No.131734
>>131730yep silken is the least firm its almost like custard
i think my silken tofu frying was a tentative success it didnt crisp up but it was a good addition to the chicken noodle soup
No.131736
>>131734Did it replace the chicken? Or is just a regular addition? Hmm, tofu in chicken noodle soup. Sounds weird, but it could work.
No.131737
>>131736replacement for the boiled chicken as i ated all the chicken already
No.132485
There's a poutine festival around where I live and they have things like general tao poutine and various other things. Expensive, but I don't eat out anyways
No.132639
Cooked some golden beets from garden
>>132596. I just put them in pressure cooker with water and it's uhh... basically like a better version of steaming or something. They're okay, I guess. Maybe I'll try them with ketchup later instead of salt and butter.
They're more interesting to look at than to eat.
No.132776
>>132767>- Rouxit took me many attempts to get roux right >_<
No.133083
>>133076i messed up the gravy that i was trying to use the roux to make
No.133223
i made french onion soup
yuuuuuuuuuuuuuuuuuuuuuuummmmmm
No.133583
What type of oil should I use to fry meat?
No.133604
>>133603you can only get olive oil up to a pretty low temperature though...
No.133801
Tried quick 3 minute steel cut oatmeal. The texture is a bit better and it's a lot more filling than the quick 1 minute rolled oatmeal.
Also got some raw unfiltered honey. Even though how dark it is is dependent on the flowers used, it seems like dark is more natural-looking or something.
No.133804
>>133604"olive oil" and "extra virgin olive oil" are different things, the former can withstand high temperature
No.134065
How do you get the shells to come off of boiled eggs easily? They're delicious but such a pain in the ass to prepare.
No.134068
>>134066
Easier than that, I guess. It just takes so long to peel off for something that takes 5 seconds to eat.
No.134070
>>134068It does? It's just a few seconds for me.
No.134073
>>134071I think so. How I did it was put the eggs in water and bring it to a boil, then immediately take it off the heat and leave sit for 6 minutes. Then I'd crack each of them lightly and dunk them in ice water for a few minutes. When I go to take the shell off, they still stick to the eggs pretty badly and only come of in very small pieces at a time. If I try to take off bigger pieces or go faster, then the egg white comes off along with it and tears the egg apart.
No.134074
>>134073Hm, why are you cracking them beforehand?
No.134079
>>134074I read that doing it before you put them in cold water makes it easier to peel afterwards.
No.134084
>>134079That may not be the case. Try keeping them uncracked next time and see if it makes any difference.
No.134090
>>134073>leave sit for 6 minutes then dunk them in ice waterYou're supposed to go from boiling water straight to ice water, no time in between. Don't know if that makes a difference though. Supposedly makes it easier to peel.
>If I try to take off bigger pieces or go faster, then the egg white comes off along with it and tears the egg apartSounds more like you're messing up in the cooking process than post-cooking, how are you cooking the eggs? Should be 12 minutes in (already) boiling water for hard boiled, then 10, 8, and 6 minutes as you go lower in the hardness. Then straight to an ice bath that you should have prepared by the time the eggs are done.
No.134092
>>134090I'm bringing the water to a boil with the eggs inside, then taking the water off the heat and letting them cook in that for 6 minutes, then straight to the ice bath. That's how I was told to do it.
No.134093
Or I should say, taking them off the heat once the water starts bubbling.
No.134584
that does sound great
No.134865
>>134864>carrots and celery have a much stronger taste when they're fresh from the gardenDid the carrots taste sweet at all? I heard a little while ago that people in the past used to consider carrots sweet, but it wasn't clear whether they're sweet when fresh or if it's a subjective taste thing and modern sugars in everything has made people's taste rate carrots as being mild flavored.
No.134869
>>134865Mmm, not so much sweet as uhh... hmm... earthy? No wait, maybe you're right. Earthy sweetness in a way that wasn't palatable to me. Yeah, now that I think about it, it's like it was adding a bit of bizarre sweetness to something that shouldn't have it, like toothpaste and orange juice together or something. It wasn't bitter, which is something attributed to carrots that have been grown in bad conditions or something.
No.134870
>>134864> Maybe I'm just overly sensitive to vegetables, though, since I tend to hate them when they're not masked inside something like a stew. Same, it's the only way I'll eat them.
No.134879
>>134864>>134870EAT your veggers
No.134929
Thinking of making my own calpis. I wonder if it will taste good without sugar. Never actually had the original.
No.134933
>>131224this is probably one of the worst things that can happen