Trust me I need no additional forced induction on that front. It's not unusual for me to have cabbage, lentils, cauliflower and okra on the same day! We've also started having Kala chana (black chickpea) on our salads. That starts a rave party in my microbiome
So, another yogurt batch was in order if I wanted smooches tonight.
I delivered, It really is the best so far.
I am still learning after probably 50 batches over the years.
What I can pass along is this:
Denaturing the proteins: Heat the milk as they tell you and use whole milk to start, and do it with the lid off.
For 4 litres of milk, use a cup or more of powdered milk but don't mix with water, use the milk itself, as it is warming up.
When it reaches the right temperature, let it cool on the counter, no ice baths, just go find something else to do.
About an hour or so later, gently stir the milk mixture and get your temperature thermometer to read around 100F.
Add your starter. Don't go canoeing, just mix it up nicely and don't use too much starter. Extra doesn't help it. (I don't know why)
Start in the afternoon and do the 12 hour cycle overnight so it has time cool before you get up.
Place in fridge while you are at work.
Come home, taste, and understand why you made it yourself.
I delivered, It really is the best so far.
I am still learning after probably 50 batches over the years.
What I can pass along is this:
Denaturing the proteins: Heat the milk as they tell you and use whole milk to start, and do it with the lid off.
For 4 litres of milk, use a cup or more of powdered milk but don't mix with water, use the milk itself, as it is warming up.
When it reaches the right temperature, let it cool on the counter, no ice baths, just go find something else to do.
About an hour or so later, gently stir the milk mixture and get your temperature thermometer to read around 100F.
Add your starter. Don't go canoeing, just mix it up nicely and don't use too much starter. Extra doesn't help it. (I don't know why)
Start in the afternoon and do the 12 hour cycle overnight so it has time cool before you get up.
Place in fridge while you are at work.
Come home, taste, and understand why you made it yourself.
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I have found my Sous Vide to be great for making yogurt. I start mine late at night. I do a quart at a time as I am the only one eating it. As Cal says, use whole milk, not 2% and definatly not Fat Free. For a quart, I add 1/4 cup powdered milk and 1Tbsp Sugar in the Raw. Put in the Sous Vide and set to 180F (82C). Once it reaches temp, I shut it off and let it set for 5 minutes. Then I start removing a pint of hot water and replace it with a pint of tap water. I do this every couple of minutes to gradually bring the temp back down to 110F (43C). Once it is down to 110F, I remove the quart, open it and add 1Tbsp of active yogurt, gently stir it in, put the lid back on and it goes into the water bath set to 110F over nite. The next morning I shut it off, let it cool a bit and then put it in the refrigerator. Without the 180F step, it ends up thin and does not set. More like buttermilk.
My room mate from India in college (1978) taught me how to make it using just the pilot light in an oven. The Sous Vide works way better.
My room mate from India in college (1978) taught me how to make it using just the pilot light in an oven. The Sous Vide works way better.
Birthday dinner for my daughter... mid week, just the three of us... grass fed organic rib eyes "entrecot" style, Extra My Gigante Shrimp with garlic and parsley, Catalan salad with oil, vinegar and boquerones, sashimi tuna, catalan cold potatoes and pan fried shishitos ( turns out the have almost the same thing in Iberia ). Not shown the Ribera del Duero wine and the baguette.
Except to the potatoes, which were in the fridge (boiled sliced potatoes with salt and olive oil ) all the "hot cooking" was done on a 600F BBQ grill. Not cooking indoors in a 85F day is nice.
I have no clue how much went into that dinner. I had to drive around to specialty stores to get that meat, the shimp, the boquerones, the sashimi, the wine... not exactly what you find at Safeway.
But it was worth it. 90% protein meal.
Oh, wife is settling to the retired life. I don't do much cooking any more. She found out some frozen duck breasts in the back of the garage freezer. The wine was excellent, btw. ( the wine in the picture with the food was the day old bottle we finished while cooking ).... We have been collecting wines from Zaca Mesa and Firestone for years now, getting quarterly shipping... The Chairman Series is downright awesome.
