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Hey, just wanted to chime in and say that popping the mustard and cumin seeds is an amazing trick that I never would have thought of had I not seen your Indian cooking threads. I'm trying to convert my diet to a mostly vegetable-based one as our factory-farmed meat here is expensive in more ways than one. As such I've stocked up on beans, chickpeas, and the like. I really like learning about Indian cooking as it's the easiest and most delicious way to cook these foods. It's also nice to be able to take such simple ingredients and make something so delicious with spices and technique. By the way, is yellow-colored mustard seed an acceptable substitute for black mustard? Yellow mustard is much easier to find around here and still seems to impart a rich flavor when popped. I love to cook vegetables, and it's wonderful to see how versatile Cumin is as a spice.
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Nov 19, 2012 22:15
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| # ¿ Apr 28, 2024 08:47 |
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dino. posted:Glad too see another enthusiast! Yes, yellow mustard seed will get you there. It won't be quite the same flavour, and the popping will take a little longer (as the yellow mustard seeds seem to be hardier), but it'll certainly get you there. If you can get black mustard seed at some point, just get a bag, and you'll notice the difference big time. Initially, however, stick with what you can find easily. I'll have to pick up some turmeric, asafoetida and curry leaves next week then. I live in the Pacific Northwest in the USA so that kind of stuff is extremely difficult to find in the big chain supermarkets around here. Luckily there's an Indian supermarket a block away from where I live. It's the only place I've been able to find Paneer so far so I give good odds.
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Nov 21, 2012 07:26
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Question about the spices. I went to the stores around my place to search for things like Curry leaves and Asafoetida. At the store where I found the Asafoetida the clerk referred to it as Hing powder. Do you know what the Curry leaves might be called in the same language? A lot of the clerks don't speak much English and may not know the English words for the spices and herbs. I'm having trouble finding them and I think it may be because I don't know the word for them in their language. Otherwise you were right about the spices. I can get a pound of Cumin seed for $5.00. The same amount would easily run $80.00 at the Rich White People store. Also do you know where Fenugreek might be used? It was sold like a staple herb in the stores I was in and I'm curious which cuisine it's used in.
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Nov 24, 2012 22:15
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Myopic posted:Yes, seriously. Ignoring the rest of your suggestion, why cook a chicken breast for hours? It'd be done in minutes on the hob or in the oven. Slow cooking is for stuff that'd be a chewing marathon if cooked quickly. I would like to point out that even in these situations a pressure cooker works just as well with the added benefit of the food being done in a reasonable amount of time. I'm not comfortable leaving anything electrical unattended while it's running so this is a valuable bonus for me. I do have a solid recipe for Chicken Adobo that I'm not allowed to share that requires a slow cooker, but I've substituted a pressure cooker with no ill effects. Slow cookers are useful for sauced foods that require reduction though.
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Feb 24, 2013 01:05
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WanderingMinstrel I posted:Why can't you share it? You're breaking my poor crockpot's heart. Try searching for Filipino Chicken Adobo. Most of the recipes are fairly similar. Back on topic, what is the recommended consistency for a good lentil daal? I make it in a pressure cooker and it's always of a consistency like freshly poured concrete. When I ordered some at the local Indian restaurant in town it was more of a soupy/stewey consistency. Would it be offensive to serve something that thick as daal? Also what can I do with Fenugreek seeds?
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Apr 16, 2013 21:11
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| # ¿ Apr 28, 2024 08:47 |
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Fo3 posted:in 6-7 min, and thought cooking lentils in the pressure cooker (when they take 20min or so on the stove), would cook them to nothing. Or, as the other person had, problems with control or consistency. My consistency problem was less an issue with control and more of a question of what is good and proper. If I make something too thick in my pressure cooker I can add water. If it's too thin I can reduce it through boiling. I don't normally use it as a precision instrument for weeknight meals. Hing smells delicious. Screw the haters.
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Apr 20, 2013 21:23
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