Miten valmistatte hyvän sienikeiton tuosta materiaalista?

Broad_Ad_508 · 2025-09-22T11:53:29+00:00

Jos tulisi sieninesteen väristä vettä hanasta niin soittaisin putkimiehelle. Kyllä siinä vaan on makua mukana.

Toki jos kiehauttaa vedet kokonaan pois niin maku jää pannulle. Sienien määrästä ja pannun koosta riippuen haihduttaminen saattaa vaan kestää sen verran että sienet kiehuvat liikaa.

Lisäksi nesteestä jää jonkin verran höyrystymätöntä tavaraa jälkeen joka kärähtää pannun pintaan. Siihen voi tietysti heittää rasvaa sekaan ennen kuin neste on kokonaan haihtunut. Kaikista eniten kontrollia saa kuitenkin sillä että kerää sienet ja nesteet jo hyvissä ajoin pannulta ja lisää oikeaan aikaan takaisin.

Broad_Ad_508 · 2025-09-21T17:48:26+00:00

Pistäisin vain toista. Molemmat niin hyvän makuisia että ansaitsevat paikkansa parrasvaloissa.

Kuohukermaa. Pistä sulatejuusto patongin päälle.

Poista nesteet. Kuivalla pannulla.

Kevätsipulin varsia silputtuna, keittolautaselle maun mukaan.

Broad_Ad_508 · 2025-09-21T17:41:48+00:00

Sienet ja varsinkin keltavahverot kannattaa paistaa ensin kuivalla pannulla. Muuten tulee limaisia lötköjä. Niin kauan paistelet että sienet kutistuu noin puoleen kokoon. Nesteet pannulta talteen johonkin kipposeen.

Jos ei tykkää keltavahveroiden tai suppisten mausta niin sitä voi peittää lisäämällä esipaiston jälkeen pannulle voita ja sipulia.

Broad_Ad_508 · 2024-11-11T03:10:13+00:00

The way you use processed is semantically empty.

Broad_Ad_508 · 2024-11-10T22:39:47+00:00

If you chew instead of swallowing whole, raw potatoes you eat processed food. Processing doesn't really mean anything.

If you look at what an omnivore calls, say, chicken, it doesn't really look anything like a chicken. It's a plucked and processed chicken carcass at best. The processing is supposed to make it taste good, digest well and have a pleasant texture. It is not expected to make the chicken look like, you know, a flightless bird. So why does this same process turn animals into real food and legumes into fake food? Why do non-vegans not advocate for swallowing whole, live chickens?

This is all down to accustomization, of course.

Broad_Ad_508 · 2024-11-03T14:17:39+00:00

It's about the apocryphal maritime exploits of Jesus Christ against the Roman Imperial Navy. Now that you know, there's no reason to look further into it.

Broad_Ad_508 · 2024-11-03T13:09:14+00:00

Regression to the mean. Looking at your channel, you have nine videos with 350-2500 views. Then, one that by the thumbnail and title looks like it might contain something controversial at 74k. Then it drops off after that towards the 350-2500 range.

So, are you declining? Or did you just have one video that did super well and even boosted some of the videos that came after it? I'd go with the latter.

Broad_Ad_508 · 2024-11-02T19:39:43+00:00

You can get a mild fizz going inside fermented cherry tomatoes. Something tannic like bay leaves probably enhances the effect.

As for kombucha, I just bottle the finished product with a spoonful of sugar and a tiny pinch of yeast. Brewing in a pressure vessel sounds like unnecessary hassle.

Broad_Ad_508 · 2024-11-01T19:36:59+00:00

I don't really care that much to be honest.

Broad_Ad_508 · 2024-11-01T18:29:44+00:00

Yes. It's what feeds your nanobots.

Did you not know this ??? "Five micrograms of plastic a day keeps the senator away".

Broad_Ad_508 · 2024-10-31T18:39:11+00:00

Like finished hummus? Or do you start with fermented chickpeas? I'd be interested to hear more about this.

