/ck/ - Food & Cooking

>>9341269
>it's colour
Err... 'its colour,' rather. Damned English and all its apostrophes.

>>9341256
Thanks! When I tasted the liquid, it tasted just like grass jelly, just without that bitterness. It's colour is about the same as grass jelly, too, so I decided to make grass-jelly-alike. It was either gonna be this or yam sauce IE hoisin sauce. And don't nobody got the time to ferment their own yam sauce.

I can't use it as an entry, though. I already entered apple-and-potato cake two weeks ago.

>>9341230
At least it started to set. Hopefully, the stuff in the container'll firm up enough.

>>9341229
When I moved my cooking sauces (light and dark soy sauces and fish sauce), this happened. The jelly is already started to set! Plus side!

>>9341228
... I started to tremor as I poured. Then this happened. Started to wipe it up with kitchen paper, but I got quite a bit of the purple yam napalm on my hand when I tremored and it hurt like a thousand sons of bitches.

>>9341225
Poured out into a container for it to cool before refrigerating and ultimately slicing up for grass jelly. However...

>>9341223
Agar powder. Since, after adding agar, I need to stir constantly, I couldn't snap pics of me actually pouring the powder in or stirring it etc.

>>9341220
Boiling.

>>9341218
Back to the heat with a little added sugar. The liquid was sweet, but not sweet enough for grass jelly.

>>9341214
Boiled 1 minute then drained, shocked in cold water and set aside. Noticed the poaching liquid was starting to thicken so I tasted it. Sweet and syrupy. Change of plan: rather than cake, I'm gonna make grass jelly.

>>9341210
Into the water it goes.

>>9341207
Preparing to blanch.

>>9341202
After noticing how fibrous it is, I decided it was best to grate them rather than mash. The one I'm used to has a more potato-like texture. This one is more parsnip like.

>>9341199
Damn you 4chan, stop rotating pictures.
Peeled.

>>9339200
Had to stop yesterday because tremors. But here's how far I got.
This is the purple yam I bought. It's not the one I normally buy. Not as sweet. More fibrous texture. Not well-suited to mashing.

Just grated those purple yams for cake-making today. Been sick, so haven't been able to make it 'til today. I already have an entry in, but why not put another potato-y thingy (not as an entry, though).
They don't taste nearly as sweet as ubi, sadly.
>tfw your fingers are stained violet from grating purple yams

>>9324854
>>9324853
And another.
Of course, this is difficult to pull off with webm, but with all other image types, it's pretty simple.

>>9324853
And another.

>>9324757
>can't use the same image twice
Not true. You can't use the same file twice, though. Pic related. Same image, different file.

I still haven't used the ubi-like lavender-coloured yams I bought yet.
I might use them this weekend and post the cook-along ITT. Wouldn't be as an entry but rather just a means by which to keep the thread afloat. I've made yam jam and yam ice cream from ubi in the past, but this would be my first cake and I'm not gonna look up a recipe, so it may be quite disastrous, which'll be fun.

>>9308876
What's wrong with microwaving potatoes? I microwave potatoes all the time. Am I, dare I say, a pleb for microwaving potatoes? Or, horror of horrors, a cuck?

I put 500ish ml of water into a 1L container, nuke to boiling, add cut potatoes and cover (not tightly because kaboom), renuke 2-3 minutes, drain, add butter and seasonings, lid, shake and let sit another 2-3 minutes.
My seasonings usually include fresh parsley, freshly powdered dry onion and salt. Nothing fancy. Just nice, buttery potatoes with no fuss.
Of course, for larger portions, I use larger containers and/or more water, but for 1-2 people, 500ml is fine. Highly recommend.

>>9302736
You don't deserve it and you never will.

But seriously:
Tomato, plum type, peeled, 4
Savoy cabbage, 800g
>white cabbage is too sweet, so it's best to not use it
Garlic, 8 cloves
Olive oil, 60ml/quarter cup US
Salt, as needed
Tomato juice, as needed
Water, 480ml/2 cup US
Rice, 300g
Spices, toasted and powdered, 4-6tbsp
>the ones used vary family to family, but you can buy Levantine seven spice, sabaa baharat, and use that
Cabbage core and/or strong radishes, peeled, 200g

Crush tomatoes and press and collect its juiced. Set juice aside and place the solids into the pressure cooker.
Shred and wash cabbage then drain well.
Place cabbage, garlic and oil into the pressure cooker, salt generously and set to high heat.
Add tomato juice to the fresh pressed juice to equal 240ml (one cup, US) then add half the water.
Watch for the cabbage to start taking colour, then add a third of the juice/water mixture and stir.
Allow to reduce out then cook a bit more.
Watch for further colouring then add half the remaining juice/water mixture.
Allow to reduce out then cook a bit more.
Watch for the cabbage to start caramelising then add the final bit of juice/water mixture.
Allow to reduce out then add rice and spices.
Stir through and, when the rice begins to look pearly (but reddish cuz of tomato), add the 240ml left of water.
Finally, add the radish and core on top and quickly but carefully put the lid on the pressure cooker.
Allow to cook at high pressure 12 minutes then off the heat and allow to depressurise on its own, about 20 minutes.
>use this down time to tidy after yourself
Unlid the pot and serve. Makes four fuckhugic servings or 8 sidedish size servings you can have with meat or beans.

Bumpin' with some Lebanese cabbage rice with radish I cooked earlier today. Was omnomnomnomnom.

>>9300833
Second.

>>9300014
If you can get dehydrated vegetable mix where you live and have a mill or processor, I've made vegetable popcorn by grinding that into powder, mixing it with salt and sprinkling on the exploded grains after they've been oiled (more accurately: after they've been sprayed with oil spray).
Bet it'd be great on chips, too.