Tag: ingredient

Parboiled and Hard Luck

It was an innocent mistake. Shopping hurriedly with one eye on the clock and the other on increasingly menacing crowds blocking the aisles, I just wanted to get in an out as quickly as possible. Having accomplished that, I discovered my folly once I was back in the safety of my home. Instead of plain, pedestrian, nothing special long grain white rice, what tumbled out of my canvas bag was a pouch of parboiled rice. Not a travesty by any means, but an oddity to be sure. Having never encountered it before, I was surprised to learn that it wasn’t the cheap, nutrient-stripped, processed food I had imagined, but in fact, an even more wholesome and robust alternative to regular white rice.

The Rice Is Right

The visual difference are subtle; easy to miss at first. Parboiled rice has a subtly translucent quality and slightly more yellow color when dry. After cooking, these differences disappear with the water they take on.

To Be Or Not To Be…

Parboiled rice is NOT the same as instant rice or quick-cooking rice. In fact, I find it takes longer to cook that standard long grain white rice; anywhere from 20 to 25 minutes simmering on the stove top, versus 12 minutes for the conventional option. This is because it’s not actually half-cooked, but soaked, steamed, and then dried before piling into packages. That makes the exterior more impervious to liquid infusion, taking longer to rehydrate, and then hold its shape better when cooked as a result. The texture turns out more toothsome and robust, with beautifully separate, discrete grains that won’t clump together.

Trust The Process

Before anyone starts decrying the “unnatural” manufacturing process to bring parboiled rice to the table, take a look at the alternative. White rice has the husk and bran stripped away, removing essential vitamins and minerals, not to mention most of the fiber and protein. Parboiled rice is steamed while still inside the husk, infusing many more of those nutrients right into the kernel, without giving you the same darker, earthier flavor of brown rice that some picky eaters find objectionable. What’s especially noteworthy about this process is that it creates resistant starch, which can act as a prebiotic, improving overall digestion.

Use Case Scenarios

At the end of the day, it’s just rice, which means it works perfectly in any recipe that you would pick long grain rice of any variety. To best leverage is unique properties that make it resistant to getting mushy, my top recommendations for uses include:

  • Fried rice – No need to let the cooked rice cool before throwing it into the wok! The starch is already gelatinized, which means it won’t continue to degrade or break apart in the pan.
  • Rice soup – While it will still continue to absorb the broth as it sits, it will do so at a much slower rate. If you cool the soup completely, add the cooked parboiled rice, and then store it in the fridge, the leftovers will reheat beautifully, without a giant ball of overcooked rice at the bottom.
  • Rice salad – Toss cooked and cooled parboiled rice with your favorite vegetables and vinaigrette, and you’ve got a picnic party stater that will keep all day, no matter the weather.
  • Stuffing – Shake up the usual wild rice affair next Thanksgiving with a crowd-pleasing parboiled rice base. In this case, it will cook much faster than the 50 to 60 minutes required for the semi-aquatic grass.

Par-Boiling Point

While I adore sticky rice, clumping together in chewy mouthfuls, the unique structure and discrete individual grains of parboiled rice turned out to be a surprisingly satisfying change of pace. Not all mistakes are bad, and this is one I’ll likely repeat on future shopping trips—albeit more intentionally.

Hannah (BitterSweet)10 Comments

Bananas In Full Bloom

What looks like alien squids, comes from the tropics, and tastes like artichokes? If you guessed banana blossoms, I’d be very impressed, and you’d be right! Banana blossoms, also known as banana hearts, are the unopened flowers of the banana plant that are precursors to the fruit. Native to Southeast Asia, they’ve been a staple in Indian, Thai, Malaysian, Vietnamese cuisine for centuries.

What Do Banana Blossoms Taste Like?

If you’re not crazy about jackfruit or just want a change of pace, banana blossoms are my top suggestion for a substitute. They have a similar shredded texture that works brilliantly for making plant-based pulled pork or crab cakes, for example, but is slightly less sinewy. Their mild, artichoke-like flavor makes an accommodating neutral base for any marinade or sauce you cook it in.

