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URGENT: Black mold on cannellini beans?

Thanks for your answers. Since this is my first time cooking cannellini beans, I had no idea if this was something typical. And since it was what I had planned to cook for lunch and the nearest store that sells them over 40 minutes away, I was not keen to throw them out without inquiring. Expense was not the issue. Thanks again.

Dec 13, 2013
tulasipriya in Home Cooking

URGENT: Black mold on cannellini beans?

I just soaked some cannellini beans and noticed that there were some black spots on some of them. I peeled and split a few of the beans, finding a residue was inside the bean, on the split side, but not on the exterior part of the bean. There wasn't a lot of it, and there was no grittiness, so I can't be certain it's dirt or silt or mold. If it is mold, is it dangerous to eat?

Dec 13, 2013
tulasipriya in Home Cooking

Any good vegetarian gravy recipies or mixes?

What follows is not a recipe, but a template. Actually two templates. When you understand the basic process, you can improvise according to your desire.

I. I make a roux from a combination of all-purpose flour and chickpea flour (besan), or you can use just flour. Slowly brown the flour in ghee on medium-low heat. The ratio of fat-flour-liquid is 2T fat/2T flour/1 cup of liquid.

Once the flour is no longer raw, it's your choice how dark you want the gravy. For a white gravy, stop when the roux is slightly golden, maybe 5-7 minutes and use milk as part of your liquid. For a darker roux, 10-20 minutes. You MUST continually stir the roux or it will burn in spots.

When the roux is the desired color, turn off the heat, and carefully add HOT water, or veggie stock, or milk (soy milk or almond milk if you avoid dairy). Be sure to add only a little liquid at a time, and stir like mad to incorporate. The steam that will result is intense, so be careful. Add enough liquid to make the gravy thinner than you want that end result to be, because it will thicken up as it cools.

Now you can add the seasonings you want: poultry seasoning, nutritional yeast (a tablespoon adds umami and a pretend-chicken flavor), fresh or dried spices like thyme, parsley, celery seed, etc., and of course, salt & pepper. Simmer the gravy uncovered, stirring constantly, until it's almost the thickness you want, because it will continue to thicken as it cools. Make sure it's hot when you serve it.

II. Another quick gravy is to cook some brown lentils with some carrot and celery in water or stock until everything is soft, then puree the whole thing until it's smooth. Add gravy seasoning as for the above recipe, and it's pretty decent, but not as silky smooth as the flour-based version.

Aug 20, 2013
tulasipriya in Vegetarian & Vegan

Paper towel to cook shiitake?

I was just watching a video on the Cooking with Dog channel (great videos) over at Youtube, and at 1:36, they instruct to put a sheet of paper towel (photo attached) over boiling shiitake mushrooms. Can somebody tell me what the purpose of this might be? Is it to keep the 'shrooms submerged? The idea of the chemicals used to process the paper leaching into the cooking water does not appeal to me; I'd probably use a clean handkerchief instead. http://www.youtube.com/watch?v=kWLNZz...

Jul 19, 2013
tulasipriya in Home Cooking

The Eva

Apple juice concentrate and seltzer water for the calorie-watcher. You can also control the sweetness/dryness that way.

Sep 20, 2009
tulasipriya in Recipes