The Spice Tailor ‘meal kits’ are awesome
Discussion
Silverage said:
Turn7 said:
Smaller bag is base sauce to marinade the meat with and then you add the bigger bag....
RTFI lol
There’s only ever been one bag of spices with all of the kits I have had. Usually two of sauce, but I think one of them only had one (by design).RTFI lol
Neck now wound in.....
Digger said:
LeadFarmer said:
Digger said:
LeadFarmer said:
I've posted previously about struggling to make simple boiled rice, with it often coming out stuck together instead of individual grains, but I've now been given a foolproof method which works...
Wash the rice really well until water runs clear.
Place in a pan with lots of boiling water, salted.
Boil with lid off for 6-7 mins, stirring occasionally,
Taste a few grains, your looking for the point where they are just ever so slightly soft on the outside, but definitely still NOT cooked.
Rinse in a colander with boiling water from the kettle.
Return to the empty hot pan, cover with two T-towels (not the lid) and leave off the stove.
After 10 mins lift towels and give a quick stir, return the towels,
After 20 mins it will be perfect, dry and with individual cooked grains.
I ignore the last 3 steps.Wash the rice really well until water runs clear.
Place in a pan with lots of boiling water, salted.
Boil with lid off for 6-7 mins, stirring occasionally,
Taste a few grains, your looking for the point where they are just ever so slightly soft on the outside, but definitely still NOT cooked.
Rinse in a colander with boiling water from the kettle.
Return to the empty hot pan, cover with two T-towels (not the lid) and leave off the stove.
After 10 mins lift towels and give a quick stir, return the towels,
After 20 mins it will be perfect, dry and with individual cooked grains.
I cook as you do with plenty of water until cooked to my liking (just tender).
Then drain & run through with cold water & leave in the sieve.
When ready to eat run through with boiled water from the kettle.
Perfect rice for me. Basically cooked in the same way as pasta. I hate sticky rice which this method avoids.
- add desired measure of rice to pan. fill with cold water, swirl, drain water, repeat 2-3 times till water is clear.
- add 2x the amount of water to measure of rice. (or use finger method).
- put on hob, bring to boill. once boiling turn down to lowest possible heat. give a little swirl with a spoon to make sure nothing is stuck to the bottom. Lid on, simmer 15min
- after 15min turn off. dont uncover. leave sit for 10mim
- after 10min fluff with fork and serve.
I was influenced by this thread and bought a few of the kits the other day. Had the kerolan coconut curry with chicken yesterday using the whole spices. Result was very bland, so unsurprisingly left most of it. Today, had the leftovers, and this time took the large Chilli pepper out and cut it into small pieces. Had to add extra water as it seemed to be quite dry - and then still left a load as it wasn't that good.
Disappointing - lets hope the other kits are better!
Disappointing - lets hope the other kits are better!
For a Kerala curry the first thing you need to do is source fresh curry leaf. Will ruin you for anything less once you have, but it is well worth it.
WRT rice, the amount of time it takes rice to cook is the amount of time it takes s knuckle's worth of water to boil off. Doesn't matter what size pan or how much rice. Think about the physics of it.
WRT rice, the amount of time it takes rice to cook is the amount of time it takes s knuckle's worth of water to boil off. Doesn't matter what size pan or how much rice. Think about the physics of it.
condor said:
I was influenced by this thread and bought a few of the kits the other day. Had the kerolan coconut curry with chicken yesterday using the whole spices. Result was very bland, so unsurprisingly left most of it. Today, had the leftovers, and this time took the large Chilli pepper out and cut it into small pieces. Had to add extra water as it seemed to be quite dry - and then still left a load as it wasn't that good.
Disappointing - lets hope the other kits are better!
Try grinding the spices in a pestle and mortar, makes quite a difference.Disappointing - lets hope the other kits are better!
Bacon Is Proof said:
WRT rice, the amount of time it takes rice to cook is the amount of time it takes s knuckle's worth of water to boil off. Doesn't matter what size pan or how much rice. Think about the physics of it.
Thats no doubt true, but my criticism was to the recipes that say double quantity of water to rice. Then the pan size becomes relevant. Imagine putting a cup of rice in a really wide pan, and then 2 cups of water. That amount of water may be extremely shallow in such a wide pan, and evaporate far too quickly.LeadFarmer said:
Thats no doubt true, but my criticism was to the recipes that say double quantity of water to rice. Then the pan size becomes relevant. Imagine putting a cup of rice in a really wide pan, and then 2 cups of water. That amount of water may be extremely shallow in such a wide pan, and evaporate far too quickly.
I know I've not mentioned a way of cooking here, but before I got a microwave rice cooker about 20 years back (which works really well) I used the bring water to the boil, cover, remove from heat and leave method, which is another of the traditional Eastern/Asian methods - with that one water to rice ratio is far more critical. Seem to remember I found 1.5 cups of water to 1 cup of basmati rice worked well for me. Now I just use the measure which came with my rice cooker, which on the water measure has different marks for short and long grain rice, and which I found for Japanese non-sushi rice needed rougly an average of the two.Riley Blue said:
condor said:
I was influenced by this thread and bought a few of the kits the other day. Had the kerolan coconut curry with chicken yesterday using the whole spices. Result was very bland, so unsurprisingly left most of it. Today, had the leftovers, and this time took the large Chilli pepper out and cut it into small pieces. Had to add extra water as it seemed to be quite dry - and then still left a load as it wasn't that good.
Disappointing - lets hope the other kits are better!
Try grinding the spices in a pestle and mortar, makes quite a difference.Disappointing - lets hope the other kits are better!
Quick question, doing the Rogan Josh tonight, going to add a bit of spinach I have left in the fridge & probably an extra red chilli which I'll chop & add with the other spices.
Would you grind the spices or tip the bag in as it is? If you leave them whole, do you fish them out with a spoon before serving?
Would you grind the spices or tip the bag in as it is? If you leave them whole, do you fish them out with a spoon before serving?
We had the Rogan the other week, I didnt, but I will next time, I would deffo grind them, and add some extra chilli, its not that hot tbh.
Butter chicken tonight, will grind the spices and also have some fresh Coriander to add.....
I know the house will stink for 3 days as well.....
Butter chicken tonight, will grind the spices and also have some fresh Coriander to add.....
I know the house will stink for 3 days as well.....
Edited by Turn7 on Tuesday 9th March 18:56
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