Multigrain would be fine - one of the big effects of the casserole is that the eggs end-up fluffing the bead nicely, making it at most as dense as it was originally. I’ll edit with a pic of the recipe.
For me I like to drench a skillet with a good amount of olive oil, cook checking for browness, then use spray on the top tortilla before you flip it. Works for me.
*side note, for a next level meal I love opening a hot quesadilla and placing fresh ingredients such as salads, jalapeños and salsas (picante) inside before cutting into the final portions.
I think it could be improved a bit by adding 3D views of where each cut comes from. I think I mostly understand that, but I think 3D graphics would make understanding easier.
Sander Katz has a book called "The Revolution Will Not Be Microwaved" which holds up the microwave as the prime example of what is wrong with modern eating.
I suggest looking into cooking with cast iron skillets. There are tons of great and simple foods you can make with couple of inexpensive cast iron pans. There used to be a cast iron cookery subreddit. There may be one here, I haven't looked yet.
Another essential is a good wok. (cast iron or otherwise) Basically you throw a bunch of semi-random stuff and some sauce iron seasoning in a wok and heat it up. The variations are endless, quick, and often tasty once you get the hang of it.
I don't know a single person who owns a microwave. My parents had one in the 90's, but used it like twice. I honestly don't even see the point, except when you like microwave food that comes in a plastic container, which again, i don't know who would ever be willing to eat. The only thing i ever heard was to warm things up, and even then, good job on saving a minute.
Microwaves are very efficient at heating food. Much more so than an oven or hob. They may not win awards for making things taste great but they’re incredibly useful when trying to cook with a limited budget.
suggest looking into cooking with cast iron skillets. There are tons of great and simple foods you can make with couple of inexpensive cast iron pans.
I have several cast iron pans, and I cook with them regularly. That being said, cast iron is more expensive, more time consuming, and requires more skill to cook with than a set of cheap non-stick.
Just like with most higher quality tools, there’s just a steeper learning curve to cast iron than what I think op is really looking for.
The same is kinda true for cooking with a wok, unless you have a pretty high output gas range, a wok isn’t really going to function as intended. Woks need to be heated enough to where you are basically flash frying your ingredients. If not the oil just soaks into your food, making everything soggy with oil.
I think you may be underestimating your abilities in the kitchen, and maybe overestimating op’s. Though i think that’s fairly common nowadays. I find that most people under 40 are either very proficient or very lost in the kitchen, not a lot in-between.
I recommend a rice cooker, they are fairly cheap and very handy. Rice is really cheap in bulk and neutral enough to work with almost any dish. With a cooker you can make quick low effort carbs (filling) to accompany whatever else you have at hand. Dump it in a pan with some veggies, heat and stir. Perhaps add an egg or two, seasoning of course. A quite healthy and cheap meal, which is also very easy to make and can be adjusted to your tastes no problem.
Yeah I used the microwave mainly for rice. It exploded today as I was trying to cook rice. I cooked it on stovetop, it turned out not too bad. I got really sick of rice because it never tasted any good. I guess that’s about herbs and spices and stuff. I will see if I can find an affordable rice cooker. Thanks for the suggestion.
The secret to cooking good rice is to soak it in water (even 5 minutes will do) and then rinse it to remove the excess starch. Then add fresh water and cook it. Don’t take the lid off the pan so the steam cooks it properly. A rice cooker will simplify this process but all you really need is a pan with a lid.
The secret to cooking good rice is to soak it in water (even 5 minutes will do) and then rinse it to remove the excess starch. Then add fresh water and cook it.
I’ve heard that and tried it once. I couldn’t taste the difference. I’ll try it again. I cooked rice in a saucepan today and it was ok so I’ll try the rinsing method again once I’ve finished my current batch of rice. Cheers.
Yes, I meant a bouillon or stock cube, sorry for the typo. Or you can use stock or a broth instead of water.
Stock is also pretty easy to make. You can buy a whole chicken and then throw the leftover carcass, skins, bones, with onions, carrots, celery and some herbs into a pot and simmer it for 2 hours.
My unpopular cooking opinion is that a rice cooker is not nearly as critical as many people make it out to be. Making it on the stovetop (or in the oven) results in perfectly acceptable rice especially if you are on a budget and could use that money for other equpment. I eat a fair amount of rice and my rice cooker was the last of the small appliances I bought.
Rice cookers are a waste of space and money, plus they’re largely a unitasker. For that money I could add to my general kitchen utensil collection that could be used for many things.
While I don’t fully agree with Alton Brown’s “no unitaskers in kitchen”, it’s a great starting point, especially for new cooks with few tools. Today I tolerate a few unitaskers because I already have a full complement of general purpose tools.
I can make rice in one of my pots in the same time a rice cooker takes - there’s no magic bullet, rice takes the time it takes. And for a new cook, learning to pay attention instead of offloading to a tool makes for great practice.
Simply put water and rice in a pan, turn on the heat, and set a timer. Of course, I had to figure out the heat and time, but that only took watching it a couple times.
I made some last night, while the rest of dinner was in the oven - because I saw the recipe had a 45 minute oven time, I knew that would be the perfect time to make the rice. Easy-peasy.
An instant pot isn’t useful here. If you cook it in an instant pot, the liquid used to cook the beans won’t thicken up at all. It’s one of those things where the liquid both has to reduce, and the starches etc. in the beans have to be extracted to thicken the remaining liquid. This just takes time. Same with extracting some of the flavors from the sausages, etc.
My personal opinion is to roughly quadruple the amount of the spices/herbs used (except the onion); I find truly authentic recipes to have a little less punch than I prefer.
The idea is to use store bought ice cream. Literally you’re just throwing the ice cream and flour together and baking it, which doesn’t take long at all.
Still takes time, energy to make ice cream, then store it along the way.
Why not just use milk, flour, eggs, sugar? And then you control the proportions.
Store bought ice cream, you have no idea the proportions, then there’s over-run (how much air is trapped in the ice cream) making volume different, and unless you get a “natural” ice cream, there are thickeners like careegenan. Who knows how that will affect a bake.
This is a bad solution in search of a non-existent problem, with wildly unpredictable results. Everything in this recipe can be found in dry (powdered) or canned form, which would produce far more consistent and better results.
I keep both a powdered and canned milk, either which I could serve to someone and they’d have no idea. Egg crystals too.
Baking is already a very picky chemistry problem, adding in crazy variables like will just result in poor results.
Did you try reducing down the blueberry juice? If it’s a savory flavor like you say, I’d be interested to know what properties it might have as a sauce.
More specifically, I’m curious how it’d be in three ways: one test group cooked down on its own with no additives, a second one simply used to deglaze a fond and made into a pan sauce that way, and then a third made into the same pan sauce, but then mounted with butter.
Hah, who knows? Maybe you could make a roux and try it as a gravy. Oh, or maybe, if you season it right, you could make it into like a sweet/savory/spicy chicken wing sauce?
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