Kulfi is not a foam like ice cream (even bread is a stabilized foam), it is served without churning it to entrap air.
Ice cream entraps air during the churning process.
In the ice cream sold here, the range is 275 to 400 grams solids per liter, the rest is air...
Ice cream, and 'frozen dessert' are sold by volume here in tubs.
Mango Kulfi is made by blending pulp into the reduced milk after it is slightly warmer than room temperature (after the cooking / reduction process).
I think a similar method can be used for different flavors / contents.
The milk and additive blend is then chilled, the freezing process will cause ice crystals to grow, destroying the texture of the sweet.
Served after chilling, it gets a big thicker as it cools.
In North India, buffalo milk is preferred, it has a different composition, makes nice thick Rabdi, which is milk reduced to a slightly lumpy consistency.
Kulfi is made from milk reduced to a granular consistency, a slightly earlier in time result than when making Rabdi
Rabdi is 350 grams sugar per liter milk, add almonds, saffron, cashew, raisins as per choice, stir over low flame till ready.
Sugar levels, and additives can vary.
Do not add acidic stuff like mango when cooking, that is done later like above.
Tedious, but worth it...
Ice cream entraps air during the churning process.
In the ice cream sold here, the range is 275 to 400 grams solids per liter, the rest is air...
Ice cream, and 'frozen dessert' are sold by volume here in tubs.
Mango Kulfi is made by blending pulp into the reduced milk after it is slightly warmer than room temperature (after the cooking / reduction process).
I think a similar method can be used for different flavors / contents.
The milk and additive blend is then chilled, the freezing process will cause ice crystals to grow, destroying the texture of the sweet.
Served after chilling, it gets a big thicker as it cools.
In North India, buffalo milk is preferred, it has a different composition, makes nice thick Rabdi, which is milk reduced to a slightly lumpy consistency.
Kulfi is made from milk reduced to a granular consistency, a slightly earlier in time result than when making Rabdi
Rabdi is 350 grams sugar per liter milk, add almonds, saffron, cashew, raisins as per choice, stir over low flame till ready.
Sugar levels, and additives can vary.
Do not add acidic stuff like mango when cooking, that is done later like above.
Tedious, but worth it...
Hey. Bob- does the acid in the pickle prevent/reduce the slimification?
Yes, not slimy at all……..I use 50/50 water/white vinegar, one tablespoon pickling salt per cup of liquid. Spices as desired……whole garlic,peppercorns, coriander seed, celery seed, mustard seed, dill seed are all good.
Water bath 10 minutes, or for fridge pickles you can just put the okra in the jar and pour the boiling liquid to 1/2” from the top screw on lid and put in fridge for two weeks before using. They only last a couple weeks after opening with the fridge style, but yields a crunchier snap.
Or you could go Cals route and let them rot in a jar on the counter for a month. 😀
Oh yah, lasagna last night! Percy’s nose in overload! 😆
Water bath 10 minutes, or for fridge pickles you can just put the okra in the jar and pour the boiling liquid to 1/2” from the top screw on lid and put in fridge for two weeks before using. They only last a couple weeks after opening with the fridge style, but yields a crunchier snap.
Or you could go Cals route and let them rot in a jar on the counter for a month. 😀
Oh yah, lasagna last night! Percy’s nose in overload! 😆
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Good gawd man. A little hypertension in your family is there?
Mmmm, sounds delicious. I'm heading to the store right now.
Now that looks good.
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So we did a lot of walking over the long weekend to try and reach the 10,000 step mark each day but you have to leave time for food prep.
The Mrs, doesn't mind deboning chicken drums so we went to town. Marinaded and then done in the rack on the grill.
I made a potato salad.
She made the veggie empanadas.
I did the Kabocha.
No corn this night. I am already a little tired of it and it's still early August.
A nice hearty summer's meal to be sure.
The Mrs, doesn't mind deboning chicken drums so we went to town. Marinaded and then done in the rack on the grill.
I made a potato salad.
She made the veggie empanadas.
I did the Kabocha.
No corn this night. I am already a little tired of it and it's still early August.
A nice hearty summer's meal to be sure.
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I may be wrong but I think the clue to not having slip-sliding okra is to trim the stem but leave the cap on.
Perhaps Bob will chime in here.
Yah, sorry about that @boswald ……Went and got my recipe notes and its 1 cup water/1 cup white vinegar/ 1 tablespoon pickling salt.
So, 1 tbs per 2 cups liquid!
Here I sit, broken hearted.
Went out shopping, but only farted.
Holy Christmas Batman, how was I supposed to know I needed to take out a second mortgage to afford Okra? I thought the stuff was cheap and plentiful this time of year.
How wrong I was.
The first two 'budget' stores didn't have any. The third had some really limp stuff for $11/Kg. but it may as well have been previously frozen and #4 had great looking stuff. $16/Kg 'great looking' that is.
Bob, I think I heard somewhere that the slime is on the inside and escapes if you give it a chance. I don't think the pickled stuff would sell so well if it were slimy.
Went out shopping, but only farted.
Holy Christmas Batman, how was I supposed to know I needed to take out a second mortgage to afford Okra? I thought the stuff was cheap and plentiful this time of year.
How wrong I was.
The first two 'budget' stores didn't have any. The third had some really limp stuff for $11/Kg. but it may as well have been previously frozen and #4 had great looking stuff. $16/Kg 'great looking' that is.
Bob, I think I heard somewhere that the slime is on the inside and escapes if you give it a chance. I don't think the pickled stuff would sell so well if it were slimy.
