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The General Chat Thread

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Comments

  • #9602
    the beer revolu
    Registered Users, Registered Users 2 Posts: 18,036 ✭✭✭✭the beer revolu


    Penn wrote: »
    I used to make brown rice by just putting it in a saucepan of boiling water, reduce heat and leave it on low heat for 25 minutes, then drain the excess water. Friend told me I should only be putting in twice as much water as rice (so I put in 60g rice with about 150g of water to be safe) and to put it in with cold water, then bring to boil in the water, then reduce to low heat and leave for 25 minutes. I've seen other recipes online saying this was the best way too.

    Both times I had to throw the rice out as the water was long gone and the rice was near as solid as before I cooked it. Am I doing something wrong or being led astray?

    Use volume rather than weight.
    Twice the volume of water is too much, though.
    For white rice, I use 1.5 times the water, bring to boil, turn down and simmer for around 10 minutes with lid on , then let sit for 5 or 10 minutes with lid on.
    For brown rice, I'd use a little less water, simmer for 20 to 25 minutes and let sit as per white rice.

    The simmer needs to be very low. Usually the lowest heat on your lowest ring.

    The advantage of this is that the rice has more flavour as you aren't pouring it away with the water.


  • #9603
    rubadub
    Registered Users, Registered Users 2 Posts: 32,387 ✭✭✭✭rubadub


    Penn wrote: »
    Both times I had to throw the rice out as the water was long gone and the rice was near as solid as before I cooked it.
    You might be applying too much power. Have you a smaller ring it can go on. Once hot you really just need to keep it ticking over at boiling point.

    I microwave my rice. 1 volume of rice to 1.5 or 2 parts water, I have a little scoop for 1 portion. I microwave with water & rice until it is boiling, stir, then turn down to defrost for 10-12mins which in the microwaves I have used just keeps it going. Larger amounts might need to be a small bit higher power. I would stir at the end again and usually let it sit in the microwave for a while.


  • #9604
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    It's the absorption method you're describing.
    There’s a couple of ways to do it, but as mentioned above, you always use volume not weight.

    1 Cup of Rice and 2 Cups of Cold Water.
    Put the rice into a pan and add salt to season.
    Add the water but don’t stir. (I find this is important as it doesn’t release the starch which makes it sticky.)
    Bring to a boil and turn it down to simmer.
    Wait until the water level drops to just below the surface of the rice.
    Put a lid on it and let it tick away on the lowest setting for 5 minutes.
    Once the 5 minutes are up, stir the rice and cover with some kitchen towel and loosely put the lid back on it to absorb the steam.

    The other that I’ve been trying recently works just as well.

    1 Cup of Rice and 2 Cups of Boiling Water.
    Put the rice into a pan and add salt to season.
    Add the Boiled Water and stir.
    Put a lid on and cook at a medium heat for 10 minutes.


  • #9605
    the beer revolu
    Registered Users, Registered Users 2 Posts: 18,036 ✭✭✭✭the beer revolu


    Oh oh. So many different answers.
    Probably more confused now.

    Penn, I've added a little more detail to my post.


  • #9606
    Penn
    Registered Users, Registered Users 2, Paid Member Posts: 36,694 ✭✭✭✭Penn


    Thanks folks. Yeah there is a smaller ring I can put it on, that could be the issue. Will adjust for volume v weight as well, hadn't heard that one.


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  • #9607
    kylith
    Registered Users, Registered Users 2 Posts: 17,745 ✭✭✭✭kylith


    Baking question:

    I've tried making a sourdough starter and it smells like nail polish remover. I used 2oz each of flour and water for 4 days. Today I ditched half of it and added 125ml each flour and water. It smells a bit better now but I'd like to get it to a usable point. Any suggestions?


  • #9608
    Gloomtastic!
    Registered Users, Registered Users 2, Paid Member Posts: 9,360 ✭✭✭Gloomtastic!


    kylith wrote: »
    Baking question:

    I've tried making a sourdough starter and it smells like nail polish remover. I used 2oz each of flour and water for 4 days. Today I ditched half of it and added 125ml each flour and water. It smells a bit better now but I'd like to get it to a usable point. Any suggestions?

    It should smell and taste of vinegar. Are you leaving it open to the air or sealed?


  • #9609
    kylith
    Registered Users, Registered Users 2 Posts: 17,745 ✭✭✭✭kylith


    Gloomtastic! wrote: »

    It should smell and taste of vinegar. Are you leaving it open to the air or sealed?
    It’s in a swing top jar with the rubber seal removed. It’s in the fridge because my house is very warm. I was getting a lot of liquid on top before I moved it to the fridge.


  • #9610
    Penn
    Registered Users, Registered Users 2, Paid Member Posts: 36,694 ✭✭✭✭Penn


    Penn wrote: »
    Thanks folks. Yeah there is a smaller ring I can put it on, that could be the issue. Will adjust for volume v weight as well, hadn't heard that one.

