Before buying, check that you actually like homemade pasta. I bought Marcato Atlas knock-off and turns out I don’t like the pasta from homemade dough (1 large egg per 100 g flour), preferring Barilla, etc.
Looks good! I have a sauce I’ve been fermentating for a little over ten months. I’ll probably bottle it once it hits a year. I can’t wait to try it! Also, I would definitely get a lid that has an airlock so it can vent. Otherwise, you risk the jar exploding if too much pressure builds up and you forget to burp it.
Edit: Apparently the Zojirushi pots are really durable. Considering I really fucked up my rice last night I’m not sure I should be trusted. I tend to make the same amount of rice always and this time I changed the quantity and my cooking method blew up.I went shopping for a rice cooker a while ago and came up empty handed. Zojirushi or whatever the import model is from Japan are often recommended but not what I wanted since despite the cost you still have replaceable parts to take care of.Stainless steel inserts are hard to find. I looked at other types of cookers as well.
In the end I felt like buying a cheap model from amazon ($30) and replacing the inner every couple years was the way to go. They work fine. Replacement inserts costs as much as a new unit and was harder to find so it seemed like they are basically disposable items.
I didn’t buy one because it seemed wasteful and now I just use a normal thin-bottomed pot. If I were to look again I’d consider buying a cheap one and experimenting with different bowls, but honestly going back to making rice with a pot was a lot easier than I remembered.
This is crazy talk. I’ve had my zojirushi rice cooker for over 10 years. As long as you wash the pot and lid properly and don’t scratch it with metal utensils it should last forever. Replacement parts are available but the need should be rare unless you are a Neanderthal.
If your experience is you frequently need to replace parts for your rice cooker, then you’re buying the wrong rice cooker.
Good to hear. I’ve edited my comment. Every other rice cooker I’ve seen has had peeling problems so I just assumed it was a thing for all of them. My parents specifically bought the most expensive one at the store a few years ago but it’s still crap.
It's almost like new. As long as you don't use metal utensils with it and wash it by hand, it will not flake. It's also very easy to wash because of the nonstick coating, so hand washing is no hassle.
It's probably the best single purchase I have ever made, as someone who regularly eats rice.
You want to skin and cube before blending. Don’t freeze already blended as thousands will break down the sugars further when using again. Also that way the juice will be frozen within the fruit preserving the flavor better than puréing and freezing.
I like to keep it easy and just grill them. I’ll do a curry powder and yogurt marinade over night and then toss them on the grill for a few minutes on each side. Or I’ll keep it basic with just salt and pepper, but make some kind of sauce. I typically make a yogurt based sauce or a really herby one like a chimichuri or herb butter.
Thanks. This reminds me, I need to get a new cast iron pan. I have some limitations in my current kitchen but maybe I can find a nice smaller sized one.
The closest of that for me would be GialloZafferano. However I usually websearch multiple recipes for the same dish, to get a good idea on variation, so I don’t usually rely on a single website or chef.
… I’ve heard of frozen cubed mango before for sure, but I’ve never heard of someone just freezing a mango smoothie.
I … do not see why this wouldn’t be delicious actually, it’d probably be like a mango granita basically. Probably a pain in the ass to get back into the blender if you wanted it in smoothie form though, so maybe just the cubes.
I like JustOneCookbook for Japanese food. Most of the ingredients on her recipes are easily available. I've tried her recipes and they taste good. She also has recipes for ingredients that aren't easily available so you can make your own.
brian lagerstrom on youtube is in high rotation in my house. he came from kitchens and researches his recipes really well. my only quibble is that his delivery style is a little frantic but easily solved if you crank the video speed down to 90% or grab his recipes directly from his website
I watch a lot of Brian’s videos but only recently tried to make a recipe. I’d agree that it’s a bit fast-paced, but I prefer that to an extra long video with a bunch of filler.
As you say, it’s best to just follow the recipe and check the video as you go for technique if needed.
The recipe(s) (beef burgers on homemade buns) turned out fantastic, despite my wife’s attempt to sabotage the buns by preheating the wrong oven for a cake she was making.
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