Have you tried them yet or is there more waiting time? Interested in knowing the saltiness.
We are disappointed. Sharing and learning never go out of style.
Always plenty of time to reconsider.
Yes we just cracked one yesterday and its perfect but my memory wasn’t! See correction in post 18,446
one c. Water/one c. White Vinegar/ one tbs. pickling salt……so one tbs. salt per two cups of liquid.
thats what I get for trying to remember things that happened over 10 minutes ago! 😛
That is crazy pricing……i’ve got it coming out my ears and it keeps putting out as long as you pick it daily, avg about 2 dozen a day.
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Come to Okra country, where the slime is 🙂
Seriously one of my faves, at least the way the wife cooks it.
You two are making me feel guilty at not carrying out my thread to make some lemon pickle by the MIL's secret recipe.
Seriously one of my faves, at least the way the wife cooks it.
You two are making me feel guilty at not carrying out my thread to make some lemon pickle by the MIL's secret recipe.
Bill, I think you meant threat...
Slice thin and sun dry the lemon until just moist.
Then, your choice as below:...
1.Then add salt, spice mix, toss.
Let it dry in the shade, then transfer to a glass or porcelain jar, cover with oil which has been boiled and cooled.
2. Add sugar or molasses, toss, a little salt helps. Then dry out, add oil as above.
3. After the sun dry, boil the moist lemons / lime in thick sugar solution, use just enough to coat and cover the contents in the storage.
4. Toss with sugar solution, or even just sugar at the juicy stage, and store.
Mix pickle has mango, green chillies, and other vegetables added as per season and choice.
Several styles of ready spice mixes are sold by spice merchants here, mostly by weight.
The important part is that the moisture should be completely or nearly dried out, and the oil (if oily pickle), must cover the contents, to prevent air borne organisms affecting the contents.
North Indian style pickles use mustard oil for the most part, I use corn oil for Gujarati style pickles.
Slice thin and sun dry the lemon until just moist.
Then, your choice as below:...
1.Then add salt, spice mix, toss.
Let it dry in the shade, then transfer to a glass or porcelain jar, cover with oil which has been boiled and cooled.
2. Add sugar or molasses, toss, a little salt helps. Then dry out, add oil as above.
3. After the sun dry, boil the moist lemons / lime in thick sugar solution, use just enough to coat and cover the contents in the storage.
4. Toss with sugar solution, or even just sugar at the juicy stage, and store.
Mix pickle has mango, green chillies, and other vegetables added as per season and choice.
Several styles of ready spice mixes are sold by spice merchants here, mostly by weight.
The important part is that the moisture should be completely or nearly dried out, and the oil (if oily pickle), must cover the contents, to prevent air borne organisms affecting the contents.
North Indian style pickles use mustard oil for the most part, I use corn oil for Gujarati style pickles.
We cut off the ends, near the stem and the end when cooking okra.
For oily pickle, the above procedure works.
Deep fried okra, about 3/4" long, is coated with coriander powder, red chill powder, and salt after draining, other spices as per taste.
A variation has potatoes, onions, fresh garlic sprouts as well (any or all), I refer to the garlic with long green leaf type things as fresh garlic sprouts.
Yummy with Roti.
We usually use okra about finger size, or slightly bigger, the larger ones tend to be fibrous.
Other ways are to slit it, coat insides with spices, and cook in a covered dish with a little oil as non stick coating.
A third way is to dip spiced okra in chana daal flour, and deep fry as fritters.
For oily pickle, the above procedure works.
Deep fried okra, about 3/4" long, is coated with coriander powder, red chill powder, and salt after draining, other spices as per taste.
A variation has potatoes, onions, fresh garlic sprouts as well (any or all), I refer to the garlic with long green leaf type things as fresh garlic sprouts.
Yummy with Roti.
We usually use okra about finger size, or slightly bigger, the larger ones tend to be fibrous.
Other ways are to slit it, coat insides with spices, and cook in a covered dish with a little oil as non stick coating.
A third way is to dip spiced okra in chana daal flour, and deep fry as fritters.
Our style of cutting the stem makes our okra less slimy.
We tend to use smaller okra than what is sold abroad, and it may be a different strain.
And we let it sit for 15 to 30 minutes after preparation before cooking it, reduces the sticky stuff, maybe it dries out.
All I can say is try it when in season, it is about 50 cents a kilo here when in peak season.
We tend to use smaller okra than what is sold abroad, and it may be a different strain.
And we let it sit for 15 to 30 minutes after preparation before cooking it, reduces the sticky stuff, maybe it dries out.
All I can say is try it when in season, it is about 50 cents a kilo here when in peak season.
We went full Japanese for dinner last Sunday. Gomoku Gohan (Japanese Mixed Rice), with tempura shrimp, zucchini and kabocha. With karaage chicken.... and an awesome Firestone 10 year old merlot.
Okra.... we get ours at the Korean and Japanese supermarkets. They go for around 2.50 bucks a lb -or less. Which comes to less than they want up there.
Sorry to hear about your dog. Ours, at 15, seems to be fine, no pains, happy. Just sleeps a lot.
Yes, the nice platter has a chip on it. Oh well, we got lots of platters, we ain't gonna throw it away for that..
If you look carefully, you can see two types of yuzu... a paste and a sauce. It's awesome in the ponzu as a dipping sauce for the tempura.
I think I'll buy some okra to make as tempura this weekend, we love it that way... also in gumbo, but that's for a colder season.
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