https://www.vahrehvah.com/mirchi-ka-salan
—srs On Mon, Feb 25, 2019 at 9:12 PM -0800, "Suresh Ramasubramanian" <sur...@hserus.net> wrote: When did you turn vegetarian shenoy maam? https://www.archanaskitchen.com/gutti-vankaya-recipe-andhra-style-stuffed-brinjal —srs On Mon, Feb 25, 2019 at 6:39 PM -0800, "Shenoy N" wrote: Thanks so much for this. Could you share some recipes (or recommend some place where these might be found, especially recipes for vegetables) On Tue, Feb 26, 2019, 1:43 AM Bruce A. Metcalf On 02/24/2019 01:31 PM, Jitendra Vaidya wrote: > > > Speaking of cooking techniques, has anybody tried Sous Vide? I would love > > to try it but the thought of cooking food in a polyethylene bag for long > > periods of time puts me off. > > I have been heavily into sous vide cooking for several years now. It's a > wonderful technique that offers the cook new options. > > The concern about plastic is not unfounded. However, there are safe > plastics offered for use with heat-sealing appliances. These often cost > more than the sous vide device and fail more often; I don't recommend them. > > I use "zip-lock" freezer bags. Note the term "freezer", as they are made > with different materials than the storage bags. Glad is one brand that > actually recommends their freezer bags for sous vide, which means the > lawyers have approved of the science. Because sous vide (by > definition) never exceeds 100C, breakdown of the plastic isn't an issue. > > Obviously, it's hard to pull a vacuum on a zip-lock bag, but it's not > necessary. Put a small amount of a braising liquid in the bag with the > meat or vegetables, then dunk the bag in water to force out the air, and > zip. Small amounts of air aren't a problem, especially on long cooks. > > "Braising liquid" could just be water. I've also used ghee, tomato > juice, various stocks, and more than a few weird combinations. It works > somewhere between a braise and a marinade, as the temperature is also > intermediate. > > Do drain the braising liquid when done, especially if you won't be > eating it all promptly. Any acid in the liquid will continue to "cook", > leaving a gooey and unpleasant texture. > > Today's example is a pork shoulder roast I put in on Saturday evening at > 58C. I used spicy, low-sodium V-8 juice with a big dash of liquid smoke > for the braise. It should come out medium rare and quite tender. I > expect to slice off a few "steaks" and finish them on the grill for > perhaps a minute per side. The rest I'll probably shred for Other Projects. > > There are two types of sous vide equipment. The most common is the > immersion heater: These include a small pump for circulation, but you > must provide a container and deal with the inevitable evaporation, a > non-trivial issue for multi-day cooks. Many buy plastic coolers and cut > a hole in the top for the heater. > > The other type goes by various names, I prefer "water oven". This is an > insulated box with built-in heater, but no circulator pump. Convection > appears to be fully sufficient. Best, with an aluminum cover, evaporated > water condenses on the cover and drips back in, permitting up to 4-day > cooks without adding water. > > The water oven has a fixed capacity, obviously. The immersion heater can > be put in anything from a liter jug to a bathtub. Note that uninsulated > bathtubs will require more than one heater to keep temperature. Water > ovens can cost more, but consider the money saved by not buying a fancy > bag sealer! > > One nice thing about the insulated water oven is that it puts off less > heat while working than my coffee pot; something much appreciated here > in Florida where the A/C runs year-round. > > The technique also works well for vegetables as well as meats, but not > at the same time as veggies need higher temperatures. Meats 55-65C, > veggies 75-85C. > > Lots of recipes and opinions available on request. > > Cheers, > / Bruce / > >