Except to the potatoes, which were in the fridge (boiled sliced potatoes with salt and olive oil ) all the "hot cooking" was done on a 600F BBQ grill. Not cooking indoors in a 85F day is nice.
I have no clue how much went into that dinner. I had to drive around to specialty stores to get that meat, the shimp, the boquerones, the sashimi, the wine... not exactly what you find at Safeway.
But it was worth it. 90% protein meal.
Oh, wife is settling to the retired life. I don't do much cooking any more. She found out some frozen duck breasts in the back of the garage freezer. The wine was excellent, btw. ( the wine in the picture with the food was the day old bottle we finished while cooking ).... We have been collecting wines from Zaca Mesa and Firestone for years now, getting quarterly shipping... The Chairman Series is downright awesome.
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Two more.... that's it, I gotta go dump root killer in the back drain...
Fabada with chorizo and morzilla.... salad with tomato and fresh mozarella. I cooked the fabada... used "cin-cin"... that's like 4 oz each of sweet red and white Cinzano vermouth and Spanish sweet paprika... no salt, nothing... the rest is the flavor of the ingredients.
It's amazing I'm not gaining weight. Mostly I just keep my portions small and kill the appetite post-dinner with a cigar and a stiff pour of cognac.
PS: We like cooking with fresh ingredients and minimizing spices and herbs. To me, letting the food flavors determine the meal is like having a fully analog system with no digital after effects. Class A... Sashimi is like a good Tube SE amp...
Fabada with chorizo and morzilla.... salad with tomato and fresh mozarella. I cooked the fabada... used "cin-cin"... that's like 4 oz each of sweet red and white Cinzano vermouth and Spanish sweet paprika... no salt, nothing... the rest is the flavor of the ingredients.
It's amazing I'm not gaining weight. Mostly I just keep my portions small and kill the appetite post-dinner with a cigar and a stiff pour of cognac.
PS: We like cooking with fresh ingredients and minimizing spices and herbs. To me, letting the food flavors determine the meal is like having a fully analog system with no digital after effects. Class A... Sashimi is like a good Tube SE amp...
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Had the outlaws over on saturday so needed some pukka food for them. Chole, okra with green pepper, pulao with purple yam, stack of chapati and a new one for us, which was paneer and aubergine. Went down rather well.
Sunday was wet and miserable so decided on some traditional british stodge: Pasty, roasts and veggies swimming in gravy. Yum
Sunday was wet and miserable so decided on some traditional british stodge: Pasty, roasts and veggies swimming in gravy. Yum
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That reminds me on the restaurant on the moon. The food was great, the beer too but they closed down after just 4 months - the venue had just no atmosphere!
time limited me to a cheat gravy, so keep all the veggie water then use gravy powder. I prefer to do proper onion gravy but need to plan that some hours ahead.
I was curious as we know you are meatless and so many gravies start there. When going meatless, I do something similar.
No such thing.
I have dehydrated onions at my disposal most of the time. Great to have on hand for sauces and soups. They work a lot better than fried, for me anyway.
I never fry them just slooow caramelising over about 2 hours. I will try dried onions. Thanks for the tip
Thanks.
BTW, those were Padron Peppers, not Shishitos.
Interestingly both look very much alike, taste similar and are cooked the same way in Spain and Japan: pan fried with a bit of salt.
They are quite pricey in the West Coast, but a delicious treat.
Oh... normally when we cook, we get left overs, so my wife gets her lunch that way, or often we'll accumulate enough leftovers for a multi plate dinner.
We had NO left overs that night.
My dehydrator is fan driven and has six trays. Each tray easily holds two sliced onions so with a dozen dried at one time, it gives me a couple months worth.
Yes Tony, we tend to overcook also, so there is less cooking during the week and more reheating.