| Register  | FAQ  | Search | Login 
It is currently Sat Jul 30, 2016 7:43 pm

All times are UTC - 6 hours [ DST ]




Post new topic Reply to topic  [ 15 posts ] 
Author Message
 Post subject: new random cooking questions
PostPosted: Tue Apr 05, 2016 7:23 pm 
Offline
Dislikes Rick Santorum
User avatar

Joined: Fri Apr 01, 2011 11:51 am
Posts: 7897
Location: United States of New England
1. can you sub green jackfruit in water for young jackfruit in brine? i can only get young jackfruit in brine at an asian store in a bigger city but i saw green jackfruit in water at a regular grocery store today.

2. what would you sub for sherry vinegar? red wine vinegar?

_________________
Unimpressed Baby Blog


Top
 Profile  
 
 Post subject: Re: new random cooking questions
PostPosted: Wed Apr 06, 2016 10:58 am 
Offline
Should Spend More Time Helping the Animals
User avatar

Joined: Thu Nov 01, 2012 2:55 pm
Posts: 6505
Location: The land of maple syrup and beavers.
I am interested in a sherry vinegar sub also.

_________________
Well! Fruit is stupid! These onions taste nothing like fruit! - allularpunk
Dwarf-tossing for God: A Story of Hope - Invictus
I got your blood sausage right here, baby. - Desdemona


Top
 Profile  
 
 Post subject: Re: new random cooking questions
PostPosted: Wed Apr 06, 2016 3:01 pm 
Offline
Mispronounces Daiya
User avatar

Joined: Wed Oct 20, 2010 2:03 pm
Posts: 1429
Location: Knoxville, TN
According to foodsubs.com, substitutes for sherry vinegar are balsamic vinegar OR red wine vinegar (Also add a little sugar if you wish.) OR rice vinegar.


Top
 Profile  
 
 Post subject: Re: new random cooking questions
PostPosted: Wed Apr 06, 2016 5:05 pm 
Offline
Dislikes Rick Santorum
User avatar

Joined: Fri Apr 01, 2011 11:51 am
Posts: 7897
Location: United States of New England
thanks!

_________________
Unimpressed Baby Blog


Top
 Profile  
 
 Post subject: Re: new random cooking questions
PostPosted: Fri Apr 08, 2016 2:09 pm 
Offline
Calls "cavemen" on that
User avatar

Joined: Thu Nov 11, 2010 10:53 pm
Posts: 2613
LisaPunk wrote:
1. can you sub green jackfruit in water for young jackfruit in brine? i can only get young jackfruit in brine at an asian store in a bigger city but i saw green jackfruit in water at a regular grocery store today.



Yeah, you totally can! Just rinse off the jackfruit with the brine. I actually prefer the brine kind...its a little more flavorful.


Top
 Profile  
 
 Post subject: Re: new random cooking questions
PostPosted: Fri Apr 08, 2016 3:05 pm 
Offline
Dislikes Rick Santorum
User avatar

Joined: Fri Apr 01, 2011 11:51 am
Posts: 7897
Location: United States of New England
the brine one is the one that is harder to find. i can find the green one in water easier.

_________________
Unimpressed Baby Blog


Top
 Profile  
 
 Post subject: Re: new random cooking questions
PostPosted: Thu Apr 14, 2016 2:16 am 
Offline
Top of the food chain & doesn't need to prove it
User avatar

Joined: Sun Oct 24, 2010 3:17 am
Posts: 638
LisaPunk wrote:
2. what would you sub for sherry vinegar? red wine vinegar?



I have sherry vinegar and I'd say that red wine vinegar is a much better substitute than balsamico with its pretty distinctive and unique flavour profile. Both the sherry and red wine vinegar have strongly flavoured, already fermented bases so that makes them kind of similar.
Maaaybe you could add a few drops of balsamico to the red wine vinegar for added depth but I'd say it is just fine without.

Mild vinegars like apple cider are not assertive enough, I think.


Top
 Profile  
 
 Post subject: Re: new random cooking questions
PostPosted: Fri Jul 22, 2016 12:05 pm 
Offline
Nailed to the V
User avatar

Joined: Tue Jan 01, 2013 10:20 pm
Posts: 598
Location: somewhere in London, loving my life in the rain
I hope this is the right place for this question, it didn't seem worth starting a new thread.

