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 Post subject: new random cooking questions
PostPosted: Tue Apr 05, 2016 7:23 pm 
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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?

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 Post subject: Re: new random cooking questions
PostPosted: Wed Apr 06, 2016 10:58 am 
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I am interested in a sherry vinegar sub also.

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 Post subject: Re: new random cooking questions
PostPosted: Wed Apr 06, 2016 3:01 pm 
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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.


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 Post subject: Re: new random cooking questions
PostPosted: Wed Apr 06, 2016 5:05 pm 
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thanks!

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 Post subject: Re: new random cooking questions
PostPosted: Fri Apr 08, 2016 2:09 pm 
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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.


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 Post subject: Re: new random cooking questions
PostPosted: Fri Apr 08, 2016 3:05 pm 
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the brine one is the one that is harder to find. i can find the green one in water easier.

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 Post subject: Re: new random cooking questions
PostPosted: Thu Apr 14, 2016 2:16 am 
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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.


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 Post subject: Re: new random cooking questions
PostPosted: Fri Jul 22, 2016 12:05 pm 
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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!


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 Post subject: Re: new random cooking questions
PostPosted: Fri Jul 22, 2016 2:10 pm 
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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.

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 Post subject: Re: new random cooking questions
PostPosted: Fri Jul 22, 2016 3:04 pm 
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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!


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 Post subject: Re: new random cooking questions
PostPosted: Fri Jul 22, 2016 4:05 pm 
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I don't think that would do what you want.

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 Post subject: Re: new random cooking questions
PostPosted: Fri Jul 22, 2016 8:15 pm 
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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

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 Post subject: Re: new random cooking questions
PostPosted: Fri Jul 22, 2016 8:44 pm 
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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.


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 Post subject: Re: new random cooking questions
PostPosted: Fri Jul 29, 2016 4:25 am 
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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.


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 Post subject: Re: new random cooking questions
PostPosted: Fri Jul 29, 2016 4:20 pm 
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I'd sub sherry vinegar with champagne vinegar if you can find it!


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 Post subject: Re: new random cooking questions
PostPosted: Tue Aug 23, 2016 9:15 am 
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I thought I was preheating my oven, but it just had the fan function on and not the heat. I realised this as I put a cake in. The cake is supposed to bake at 180 degrees C for 30mins. I left it in while the oven heated and it took 8 minutes to get to temperature.

Is it likely to be ruined? I'll leave it in for at least 30 mins after the oven reached the right temperature, but I know it's important not to have batter standing around for ages before baking because the bubbles burst.

There wouldn't be food safety issues, would there, just quality?

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 Post subject: Re: new random cooking questions
PostPosted: Tue Aug 23, 2016 9:24 am 
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I'll be honest, since I moved to a house without a fan oven, I've been baking my cakes in batches because I can't fit them all in. And I just leave the remaining batter in the bowl in the fridge until the first batch has baked. I tried it out a few times and compared and noticed no discernible difference.

There won't be any food safety issues. If I'm reading right, your batter just stood an extra 8 minutes at room-ish temperature (and rising), and it's not going to go bad in that time, you need several hours for that.

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 Post subject: Re: new random cooking questions
PostPosted: Tue Aug 23, 2016 9:35 am 
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Thanks Vixki, that makes me a lot more hopeful. Yeah, it sat for 8 minutes going from room temperature to 180 degrees. I'll see soon if it has worked (and not failed due to other factors like me over mixing the batter or something- I don't bake often enough).

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 Post subject: Re: new random cooking questions
PostPosted: Tue Aug 23, 2016 2:04 pm 
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Can I jump on this thread with a question?

I have a big can of tomatilloes which I'm thinking of making a batch of salsa with but only if it's freezable. Has anyone frozen salsa before? Will the texture go weird or is it safe for me to portion it up and freeze?

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 Post subject: Re: new random cooking questions
PostPosted: Tue Aug 23, 2016 2:10 pm 
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Rosie wrote:
Can I jump on this thread with a question?

I have a big can of tomatilloes which I'm thinking of making a batch of salsa with but only if it's freezable. Has anyone frozen salsa before? Will the texture go weird or is it safe for me to portion it up and freeze?


I've frozen salsa before. The flavor stays great but the thing I've noticed is it tends to be a bit more watery when thawed, so I'd recommend making a thicker salsa if you're planning on freezing.


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 Post subject: Re: new random cooking questions
PostPosted: Thu Aug 25, 2016 8:20 pm 
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Sangria wrote:
Rosie wrote:
Can I jump on this thread with a question?

I have a big can of tomatilloes which I'm thinking of making a batch of salsa with but only if it's freezable. Has anyone frozen salsa before? Will the texture go weird or is it safe for me to portion it up and freeze?


I've frozen salsa before. The flavor stays great but the thing I've noticed is it tends to be a bit more watery when thawed, so I'd recommend making a thicker salsa if you're planning on freezing.


Or if the defrosted salsa's too watery for your liking, just drain it a bit before serving. Works like a charm! Our CSA also cans salsa for us, so we freeze what we don't eat; it's a treat to bust out a jar in the middle of winter.

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 Post subject: Re: new random cooking questions
PostPosted: Fri Aug 26, 2016 4:53 am 
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birdsonawire wrote:
Sangria wrote:
Rosie wrote:
Can I jump on this thread with a question?

I have a big can of tomatilloes which I'm thinking of making a batch of salsa with but only if it's freezable. Has anyone frozen salsa before? Will the texture go weird or is it safe for me to portion it up and freeze?


I've frozen salsa before. The flavor stays great but the thing I've noticed is it tends to be a bit more watery when thawed, so I'd recommend making a thicker salsa if you're planning on freezing.


Or if the defrosted salsa's too watery for your liking, just drain it a bit before serving. Works like a charm! Our CSA also cans salsa for us, so we freeze what we don't eat; it's a treat to bust out a jar in the middle of winter.


Thank you both!

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 Post subject: Re: new random cooking questions
PostPosted: Mon Dec 19, 2016 12:27 pm 
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I wish Mattias Kristianssons "Vegan BBQ" would be available in English instead of swedish only. Then I'd be able to give you a link to a cookbook chockful of vegan goodies for the vegan BBQ! alas it isnt :(


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 Post subject: Re: new random cooking questions
PostPosted: Mon Dec 19, 2016 12:32 pm 
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Some tidbits and ideas from that book:
* grilled water melon
* grilled cauliflower slices
* thin slices of zucchini filled with a cashewbased "cheese" grilled as well


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