2012-04-23, 21:12 | Link #162 |
Juanita/Kiteless
Join Date: Apr 2006
Location: New England
Age: 40
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For white rice as a side dish, and as plain, I like a bit of soy sauce on it. For brown rice, I like to use chicken stock or chicken broth to give it enhanced flavor. If I use chicken stock with brown rice, I add a bit of salt to it, but not too much.
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2012-04-23, 21:17 | Link #163 |
Hail the power of Fujoshi
Join Date: Mar 2007
Location: hahahahahahahahaha
Age: 34
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Yeah, you definitely need to enhance the flavour for brown rice, or else, it will be difficult chewing weird tasteless crunchy texture. Adding too much salt to brown rice will defeat the purpose of eating it for its nutritional value.
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2012-04-23, 23:00 | Link #165 |
Juanita/Kiteless
Join Date: Apr 2006
Location: New England
Age: 40
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So does low sodium V8 juice. The stuff she recommended to me isn't low sodium, though.
Is kosher salt better than Morton salt for any reason? Kosher salt is natural and a bit less sodium and salt with iodine is not completely natural? I'm just guessing, but I've seen people say to use kosher salt in recipes, specifically citing it, and I don't know what makes it preferable.
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2012-04-24, 02:10 | Link #166 |
blinded by blood
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Kosher salt tastes better than table salt, and it's easier to use from a salt cellar. I love salt cellars. They are so much better than shakers or grinders for cooking.
Sea salt also has a very different taste. Sea salt is good to use if you want to watch your sodium intake, because it's actually made up of several types of salt, many of which do not contain sodium ions.
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2012-04-24, 20:52 | Link #167 |
Juanita/Kiteless
Join Date: Apr 2006
Location: New England
Age: 40
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I'll have to look for kosher salt sometime. I'd like to see how it tastes better. I figured it just taste the same as table salt.
Got an idea for a marinade I want to try sometime soon. Soy sauce, balsamic vinegar, pineapple juice, and fresh minced garlic. Try that on some meat. I was thinking of trying it on boneless pork chops. Let it marinate for 1-2 days. Could be really good.
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2012-04-24, 22:32 | Link #168 |
blinded by blood
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You don't want to marinate for more than 24 hours or the meat will be cooked by the acid, which may cause it to get overcooked when you put it on the heat. Acid can cook meat pretty darn quickly.
Fresh pineapple (and its juice) also contains bromelain, a natural enzyme that tenderizes meat. If you leave meat in the presence of that enzyme too long it will get mushy and gross. If you want to use pineapple juice as part of a marinade, use canned pineapples or juice because the enzyme is destroyed during the canning process.
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2012-04-24, 23:05 | Link #169 | |
Juanita/Kiteless
Join Date: Apr 2006
Location: New England
Age: 40
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Quote:
I think I might just leave out the balsamic vinegar and just use the other three components. Will the soy sauce tenderize the meat, too? Does anyone think I should add a bit of vinegar in it, too, or would the flavors be the best with just pineapple juice, soy sauce, and garlic?
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2012-04-24, 23:21 | Link #171 | |
blinded by blood
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My roommate makes a brine using kosher salt, Chinese five-spice, star anise, cinnamon, crushed garlic and soy sauce. It's a bit Asian-y though, so if you're doing something beyond just a roast, it's best to use a different flavorful liquid. I use my own brine which is more general: water, kosher salt, crushed garlic cloves, black pepper, cayenne pepper, smoked paprika, rosemary, marjoram, olive oil and white wine. Boil the alcohol out and dissolve the salt--it takes quite a lot--into the water, then let it cool. Then put the meat into it and let it brine overnight. Make sure you rinse it well before cooking else it'll be very salty.
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2012-04-25, 02:12 | Link #172 |
Juanita/Kiteless
Join Date: Apr 2006
Location: New England
Age: 40
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You are talking about the brine you make, right? For this week, I'm not going to make a brine, just gonna try the soy sauce marinade. I might as well add some balsamic vinegar, I have a bunch of that to use.
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2012-05-03, 11:49 | Link #173 |
The Lost Lamb
Join Date: Apr 2012
Location: in Darkness
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hey i can't cook much, but sometimes when my parents are out of town,then what can you do
i can make an omlete, get some bread and there one time meal ready once i was breaking an egg in the frying pan and it broke in my hand ,that was really messy
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2012-05-03, 12:53 | Link #174 | |
Junior Member
Join Date: May 2012
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Quote:
Use the regular, but decrease the volume used. 1 tbsp-> 1/2 tbsp or even less. Also, to replace the soy sauce wih chicken broth/beef broth is a great idea because usually they come packed with salt.(if they are premade like campbell or similar item) I generally don't cook with salt out of preference, because the ingredients these days (even chicken meat is soaked in saline) already have salt in them. |
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