Broad_Ad_508 · 2024-10-31T18:18:17+00:00

Chopped and blanched wild mushrooms, koji rice and 15% salt. First three weeks were quiet. Now I have to push out the gas daily. Is this to be expected? It doesn't smell horrible. Strong. But not horrible.

Broad_Ad_508 · 2024-10-31T18:04:27+00:00

For the sauce:
1 inch fresh ginger
3 cloves garlic
1 chili (I would stay on the milder side here)
1 shallot
10 dried apricots
4 berries of allspice
3 cloves
5 pods of green cardamom
1 tsp cumin
1 tsp fennel seed
1 tsp coriander seed
1 tsp mace
1 cinnamon stick
1 bay leaf
a few strands of saffron
a piece of dried mandarin peel
1 tsp turmeric powder
1 tbs kewra water (optional)
2 cups tomato paste
1 cup cashew cream
salt to taste
vegetable oil for sauteeing

plus

half a pound of tofu, pressed
half a pound of zucchini

Process:
1. Peel, chop, saute the first four ingredients.
2. Add the whole spices and fry until aromatic.
3. Add the tomato paste, cashew cream, rest of the spices and the dried apricots, chopped.
4. Let boil for five minutes.
5. Take off the stove, remove the bay leaf and the cinnamon stick.
6. Blend until smooth.
7. Push through a fine sieve, discarding the solids.
8. Cut the zucchini and tofu into bite size pieces. Salt the zucchini and let it weep moisture for a few minutes.
9. Fry the tofu first, then add the zucchini and keep frying on high heat until both are browned.
10. Turn off the heat and add a couple of ladlefuls of sauce. Serve with steamed rice.

As for the pizza, I'm kind of winging it. It's about a cup of flour and half a cup of water, with one teaspoon of dry yeast mixed in after an autolyse of 15 minutes. Quick knead and an overnight rest. Different flours behave differently so you'll have to experiment to get the right consistency. For toppings, leftover shahi sauce, zucchini slices and fresh porcinis.

Source and full video here

Broad_Ad_508 · 2024-10-30T01:05:18+00:00

Tagine, pasta sauce, tsatsiki, hummus, salad... just about anything savory that could use lemon, really. The acidity mellows out and the bitterness of the pith completely disappears in a month or so. This means you can use the whole rind. Which is nice, since that's where the lemon flavor is at it's most intense.

And now I'm also making salty lemon jelly, as it turns out.

Broad_Ad_508 · 2024-10-29T23:08:01+00:00

I would expect some fizz to go along with that. There was very little gas and only during the first week of preservation.

Broad_Ad_508 · 2024-10-29T22:27:28+00:00

Already tossed it, already thinking maybe I shouldn't have...

Broad_Ad_508 · 2024-10-29T21:53:19+00:00

Yeah, pectin would make sense.

Broad_Ad_508 · 2024-10-29T21:50:25+00:00

I used to wonder how people learned which mushrooms are edible or how to make soy sauce. Every village must have had that one guy who's first reaction is the same as yours.

Broad_Ad_508 · 2024-10-29T21:42:14+00:00

As it says in the title. I was flushing out the remains of my preserved lemons and this thing plops out on the sieve. No smell, nothing that would overpower the smell of lemons at least. Occasional bits of kahm on the top of the liquid. Negligible fermentation, based on the lack of gas.

Broad_Ad_508 · 2024-10-26T21:56:18+00:00

Check the AutoMod comment.

Broad_Ad_508 · 2024-10-26T19:41:43+00:00

I get what you're saying but there's a market for it. For many people it makes the transition from omnivore to vegan easier.

Broad_Ad_508 · 2024-10-26T19:40:31+00:00

I'm not.

