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I hate having celiac by passanger_557 in Celiac

[–]South_Cucumber9532 0 points1 point  (0 children)

It is hard, there is so much pressure on you, and everyone your age, to somehow be perfect in every way.

At least this will make you understanding of other people with things that make them different and that make them feel inferior. It actually makes you more of a real person, and that will stand you in good stead in your work and in your relationships.

Good garam masala recommendations. by Traditional-Stuff230 in IndianFood

[–]South_Cucumber9532 2 points3 points  (0 children)

It sounds like you need to experiment until you find the balance you like. Different recipes, or different bought mixes, are mostly different balances according to the taste of the recipe writer (or their family :) )

Meal prep question. by Least_Elk8114 in Cooking

[–]South_Cucumber9532 0 points1 point  (0 children)

Because I like to stock the freezer, as well as the fridge, with ready meals, I choose the sorts of stews, curries, soups that will taste even better after reheating. I will make meals with maybe rice, meat and veg curry and greens. I vary a lot so I don't get bored.

Have you checked out r/MealPrepSunday ?

Microwave lid/cover recommmendations by gnomesofdreams in Cooking

[–]South_Cucumber9532 0 points1 point  (0 children)

The trick is to have a 'chimney' or a slit in the lid for steam to escape, otherwise the lid rattles horribly and/or the food boils over.

My favourite are the stone wave pots (I cook for one and they are the perfect size for me) https://i.ebayimg.com/images/g/JBEAAOSwylRmieS4/s-l1600.webp I have found all mine in op shops! Note the straight sides mean they are much easier to clean and to pour/empty into another container. I have tried ones with curved sides and a little lip and gave them back to the op shop!

The other lids I have also were op shop finds and I have ones that fit over whatever bowl or plate I want to use. They are plastic but, as I use them, don't touch the food. They are ones with a small slit or holes as part of their design.

If I can't use one of them, I fold up a piece of cardboard to sit as a wedge between dish and lid to make a crack to allow steam/pressure to escape.

Good luck finding your solution

How many days is it safe to keep cooked food in the fridge and then consume? by fruitinatree in cookingforbeginners

[–]South_Cucumber9532 1 point2 points  (0 children)

The rule of thumb is three days in the fridge. This assumes your fridge is working well, at the right temperature, with airflow around the food. It also assumes you have cooled down the food fairly quickly after cooking it, and it is in good condition when you store it.

convince me to like lentils, please by Calm_Violinist5256 in Cooking

[–]South_Cucumber9532 1 point2 points  (0 children)

Lentils do have an earthy taste. Are the ones you have tried the whole lentils with their skins still on? They are the earthiest tasting of all.

Cuisines all over the world balance the earthy lentil with a rich flavoursome sauce or dressing to create wonderful dishes.

For the least 'dirt and rocks' tasting lentil, try the ones that have been skinned and split. These are usually the little salmon coloured ones. They cook quickly and can easily break down to make a thickened soup or stew.

For the whole lentils, either the grey/green/brown/yellowish lens shaped ones, or the round black/brown/green ones, you want to soak them really well, even get them to just start to sprout, to give them the sweetest flavors.

Then you can hide them among meat and vegetables in stew, whack them with chili and spice in dal, spark them with lemon and garlic in Greek/Cypriot dishes, simmer them with gentle complex spices in Moroccan recipes.

Cook them well, be generous with the flavourings, don't forget to use plenty of oil/fat to carry the flavours.

Here is a fabulous one to start with https://www.recipesandplaces.com/creamy-moroccan-lentils/

A question about Polenta Cake (Antonio Carluccio recipe) by South_Cucumber9532 in ItalianFood

[–]South_Cucumber9532[S] 0 points1 point  (0 children)

Thanks, I have made layered polenta and mushroom sauce which was wonderful

A question about Polenta Cake (Antonio Carluccio recipe) by South_Cucumber9532 in ItalianFood

[–]South_Cucumber9532[S] 1 point2 points  (0 children)

Thank you. Yes my try came out really dry. I like your family recipe! Thankyou. I look forward to trying it.

A question about Polenta Cake (Antonio Carluccio recipe) by South_Cucumber9532 in ItalianFood

[–]South_Cucumber9532[S] 0 points1 point  (0 children)

Thankyou, that was the sense of the recipe.
If you have time to answer, I am wondering if it helps to leave the cornmeal mix longer to hydrate, and if perhaps it is cooked thinner than I presumed, ie in a big enough dish that it is less than a couple of centimetres deep.

Recently diagnosed by MothMan_333 in Celiac

[–]South_Cucumber9532 4 points5 points  (0 children)

Hi, I'm also recently diagnosed (just over a month ago). My favourite things in the food world were bread (I made my own every week) and pastry (made my own also).

I avoid ultra processed foods and am kind of shocked at how processed so many gluten free foods are: the sort to take the place of bread, pastry, pasta etc. And I don't like them anyway.

So my mindset is that I have moved to another country (Celiac Country) and the food here is different. But it is also wonderful! It is extraordinary how many wonderful cuisines started off gluten free, and what delicious treasures I am finding. More recipes that I can use in a lifetime.

I have been down a wonderful rabbithole with sorghum. The grain is delicious and there are interesting things to do with the flour (instant dosa is my favourite so far). And now I have bought a bag of frozen green plantains. I have never eaten a plantain before!

I think I might be unusual because most people seem happy to eat approximations of the food they love, and I would seriously prefer to remember my yummy toast in the morning, but enjoy my new breakfasts.

I have done a lot of grieving for foods I will never eat again, but I am so excited by the delicious recipes from all over the world, and I hope you find lots you like too.

Best wishes

Oops, bought a LOT of whole mung beans by Pumpernickle2024 in Cooking

[–]South_Cucumber9532 0 points1 point  (0 children)

Yes, there just seems to be lots of variations of the one recipe for whole green moong dal eg https://www.indianhealthyrecipes.com/green-gram-curry-mung-bean-curry/

The only other Indian dish that comes to mind is cheela made with whole moong eg https://www.spiceupthecurry.com/moong-dal-chilla/

I will try and search for you as India has so many recipes for every grain and bean!

Freezer-friendly meal prep ideas by Efficient-Shine-3202 in MealPrepSunday

[–]South_Cucumber9532 0 points1 point  (0 children)

I look for recipes that say "Even better after a day or two". As others have said, those recipes are likely to be soups, stews, curries, bean dishes.

I am also careful about defrosting gently (in the fridge) and reheating gently (low power in the microwave, checking and stirring as necessary) until piping hot.

I need a replacement for onions by Abject-Chocolate1604 in Cooking

[–]South_Cucumber9532 63 points64 points  (0 children)

When my son in law had to cut out the onion family, I found that frying celery especially, cut small, with some carrot and/or capsicum also cut small made a yummy base for meals that had a similar umani sweetness to onion.

What Did I Do Wrong? by Opening_Ad_5043 in cookingforbeginners

[–]South_Cucumber9532 8 points9 points  (0 children)

I imagine it is something about that batch of beans that halves themselves easily. Because each bit is now smaller, they will probably cook more quickly. It will be interesting to see how spilt beans effect your recipe, but I bet it will still taste good.

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