When did you turn vegetarian shenoy maam?
https://www.archanaskitchen.com/gutti-vankaya-recipe-andhra-style-stuffed-brinjal
—srs
On Mon, Feb 25, 2019 at 6:39 PM -0800, "Shenoy N" <sheno...@gmail.com> wrote:
Thanks so much for this. Could you share some recipes (or recommend some
place where these might be found, especially recipes for vegetables)
On Tue, Feb 26, 2019, 1:43 AM Bruce A. Metcalf On 02/24/2019 01:31 PM,
Jitendra Vaidya wrote:
>
> > Speaking of cooking techniques, has anybody tried Sous Vide? I would love
> > to try it but the thought of cooking food in a polyethylene bag for long
> > periods of time puts me off.
>
> I have been heavily into sous vide cooking for several years now. It's a
> wonderful technique that offers the cook new options.
>
> The concern about plastic is not unfounded. However, there are safe
> plastics offered for use with heat-sealing appliances. These often cost
> more than the sous vide device and fail more often; I don't recommend them.
>
> I use "zip-lock" freezer bags. Note the term "freezer", as they are made
> with different materials than the storage bags. Glad is one brand that
> actually recommends their freezer bags for sous vide, which means the
> lawyers have approved of the science. Because sous vide (by
> definition) never exceeds 100C, breakdown of the plastic isn't an issue.
>
> Obviously, it's hard to pull a vacuum on a zip-lock bag, but it's not
> necessary. Put a small amount of a braising liquid in the bag with the
> meat or vegetables, then dunk the bag in water to force out the air, and
> zip. Small amounts of air aren't a problem, especially on long cooks.
>
> "Braising liquid" could just be water. I've also used ghee, tomato
> juice, various stocks, and more than a few weird combinations. It works
> somewhere between a braise and a marinade, as the temperature is also
> intermediate.
>
> Do drain the braising liquid when done, especially if you won't be
> eating it all promptly. Any acid in the liquid will continue to "cook",
> leaving a gooey and unpleasant texture.
>
> Today's example is a pork shoulder roast I put in on Saturday evening at
> 58C. I used spicy, low-sodium V-8 juice with a big dash of liquid smoke
> for the braise. It should come out medium rare and quite tender. I
> expect to slice off a few "steaks" and finish them on the grill for
> perhaps a minute per side. The rest I'll probably shred for Other Projects.
>
> There are two types of sous vide equipment. The most common is the
> immersion heater: These include a small pump for circulation, but you
> must provide a container and deal with the inevitable evaporation, a
> non-trivial issue for multi-day cooks. Many buy plastic coolers and cut
> a hole in the top for the heater.
>
> The other type goes by various names, I prefer "water oven". This is an
> insulated box with built-in heater, but no circulator pump. Convection
> appears to be fully sufficient. Best, with an aluminum cover, evaporated
> water condenses on the cover and drips back in, permitting up to 4-day
> cooks without adding water.
>
> The water oven has a fixed capacity, obviously. The immersion heater can
> be put in anything from a liter jug to a bathtub. Note that uninsulated
> bathtubs will require more than one heater to keep temperature. Water
> ovens can cost more, but consider the money saved by not buying a fancy
> bag sealer!
>
> One nice thing about the insulated water oven is that it puts off less
> heat while working than my coffee pot; something much appreciated here
> in Florida where the A/C runs year-round.
>
> The technique also works well for vegetables as well as meats, but not
> at the same time as veggies need higher temperatures. Meats 55-65C,
> veggies 75-85C.
>
> Lots of recipes and opinions available on request.
>
> Cheers,
> / Bruce /
>
>