I've boiled up and blended veg to make soup and it's really tasteless and slightly bitter. It's mainly swede and carrot but also has a bit of butternut squash and sweet potato in it. While it was boiling I put a bit of smoked paprika in it and some salt and pepper but what else can I do to save it? I've made loads of it (picked up some super cheap veg) and would like to be enjoying it rather than enduring it for the next few days!


Top
 Profile  
 
 Post subject: Re: new random cooking questions
PostPosted: Fri Jul 22, 2016 2:10 pm 
Offline
Not a creepy cheese pocket person
User avatar

Joined: Wed Oct 20, 2010 2:17 pm
Posts: 4727
Location: Austin
Add a bit of sweetener for the bitter. Start with a small amount and taste as you go.

For tasteless I would try adding more salt. Soup needs an incredible amount of salt compared to other foods.

_________________
www.tacocleanse.ccom


Top
 Profile  
 
 Post subject: Re: new random cooking questions
PostPosted: Fri Jul 22, 2016 3:04 pm 
Offline
Nailed to the V
User avatar

Joined: Tue Jan 01, 2013 10:20 pm
Posts: 598
Location: somewhere in London, loving my life in the rain
Thanks. Do you think adding some sort of beans to it would also help? I don't want to add more ingredients if I'm going to end up not eating it!


Top
 Profile  
 
 Post subject: Re: new random cooking questions
PostPosted: Fri Jul 22, 2016 4:05 pm 
Offline
Not a creepy cheese pocket person
User avatar

Joined: Wed Oct 20, 2010 2:17 pm
Posts: 4727
Location: Austin
I don't think that would do what you want.

_________________
www.tacocleanse.ccom


Top
 Profile  
 
 Post subject: Re: new random cooking questions
PostPosted: Fri Jul 22, 2016 8:15 pm 
Offline
Dislikes Rick Santorum
User avatar

Joined: Fri Apr 01, 2011 11:51 am
Posts: 7897
Location: United States of New England
i dont think beans would add any flavor. it would add bulk and nutrients but not much flavor wise. i agree add salt.
im not sure boiled vegs really have much flavor to begin with. i would saute or roast them with oil and salt. that would have added more flavor.

if you think about canned soup like mj says it has a ton of salt in it and even following a recipe for soup you often use veggie stock which has a lot of salt in it.

add some salt and taste and then repeat

_________________
Unimpressed Baby Blog


Top
 Profile  
 
 Post subject: Re: new random cooking questions
PostPosted: Fri Jul 22, 2016 8:44 pm 
Online
Baking In The Flavor

Joined: Fri Oct 16, 2015 9:45 pm
Posts: 186
I don't know if this would help you since you blended it, but sometimes if I've made a really bitter soup I find that if I let it sit and then skim the bits off the top it helps; it's like the bitter stuff tends to float up.

Maybe roast up some more sweet veggies like carrots, parsnips, or sweet potatoes and add that in for sweetness. As far as flavor, some bouillon can add flavor and salt.


Top
 Profile  
 
 Post subject: Re: new random cooking questions
PostPosted: Fri Jul 29, 2016 4:25 am 
Offline
Nailed to the V
User avatar

Joined: Tue Jan 01, 2013 10:20 pm
Posts: 598
Location: somewhere in London, loving my life in the rain
I left the soup for a few days and it was much nicer next time I tried it. I did add more salt but that was it really, it seemed to improve on its own! Thanks for the advice.


Top
 Profile  
 
 Post subject: Re: new random cooking questions
PostPosted: Fri Jul 29, 2016 4:20 pm 
Offline
Lubes With Earth Balance

Joined: Thu Jan 06, 2011 12:25 pm
Posts: 1619
Location: Los Angeles
I'd sub sherry vinegar with champagne vinegar if you can find it!


Top
 Profile  
 
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 15 posts ] 

All times are UTC - 6 hours [ DST ]


Who is online

Users browsing this forum: No registered users and 4 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum

Search for:
Jump to:  
Powered by phpBB © 2000, 2002, 2005, 2007 phpBB Group
Template made by DEVPPL/ThatBigForum and fancied up by What Cheer