    Thanks for the tips, folks. Much, much better than before (ie. edible).


  • #9611
    Gloomtastic!
    Registered Users, Registered Users 2, Paid Member Posts: 9,360 ✭✭✭Gloomtastic!


    kylith wrote: »
    It’s in a swing top jar with the rubber seal removed. It’s in the fridge because my house is very warm. I was getting a lot of liquid on top before I moved it to the fridge.

    I’ve had the liquid on the top sometimes but I just stir it back into the starter. Is it bubbling?

    A quick Google came across this site https://www.culturesforhealth.com/learn/sourdough/sourdough-troubleshooting-faq/

    It says if it smells of Nail Varnish Remover you’re not feeding it enough!

    Whereabouts are you based?


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  • #9612
    pigtail33
    Registered Users, Registered Users 2, Paid Member Posts: 1,292 ✭✭✭pigtail33


    RacoonQueen wrote: »
    Has anyone seen the tins of caramel in Aldi recently? My local one still has the condensed milk but now caramel (and no longer has the sticker for the caramel)
    They have ring pulls which the carnation ones don't so my lefthandedness prefers these ones even before the price difference!

    Looks like the Aldi Caramel has been discontinued. Someone posted this in a FB group a week ago

    "We have been able to locate the item on our system and can confirm that this product has now been discontinued from our everyday range. All Aldi products are under constant review and changes are frequently made. Often these changes are as a result of customer comments such as yours or as a result of changes in the grocery market. We will ensure your comments regarding this product are passed onto our Buying Department for future consideration. We hope this helps. Thanks again. Kim, Aldi IRL Facebook Team."


  • #9613
    kylith
    Registered Users, Registered Users 2 Posts: 17,745 ✭✭✭✭kylith


    Gloomtastic! wrote: »

    I’ve had the liquid on the top sometimes but I just stir it back into the starter. Is it bubbling?

    A quick Google came across this site https://www.culturesforhealth.com/learn/sourdough/sourdough-troubleshooting-faq/

    It says if it smells of Nail Varnish Remover you’re not feeding it enough!

    Whereabouts are you based?
    it is bubbling. I’m feeding it morning and evening and have switched it to brown flour. I’m in D8


  • #9614
    Gloomtastic!
    Registered Users, Registered Users 2, Paid Member Posts: 9,360 ✭✭✭Gloomtastic!


    kylith wrote: »
    it is bubbling. I’m feeding it morning and evening and have switched it to brown flour. I’m in D8

    You gave it a big feed yesterday and it's in the fridge so everything should slow down. Don't know about the brown flour, I'm sticking with white here. I'd leave it until the weekend and see how it smells then.

    If it doesn't work, you're welcome to some of mine.


  • #9615
    kylith
    Registered Users, Registered Users 2 Posts: 17,745 ✭✭✭✭kylith


    Gloomtastic! wrote: »
    You gave it a big feed yesterday and it's in the fridge so everything should slow down. Don't know about the brown flour, I'm sticking with white here. I'd leave it until the weekend and see how it smells then.

    If it doesn't work, you're welcome to some of mine.

    I'll keep going as I am, the paints stripper smell is getting less acute. I'd gotten some starter from someone previously and after a while the same thing happened so I was hoping that starting it from scratch might have a better outcome.


  • #9616
    beertons
    Hosted Moderators Posts: 23,396 ✭✭✭✭beertons


    Was telling a guy earlier that I did my first smoke of the year, showed him the before and after pics. He asked how long did it take. I said 5 hours. His boss over heard me, and said, are you cuckoo, I could go to Mullingar, meet family, drive home and still have time left over.


  • #9617
    kylith
    Registered Users, Registered Users 2 Posts: 17,745 ✭✭✭✭kylith


    Gloomtastic! wrote: »
    kylith wrote: »
    it is bubbling. I’m feeding it morning and evening and have switched it to brown flour. I’m in D8

    You gave it a big feed yesterday and it's in the fridge so everything should slow down. Don't know about the brown flour, I'm sticking with white here. I'd leave it until the weekend and see how it smells then.
    It now smells like slightly vinegary bread dough, so I think we’re on the right track :)


  • #9618
    Gloomtastic!
    Registered Users, Registered Users 2, Paid Member Posts: 9,360 ✭✭✭Gloomtastic!


    kylith wrote: »
    It now smells like slightly vinegary bread dough, so I think we’re on the right track :)

    Fingers crossed! I’ve found sourdough bread is pretty forgiving with how you treat it, thank goodness! :)


  • #9619
    BaZmO*
    Registered Users, Registered Users 2 Posts: 18,625 ✭✭✭✭BaZmO*


    Gloomtastic! wrote: »
    Fingers crossed! I’ve found sourdough bread is pretty forgiving with how you treat it, thank goodness! :)

    Apparently the starter can be stored in its dormant state in a sealed container in the fridge. Something I am testing out at the moment, not by design I might add. I put the starter in the fridge many many many months ago and I keep meaning to re-energise it. It's actually something I might do this evening now that I think of it.


