So there's a party I'm going to and I promised to make jerkies, but a few of them are vegans.
I'm wondering if there are vegetables (or anything non-meat) that can be marinated with roughly the same kind of stuff you use for jerkies, and then dehydrated to become some kind of tasty, savory snack?
I once had some pretty tasty dried peas which were quite savory, would using the same kind of marinade with jerkies and putting them on the dehydrator work? They were pretty crunchy, but the last time I tried dehydrating banana slices they ended up being rather chewy instead.
What about tofu? It can be "jerkyfied" pretty easily. For example: http://www.ehow.com/how_2128547_make-tofu-jerky.html
I want to make a historically accurate biblical meal for a group. I'm using chicken, and serving it with flatbread and an Israeli salad (sans tomatoes and other new world vegetables) Does anyone have a recipe for a historical barbecue chicken or an idea of what sorts of spices were used back then? edit: Just thought I'd let you guys know I marinated the chicken in a mixture of rosemary, thyme, oregano, toasted sesame, garlic, salt and a bit of mint/pepper overnight. Then put them on skewers. Maybe not 100% authentic, but tasty.
mixed in or strewn on the surface to brown. The vegetables aren't swimming in the mixture, some of it seeps between them to fill the air pockets, but it mostly stays on top and sets and browns nicely. I have only encountered this kind of dish in Mediterranean recipes. Typical examples are moussaka, ratatouile, gyuvech (although I know variants of all of them which don't have the mixture..., as it is mainly used in savory dishes (although there are sweet variants where something else than vegetables is baked). Also, I haven't heard of custards without milk or cream, and these often contain
with it, but as we've had it without the tomato base she's not sure what to do to get that same moist light delicious flavor. We searched for recipes, but all of them were the mexican tomato base kind. Please help anyone who has had this same dish I'm referring to. To be more specific, I'm looking for the various types of ingredients used for flavoring this dish around central/south America, not a specific...In Belize, Peru, and the Dominican Republic I absolutely loved the perfectly moist and delicious arroz con pollo. Always flavorful and simple, it was my fall back anywhere I was anytime I was too
this is to give you an idea what I am thinking about. I hope to get some feed back about a possible mistake I make with this kind of oven, or what is good about them. If you would compare them, which...Three months ago I moved to a new apartment. In my old apartment with my old oven, my baked goods turned out pretty well. However, since I moved, my baked goods vary from almost-good to throw... be appropriate for making pastry It will be used a lot (almost every day), so for home-use it will be used pretty intensely I can not install a built-in oven; I rent this apartment and may not change
I've read other questions here and elsewhere that talk about the danger of garlic in oil. I'm trying to figure out why this recipe is safe: http://www.foodnetwork.com/recipes/jamie-oliver/amazing-pickled-and-marinated-vegetables-recipe/index.html The basic recipe calls for a pickling liquid of vinegar, water and salt. The vegetables are boiled for three minutes and then scooped out and placed in a pickling marinade of oil, sliced raw garlic and a chili. The vegetables and marinade (but not the vinegar solution) are placed in jars and stored for up to three months. As far as I can tell
I had heard of plantains, but never eaten them (or seen them). Today, there were green plantains available at the local supermarket, and I seized the chance and got a bunch. While various Internet sources agree that they can be cooked any old way, nearly all recipes I found include fried plantains. I don't like fried vegetables much, so I thought that I could just modify a recipe. As I have... method from now on, provided I can find them. Just put them on a rack in the 200°C oven and roast until they get a bit golden. Very tasty.
Can someone tell me how to minimize nitrate concentration in raw vegetables before cooking them? I need this advice very much because I'm cooking vegetables for my infant son, and I've heard that high nitrate concentrations are especially toxic for infants. Some say that soaking vegetables in salty water with ascorbic acid can help, is that true? Also, is there some technique that allows to neutralize nitrates during cooking? Like, maybe, changing the water.
I have a lot of bananas, but I don't particularly like bananas. I would like to try using them, but I want to use them in a more savory application. I'm not looking to make a dessert or bread with them. How can I use a banana in a savory application and/or what kind of flavors would pair well with banana that I can use to get an idea for a savory banana dish? In other words, I am looking for a banana application that is not a dessert.
I've been experimenting with "uncommon" vegetables (in the US) and have recently fallen in love with long beans, which I buy at my local Korean market. Because of their length, I'm able to grill... sides. Turning them (by kind of pushing them with the tongs or spatula so they roll) isn't very effective unless I try to do them one or two at a time, and I cook in large batches. Flipping them by picking up with the tongs is also somewhat ineffective; because of their inconsistent length I often have some ends fall under the grate and burn as I try to lay them back onto the grate. I can