Have to watch the videos again. . Anyhoo, tried my hand at mochi for savory dishes.
Update:
Ok, figured out the issue.
For sweet, sticky mochi (such as making daifuku).
1:2:3 ratios of sugar:glutenous rice:water.
Fry in a pan, with constant stirring til it starts becoming transparent.
For a multipurpose mochi (for savory or sweet dishes)
1:3:3 ratio of glutenous rice flour:rice flour:water.
Form into flat bricks, and steam for 20 minutes, then form into mochi. (Chill overnight if making larger pieces).
So there’s a little more of a process in making mochi this way…I tried the first way…That no worky, heh.
Hummus made with fresh turmeric, on a tapioca flour and flour flat bread. Topped with olive oil with cumin, fennel, black pepper, salt, and celery seed.
Farmer’s cheese is super easy. Heat some milk until it’s just about to bubble. Remove from heat & stir in some vinegar or citrus juice, just enough to make it curdle. Add a splash, stir, wait. If it needs a bit more add a little bit, stir, wait.
Strain curds through cheesecloth or clean tshirt fabric, etc.
That’s it. You can add a bit of salt, a smashed garlic clove, sprinkle of herbs in the heating phase if you want.
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I think the way they process our milk here won’t let the milk curdle enough. I am going to try it again. The last time I made cheese I had to add renin(?) as well as citric powder. Sure looks yummy. It will make a fabulous cheese for dips or lasagna or stuffed shells…mmmmm.
Made these Loaded Gyro Bowls last night. They were flipping awesome. I have leftover lemon rice, tomato and cucumber salad, hummus and tzatziki sauce, but not enough meatballs, so I’m going to cook some chicken breasts tonight for a spin on the same recipe.
That looks incrediballs (heeheehee!).
What did you do for the tzatziki?
I just read something about dehydrating the summer glut of cucumbers to make tzatziki powder, I’m going to try it. I bet silken tofu would work great for a dairy sub.
I used lactose-free Greek yogurt, from Green Valley. It’s not actually free of lactose. It’s just like Lactaid milk, a dairy product with lactase enzyme added. It was great.
This is the worst batch of mochi so far. Thought I felt good enough to focus on it (as I got quite a bit cleaning done in the kitchen). I guess not, though.
Oh yeah, forgot to mention that this time I microwaved it, and holy halibuts that was so much easier.
1 c. Glutinous rice flour
1 c. Water
1/4 c. Sugar (Might use a bit more next time…Though, it may be just me).
In a microwavable bowl, cover and cook for 1 minute. Stir, cover and cook for another minute. Stir, then finish cooking for 30 seconds.
Had made some bread for sandwiches, and with my paranoia of leaving it sit too long (third day today), I’m drying this batch out to use for bread pudding (out of eggs, and still only one vehicle for now).
Instead of resting after two terrible sleeps in a row, I spent today doing laundry, chopping veggie sticks for lunches next week, peeling root veg I roasted yesterday, and cooking pasta sauce, beet stew, potato leek soup, sautéed 2 whole celery bunches & all the onions in the house to freeze. Next up, mushrooms, chili, & a root veg casserole. I may even brave the pressure cooker to get some black beans prepped for next week, but maybe not… that thing scares the heck outta me without Rob around for backup, lol.
Now some flat bread…and I don’t know what I did with the recipe I used the last time, yeesh! These ones didn’t puff up enough. Meh, still good. Used the aloo paratha recipe, and doubled it up, and substituted 1+1/2 c. flour with tapioca flour. Plus I tossed in 1 Tablespoon of baking powder.
Ok! Baking in the air fryer works quite well. I’d say it doesn’t stick to the dish, but I misjudged the amount of twist in my wrist, . Too much oil still.
Potatos, gnocchi, onions, peppers: 10 minutes @ 425°
mix in Chopped smoked sausage: 5 minutes at 375°.
This was a little over done (for someone without teeth). Which tells me I really really need to get one of those dishes with a lid so I can cover it after the initial baking.
Anyway, I discovered it takes a lot of butter/oil to keep the potatoes from sticking to my pan. So I definitely need to find a better way.
And I messed up…twice. . Meh, it tastes pretty good ( I think). Maybe if I turn it into french toast, the egg might hold it together. (Cinnamon swirl bread).
. Anyhoo, tried my hand at mochi for savory dishes.
.
. Meh, it tastes pretty good (
I think). Maybe if I turn it into french toast, the egg might hold it together. (Cinnamon swirl bread).