  • #9620
    Addle
    Registered Users, Registered Users 2 Posts: 4,809 ✭✭✭Addle


    I'm looking for a recommendation for a mustard to mix with potatoes and serve with salmon.
    Any suggestions?
    TIA


  • #9621
    Gloomtastic!
    Registered Users, Registered Users 2, Paid Member Posts: 9,360 ✭✭✭Gloomtastic!


    Addle wrote: »
    I'm looking for a recommendation for a mustard to mix with potatoes and serve with salmon.
    Any suggestions?
    TIA

    I’m thinking whole grain with a squeeze of lemon and a sprinkling of fresh dill or parsley. :)


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  • #9622
    Addle
    Registered Users, Registered Users 2 Posts: 4,809 ✭✭✭Addle


    Any particular brand of whole grain?

    I was today years old when I tasted mustard for the first time. I have a lot of making up to do!


  • #9623
    New Home
    Moderators, Arts Moderators, Recreation & Hobbies Moderators, Social & Fun Moderators Posts: 79,747 Mod ✭✭✭✭New Home


    You need this forum here. :)

    http://www.boards.ie/vbulletin/forumdisplay.php?f=457


  • #9624
    Gloomtastic!
    Registered Users, Registered Users 2, Paid Member Posts: 9,360 ✭✭✭Gloomtastic!


    Addle wrote: »
    Any particular brand of whole grain?

    I was today years old when I tasted mustard for the first time. I have a lot of making up to do!

    Aldi Whole Grain Mustard will be fine and a quarter of the price of the big brands....


  • #9625
    kylith
    Registered Users, Registered Users 2 Posts: 17,745 ✭✭✭✭kylith


    I know my starter might be a bit immature but after watching a youtube video (It's Alive - Brad someone) which made it look doable, if long, I decided to take the plunge and make a couple of loaves. Made the sponge last night, nursed the dough all day, and now giving them a long slow proof in the laundry room. So far they look full of bubbles and very elastic, so fingers crossed for the baking tomorrow!

    I usually use my cast iron casserole to bake, would ceramic be acceptable for the second loaf?


  • #9626
    Gloomtastic!
    Registered Users, Registered Users 2, Paid Member Posts: 9,360 ✭✭✭Gloomtastic!


    kylith wrote: »

    I usually use my cast iron casserole to bake, would ceramic be acceptable for the second loaf?

    I just turn it out onto a floured baking tray.

    Don’t forget to put some boiling water in a tray at the bottom of the oven to prevent cracking.

    Good luck!!!! :)


  • #9627
    Gloomtastic!
    Registered Users, Registered Users 2, Paid Member Posts: 9,360 ✭✭✭Gloomtastic!


    Well? I’ve waiting all day Kylith for an update. How did it go? :eek:


  • #9628
    Stheno
    Moderators, Business & Finance Moderators, Science, Health & Environment Moderators, Society & Culture Moderators Posts: 51,685 Mod ✭✭✭✭Stheno


    Gloomtastic! wrote: »
    Well? I’ve waiting all day Kylith for an update. How did it go? :eek:

    Kylith is in a food coma after consuming all the bread :pac:


  • #9629
    kylith
    Registered Users, Registered Users 2 Posts: 17,745 ✭✭✭✭kylith


    Gloomtastic! wrote: »
    Well? I’ve waiting all day Kylith for an update. How did it go? :eek:
    Stheno wrote: »
    Kylith is in a food coma after consuming all the bread :pac:

    Look at those beauties!

    IMG-3745.jpg

    The one on the left is slightly overdone on the outside (a bit too close to the top of the oven, but who cares when the inside is so soft and springy and moist, and just perfect when toasted and dripping with fresh butter?

    IMG-3746.jpg

    The upper left there doesn't look great, but it's just cut along a seam in the top of the loaf. Best loaves I've ever made.


  • #9630
    Gloomtastic!
    Registered Users, Registered Users 2, Paid Member Posts: 9,360 ✭✭✭Gloomtastic!


    ^ Yeah!!!

    Put a loaf of sourdough down on the table and piff, it’s gone!!!

    You give a gift of it to someone and they’re just in awe - and it costs about 50c!

    Get yourself a couple of proving baskets and they look even better. I was given a couple when I got the starter. Best present ever - it just keeps on giving!!!

    Enjoy! :)


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  • #9631
    kylith
    Registered Users, Registered Users 2 Posts: 17,745 ✭✭✭✭kylith


    Gloomtastic! wrote: »
    Get yourself a couple of proving baskets and they look even better. I was given a couple when I got the starter. Best present ever - it just keeps on giving!!!

    Enjoy! :)
    Will have to do that. The makeshift of a colander and a pie dish won’t cut it for long


This discussion has been closed.
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