Cooking thread

Quote: Nareed

I took another crack at humus. Definitely using a better tool helped, but I still need a large food processor. Also in order to make it liquidy enough, it takes a lot of olive oil. I couldn't bring myself to add that much, so I ended up with something like chickpea butter.

Thin it with plain water. The tahini seems to really thicken when it's mixed with lemon juice (or lime I suppose) which thickens the whole thing. Have you ever tried a little Kikkoman soy sauce in it?

Quote: pew

Thin it with plain water. The tahini seems to really thicken when it's mixed with lemon juice (or lime I suppose) which thickens the whole thing. Have you ever tried a little Kikkoman soy sauce in it?

I've never tried anything other than oil, in either of two times...

Water doesn't seem like it would homogenize with the rest. I can deal with a bit of stirring the separated component, but water really seems to do badly even at this.

We'll see the next time I find another reason to make chickpeas.

Quote: Nareed

I've never tried anything other than oil, in either of two times...

Water doesn't seem like it would homogenize with the rest. I can deal with a bit of stirring the separated component, but water really seems to do badly even at this.

We'll see the next time I find another reason to make chickpeas.

No problem at all thinning with water. A good food processor is needed for the best quality for sure but that has nothing to do with the homogenization.

Huumus really is chickpea butter with some lime juice or fig juice, tahinni, etc. Beware teh soy sauce, its only a little but it has msg in it. Mixing garlic in it is good but requires a bit more oil. Red peppers go well with it too. I usually blenderize the catfood and use the leftover oil and stuff at the bottom of the blender for making my humus so I'm adding usually salmon or sardine oil to the liquefied chickpeas.

Mr. Pew: are you continuing to lose weight reading my cooking tips? If so, I drink Bourbon.

Brined a 4# pork roast overnight. Take
a big bowl and put in 1/2 cup of course
kosher salt and mix in 1/2 gallon of water.
Put roast in a 1 gal plastic zip lock bag
add brine and seal. Put the bag in the
bowl and the bowl in the fridge for
24 hours. Slow cooker for 4 hours.

Kosher salt is half as salty as table salt.
Use 1/4 cup table salt if kosher is not available.
Brining tenderizes meat like nothing else
does.

Quote: pew

No problem at all thinning with water. A good food processor is needed for the best quality for sure but that has nothing to do with the homogenization.

I believe you. And I know homogenization depends on things like density, additives and stickiness.

But it just doesn't feel right. And I've gone rather wrong when I did things that didn't feel right.

I made a cottage cheesecake with a bit of a twist. It came out ok. I should have twisted the amounts more, but maybe it was just as well...

What I did was substitute the yogurt with coconut cream (unsweetened). Then I added some pineapple in syrup I had left over and liquefied that in the blender. Next I added 3 eggs, nutmeg (some!), 3 Tbsp. flour, 1 tsp. vanilla extract, 150 gr. yogurt (unsweetened), and I whipped it all.

In the pie dish I added bits of pineapple and the batter and then baked for 65-70 minutes at 180 C.

For the topping I used unsweetened chocolate with 1 Tbsp. peanut butter.

Given all was unsweetened except the pineapple and syrup (and I hardly used much of it), the end result was quite good.

Next time I may try some ricotta instead of yogurt.

And next week I'm doing mocha jello, before the zero fat milk expires :)

The brined pork roast was great. Brining
keeps it from drying out during cooking.
It was moist and fork tender. Pork responds
very well to brining.

Quote: Evenbob

The brined pork roast was great.

Do you have to wash off the brine before cooking? Or soak it in water to leach out the salt?
Will it work with stew meat? Is it okay if I use Protestant salt?

If you have the brine inside the plastic ziplock bag... then isn't that the only brine that will affect the meat and the brine that is outside the plastic but inside the bowl is simply wasted??

I have no idea what you're asking. Mix water
and salt in a bowl. Put the roast in the bag.
Pour all the salt water into the bag and seal
it. Put the bag into the now empty bowl
and fridge it. The bowl is a safety measure
in case the bags leaks. Take it out of the bag
24 hours later and cook it.