book that was gifted to me: strawberry balsamic and black pepper, and strawberry sorbet. For SBB, I swapped out the milk base for coconut base, and replaced honey with sugar. It tasted like the strawberry push pops I had as a kid in the 1980s omg what a blast to the past! The Strawberry Sorbet calls for cilantro/coriander essence/extract, which I have no clue what this is so I added a few twigs of natural organic fresh home grown urban raised evil sourced unfair wage [free labor] non-d.o.p. cilantro. This was delicious.. a variation of strawberry with mint!
The book itself is poorly written. They don't list all the ingredients in the ingredients side bar of each recipe, and they are inconsistent with when they include parts of a recipe or move it out into its own paragraph. It's like we have to read and comprehend the recipe, can't just skim and know what to do. Bah.
That said, results are tasty, and they all keep a soft-serve texture after undergoing the ninja treament, maybe from all the corn syrup.
No pictures, sorry, I just ate each straight out of the cream-i jar and it's ugly. If you can use your imagination, SBB was light pink with streaks of jam, the other was dark pink, borderline maroon.
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@weinoo Nope and nope.
The joy and wonderment of growing up as a child of immigrants. 😁
PS: I also enunciate the L the salmon and call lettuces salad 😈
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Huh. I grew up calling it "spaghetti sauce", before ever knowing that spaghetti actually referred to the noodles. I was child of immigrants, and even today as a burgeoning crotchety old fart, people feel the need to correct me. Not sure why.
Afterall, Hector, a mildly famous chef from the early 20th century, might agree with me? Check out all the spaghetti sauce options in the middle!
https://digital.lib.uiowa.edu/islandora/object/ui%3Aszathmary_1732
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@Shel_B This response is nearly a month later, I think some instant pots have a slow cook function so you should look into that. BTW, the recipes will all the added sugar and spices I bet are super great, however, you could also just keep it simple, chop up a bunch of apples into your instant pot in slow cook mode and let it go until it reduces to caramelization you like. You should stir it occasionally of course. Simple and will give you a more pure apple taste, which can also be delicious. Well, uhm.. good as long as you leave the apple cider vinegar out of it (which some recipes include). 😁
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Regarding current discussion for Shel_B, I'm sure it's already been explored to just add a little flour/starch/gelatin slurry (or just use direct starch) rather than wasting all that freezer space to add a little more thickening agent.
On the original topic, my aunts and their past generations would make soup from the left-over pasta water, especially when they made fresh egg-pasta or halušky/gnocchi, I think even potato water, too -- I've done that a few times, really good for the vegetable soups like a light garlic soup with sage and a fried egg, cauliflower, dumpling, other root veges, etc.
Being eco friendly or save water or create saucier sauces, simply make the pasta "risotto" style, where it's just enough water so it's all done when you make it and you have a really nice cooked slurry. I find myself doing this a lot especially when in sustenance mode.
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Same recipe as yesterday, except this time I whipped the eggwhites. Volume was enough to make 2 waffles instead of just 1, it's perfect amount, no runout, too! They were lighter for sure. Soft, not crispy. I toasted the first one in my cuisinart steam toaster and it was great. Minimal oil used on the teefs. Won't bore everyone with an update again until I can get the crispy/lacy style waffles done, maybe glamor shot with some ice cream from the ninja as the weather warms up. Woohoo!
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Stick to egullet, like batter to an unseasoned waffler
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There are advantages and disadvantages. A proper answer would probably require multiple psychiatric evaluations and half the drive space of the entire internet to document.
My counter question to you, where did you find a cast iron waffle mold like this? Are they available? Other details?
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@blue_dolphin Oh dear, that sounds seriously frustrating
. I'm tired of pancakes, and I miss me some waffles so I'm willing to play with a toy that's as fickle as one of my ex gf's 😛. There's so little info on bare cast-aluminum wafflers, yet this material was predominant in nearly all the US-made electric waffle irons from the 1930s-1960s until teflon showed up. Whatever little detail I've found, suggests it should be treated similar to cast iron, just a little more fragile. I really like how even the resulting waffles are, no hot spots at all. So if it's all right, I'm going to sort of document what happens here, in case others out there in the internet future decide to pick up a bare cast-aluminum iron.
@AlaMoi: Possibly, but it could also be too hot, that'll cause sticking, too. In this case, I doubt the iron's heat is the issue, I made the same recipe using same technique/timing as yesterday but used egg + soy sauce instead of bubbly water. The egg held the batter together better once cooked and the output was a perfect, albeit dense. Despite this, it served my purpose (lunch) and I'm happy to report I used very little oil on the iron itself, seasoned up nicely now.
