Brag About Your Cooking

xXLoss_of_ControlXx · Post by **xXLoss_of_ControlXx** » 02 Aug 2007 15:35

Looks good! Wonder what it taste like.

Cute dawg

wolfpac444 · Post by **wolfpac444** » 02 Aug 2007 17:04

That's looks yummy ;-]

What's your secret to keep the seitan from getting spongy?

Tsiangkun · Post by **Tsiangkun** » 02 Aug 2007 18:00

I almost did a whole blog on making the seitan, still might.

I think it might just be my hand kneading, and always using ice cold liquids. Do you see anything here that is different than normal ?

1) I get all of my liquids from an ice water bath. I think it makes the dough more like silly putty. I use as little liquid as I can to get most of the dry ingredients into a big rubbery ball, using a spoon.

2) I don't dilute the protein content of the dough with much other stuff. One clove of garlic, and a spoon of dried broth is just as flavorless as real chicken.

3) I knead the dough HARD by hand for 3 minutes, trying to get out as much of the air that gets trapped in the dough as possible. Air bubbles trap steam and create spongy pockets.

4) I let the dough rest five minutes or less, while I prepare a quart of stock to boil the stuff in. Again, ice cold water is used.

5) I roll the dough in my hands into a 1 inch wide snake. It takes a while.

6) I fillet the snake into thirds lengthwise, and drop them into the ice cold broth.

7) Bring the broth to a boil slowly, stirring occasionally. Hold at boil for 45-50 minutes.

Let cool in broth. I move the pieces to another dish and cover with as little broth as it takes.

9) once it has cooled, slice and use like meat.

wolfpac444 · Post by **wolfpac444** » 02 Aug 2007 18:07

I guess I just need to be a lot more disciplined when it comes to the cold water. I'll give my shot at it tomorrow and let you know how it goes.

P.S. Do you have a free spot in your apartment in the spring? ;-]

Blue_turnip · Post by **Blue_turnip** » 04 Aug 2007 18:45

man the scenery on that trail chef site is so epic.

pips · Post by **pips** » 04 Aug 2007 19:05

A pie I made yesterday. It was gooood. I cheated and bought pie crust dough only because I did not have enough time to make any myself. It's apple with a few berries in it. Instead of using lemon juice on the apples, I experimented and put pineapple juice on. I can't taste a difference, I don't think.

Tsiangkun · Post by **Tsiangkun** » 06 Aug 2007 17:25

Spongy might also be the amount of liquid.

I used water from the lake on the trail this weekend. The water was warm, and I think I used too much. Eitherway, it turned out spongy. The dough kept ripping when I was kneading it, and it was nothing at all like the silly putty consistency I get at home.

It tastes almost the exact same, but I definately didn't get any presentation points from the judges.

This what the raw gluten looks like. The winds were strong, and I had shitty fuel for my stove, so boiling lots of water was out of the question. I had to chop it up small enough to boil in 2 cups of water.

Here is the stove, running way fuel rich and getting soot all over my pot.

Dinner is served

Disturbedboy365 · Post by **Disturbedboy365** » 12 Aug 2007 22:16

i microwaved some really really good hot pockets about 6 minutes ago...

shreddaily · Post by **shreddaily** » 14 Aug 2007 15:08

Not up to Max's gf standard but I didn't slave away for hours either, Nor did I spend any dough on sushi grade fish. tasty none the less.

Tsiangkun · Post by **Tsiangkun** » 15 Aug 2007 12:22

I scored a plant of Thai hot chillies and made some curry, and also some fresh tomato puree with basil.

james_dean · Post by **james_dean** » 16 Aug 2007 01:31

shit that's cool. That looked really appetising. I have to make dinner now, but I'm really tired. NO FAIR!

Blue_turnip · Post by **Blue_turnip** » 16 Aug 2007 05:34

/hurl. It pains me to see what footbaggers live on.

Tsiangkun · Post by **Tsiangkun** » 16 Aug 2007 11:16

I thought nates sushi looked good.

lunchtime, pasta and cheese sauce with some gimmies.

shreddaily · Post by **shreddaily** » 16 Aug 2007 13:37

u're plating skills are getting good tsaing! I need to work on my handrolls, i went to the local shushi shop last night and got some tips.

Disturbedboy365 · Post by **Disturbedboy365** » 16 Aug 2007 13:42

i want sushi now... the only person who's ever taken me to get sushi is gone for two years... oh well i guess i'll have to go by myself or something

Tsiangkun · Post by **Tsiangkun** » 16 Aug 2007 14:26

I know all about hand rolling, but I've never rolled any fish.

Check out these hand rolled items

xXLoss_of_ControlXx · Post by **xXLoss_of_ControlXx** » 19 Aug 2007 13:10

Check out these Thai chilies Tsiangkun.

Tsiangkun · Post by **Tsiangkun** » 19 Aug 2007 21:35

purple ? cool !

Blue_turnip · Post by **Blue_turnip** » 22 Aug 2007 22:17

yeah the purple ones are FUCKING HOT.

Tsiangkun · Post by **Tsiangkun** » 28 Aug 2007 10:12

silken soft tofu whipped into fresh harvest tomato puree
forms the rich creamy base of this masala sauce