Experimental Kitchen. A thread for your test kitchen fun.

[SandwichShortOfAPicnic]

I notice some of us like a bit of experimenting with cooking techniques and ingredient or recipe comparisons so here’s a thread for the new things you try or the testing you do.

Barriehie your Kromeski’s and the IP setting experiment would be great for this one

 

[SandwichShortOfAPicnic]

Here’s my current one.
Koji rice is supposedly a fast track to a tenderised aged flavour. The rice is inoculated with spores that break down protein strands.
But does it really make a difference?
Here are two pieces of (cheap) beef, the control has just been salted, the other has ground up Koji rice stuck all over it.

Went in the fridge this morning. We’ll see how it is in two days time!

 

[Barriehie]

...
Barriehie your Kromeski’s and the IP setting experiment would be great for this one

This'll be a good thread for someone like me.

The Kromeski's recipe is in process at the moment but I am taking notes, and pictures.

 

[badjak]

I love some experimenting...
Now to remember to take pictures and notes

 

[Barriehie]

I love some experimenting...
Now to remember to take pictures and notes

 

[Barriehie]

Kromeski's stage one is complete. The bones roasted up nicely for making broth.

I'm keeping these separate.

 

[SandwichShortOfAPicnic]

Kromeski's stage one is complete. The bones roasted up nicely for making broth.View attachment 139989View attachment 139990

I'm keeping these separate.
View attachment 139991

Looking promising!

 

[Barriehie]

Looking promising!

Kind of a lot of "process" for $3.29/lb. and still tastes like trotters.

I think this would be a good "disguising" dish SandwichShortOfAPicnic.

 

[Z-Cook]

I notice some of us like a bit of experimenting with cooking techniques and ingredient or recipe comparisons so here’s a thread for the new things you try or the testing you do.

Barriehie your Kromeski’s and the IP setting experiment would be great for this one

Excellent! Was thinking this was a very needed topic!

My first post on here will be cooking chickpeas without soaking.

I already cook ordinary beans (pinto, black beans, amarillo etc) without soaking. I find the results way better than presoaking - skins and beans stay intact and cook beautifully tender inside, plus - big plus for me! - no digestive tornadoes 🌬. I use a crockpot (minimal electricity use, too) It takes several hours. I boil water and add to cover the beans by an inch 2.5 cm or so, add a 1/4 tsp fine salt (and any seasonings) per cup/180g dry beans, turn on and that's it. And no scorching!

Power usage for those interested: My 150w crockpot appliance uses 0.15 kWh of electricity.per hour, and used for 5 hours consumes 0.75 kWh, the total cost for me is 15.4 cents. Big added bonus

 

[SandwichShortOfAPicnic]

Kind of a lot of "process" for $3.29/lb. and still tastes like trotters.

I think this would be a good "disguising" dish SandwichShortOfAPicnic.

Very true. I bet they’d love them too.

 

[Barriehie]

Very true. I bet they’d love them too.

I'll post the recipe in the IP thread when it's done and link here and the meat thread as well.

 

[Barriehie]

...
Power usage for those interested: My 150w crockpot appliance uses 0.15 kWh of electricity.per hour, and used for 5 hours consumes 0.75 kWh, the total cost for me is 15.4 cents. Big added bonus

My IP is 700w. I soak overnight and then cook for 35 minutes.

.7 kWh * (35/60) = .408 kWh * $0.22/kWh = $0.089.

 

[Z-Cook]

That's great.
The most important factor for me is the very long cooking time and the effect that cooking/heat and cooking time has on breaking down oligosaccharides. Did a lot of research on heat breakdown after first finding that no soak bean cooking eliminated digestive issues. I basically can't do high oligosaccharides - just makes beans not worth eating for me.

 

[SandwichShortOfAPicnic]

That's great.
The most important factor for me is the very long cooking time and the effect that cooking/heat and cooking time has on breaking down oligosaccharides. Did a lot of research on heat breakdown after first finding that no soak bean cooking eliminated digestive issues. I basically can't do high olisaccharides - just makes beans not worth eating for me.

So why does not soaking first make a difference?
Is it just that with the no soak your cook time is longer so it’s more broken down?

 

[Barriehie]

I found an article contributing to the long cooking method and what it does but it also says that presoaking also removes some of the offending soluble fiber.

How to Digest Beans Better and Reduce Gas

(Z-Cook, you have to poke holes in them to let the gas out...)