At this point the little testing suggests the splitting issue to a combination of recipe and technique.. and since I have fun with this sort of stuff, I'm going to keep trying variations of dairy free, egg free, wheat free, etc.
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Cool! I'll try liege waffles when I make some brioche dough another day. I have pearl sugar somewhere since I've made them before, too, using sourdough, quite delicious but holy cow were they filling.
Here is the instagram post I wrote about.. to make the waffle work, based on what happened to me and this video it appears the technique requires overfilling so that there's enough substance to create a waffle since the flour is so highly hydrated: https://www.instagram.com/p/BmruH4ED4CJ/?hl=en&img_index=3
(not sure how well the link will come through, it's the 3rd and 4th options in the instagram post). But again, I likely won't try this recipe a second time because I just did not like the taste of the baked/toasted cream. Maybe I'll try with eggwhites instead.
My goal isn't really to fill up the waffler and have a pretty waffle, ultimately I just want to be able to make a waffle from whatever random batter I put together. Since the iron appears seasoned now, I tried again this morning. It split in half but released very easily with a little help of a chopstick. Batter was oats, buckwheat, and chickpeas blitzed in the vitamix, mixed with bubbly water, olive oil, baking powder, salt and a little honey. It could be that the teeth in the iron are too close, too large, or wrong angle since the waffle also pulled apart with the swedish recipe. With my non-stick, I've done fun things like dosa/idly batter, pão de quiejo, left over sourdough bits, and so on. I suspect some will work, but the more delicate ones like idly will fail without at least having a binder such as egg or higher percentage of wheat flour. Since it's working in the cast iron instagram post above, it could be the teeth issue or maybe I still just need moar seasoning. 🤷♂️
I might try pão next couple weekends, haven't made those in a long time.
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There's no channel around the perimeter like on my former nonstick version to catch any overflow. This thing didn't as much squish out as it explusioned out, and caught me off guard, making some sort of high-pitched sharting noise. Quite entertaining 😁 Probably has to do with the yeast in the batter haha. I figured out how to partially clean between batches, which makes the process a little less daunting (I have trouble cooking on a dirty stove).
I tried the "swedish cloud waffle" recipe that I saw on the netflix david chang live show. Netflix publishes the recipe, heavily hydrated cake flour with a little salt, then fold in whipped cream (same amount as water). First one was an utter failure, discovered you can't just put a little batter in and go. There's an instagram set of videos which shows how the waffles are made on a cast iron waffler, you pretty much have to overfill it. I got it to kind of work, the waffle split in half but it didn't stick to the iron and I could get it out (see pictures). I suspect my flour - a very low protein flour from central europe, hladka muka 00 - has a lot to do with it, or I really need to load in a lot more. That said, I don't think I'll try this again with different flour.. it was too milk fatty for my taste, even with an acidic jam/sourcream on the side.
The big isi or waffle thread on this forum has a bunch of lacy waffling experiments, I'm going to go read them for some ideas
Meantime, here's the entertainment.
Seasoning
Split in half
It did pull out cleanly
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Completed one more "seasoning" by filling each side with oil, heating to smoking, letting cool, draining, and wiping mostly clean. Then I baked on my grill for 2 hours (I had a call for work). It didn't get much darker, just a bit more bronze.
The iron came with three recipes, I tried 1/3 batch of the country one, using some IDY instead of a bag of barm. Per AlaMoi's suggestion, buttered up the the iron generously. The batch made 7 waffles. Here are the remaining four. And the mess on the stove omg. I think I want to "season" the exterior sides of the iron as well before next time.
But I finally had me some waffles. I'm happy. Next project, the swedish waffles from David Chang's recent live netflix show, and then try to make the hippie-compatible versions and their variations (no dairy, no eggs, no gluten, etc). I'll update over next couple weeks for sake of posterity.
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Here's what's on my aluminum sheet pan, the stuff is slick and nothing sticks to it. It's also quite resilient, hasn't come off despite scrubbing for several years now. Is this a reasonable goal on the waffler? Somehow, I suspect it won't be possible...
Mixing bowls
in Kitchen Consumer
Posted
Check out the USA made Vollrath heavy duty mixing bowls, available in local restaurant supply shops in the US (e.g. Chef's Toys). Not quite as yikes pricing as the M-B bowls, though still pricey. You don't get that extended lip to help hold the bowls, however, the quality of the SS is rather luxurious (never thought that would be a description for cold metal). I treat myself to one every couple years.
https://www.vollrathfoodservice.com/products/smallwares/kitchen-essentials/mixing-bowls/heavy-duty-stainless-steel-mixing-bowls