New answers tagged fruit
Try putting a mug of water next to the food in the microwave. I've had this same problem with baker's chocolate and that did the trick. I think it's because there isn't enough water to absorb the microwaves so the excess energy causes sparking.
You should try Mexican and Indian stores to start with, if you have any. After that try any sort of Asian store, since it's used in other southeast Asian food too. Might even be worth a trip to a nearby larger city; there'll probably be a lot of things you can stock up on. (I see several of each in Minneapolis/St. Paul.) Note that generally, if you're ...
This fruit should be available in Indian grocery stores near you. Many south Indian recipes use this. Indian grocery store should have it either in the form of whole fruit or the outer shell removed. You could also get ready made pulp of tamarind there.
I didn't see the link for the recipe, but if it calls for fresh apricots you can substitute Peaches. Freestone vs Cling refers to whether the flesh is attached to the pit. when you slice the fruit. We get Michigan peaches in Chicago. There is no appreciable taste difference between the two. I would skin the peaches.You dunk them in simmering water ...
Normally, all sorts of vegetable remain fresh for a longer period if you keep them in large earthen wares.chiilies, capsicum and some leafy veg when kept in glass jars with lid on remain fresh for 10 to 15 days. You must see to it that these are properly wiped to remove water particles before storing them the way I suggested.
If your objective is to maintain a similar color/texture/firmness, then cling peaches are the way to go. Except they are almost always found canned (I live in California and sometimes find them fresh at farmers markets where vendors come from the Sacramento valley). I'm a fan of the pear. Bosc and Anjou will hold up well during cooking (Bartlett pears may ...
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