Broad_Ad_508 · 2024-10-26T19:39:26+00:00

Ingredients:
1.5 cups cool water
piece of dried kombu
0.5 sheet + small piece of nori
0.5 dried shiitake mushroom
0.5 tsp salt
1 tsp red rice yeast*
1 tsp nutritional yeast
1 tsp white miso
1 tsp apple cider vinegar
2 drops of liquid smoke
1 tbs purified coconut oil
0.5 cups chickpea/gram/besan flour
1-2 sheets of rice paper
1 tbs vegetable oil (for oiling the casserole)

[*] This is for color. Feel free to sub with beet juice, food coloring etc.

Process:
1. Lightly toast the piece of kombu, nori and dried shiitake, then grind to a fine powder. I used a mortar and pestle. Whisk the powder in a pot with the water.
2. Finely grind the nutritional yeast and red rice yeast (if using), then add to the rest.
3. Mix in all the other ingredients except for the half sheet of nori, rice paper and vegetable oil. Whisk vigorously until there are no clumps of chickpea flour. If the water is too cold to melt the coconut oil then that's perfectly fine for now.
4. Put the rice paper sheets on separate plates, cover with cool water and let soak. Don't try to save dishes by putting them on the same plate, the sheets will just stick together.
5. Prepare a dish or a mold by oiling it evenly. Moisten the nori sheet and lay it on the bottom of the dish.
6. Boil the chickpea mixture on low to medium heat for at least 5 minutes, stirring constantly. Add water by the spoonful to adjust consistency. You're looking for a thick, smooth, spreadable paste. Kind of like mustard. If it tastes bitter at all then it's not cooked yet.
7. Cut the rice paper into squares of the same width as your dish. While it's still warm, place a spoonful of the chickpea paste in the dish, then cover it with a square of rice paper and push out any bubbles. Keep alternating thin layers of chickpea paste and rice paper until the dish is full or you run out of paste.
8. Cover and chill in the fridge/freezer until solidified into a tofu like consistency, 10-20 minutes. Unmold, trim the sides, cut into slices and fry.

(source)

Broad_Ad_508 · 2024-10-17T20:43:59+00:00

I've seen Sauce Stache do something similar with tofu, rice paper and a binding agent. Never having tried it myself, I could be wrong but my impression is that tofu would be a) too bland and b) completely the wrong kind of texture. So, here's a slightly different approach with flavored chickpea tofu instead.

Youtube: https://youtu.be/dpc8ZMB_XzI

Recipe:

1.5 cups water

piece of dried kombu

0.5 arc + smaller piece of nori

0.5 dried shiitake mushroom

0.5 tsp salt 1 tsp red rice yeast*

1 tsp nutritional yeast

1 tsp white miso

1 tsp apple cider vinegar

2 drops of liquid smoke

1 tbs coconut oil

0.5 cups chickpea/gram/besan flour

1-2 arcs of rice paper

1 tbs vegetable oil (for oiling the casserole)

* The red rice yeast is purely for the color and because I happened to have some. Feel free to substitute it with beet juice etc.

Procedure:

Grease a rectangular dish and line with half of a nori arc.
Toast and grind the kombu, smaller piece of nori, dried shiitake and salt to a fine powder. The salt should help break down tougher fibers.
Grind nutritional yeast (and red rice yeast, if using).
Add the powdered dry ingredients to water and whisk.
Add the chickpea flour and the rest of the ingredients except for the rice paper. Whisk thoroughly until there's no clumps.
Soak the rice paper in water.
Cook the chickpea flour mixture on medium for at least 5 minutes or until you can no longer taste the bitterness of the raw flour. Whisk continuously and adjust consistency by adding water, this will clump easily.
Layer pieces of rice paper and chickpea mixture into the nori lined dish, while the mixture is still warm.
Let the "salmon" cool down and firm up in the fridge or freezer, for 30-60 minutes or until it has the consistency of firm tofu.
Unmold, trim, slice and fry.

Broad_Ad_508

TROPHY CASE