Fresh Vs. Canned

Fresh banana blossoms can be quite daunting to work with. Cloaked in a deep magenta husk, both the florets and heart inside are edible, although it takes a fair amount of work to prep. The pistil and calyx must be removed from the each florets, which are quite fibrous and unpleasant to eat. Once exposed to air, it oxidizes very fast, exuding a milky lax where it was cut and rapidly browning. Having given this a shot once, I’m sticking to canned for the foreseeable future.

Canned banana blossoms have the added benefit of being more tender, which also means they cook more quickly. The size, texture, and taste of canned banana blossoms varies wildly between brands, and sometimes inside the very same can. Your best bet is to buy more than one can if you’re making a recipe like vegan fish and chips, where you want bigger pieces.

Nutritional Notes

Like jackfruit, banana blossoms make great substitutes for meat in terms of the eating experience, but are lacking in the protein department. That said, they’re low in calories and fat, they boast a good amount of fiber, are a good source of vitamin C and potassium. Just add some tofu, seitan, tempeh, or beans to your meal and you’ll be golden.

Cooking with Banana Blossoms

The beauty of banana blossoms lies in their versatility. Pretty much any cooking method suits them well, and you can’t really over or under cook them. For that matter, you don’t even need to cook them at all.

  • Raw: Great shredded and tossed in salads or slaws, they have a crisp yet toothsome bite.
  • Deep fried: Dip large pieces in beer batter and fry until golden brown to make surprisingly convincing fried fish sticks or fillets. Traditionally, banana blossoms are mixed with chana dal and spices to make fritters known as vazhaipoo vadai.
  • Stir-fried: Add banana blossoms into your favorite rotation of noodles and vegetables, or try making mochar ghonto, a type of dry curry native to Bengal, India.
  • Simmered: Creamy coconut stews, rich red wine braises, and all types of soups are ideal vehicles for infusing banana blossoms with flavor.
  • Preserved: Make a thick chutney known as vazhaipoo thogayal, which goes well with hot rice or used as a condiment on sandwiches.
  • Boiled or steamed: Simply steamed banana blossoms can be dipped in melted vegan butter to really play up their similarities to artichokes.

Find Banana Blossoms Near or Far

Banana blossoms are most reliably found in Asian markets, of course, either in the produce department or with the canned vegetables. If you’re not fortunate enough to have such a store nearby, canned or vacuum-packed banana blossoms in brine can be bought online. They’re shelf stable so you might as well stock up!

Jackfruit walked so banana blossoms could run. Though still relatively unknown in Europe and North America, this tropical import is poised to be the next big thing.

Hannah (BitterSweet)6 Comments

Plantain A-Peel

Don’t Call It A Green Banana

The humble plantain is so much more than just another starchy fruit. This tropical staple has been gracing tables and nourishing generations for centuries, as early as 500 BCE. Despite that, they remain mysterious and unapproachable to many American cooks, at least in my experience. After fielding the same questions every time I share a plantain recipe, time has come to set the record straight. Rich with history, flavor, and nutrition alike, plantains are a culinary treasure that deserve a place in your kitchen, too.

A Very Brief History of Plantains

Plantains, often mistaken for their close relative, the banana, are actually a distinct and hearty fruit that originates from Southeast Asia. Over the centuries, they’ve become a staple in many tropical regions around the world, with particularly strong roots in African, Caribbean, and Latin American cuisines. The spread of plantains can be attributed to their affordability, durability, and adaptability, making them a reliable source of sustenance for many cultures across the continents.

Selecting the Perfect Plantain: Shopping Tips

When it comes to picking ideal plantains, a little patience and a keen eye are key. Unlike bananas, plantains are usually selected for their starchy nature. This means you’ll often find them in varying stages of ripeness, each lending itself to different culinary uses.

