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03-18-2013, 05:27 PM | #1 |
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Help with Recipes
This is a thread for getting help with our recipes. I like to do a lot of experimental cooking which sometimes turns out great and sometimes turns out terrible. This is a place to share recipes that didn't turn out how you wanted and ask for help and ideas on improving them
- - - So what made me think of this is a stir-fry I made tonight that came out edible, but not good. I often screw up stir-fries. Here's what I put in tonight: - - - veggies: kale, white/green cabbage, yellow and green onions, jalapenos "meat": tofu (firm) flavoring: lite coconut milk (from a can), red curry paste, fresh basil carb/protein: quinoa (added to stir-fry at end after I pre-cooked it) oil: hot sesame stir-fry oil - - - To me, all these ingredients sound delicious! But it ended up being quite bland. I salvaged it by adding a red Thai chili dipping sauce but it still wasn't that good, and also I didn't like adding that because it's not healthy (sugar), and I tend to like to cook as natural and healthy as possible, but it gave it a little bit of sweetness and spiciness that it was lacking. Still, it did not mesh all that well with the coconut milk and curry paste. So my question is how do you think I could improve this recipe? I should note that I love spicy and am vegetarian. - - -
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03-18-2013, 05:30 PM | #2 |
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Love this topic
Great thread....subscribing
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03-18-2013, 05:40 PM | #3 | |
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03-18-2013, 05:41 PM | #4 | |
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03-18-2013, 05:45 PM | #5 |
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I didn't use any flavor for the tofu. I threw it all in a wok. And in fact, it was more like I was boiling everything in a can of lite coconut milk instead of stir-frying.
I will try your suggestions. After all you were the one who finally got me making my own salad dressings and loving it!
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03-18-2013, 05:51 PM | #6 | |
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There is a show on vegan cooking called Christina Cooks on PBS or Create. Look it up on your local channels.
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~Old Tassel, Chief of the Tsalagi (Cherokee) Last edited by Corkey; 03-18-2013 at 05:53 PM. Reason: another thought. |
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03-18-2013, 05:58 PM | #7 |
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Jennifer,
My own recipe for stir fry consists of only minced garlic and minced ginger for seasonings. This keeps me away from the salt that I cannot have. It can be mixed with your choice of veggies and meat (tofu). I usually cook my rice separately and serve the veggie/meat mixture over it. Paul I usually use peanut oil. It will heat to a higher temperature which is what is needed for stir fry. |
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03-18-2013, 05:58 PM | #8 |
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How to use a wok.
Use a oil that can stand heat. Do your tofu first and remove from wok when done. Add pastes or sauces. Add veggies, the more dense first then the leafy ones at the end. Return Tofu to heat up and done.
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03-27-2013, 11:27 AM | #9 | |
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I vote for marinading the tofu too. Maybe a bit of shoyu, garlic and ginger. I like your ingredient list, but I like a bit of crunch in mine, so I'd be adding some nuts or something as well. Pine nuts are yummy in stir fry. |
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03-28-2013, 07:28 AM | #10 |
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For toss of you who make stuffed cabbage rolls or other dishes with cabbage leaves.
wrap fresh cabbage in plastic wrap and place in freezers overnight. When thawed the leaves will fall off core ready for use in recipe |
03-28-2013, 04:37 PM | #11 |
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Stupid gadget. I don't usually spell this bad on my own....
supposed to read " For those of you..... |
03-18-2013, 06:07 PM | #12 | |
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03-18-2013, 06:10 PM | #13 |
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thanks, ocean. good reminder about kimchi (and to think, I have some in the fridge right now!). a jar of kimchi simply added to tofu and veggies in a wok has made a pretty decent stir-fry for me in the past. I love the spiciness of kimchi. It's one of my favorite foods / flavors.
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03-18-2013, 06:18 PM | #14 |
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I use kimchi even to akai rice as well or to any meat if u eat meats ~ I am not a big fan of meat at ALL ~ seafood dish's ~ a staple product in my kitchen ~ also a small amount goes a long way ~
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03-21-2013, 05:40 PM | #15 |
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Here's a recipe I use for making stir fry, given to me by a dear friend from when I was in college. He was a practicing vegetarian and I always loved the meals he would make.
