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Archive for the ‘experiments’ Category

It’s hard to see, but the radishes in my dongchimi had some color change.  Everything smelled fine, but I wasn’t convinced so I didn’t eat it.

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Both photos were after I drained out the liquid.  Before I drained it, it looked like this:

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That’s a lot of life going on in there.

I haven’t had the energy to buy the ingredients again.  But I still wanted to work on some fermentation so I decided to try my hand at amazake.

Amazake is a drink made from sticky rice and koji grains.  Koji are rice grains that have been inoculated with the bacteria you would use to make miso soup and other Japanese fermented products.  Amazake, like yogurt, needs a certain temperature range to ferment.  It was the primary reason why I never bothered to make it.

Last week, it occurred to me that I had access to a couple of sous vide products which could make DIY amazake possible in my house.  So, it’s currently doing its thing in a slow cooker hooked up to a Codlo device.

This is what determination looks like:

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It’s not the most thought-out set-up, but that’s what I get for not planning ahead.  What you see is a 3qt sauce pan (with the rice and koji) set into a 4.5 qt oval slow cooker.  The sauce pan was too tall, and the handle was in the way.  So, I resorted to covering it with aluminum foil.

I am ridiculous, I know.

This also won’t be done until about 10pm because cooking the rice and then cooling it took me longer than I had anticipated.

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This is a silly post.  I won’t even try to deny it.

At the same time, I am incredibly pleased.

I took a GIR lid and stuck it on a cut avocado half.  Very little browning the next day and very little space used up in my fridge.

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Yes, I am a superb dork.  (^_^)

Note – not a sponsored post in anyway.  I was a kickstarter backer and paid with my own money.

https://productofgir.com/?goto=shop

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I have a confession – I’m not a huge fan of Greek yogurt.  So, when I was given a free tub of Fage yogurt, I struggled for ideas.  This became a struggle for healthy ideas, because this happened not too long ago:

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(more…)

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Has anyone tried to make ice cream with a food processor?  I finally did.

I have an ice cream maker, on permanent loan, that I never use.  I used to keep the insert in my freezer, but that was just taking up room so I finally took it out.  Of course!… when I finally  want to make ice cream, I can’t use the ice cream maker.

I first heard about using a food processor to make ice cream on thekitchn.com, but seriouseats.com actually beat them to the punch.  Basically, you make your ice cream per the recipe, freeze it as fast as possible, and then place it into a food processor to whip in air.

Kenji from Serious Eats froze his custard base into ice cube trays, but I don’t have spare trays or enough of them.  (Most ice cream recipes make 1 quart.)  Jeni Britton, in the video she did for CHOW, recommended putting the custard base in a large resealable food bag and laying it flat in the freezer.

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My ice cream base was this:

two cans of full fat coconut milk
1 3/4c cane sugar
1/2c fresh mint

I brought the sugar and coconut milk to a simmer, cut the heat, and then let the mint steep about 15 minutes.  This was transferred to a ziploc bag, moved onto a small tray to lie down flat, and cooled first in the fridge.  After about an hour, I moved the tray into the freezer for  4-5 hours.

(Note – when you’re pouring your ice cream in liquid form into the food bag, make sure that you stand the bag up in a container large enough to hold one quart of liquid.  I stood my bag up in a container that was a little small, and made a mess.)

When it’s ready, put the ice cream into a food processor.  Run the food processor and scrap down the ice cream as needed until it’s an even and smooth consistency.  Move the ice cream into a container for the freezer (I just reused the food bag), and let freeze again before eating.

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Overall, it’s a bit icier than traditional ice cream but maybe that’s because I was making a dairy free ice cream.  (I was making a dairy free ice cream out of laziness, and for no other reason to be honest.)  I would say that it’s a bit more like gelato in texture.

As for the flavor of what I made, I needed more mint.  I *love* ice cream made with real mint.  Before my mint plant dies as the weather gets cooler, I should harvest all the leaves and try again with a traditional custard base.  However, it’s still quite delicious.  I’d be happy to make it again.  (Although, I might cut back the sugar next time.)

Reference Links:

http://www.chow.com/videos/show/chow-tips/90744/an-easy-way-to-make-ice-cream-in-your-food-processor

http://sweets.seriouseats.com/2010/07/how-to-make-ice-cream-without-an-ice-cream-maker-the-food-lab.html

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1.  Cookies still haven’t happened since Boston was humid and then we had our second heatwave.  I’m feeling hopeful that tonight will be the night.

2.  I’m experimenting with what is essentially a vegan chocolate pudding.  It’s not good enough to post on the blog, but it’s good enough for me to stuff my face.  I don’t know if this is a good thing or a bad thing.  Flavor-wise, it’s perfect.  The texture is gritty though.  I didn’t intend for it to be a vegan pudding but it’s not quite working for the application I had in mind.  More fiddling is required.

3.  In a few weeks, there will be regular updates from me because I go on vacation!  Yay!  Ok, it’s a “staycation” but that’s not the point.  For the first full week of August, you can expect a new post everyday.  I’m really excited.

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A must try!

My mind is blown.

http://m.apnews.com/ap/db_268744/contentdetail.htm?contentguid=mxsc69bs

I need to try this method of heat shocking to extend the life of produce.  I never go through produce fast enough – it is one of my biggest regrets.

 

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My mom came over and made me fried rice. I was obnoxious by taking photos and a video of her cooking. The video is for my own reference, but here are a couple of pictures.

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Last weekend was the blizzard. One side of my house had a dusting. The other side of my house (where my driveway is) had four foot drifts.

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And today, I was experimenting with black rice. I boiled 1/2 cup of black rice in lots of water for about 20 minutes. And then, to the boiling rice, I added 1 red bell pepper, cut up. After a few more minutes, I added slices of Chinese sausage (leftover from my mom’s fried rice visit) just to warm through. The whole small pot of rice, bell pepper, and sausage was drained, and then left to rest 10 minutes. I garnished with sliced kumquats, and called it lunch. Not bad for someone who couldn’t think of anything better to make! (^_^)

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Not bad looking, right?  You can barely see the sausage.  It absorbed the coloring of the rice.  (That is one potent purple!)

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