17
   

Cooking shortcuts

 
 
ossobuco
 
  1  
Sun 14 Mar, 2010 05:21 pm
@chai2,
osso having fit -

http://www.angelyarns.com/images/angel/silks/sari-silk.jpg

(sounds good)
0 Replies
 
Cycloptichorn
 
  1  
Sun 14 Mar, 2010 05:26 pm
@chai2,
I chop garlic and ginger and mix them together in a food processor, then press between sheets of wax paper and freeze. Later on, when cooking, just break off frozen pieces of the mix and throw them right in the pan.

Saves a lot of time chopping both of those and they keep pretty well.

Cycloptichorn
0 Replies
 
chai2
 
  1  
Sun 14 Mar, 2010 05:46 pm
osso, I was actually going to make your faux ravioli, that's why I had the spinach (still have plenty).

Somehow though, I found myself in the middle of perogies.

cyclo
Good tip on pre-chopping and freezing, although for me personally, I've never minded that part of preparation. It's relaxing for me. chop chop chop slice slice.

I was talking more about making a meal a non-traditional way, one that takes a whole lot less time, and tastes just as good, or near enough, or even better.

like the stuff cabbage. Have you ever made that?
oy what a freaking production.
how did people ever develope that particular method, when you can throw all the ingrediants together, and the end result is exactly the same?

Or the perogies. Whenever my mother made them, she went ahead and made enough to feed an army, and would, since she didn't want to go through the entire production again anytime soon.
It would take her HOURS to make the things, and that's before cooking.
Then, it takes forever to clean the kitchen it seems. If you make dozens of them at a time, the flour ends up everywhere, and all the other ingrediants. It was an entire afternoon project.

No thanks, I just threw the other version together in 15-20 minutes, then in the oven it went.
I got most of the other prep done while the pasta was boiling.

tsarstepan
 
  1  
Sun 14 Mar, 2010 05:56 pm
@chai2,
This cooking technique is perfect for cooking a massive fish banquet for a 50,000 people or cooking 500,000 people depending on the location of your make shift kitchen.
http://aniketpangarkar.files.wordpress.com/2009/04/nuclear-explosion.jpg
ossobuco
 
  1  
Sun 14 Mar, 2010 06:01 pm
@chai2,
I think the best foodblessing is canned beans, as in black beans, pinto, etc. Even Bittman says ok re canned garbanzos in his recipe for..

http://video.nytimes.com/video/2010/02/19/dining/1247467101654/fried-chickpeas-with-chorizo.html

Naturally, you don't have to add chorizo..



I love real beans, like having beans soaking, their little bodies farting...
but canned beans are also ok enough.
0 Replies
 
ossobuco
 
  1  
Sun 14 Mar, 2010 06:05 pm
@tsarstepan,
Y'er just bad..
0 Replies
 
ossobuco
 
  1  
Mon 15 Mar, 2010 11:58 am
@ossobuco,
ossobuco wrote:

One of these days I'm going to make the now fairly famous n0-knead bread, which I first read about as done by Jim Lahey. I think ehBeth has tried it..
Mark Bittman worked up a way to do it using whole grain type wheat flour, which I won't try until I do the recipe the first way.

Here are some links -

The original article I remember _
The Secret of Great Bread: Let Time Do the Work
http://www.nytimes.com/2006/11/08/dining/08mini.html?_r=1&scp=1&sq=Secret%20of%20Great%20Bread%20Let%20Time%20Do%20the%20Work&st=cse

The video - http://video.nytimes.com/video/2006/11/07/dining/1194817104184/no-knead-bread.html

Fast No Knead Whole Wheat Bread
http://bitten.blogs.nytimes.com/2008/12/19/about-that-whole-wheat-brick/

What's holding me up? This lazy bum has to measure out how big my possible pots are to do the recipe with.



OK, did that. The bread is delicious, the process super easy.
Tai Chi
 
  1  
Mon 15 Mar, 2010 12:07 pm
@ossobuco,
osso, I tried your faux ravioli (except I used feta 'cause I had some on hand) and it was excellent!
ossobuco
 
  1  
Mon 15 Mar, 2010 01:29 pm
@Tai Chi,
Oh, good! Feta makes sense...
0 Replies
 
ehBeth
 
  1  
Mon 15 Mar, 2010 02:12 pm
@ossobuco,
ossobuco wrote:
OK, did that. The bread is delicious, the process super easy.


who needs a breadmaker eh?
chai2
 
  1  
Mon 15 Mar, 2010 02:35 pm
@ehBeth,
ehBeth wrote:

ossobuco wrote:
OK, did that. The bread is delicious, the process super easy.


who needs a breadmaker eh?


WOW!

I'm going to have to try that.

Through it together in the morning, put in the oven when you get home.

I've never made bread, this will be fun!
0 Replies
 
sozobe
 
  1  
Mon 15 Mar, 2010 02:57 pm
@ossobuco,
I made that once, it was perfect on the first try, and I never made it again. Why? No idea.

Gotta make it again...
chai2
 
  1  
Mon 15 Mar, 2010 03:10 pm
@sozobe,
sozobe wrote:

I made that once, it was perfect on the first try, and I never made it again. Why? No idea.

Gotta make it again...


omg I just realized I had a spelling error!
don't hurt me....pleeze....
ossobuco
 
  1  
Mon 15 Mar, 2010 03:18 pm
@ehBeth,
Now I'm going to try (despite what I said I'd do next) Swimpy's present method, cited on another thread - Artisan something something. Takes more yeast though, and I like the slow yeast thing. First of all, with the low amount of yeast I don't feel rushed. Mine turned out well even though I let the second rise go on for hours, as I was busy sleeping.
0 Replies
 
chai2
 
  1  
Mon 15 Mar, 2010 03:19 pm
I was busy sleeping.
Laughing
ossobuco
 
  1  
Mon 15 Mar, 2010 03:20 pm
@ehBeth,
Absolutely. Well, I never understood them anyway (with some exceptions).

0 Replies
 
sozobe
 
  1  
Mon 15 Mar, 2010 03:22 pm
@chai2,
Don't worry, I was distracted by "Widow dumped me." (He's a dude, so he's a widowER, not a widow.)

Gonna make that bread this weekend. <decisive nod>
ossobuco
 
  1  
Mon 15 Mar, 2010 03:23 pm
@chai2,
No, no, that was what Thomas called a - I forget already - so I'll just say a sound alike error. I do it all the time.
0 Replies
 
chai2
 
  1  
Mon 15 Mar, 2010 03:23 pm
@sozobe,
Oh yeah?

Well, I'm gonna mix it up tonight and put it in the oven in the morning!

Whaddaya think of them apples?
0 Replies
 
ossobuco
 
  1  
Mon 15 Mar, 2010 03:28 pm
@chai2,
My sleeping is often busy. I had to go to the dentist in my sleep, something about whole tooth extraction and all that follows from that. It was very serious, and I was glad to wake up.
0 Replies
 
 

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