Tuner Cooking Thread.

[Garret Inside]

I have a set with both serrated and straight edge from excellent stores....what did u use to sharpen it...any normal knife sharpener?

[playerskrew]

I taught the ginsu never needs sharpening?

[meccalli]

Don't believe that, every knife needs sharpening. Serrated blades just take longer as the cutting edge is protected from hitting surfaces and folding during use.

[playerskrew]

Any doubles recipe anybody ?

[meccalli]

The channa is the simple part, never figured the bara, seems to rise too much for me when fried. it's just boiled channa with baking soda, green seasoning and cumin.

[Hook]

I used a thicker pholourie batter and the bara came out okay-ish, except that it got rubbery as it cooled.

It was suggested that I use water to help spread it instead of oil, but I ain't 'bout that "vanilla sky" mask to hide the oil burns.

[STORM1234]

anybody know how to make corn flour baked products, like roti, trying to reduce my white flour intake, corn bread.

no milk or butter.

[maj. tom]

why corn flour over white wheat flour?

[Hook]

Unless you have celiac disease, there's no benefit to replacing white flour with corn flour.

[STORM1234]

looking to go gluten free.

[meccalli]

After I make coconut milk, I dry and process the meat into flour, I use that for pancakes.

[STORM1234]

coconut milk and coconut "meat" does bother my stomach breds. coconut water is really great though

[STORM1234]

where sells cassava flour btw?

[NR8]

I'll just leave this right here k?
http://www.fortune.com/2015/05/05/gluten-free-foods/

[Hook]

looking to go gluten free.

Why?

[meccalli]

Inflammation, the body's response to foreign material.

[pugboy]

Most of the pro tennis players are glutenfree

[K74T]

LOL @ people still falling for the gluten free hype BS.

[meccalli]

gluten free hype BS.

?
Gluten is just a complex protein matrix in grains like wheat. Eliminate flour and grain products and you're gluten free. Celiac, gluten intolerance and sensitivity in addition to leaky gut is a real problem and people who don't think they're affected by it are ignorant of the changes in grain production and the bio-modifications/growth regimes of substrate, strains and treatments that was intended to solve world hunger. What our ancestors ate ain't the same thing we're ingesting today.

[STORM1234]

trying to cut down an refined white flour, refined sugar and refined salt.

[maj. tom]

Refined salt?
I'm not understanding your logic behind this. But do your bioscience thing. Try Mexican recipes for the corn flour. Tortillas and such.

[STORM1234]

yup no refined salt, use sea salt.

[shogun]

Oven baked fries from scratch recipe anyone?

Tried the "drizzle and coat" in oil then bake recipe last night and it came out aight, but looking to improve on it. Tired of buying those frozen varieties and most tasting like freezer-burn when they're baked.

[pugboy]

Boil the cut pieces for a couple minutes first.
Dont overboil them, this step make a big difference.
Light coat/toss of oil.

Try 375-400f and watch them.

Using duck fat intead of oil is a big step up.

[meccalli]

Hmmn, must try that, my process is alot more drawn out and I use that for fries and wedges. I soak em in cold water, then bring em up to a boil just before it crumbles, a bit overboiled. Shake and fluff em to develop surface area then let it cool completely and re solidify. If going for wedges, they get an oil blanch and bagged out for freezer. Fry in oil or bake in oven.

[shogun]

Boil the cut pieces for a couple minutes first.
Dont overboil them, this step make a big difference
Using duck fat intead of oil is a big step up.

AH!

That's the step i didn't see when i searched online for the recipe. Thanks man.

Will do with the duck fat suggestion as well.

[pugboy]

btw you have to steam a duck or the skin/fat to get the duck fat

[NR8]

How do you store the duck fat? In the fridge?

[eurogirl]

Boil the cut pieces for a couple minutes first.
Dont overboil them, this step make a big difference
Using duck fat intead of oil is a big step up.

AH!

That's the step i didn't see when i searched online for the recipe. Thanks man.

Will do with the duck fat suggestion as well.

my area !! .. i'm queen of roasted veggies .. duck fat !!! for health reasons i'm gonna not eat it as often i'd like to


Shogun , half boil potatoes in Trinidad we get crappy taters so unless u wanna go spend alot of munny on taters half boil them ! .. just let the water boil give them at least 10 mins start the cooking process . Mix a sauce ! , I use olive oil ,or red wine vinegar salt, black pepper, garlic pepper flakes .. when your potatoes are cool cut them up in desired size and toss together coating evening leggo onto a baking sheet and roast @ 300 degs for 20 mins . Enjoy !

I do it with sweet potatoes as well and carrots ( minus the half boil for carrots )

[meccalli]

Doesn't matter if your potatoes are waxy or floury varieties, the purpose of the pre cooking serves a couple purposes for the internal structure and chemical composition between the natural enzymes in the cells. It also knocks off extra starch, so you ensure perfect color without compromising cook time. If you take the extra step of dehydration and forming that waxy coating upon cooling or freezing, it aids pushing water out of the cells and producing micro ruptures on the crust to get that light crisp shell that doesn't absorb much oil.