  • Green Plantains: Firm, green plantains are perfect for savory dishes. These are the ones most commonly called for in recipes, and the ones I’m referring to when I call for them unless otherwise specified. They’re not sweet, similar to potatoes in consistency and flavor. Look for ones with minimal black spots or blemishes for the best results.
  • Yellow Plantains: As plantains ripen, they turn yellow and develop a sweeter taste. These are excellent for both sweet and savory preparations, offering a balanced flavor profile.
  • Black Plantains: Fully ripe plantains with blackened skin may seem past their prime, but they’re actually at their sweetest, similar to their banana brethren. They’re perfect for making sweet dishes like desserts and snacks.

Common Cooking Methods

Plantains are incredibly versatile, embracing a wide range of cooking methods to suit your culinary desires. Here are a few popular techniques to explore:

  • Deep frying or air frying: Sliced plantains can be fried until golden brown to create the beloved dish known as tostones or patacones. These crispy delights are often served as a side or appetizer, accompanied by a variety of dips or salsas. Cut into paper-thin coins, you’ll create crunchy plantain chips, especially popular as a grab-and-go snack at convenience and grocery stores worldwide.
  • Boiling or steaming: Boiled plantains are a staple in many Caribbean dishes. They take on a softer, smoother texture that’s easily mashed or pureed, and can be enjoyed alongside meatless proteins, stews, or beans.
  • Baking or roasting: Baking plantains brings out their natural sweetness. Simply slice them, drizzle with a touch of oil, and bake until caramelized for a healthier take on this tropical treat.

Unlike bananas, they’re not as tasty eaten raw. While perfectly safe to consume, they can have a slightly bitter flavor that disappears with the application of heat, and an unpleasantly chalky texture.

Must-Try Plantain Dishes

Plantains play starring roles in a multitude of traditional dishes across different cultures. Here are a few iconic preparations that truly showcase the versatility and flavor of these remarkable fruits:

  • Mofongo (Puerto Rico): Mashed green plantains combined with garlic, pork cracklings, and seasonings, resulting in a savory dish that’s both hearty and comforting.
  • Fufu (West Africa): Plantains are boiled, mashed, and shaped into a dough-like consistency. They’re often paired with stews or sauces, serving as a delightful alternative to rice or bread.
  • Maduros (Latin America): Sweet plantains are fried until caramelized, resulting in a delightful side dish or dessert that perfectly balances sweet and savory flavors.

Less conventional but more creative takes abound for such an endlessly versatile ingredient. Just a few ideas to get you started include:

  • Baked in their skins and stuffed like a loaded potato
  • Steamed and mashed, with vegan butter or gravy
  • Sliced and grilled, on or off skewers
  • Thinly sliced lengthwise and used to make lasagna
  • Mashed and used to make quick bread, tortillas, pancakes, or burger buns
  • Diced or shredded and sauteed like hash browns

That’s only the start! Anything you’d make with potatoes or sweet potatoes, you can make with plantains, too.

Nutritional Bounty of Plantains

Beyond their delectable taste, plantains offer a range of nutritional benefits. Rich in vitamins A and C, potassium, and magnesium, they support immune health and heart health especially. They’re also a great source of dietary fiber and complex carbohydrates, making them a satiating source of energy, but bear in mind that they are very calorie dense for this same reason.

Platano, Good To Go

Plantains are more than just a tropical fruit; they’re a culinary adventure waiting to unfold. From their storied history to their myriad of cooking possibilities, these versatile gems have found a place in kitchens and hearts across the globe. Whether you’re savoring the crispy delight of tostones or relishing the sweetness of maduros, plantains are sure to make every meal a richly rewarding journey worth savoring.

Hannah (BitterSweet)7 Comments

Grapes of the Sea: Umibudou

Forget about outer space; the ocean is the true final frontier, home to untold treasures, and not the sort that come from shipwrecks or pirates’ plunder. Umibudou, directly translated to the more poetic name of “sea grapes” are one such prize. These oceanic jewels, a rare treat found in the coastal regions of Japan and Southeast Asia, are creating waves across the gastronomic world.

Gem of the Sea: What are Umibudou?