Robert's recipe for Tofu Stir Fry Ingredients: a bar of Tofu Soy Sauce Teriyaki Sauce Organic vegetables: Carrots & Kale & Brocolli buds Raw organic almonds Yakisoba noodles Organic coconut oil Spices: sea salt, cracked pepper, chili pepper flakes and Cardamom (optional) Preparation: 1) Take your bar of tofu and slice it up like you would a loaf of bread. Arrange the tofu in a small pan or dish so you can soak the tofu in Soy sauce. 2) While the tofu is marinating in Soy sauce, wash 2 small sized carrots and half a bunch of kale and the broccoli buds. Next, prepare the carrots using a sliced, Julienne method; then slice up the kale into thin strips, as well. If the almonds you have on hand are whole, slice them as thinly as possible too. The brocolli buds should be fairly small: What I do is take each stem of broccoli and make smaller buds from each one. 3) Use a fairly large caste iron skillet (or a wok, if you have one). Heat your pan first, then add about a tablespoon of coconut oil. Keep a brush handy nearby, because you'll want to re-distribute the oil around the pan before you put the Tofu and vegetables in to fry. 4) Once the pan is ready, retrieve the marinated tofu and slice it up into small squares before you put it into the pan. 5) Now, put the tofu into the pan; then begin to add your prepared vegetables to the mixture too. Use a wooden spoon to stir the elements around the pan, on a fairly consistent rotation. Once the vegetables appear to take on brighter colors, this is your cue to open up your package of Yakisoba noodles and add them the mixture of Tofu and veggies that are frying in the pan. I sometimes have to cut up the noodles into smaller portions; but however you choose to untangle the noodles, be fairly quick because you don't want to leave your tofu and veggies unattended for too long. 6) Once you add the noodles to the mixture in the stir fry pan, begin again to stir all the ingredients so that they are evenly heated. Once I add the noodles, it takes about 5 to ten minutes before everything appears to be cooked to a finished appearance. When this happens, then add a bit of sea salt, crack some pepper over it too; then I like to sprinkle a little bit of chili pepper flakes, a hint of cayenne pepper and then about a sprinkle or two of cardamom. After I add the spices, I stir it all up again, then I add a few swirls of Teriayki sauce to it and re-stir again. 7) Turn off the heat to the pan, your stir fry is done. *** it takes me about 45 minutes to an hour to put this meal together. Here's an example of what it should look like when your finished with cooking your stir fry meal:
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03-21-2013, 05:43 PM | #16 |
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Thanks, Katzchen, that looks so good!
PS to all: I found out on closer inspection that I used an oil that was not supposed to be heated for that ill-fated stir-fry I made.
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08-31-2014, 01:37 PM | #17 |
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Hello Nycfem,
It might be a little bit more work but the end results I hope will be satisfactory to your taste. You can use a heat tolerant oil to get the dish started and flavor it with a dash of sesame so it doesn't burn. To me sesame oil is more for flavoring the dish because it starts to burn so easily with the heat. When you cook the yellow onions especially in stir fry, onions sweat a lot so you might want to cook them first and get rid of all the access water from them. It might be a good idea to marinade the tofu in the coconut milk and some basil to flavor it and add these three items at the end of the cooking process. (I do apologize, I have never cooked with tofu) I only say this because tofu I believe is a moist item and you don't want to dry it out. The point of all of this is so your dish will not be full of moisture and you will taste every item in the dish and not taste just the sauce because it cooked all together, it tends to loose some flavor. I hope this helps and don't forget to season, a bit of Himalayan salt and a dash of pepper Bon Appetite! |
12-26-2014, 03:13 PM | #18 |
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I would say for best, roasted flavor in stir-frys Sesame Oil is by far my favorite. Coconut oil is my second favorite.
Either way, they are both great for you . I have included below one of my fav stir fry dishes!! Enjoy. So, easy to prepare too! http://minimalistbaker.com/tofu-that...good-stir-fry/
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12-26-2014, 06:07 PM | #19 | |
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That recipe looks soooo good! I especially like the hints about making good quality tofu.
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03-29-2016, 10:42 PM | #20 |
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Dinner was a disaster, sigh! I love to cook cabbage and other veggies along with tofu shirataki noodles and peanut butter, a favorite meal. Tonight I tried to experiment with a Korean hot pepper sauce (sauce was from the store). I think it was supposed to be an "add after" not during cooking sauce so clearly I fucked up there. But I think beyond that I am having a very hard time finding sauces besides peanut butter (which always works) that absorb traditionally "flavorless" foods. What can I use besides peanut butter that will work? Oh, and I always use as a base, low-sodium soy sauce, curry powder, and hot pepper flakes (a good combo for my taste). So yeah why do neutral veggies and tofu ONLY seem to absorb peanut butter? I love peanut butter but I'm getting sick of it!
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