Tuner Cooking Thread.

[gastly369]

Farm frites

Some cherry smoked with steakhouse cut fries garlic bread on de grill n ah lil ranch dip IMG_20200412_133943-01.jpeg

what brand of fries?

[shake d livin wake d dead]

Farm frites

Some cherry smoked with steakhouse cut fries garlic bread on de grill n ah lil ranch dip IMG_20200412_133943-01.jpeg

what brand of fries?

Pricesmart oarrr???

[gastly369]

Nah vashas foods

Farm frites

Some cherry smoked with steakhouse cut fries garlic bread on de grill n ah lil ranch dip IMG_20200412_133943-01.jpeg

what brand of fries?

Pricesmart oarrr???

[innocent criminal]

Easter Sunday dinner

Boneless ribeye steak grilled to a medium
Fried calamari and shrimp with shishito peppers
Sauteed broccoli and mushrooms
Was reeel nice

[pugboy]

nice, where u get that young broccoli ?

[De Dragon]

Boil corn and chicken breast today. Mangoes, watermelon and guava for dessert.

[h1tach1]

Question: Dhal, how to make it without a pressure cooker?

I am using the recipe from the Naparima Girls' cookbook. But after more than one hour, the dhal is still not getting soft. The package says to use a pressure cooker, but I know it can be done without one. Just don't know how. Thanks.

[Dave]

Did u soak?

[h1tach1]

Yes, soaked it over night and still pressure (pun intended).

[De Dragon]

Yes, soaked it over night and still pressure (pun intended).

Put an entire head of garlic when you boil it. Oh, and stop buying that dhal, most dhal boils down just fine w/o soaking or pressure cooking.

[maj. tom]

Throw it away. If you're boiling yellow split peas for an hour and it still hard something wrong with it.

As someone who is extremely sensititve to phytohaemagglutinin legume poisoning, i'm telling you that a $4 pack of dhal not worth it.

[shake d livin wake d dead]

Yes, soaked it over night and still pressure (pun intended).

You dont need to soak dhal overnight to cook nor do you need a pressure cooker...My dhal takes roughly 45mins to 1hr to make..

Boil on very slow heat and use any of the following

Pimento
Pepper
Garlic
Onion
Chadon benni
Safron for colour

Coming to the end you can use a swizzle stick(wooden ones or the hand blenders)

The key after is to "chonkay"...get some oil in a ladle aka kulchul and roast your geera and garlic in it.. then place into the dhal...cover when doing this part

[Chimera]

Fish broth with carite. White oak and coke.

[VexXx Dogg]

Yea that dhal prob too old.

Dhal takes about 20-30 mins in the pressure cooker, no swizzle necessary.

Sans pressure cooker, maybe 45m-1hr depends on how old it is, then you have to either Swizzle or immersion blend it.

For 1 c dry dhal, I use about 1/2 tsp turmeric, 6-8 cloves garlic, 4-6 pimentos, and 1 habanero, perhaps 6 cherry peppers instead.

Chunkay with 2 cloves chopped garlic and 1 - 1.5 tsp of whole Geera in coconut oil. The Geera takes longer to cook so put that first and then when the grains get dark brown add garlic. This allows the garlic to finish golden brown.

Yield is about 4 c cooked.

[meccalli]

Question: Dhal, how to make it without a pressure cooker?

I am using the recipe from the Naparima Girls' cookbook. But after more than one hour, the dhal is still not getting soft. The package says to use a pressure cooker, but I know it can be done without one. Just don't know how. Thanks.

Weyys, all this fancy cooking and nobody can tell you to add some baking powder? lol
Any sort of base raises the pH which allows the pectin to break down easily. I make dhal on a stovetop, no pressure cooker in 30 minutes.
Also pisum sativum has little to no lectin activity, certainly not phytohaemagglutinin in any way.

[meccalli]

Yea that dhal prob too old.

Dhal takes about 20-30 mins in the pressure cooker, no swizzle necessary.

Sans pressure cooker, maybe 45m-1hr depends on how old it is, then you have to either Swizzle or immersion blend it.

For 1 c dry dhal, I use about 1/2 tsp turmeric, 6-8 cloves garlic, 4-6 pimentos, and 1 habanero, perhaps 6 cherry peppers instead.

Chunkay with 2 cloves chopped garlic and 1 - 1.5 tsp of whole Geera in coconut oil. The Geera takes longer to cook so put that first and then when the grains get dark brown add garlic. This allows the garlic to finish golden brown.

Yield is about 4 c cooked.

I think you need a new pressure cooker lol, my dhal turns to water in 10 minutes.

