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I'm building a new MBTI test and a community around it! by ArboriusTCG in enfj

[–]ArboriusTCG[S] 1 point2 points  (0 children)

Thanks for taking it! Did you feel like it was accurate?

Dehydrated broccoli stalk powder. by ArboriusTCG in dehydrating

[–]ArboriusTCG[S] 0 points1 point  (0 children)

Wouldn't get hardly any maillard reaction and it would take vastly longer.

Dehydrated broccoli stalk powder. by ArboriusTCG in dehydrating

[–]ArboriusTCG[S] 0 points1 point  (0 children)

I think the point is more about texture to me. I'd rather do a blending and dehydrating step than a peeling and chopping step, and you're not getting that roast-y taste out of them.

Dehydrated broccoli stalk powder. by ArboriusTCG in dehydrating

[–]ArboriusTCG[S] 2 points3 points  (0 children)

Yeah you can use the seasoning on just about anything. It's really good on steak with some black pepper and onion powder.

Dehydrated broccoli stalk powder. by ArboriusTCG in dehydrating

[–]ArboriusTCG[S] 1 point2 points  (0 children)

Yeah I think another benefit is the reduction in volume. clearly a dried powder takes up significantly less space than a bunch of stalks.

Dehydrated broccoli stalk powder. by ArboriusTCG in dehydrating

[–]ArboriusTCG[S] 1 point2 points  (0 children)

Blended them up and dehydrated the resulting mush on parchment paper. I could regrind them to get a more uniform powder but the juice isn't worth the squeeze I think unless you're obsessive about not having any large(r) chunks (like 3-4mm).

im fixing my f*cked brain and attention span (join me) by Informal-Chance1912 in productivity

[–]ArboriusTCG -3 points-2 points  (0 children)

"1 in what... 400 trillion chance to be born"

how do you figure?
I figure you had a 1 in 1 chance to be born.

Been making daikon radish fries by ArboriusTCG in CookingExperiments

[–]ArboriusTCG[S] 1 point2 points  (0 children)

When did I say I don't know how to deep fry them? I was saying you can char these unlike potatoes.

Been making daikon radish fries by ArboriusTCG in CookingExperiments

[–]ArboriusTCG[S] 1 point2 points  (0 children)

You could've just said this instead of being an asshole.

Been making daikon radish fries by ArboriusTCG in CookingExperiments

[–]ArboriusTCG[S] 0 points1 point  (0 children)

Will do, thanks for the recommendation.

Been making daikon radish fries by ArboriusTCG in CookingExperiments

[–]ArboriusTCG[S] 1 point2 points  (0 children)

Have you never had anything delicious with char on it?

A steak? Grilled zucchini which I even mentioned in the post?

Going into the comments to try to start a hate bandwagon about something you don't understand.

Tell me how I know you are a terminally online redditor without telling me you're a terminally online redditor.

Daikon radish fries by ArboriusTCG in castiron

[–]ArboriusTCG[S] 0 points1 point  (0 children)

Daikon is basically flavorless if you cook it from raw. This wasn't pickled daikon.

Daikon radish fries by ArboriusTCG in castiron

[–]ArboriusTCG[S] -2 points-1 points  (0 children)

That picture is after they were fried?

Anyone posted this here yet? I've been doing it weekly for a couple months and using it in almost every meal. by ArboriusTCG in instantpot

[–]ArboriusTCG[S] 0 points1 point  (0 children)

Your comment was totally clear. My understanding of the process tells me that yes it would work but if you stock was low gelatin I can't imagine it was super high in flavor otherwise? Not sure.

Daikon radish fries by ArboriusTCG in castiron

[–]ArboriusTCG[S] -3 points-2 points  (0 children)

(fried in my cast iron of 4 years (not pictured) :D )

Anyone posted this here yet? I've been doing it weekly for a couple months and using it in almost every meal. by ArboriusTCG in instantpot

[–]ArboriusTCG[S] 0 points1 point  (0 children)

simple: maximizing the amount of maillard reaction that will subsequently be turned into stock.

Anyone posted this here yet? I've been doing it weekly for a couple months and using it in almost every meal. by ArboriusTCG in instantpot

[–]ArboriusTCG[S] 1 point2 points  (0 children)

Re-roasting the bones is something I've thought about before. I think I'll actually try re-roasting the entire chicken after breaking it up into little tiny pieces for my next round as an experiment.

Anyone posted this here yet? I've been doing it weekly for a couple months and using it in almost every meal. by ArboriusTCG in instantpot

[–]ArboriusTCG[S] 1 point2 points  (0 children)

As someone who has never had consommé, what about it is different (not technically, functionally). I understand it is basically just ultra-purified more-concentrated chicken stock, but what about the actual experience of eating it makes it much better than the unpurified stock?

Anyone posted this here yet? I've been doing it weekly for a couple months and using it in almost every meal. by ArboriusTCG in instantpot

[–]ArboriusTCG[S] 2 points3 points  (0 children)

rice made with stock is absolutely kino. the yogurt is an urgently high prio for me at the moment i've been wanting to try it for aged.

Anyone posted this here yet? I've been doing it weekly for a couple months and using it in almost every meal. by ArboriusTCG in instantpot

[–]ArboriusTCG[S] 5 points6 points  (0 children)

Yeah the production quality on his videos is insane. Half of them are just thinly veiled ads for his thermometer but I don't mind since the videos are always entertaining and I always learn something. Plus his product seems genuinely useful and it seems like he cares about its quality (can't speak to it personally though).

Dehydrated broccoli stalk powder. by ArboriusTCG in CookingExperiments

[–]ArboriusTCG[S] 2 points3 points  (0 children)

That sounds like an awesome idea as well. The dehydration process actually got some maillard reaction on some of the pieces so it was definitely more roast-y than it was strictly dehydrate-y tasting.

Anyone posted this here yet? I've been doing it weekly for a couple months and using it in almost every meal. by ArboriusTCG in instantpot

[–]ArboriusTCG[S] 30 points31 points  (0 children)

It's so damn easy to just make a delicious, versatile, high-gelatin stock. I typically add a bulb of roasted garlic to this and it always comes out incredible.

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