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location Chicago, IL
age 30
visits member for 2 years, 5 months
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Aug
3
comment What is the difference between light and dark soy sauce?
Do you mean the beans themselves, or soy sauce, miso, or another soy product?
Aug
2
comment Make tomato sauce from fresh tomatoes?
Also I ask about what kind of tomatoes you buy because the type of tomato has a lot to do with how juicy it is. Plum tomatoes are generally fleshier. Big thick heirlooms can be quite juicy, also beefsteak, etc. Buying some anemic yellow tomatoes from Florida may not yield the best sauce. Try getting a few types from a farmers market and see what you like.
Aug
2
comment Make tomato sauce from fresh tomatoes?
It depends on what kind of tomato sauce you want to make. I've at times used the method of JoeFish, usually adding some wine to the mix. When I want a thick red sauce to freeze, I buy a huge box of tomatoes, blanch/peel, put them in a large stockpot and heat until they basically disintegrate into juice and add a bunch of tomato paste. Otherwise I cheat, buy a can of whole peeled tomatoes (buy store brand or Tutto Rosa if you can find it), blend, add a tbsp or so tomato paste, and heat. Add whatever you like to it as you see fit (garlic, onions, herbs). Sauce is about experimentation.
Aug
2
comment Make tomato sauce from fresh tomatoes?
Just smoosh them with the blunt end of a spoon.
Aug
2
comment Make tomato sauce from fresh tomatoes?
Also, what kind of tomatoes are you using? Have you tried making sauce from canned (whole peeled) tomatoes first to see how it goes, as those are very simple to make sauce with?
Aug
1
comment Is it possible to make soymilk without a “beany” taste?
Thanks for the response. I'm interested in the most natural, home-made way to make soymilk that I will drink, and honestly, I won't drink it if it's beany. I'm just picky!! Not everybody has the same taste.
Aug
1
comment Is it possible to make soymilk without a “beany” taste?
Removing the skins is a huge pain. It's almost not worth it. You have to get a lot of the skins off to make tempeh, I spent over an hour doing it and probably didn't get half of them gone. I've also tried adding other grains (see my question), and that didn't help. Maybe I'll try steaming though. Seems like the heat treatment is necessary.
Jul
31
comment Is it possible to make soymilk without a “beany” taste?
Removing bean skins is so time consuming that I really don't want to do that. Also, I've tried and it didn't make much of a difference. Generally I soak at least overnight.
Jul
29
comment Large quantities of sushi rice in a rice cooker?
How large (in volume) is a large quantity?
Jul
29
comment Large mesh cheesecloth? Straining pulp (not juice) from plums for jam
Another thing I am thinking of is passing the pulp through a mesh strainer, one of those metal ones with slightly large openings. I don't know if you'll get a large enough mesh with cheesecloth or a straining bag for pulp, unless it's really runny.
Jul
24
comment How to Make Canned Coconut Milk Separate
If this answer worked out for you feel free to accept it using the green checkmark!
Jul
23
comment How to peel bell peppers effectively?
I'm sure you could try blanching them, it works like a charm for other fruits veggies I have a hard time peeling.
Jul
19
comment Cocoa vs chocolate
To the OP, chocolate/cocoa doesn't necessarily have sugar or milk in it. Hot chocolate the drink does. Kind of a misleading statement.
Jul
17
comment How can I keep my jam from overcooking while I process it?
Maybe I'm wrong but I thought you didn't have to sterilize the jars if you're processing for at least 10 minutes in the hot water bath. I always process at least 10 minutes and so skip the pre-sterilization of the jars. (Looks like this webpage also backs me up: simplycanning.com/sterilizing-jars.html)
Jul
17
comment Is it possible to have chocolate chunks in ice cream that aren't waxy?
Go for it @StevenStadnicki! I've also made ice cream with fresh mint and fresh vanilla beans, but sometimes it's just easier to pour in some extract.
Jul
17
comment How to Make Canned Coconut Milk Separate
Addressing the comments on the original post, I am assuming @James means full fat coconut milk, which is what I always use for making coconut whipped cream or vegan ice cream. I have only experienced (rarely and not consistently) separation at room temperature when my cans have been sitting in my pantry for months.
Jul
16
comment Mixing liquid ingredients to “just combine” to dry ingredients for muffins
It's because of the glutens in flour which develop when you stir or mix. It makes bread delicious but muffins not so much!