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cooking foods with non-food ingredients


torakris
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In a thread on cooking Korean style black beans, I posted a similar Japanese recipe for black beans and one of the ingredients is a nail!

Supposedly it adds gloss to the beans....

http://www.nsknet.or.jp/~chrkaji/yasuko/recipe/007_e.html

I have heard of this before but admit to never trying it, I have always made my beans with out it.

Has anyone ever run across a recipe that had one ingredient you just felt weird about adding?

Anyone regularly cook with non-food items?

Kristin Wagner, aka "torakris"

 

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Has anyone ever run across a recipe that had one ingredient you just felt weird about adding?

Anyone regularly cook with non-food items?

Remember this one? We discussed it at length in a thread called "Food Superstitutions":

here .. scroll down to Katie Loeb's post :wink:

octopus cooked with wine corks recipe

.. honestly! several sites mention this as a way to tenderize the octopus ... :hmmm:

Melissa Goodman aka "Gifted Gourmet"

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i know great mexican cooks who put a penny (or a peso) in the water for steaming tamales. the theory is that the penny jingles as the water boils--when the penny stops jingling, it's time to add more water.

or wait....does the penny start to jingle as the water level drops?

anyway....a penny.

"Laughter is brightest where food is best."

www.chezcherie.com

Author of The I Love Trader Joe's Cookbook ,The I Love Trader Joe's Party Cookbook and The I Love Trader Joe's Around the World Cookbook

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The current issue of Saveur has recipes from Lucknow in India with gold and silver leaf:

http://www.saveur.com/issue.jsp?ID=200407

Ah yes, we do that sometimes, but they dont add anything to the taste, in fact it's like foil on the tongue. :wacko:

I fry by the heat of my pans. ~ Suresh Hinduja

http://www.gourmetindia.com

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