I did a special not too long ago that was chicken and waffles with a Korean twist, Seoul food if you will. I made a watermelon gochujang glazed chicken thigh on top of a kimchi jeon in waffle form, using only rice flour and cornstarch. The recipe wasn't perfect, but it was good. It could have probably used a third starch to cut some of the rice flour flavor, but I think you're on the right track.
Adorable! Watermelon gochujang glaze? Yes, I want to eat this.
Try adding some cornstarchAs promised: pictures. I tried to make them look pretty. This thread needed something that wasn't a hot mess of yum.
View media item 141702The flour mix:
35 grams Bob's Red Mill Gluten Free All Purpose Baking Flour
40 grams white rice flour
1/8 teaspoon xanthan gum
1/4 teaspoon salt
1/2 teaspoon baking powder
View media item 141703YUM.
The one issue I'm still having is retaining the level of crispy from pan to table. The edges are all crispy and wonderful. The sides? top and bottom? the flat part is crispy when I straight from the pan, but softens within a minute. Morning sure if anything can be done about that. Thoughts?
Cool, I'll try that next. I've heard from gluten free writers that cornstarch is crisper than root starches like tapioca and potato, but I haven't tried any comparisons. Any experiences there?Try adding some cornstarch
Yes, I have added cornstarch to many different waffle batters to make it crispier. That's why I put it in the kimchi jeon as well, I was having issues with the extra moisture from the kimchi. I never did work out any sort of ratio though, I just experimented on one off bases with each batter depending on composition. My struggle is no matter what I do they won't stay crisp for long as I am serving them out of a hot well for employees on break.Cool, I'll try that next. I've heard from gluten free writers that cornstarch is crisper than root starches like tapioca and potato, but I haven't tried any comparisons. Any experiences there?
I made another tonight; same flour, slightly thinner batter, slightly lower temperature, and a couple minutes longer cook. It was noticeably crispier. Even the center pieces were lightly crisp. I think it's finally gotten to the point where I'd serve it to other people.
From what I've heard it is NOT an old wives tale. Certain beans contain ricin, which can make you sick and, when enough is ingested, can kill according to the CDC. Since most people eat canned beans, it's not really a huge problem in homes, but apparently people do occasionally get sick from slow cooking kidney beans. Just to be safe, I'd boil them. They're little pebbles at first anyway; it can't hurt.Half the trick is finding dry beans that are not too old.
I like to soak mine, but it is not really necessary. It does make them softer in my opinion, and obviously they cook quicker.
You can try using a pressure cooker as well.
Just whatever you do, some types need to be boiled vigorously for the first 10 minutes to get rid of some potential toxins. At least that's what I've been told. Hope it is not an old wife's tale
Maybe in the states, but here, I guess about 90-95% of the beans (and peas) are cooked from scratch.Since most people eat canned beans, it's not really a huge problem in homes,
Correct, I was assuming canned based on what most recipes I encounter use. But since I live in the US, I'm sure Google doesn't prioritize recipes from Canada or New Zealand or other English speaking countries.Maybe in the states, but here, I guess about 90-95% of the beans (and peas) are cooked from scratch.
Other thing: have you tried lentils and split peas (for dhal, pea soup and the like)? They don't need cooking for that long and they do get a creamy texture.
Yes, I know, they are not beans, but to me, sometimes the difference between dried peas and dried beans becomes a bit vague
I've never used salt when soaking before either, but since every other time hasn't been worth repeating, I thought I'd experiment. If it's awful, there's always the other half of the bag.As said, not an expert at all, but I never use salt when soaking beans.
Whether it really makes a difference or not, I do not know.
In theory though, you want the beans to take up water. Water moves from the lowest osmotic potantial to the highest (water and salt).
I also do not use salt when cooking, as I normally add a lot of savoury things to the beans, so I feel it is unnecessary
I don't know if anyone here has tried this or has any experience with it, but what about nixtamalization?I've never used salt when soaking before either, but since every other time hasn't been worth repeating, I thought I'd experiment. If it's awful, there's always the other half of the bag.
Brining beans works. The old notion that you can't add salt until the beans are fully cooked turns out to be false. But it does make cooking times a bit longer, and consistency across all the beans a bit trickier. You have to be a bit more stable with boiling temperature, in fact, which is one reason why a pressure cooker does such a nice job.I've never used salt when soaking before either, but since every other time hasn't been worth repeating, I thought I'd experiment. If it's awful, there's always the other half of the bag.