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May 25, 2020, 07:58 PM
#8351
I don’t use nearly that much oil - 3 or 4 dessert spoons in 600ml, plus some water
What I’ve find *does* make a big difference is using dried as opposed to canned chick peas
Of course, it’s a faff soaking them overnight, then cooking for 2 hours, but the canned ones have quite a different, almost leathery texture when I cook ‘em, which I think explains the dryness you describe
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May 25, 2020, 09:43 PM
#8352
Originally Posted by
OhDark30
I don’t use nearly that much oil - 3 or 4 dessert spoons in 600ml, plus some water
What I’ve find *does* make a big difference is using dried as opposed to canned chick peas
Of course, it’s a faff soaking them overnight, then cooking for 2 hours, but the canned ones have quite a different, almost leathery texture when I cook ‘em, which I think explains the dryness you describe
Another good trick for getting a soft texture: Use the dried chickpeas, soak overnight. Then DO NOT cook in salted water - that will make them tough. Instead cook with a spoonful of baking soda (bicarbonate). I find they cook to a soft consistency much faster - usually around 45 minutes. The resulting hummus is smoother. I love to use Egyptian flavorings to my hummus - tahini of course, a bit of ground cayenne pepper, freshly ground cumin and coriander seed, lemon juice, salt, not too much garlic. Making myself hungry as I taste this in my imagination.
Too many watches, not enough wrists.
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Post Thanks / Like - 2 Likes
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May 26, 2020, 01:44 AM
#8353
Originally Posted by
skywatch
Another good trick for getting a soft texture: Use the dried chickpeas, soak overnight. Then DO NOT cook in salted water - that will make them tough. Instead cook with a spoonful of baking soda (bicarbonate). I find they cook to a soft consistency much faster - usually around 45 minutes. The resulting hummus is smoother. I love to use Egyptian flavorings to my hummus - tahini of course, a bit of ground cayenne pepper, freshly ground cumin and coriander seed, lemon juice, salt, not too much garlic. Making myself hungry as I taste this in my imagination.
Baking soda also melts onions really quickly.
Solve all your doubts through question mode.
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Post Thanks / Like - 1 Likes
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May 26, 2020, 01:48 AM
#8354
Housemade kimchi, housemade char siu, ham and garlic chive egg fried rice. Is Pearl River Bridge soya sauce the best, and by far the saltiest, cheap soy sauce around?
Solve all your doubts through question mode.
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Post Thanks / Like - 1 Likes
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May 26, 2020, 01:53 AM
#8355
Originally Posted by
OhDark30
I don’t use nearly that much oil - 3 or 4 dessert spoons in 600ml, plus some water
What I’ve find *does* make a big difference is using dried as opposed to canned chick peas
Of course, it’s a faff soaking them overnight, then cooking for 2 hours, but the canned ones have quite a different, almost leathery texture when I cook ‘em, which I think explains the dryness you describe
I'm lucky. I live where they grow and soaking and cook times are drastically shorter when one buys local.
Solve all your doubts through question mode.
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May 26, 2020, 02:39 AM
#8356
Zenith & Vintage Mod
Hm, for simplicity, use chick peas from the can. Rinse and drain. Dry as much as you can with paper towels. Lightly coat with oil and a spice of YOUR liking. Could be salt and pepper. Could be something far more complex. Then cook in an air fryer until crispy to your desire. Quick. Dirty. And you won't be sorry.
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Post Thanks / Like - 2 Likes
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May 26, 2020, 12:07 PM
#8357
Originally Posted by
Dan R
Hm, for simplicity, use chick peas from the can. Rinse and drain. Dry as much as you can with paper towels. Lightly coat with oil and a spice of YOUR liking. Could be salt and pepper. Could be something far more complex. Then cook in an air fryer until crispy to your desire. Quick. Dirty. And you won't be sorry.
An excellent snack indeed, but no substitute for hummus!
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May 26, 2020, 07:36 PM
#8358
With all my strawberries to use up in mind, I just reduced some balsamic with a bit of cayenne added for a kick. Sweet/hot.
Also going to do a caprese after I hit the grocery for some good mozzarella. I've got some good local tomatoes on hand.
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May 28, 2020, 05:02 AM
#8359
Gojuchang ramen with char siu pork off the smoker, fried king oyster mushrooms, charred bok choy and scallions, and a lovely fresh broad ramen noodle that I had nothing to do with. I ended up with more "filling" and less broth than I intended but it was quite delicious.
Solve all your doubts through question mode.
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Post Thanks / Like - 5 Likes
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May 28, 2020, 09:50 AM
#8360
Originally Posted by
Henry Krinkle
Gojuchang ramen with char siu pork off the smoker, fried king oyster mushrooms, charred bok choy and scallions, and a lovely fresh broad ramen noodle that I had nothing to do with. I ended up with more "filling" and less broth than I intended but it was quite delicious.
Reluctant like.