Imagine tiny, translucent strings of delicate green pearls, clustered together like a mini underwater vineyard. Sometimes Romanized as “umibudo” or “umi budo” from the Japanese 海ぶどう, these seaweed spheres, resembling miniature bunches of grapes, earn their name for obvious reasons. Scientifically known as Caulerpa lentillifera, these succulent morsels are not fruits, of course, but a type of green algae belonging to the family Caulerpaceae.

Flavorful Splash: Umibudou’s Unique Taste

Popping a handful of umibudou into your mouth is like tasting the essence of the ocean itself. With a distinctive combination of salty and briny flavors, these sea grapes evoke the sensation of standing at the water’s edge, where the breeze carries a gentle spray of salt water. With hints of umami and a subtly nutty undertone, they’re truly the closest equivalent to plant-based caviar found in nature, or made by humans, for that matter.

Texture to Remember: The Umibudou Experience

While flavor is paramount, the textural experience of umibudou is the most memorable aspect. The first bite surprises with a gentle yet satisfying “pop,” crisp and satisfying, just like tobiko or masago. The outer skin bursts effortlessly, quickly dissolving, leaving behind only the memory of its salty kiss. Think of popping boba, but savory instead of sweet.

Health Benefits from the Deep

Beyond its remarkable taste and culinary appeal, sea grapes offer a plethora of health benefits, making it a nutritional treasure trove from the ocean.

  • Rich in Vitamins and Minerals: They’re notably rich in vitamin A, vitamin C, calcium, magnesium, iron, and iodine, supporting many aspects of overall wellness.
  • Omega-3 Fatty Acids: Notably, umibudou contains a significant amount of omega-3 fatty acids, especially eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), for better brain health.
  • Antioxidant Properties: Umibudou houses an array of antioxidants that neutralize harmful free radicals in the body. These antioxidants help protect the body’s cells from oxidative stress, which can contribute to various chronic diseases and premature aging.
  • Boosting Gut Health: As with all seaweed, umibudou is a natural source of prebiotic fiber, which serves as food for beneficial gut bacteria.

Umibudou are seen as such a vital source of nutrition, they’re also sold powdered for easily blending into smoothies and shakes. The real advantage here is that the powder can be used for topical applications, like face masks and scrubs, because I can’t imagine sacrificing the experience of eating vegan caviar otherwise.

Culinary Voyage: Umibudou in At Home

In Japan especially, umibudou has long been cherished as a rare delicacy. Recently, chefs and foodies worldwide have begun to embrace umibudou as well, incorporating it into fusion dishes and experimental culinary creations.

What To Make With Umibodou

To best experience all that umibodou has to offer, keep things simple and fresh. Your best bets include:

  • Salads: The simplest and most traditional way to enjoy umibudou is to eat it fresh and raw. Rinse the sea grapes thoroughly in cold water to remove any sand or debris. Once cleaned, they are ready to be served as a refreshing and briny salad ingredient like olives or capers.
  • Sushi: Umibudou adds a touch of elegance to sushi rolls and nigiri like natural plant-based fish roe. Simply place a small cluster of the sea grapes in the center of the rice before rolling your sushi, or on top of gunkan after shaping it. The translucent green beads will create a visually appealing contrast against the sushi rice and other fillings while imparting a burst of flavor with each bite.
  • Pickles: Pickling umibudou is another excellent way to preserve its unique taste. Create a brine using water, rice vinegar, sugar, and salt. Add the cleaned sea grapes to the brine and let them soak for a day or two in the refrigerator. The pickled umibudou can then be used as a zesty condiment or enjoyed as a tangy side dish.

Important Tips For Success

Don’t be daunted if this is your first time trying this pearl of the sea! They’re very easy to use and enjoy once you know how.

