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/kitchen/ - tasty morsels & delights

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Remember to keep it cozy!

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I got a new slow cooker for Christmas, and it's pretty sweet, to say the least. When you spend all day cooking for other people as your job, it's nice to come home and have something cooked for you. Is there much love for slow cookers here? You can make a tasty Japanese hot-pot meal with it, if you have to be a weeb about it.

So far I've only used mine a couple times; once for a curry and then again for a pot-roast. The curry was great, though I would say some things are best added later when using a crock pot. Peas, tomatoes, those kinds of things, just get ruined if you leave them soaking for seven hours, whereas chickpeas, potatoes, onions etc benefit. I also noticed how much moisture stays in the pot itself; I like coconut milk maybe a bit more than I should, and added more than usual, but even after seven hours it came out a bit runny. I eat it with rice anyway so it wasn't just a big mess, but I'd make a note of it.

The pot roast has been my better experience, though. It took a while to get my hands on some chickpea flour and vital wheat gluten, but once I did, I made a savory seitan to cook with potatoes and onions. I've been experimenting with meat substitutes this last month, as my girlfriend is living with me for a bit and I have to find things that are like meat to sate her. Tofu has been way easier to just buy from the market, but seitan is easier to just make at home, I reckon, and it's wonderful to roast in the crock pot for a meal.


Sounds great! i have never had a slow cooker, are they worth the price?

And i also love coconut milk! Got any recipes to share? Maybe you could do a step by step with images for a curry - i really want to know how to make a good curry with potatoes.


You probably can find a good one for cheap at a second-hand store, Sushi Roll-kun. Good stuff cheap.


Definitely worth it to me–whether you're really busy, or really lazy, as long as you plan ahead it will treat you well.

As for the curry, I was going to make another one soon, but probably just in a pot and not in the slow cooker. The one I tried in the crock pot was easy enough tough, the only real work you have to put into it is the preparation: mincing and sauteing a large yellow onion and three cloves of garlic, in curry powder, thyme, coriander, cumin, and ginger (I used ground, since I didn't have any fresh ginger on hand to grate, and it works well) (I think I used about a teaspoon of each spice) in some olive oil, throwing in some drops of water now and then to keep it from burning. Then I just put that in the pot with a diced russet potato, chickpeas, a half cup of dried brown lentils, and then the coconut milk (I put a whole can in thinking it would evaporate out, in retrospect I'd say just use a cup) and a cup and a half of water. After 6 or 7 hours, I added peas and let it cook for another half hour. I added half a cup of white wine vinegar too, and it was a bit divisive: I liked it, but I really like vinegar in general; my girlfriend, no so much, even though the rest turned out well. So unless you really like the taste, I'd leave the vinegar out.

When I got the golden yukon potatoes for the seitan roast, I could only find a five pound sack and needed just one pound, so I definitely will make another coconut potato curry soon, if you're interested. It's more simple, quicker to make.


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thanks Sushi Roll, ill definitely try this and im very interested in anything else you've got. Potatoes are the best; you can never go wrong with a potato


Hypothetically, could a rice cooker be used a a crock pot or slow cooker? But then i'd have nothing to cook the rice in… might just stick with the electric stove


I made something earlier today, and did take some pictures along the way. I'll try and make a proper post, of the seitan pot roast.

The only rice cooker I have is a small-portion one. I would say in moooost cases, the two aren't very compatible.

The actual insert pot of a slow cooker is a much thicker earthen-ware, while rice cookers usually just use a metal bowl. The material of a slow cooker pot allows for equal heating throughout its interior, whereas a rice cooker using a hot plate heats unevenly, mainly at the bottom (though some more expensive rice cookers use a heating coil that wraps around the pot). Even then, the temperature used in a rice cookers is simply much too high. Something that takes 15 minutes in a rice cooker would take hours in a slow cooker. And tbh, I don't even use my rice cooker anymore, even to make rice; I just use a pot over the stove. I find it much easier to stir the rice in and prevent uneven cooking and burning.


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So I typed it all up and the body was too long for the thread. So, it's in this pastebin: http://pastebin.com/sig7uKTr


I have managed to procure an old slow cooker for the price of $0 so i won't bother experimenting with the poor ricecooker and ill get around to trying out some recipes next week! Thanks for typing all that up Sushi Roll, i really appreciate it !!!


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Eheh, good, no one comes here so my thread stays forever. =u=

I made something today, and I didn't take any pictures of the process, but it's a first attempt at the recipe and wanted to at least provide an update if it turns out to be good.

It's a vegetable curry that is way more vegetable than curry. Sauted an entire sweet onion in vegetable oil and added in three minced cloves of garlic, two tablespoons of tomato paste, curry powder, a teaspoon of ground coriander seed, and a quarter teaspoon of cayenne pepper.

Presently it's in the slow cooker on low with three peeled and diced red potatoes, a sliced green bell pepper, three cups of small cauliflower florets, a cup and a half of green beans (cut one inch long), a can of diced tomatoes, can of kidney beans, two bay leaves and half a cup of vegetable, and should be done in seven hours, give or take.

I thawed out half a cup of green peas, but those will go in right before serving, you don't really want to let them sit in the cooker for the whole seven hours. I plan to serve it over rice as usual but it's definitely not the curry I'm used to making–not creamy at all, lots of vegetables. I'm going to try pureeing two cups of it and mixing it back in just using a blender, and I would wager a small amount of coconut milk could be mixed with that for a creamier texture, but I don't have any on hand.


Oh, shoot I forgot: I used diced tomatoes with green chili peppers because I want something extra spicy, and the broth is vegetable broth; everything I make is vegan, for future reference, so broth is assumed to be vege broth.

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