[shake d livin wake d dead]

Again...there is no need to soak dhal....channa with baking powder yes...not dhal...Personally I hate pressure cookers. Tastes are different

[h1tach1]

Thanks for all the responses tuners. FYI, the dhal was there for a while, so maybe that is the reason. Will try again.

[meccalli]

Again...there is no need to soak dhal....channa with baking powder yes...not dhal...Personally I hate pressure cookers. Tastes are different

You use baking soda in channa not baking powder. My grandmother was one of those temple cooks, she taught me to cook dhal with baking powder, it imparts no flavour as does the soda which is desirable in that case.

[pugboy]

what is purpose of t he baking soda/powder ?

[shake d livin wake d dead]

Again...there is no need to soak dhal....channa with baking powder yes...not dhal...Personally I hate pressure cookers. Tastes are different

You use baking soda in channa not baking powder. My grandmother was one of those temple cooks, she taught me to cook dhal with baking powder, it imparts no flavour as does the soda which is desirable in that case.

I use the baking powder when soaking channa overnight...Never used powder or soda to cook with..

what is purpose of t he baking soda/powder ?

Soaking channa or even red/pink beans overnight in baking powder helps to soften it. When time to boil, easy pickings

[Dizzy28]

I get a batch of dhal in Tunapuna market last year 2 hours boiling and it still never get soft. Dunno what is he difference between that and normal dhal which is usually an hour tops in regular cook top.

[VexXx Dogg]

Yea that dhal prob too old.

Dhal takes about 20-30 mins in the pressure cooker, no swizzle necessary.

Sans pressure cooker, maybe 45m-1hr depends on how old it is, then you have to either Swizzle or immersion blend it.

For 1 c dry dhal, I use about 1/2 tsp turmeric, 6-8 cloves garlic, 4-6 pimentos, and 1 habanero, perhaps 6 cherry peppers instead.

Chunkay with 2 cloves chopped garlic and 1 - 1.5 tsp of whole Geera in coconut oil. The Geera takes longer to cook so put that first and then when the grains get dark brown add garlic. This allows the garlic to finish golden brown.

Yield is about 4 c cooked.

I think you need a new pressure cooker lol, my dhal turns to water in 10 minutes.

That's total time, not pressure time.
Pressure time is about 10-15 max. Mine takes a whole 10-15 mins just to come to pressure lol

It's a decent Hawkins cooker. Simple seal system and really effective.

[meccalli]

That's total time, not pressure time.
Pressure time is about 10-15 max. Mine takes a whole 10-15 mins just to come to pressure lol

It's a decent Hawkins cooker. Simple seal system and really effective.

Ahh, gotcha. Cool, mine is a large rochedo, it's a Brazilian brand.

what is purpose of t he baking soda/powder ?

Facilitates conditions for the breakdown of polysaccharides that comprises plant cell walls. Eg, pectin becomes gelatinized in an alkaline environment. Both baking soda/powder are bicarbonates which raise pH. In latin america you find the use of hydrated lime or calcium hydroxide in addition to wood ash solution KOH, an even stronger base in making corn tortillas, has particular benefits in making niacin more bioavailable.

[pugboy]

Them Chinese restaurant does use baking soda to soften beef too, using cheap cuts.

I tried it but I not sure about the proportions to soak and rinse, came out slightly bitter.
They does get it real soft and spongy but tasteless imo.

[meccalli]

Yeah they velvet it and pass through oil, then stir fry.

[Gladiator]

Yea that dhal prob too old.

Dhal takes about 20-30 mins in the pressure cooker, no swizzle necessary.

Sans pressure cooker, maybe 45m-1hr depends on how old it is, then you have to either Swizzle or immersion blend it.

For 1 c dry dhal, I use about 1/2 tsp turmeric, 6-8 cloves garlic, 4-6 pimentos, and 1 habanero, perhaps 6 cherry peppers instead.

Chunkay with 2 cloves chopped garlic and 1 - 1.5 tsp of whole Geera in coconut oil. The Geera takes longer to cook so put that first and then when the grains get dark brown add garlic. This allows the garlic to finish golden brown.

Yield is about 4 c cooked.

I think you need a new pressure cooker lol, my dhal turns to water in 10 minutes.

Was now doing to type the same thing... 7 mins max for dhal in the pressure cooker

[VexXx Dogg]

I made pumpkin bread.
Spice blend was nutmeg, clove, and cinnamon.
Toasted the rolled oats to get some crunch and texture.


I'm actually starting to enjoy baking

[carluva]

Wifey makes a boss pumpkin bread. She steams the pumpkin with spices (same as yours) and uses it as a base for the bread.

Your bread looks great. Baking is fun especially when your baked goods start to come out good.

[Rovin]

made this for dinner last night & its also for lunch today , boil n fry dumplin with saltfish & geera curry pork ...