  • Unless you’re fortunate to live near a very well-stocked Asian market, you’ll typically find dried umibudou sold online. Simply add cold water to cover and let soak for about 5 minutes. They’ll plump right up and be ready to eat.
  • Don’t let the rehydrated umibudou sit out for more than 20 – 30 minutes, as they’ll begin to shrivel and deflate out of water.
  • Always remember to thoroughly clean umibudou before using it in any preparation. Remove any debris, sand, or saltwater residue by rinsing it gently in cold water.
  • As umibudou is naturally briny, it’s advisable to go easy on the salt or omit it entirely when seasoning dishes to avoid overwhelming the overall flavor.

Bringing the Ocean’s Bounty to Your Plate

Whether you’re a seasoned foodie looking to expand your horizons or a daring gourmand eager to try something new, umibudou promises an unforgettable experience. If you like seaweed, caviar, or simply a novel taste to shake up the usual sushi routine, dive into the ocean’s jewelry box try this beautiful treasure on for size.

Hannah (BitterSweet)4 Comments

Cuckoo for Cucamelon

Honey, I shrank the melon! Actually, despite its outward appearance, the cucamelon is only botanically classified as a fruit, tasting and functioning instead as a green vegetable. Though visually a dead-ringer for a watermelon at about 1/16th scale, the flavor is 100% cucumber; crisp, refreshing, and wholly invigorating.

Novel, but Not New: A Brief History of the Cucamelon

Also known as a Mexican sour gherkin, pepquino, sandita, or mouse melon, the cucamelon traces its roots back to Central America. The Aztecs were among the first to cultivate cucamelons, recognizing their unique taste and versatility in various culinary applications. In 1866, it was scientifically classified by a French botanist, but it has been a traditional crop in these regions for centuries. Despite the Americanized name that arose in the 1980s, they’re not a hybrid of watermelons and cucumbers.

What Do Cucamelons Taste Like?

No larger than the size of a common grape, these tiny green morsels pack a powerful flavor punch, combining the refreshing essence of cucumber with a tangy twist. The description of them being “sour” are largely exaggerated; rather, they have a bright yet subtle hint of citrus. Some lean more towards lime, others lemon, depending on what seeds you sprout. It’s a bit of a gardening gamble, but every outcome is a winning hand.

Grow Your Own!

While still a rarity in mainstream or even specialty markets, cucamelons are remarkably easy to grow. The plant thrives in warm climates, which is pretty much everywhere during the summer months now thanks to climate change, making it an ideal addition to your home garden or greenhouse. They’re relatively easy to grow from seeds, readily available for purchase online, and prefer well-drained soil with ample sunlight. Once established, the vines produce an abundance of cucamelons, making them a rewarding choice for any gardening enthusiast.

What To Make with Cucamelons

My uncle, who was kind enough to share his crop and inspire this post, made it clear he had three ways of enjoying them:

  1. Straight off the vine while standing in the garden.
  2. Freshly washed with cold water while standing in the kitchen.
  3. Tossed into salads, if he could wait to assemble one.

Although cucamelons are perfect for snacking just as they are, they have a multitude of culinary applications that make them a versatile ingredient in various dishes. Beyond the obvious methods of instant gratification, cucamelons can be pickled, turning them into delectable, tangy treats that pair well with charcuterie boards or as a garnish for cocktails.

Anywhere you might use a conventional cucumber, cucamelons can add a fun twist to old favorites. That means sandwiches, wraps, salsa, or even gazpacho or other chilled soups are all fair game.

Health Benefits of Cucamelons

Beyond their adorable appearance and delectable taste, cucamelons also offer a range of health benefits. Like cucumbers, they are low in calories and a good source of vitamins A and C, potassium, and antioxidants. These nutrients contribute to better hydration, improved digestion, and overall immune system support.

The cucamelon is an unforgettable vegetable that should be a staple worldwide. Its diminutive size, charming appearance, and delightful taste make it a fun and versatile ingredient for both culinary enthusiasts and home gardeners. From snacking to pickling, the cucamelon brings a refreshing twist to various dishes and adds a dash of creativity to traditional recipes. If you want to start growing, or better yet, befriend an avid gardener looking to try something new, don’t miss your chance to enjoy them, a handful at a time, too.

Hannah (BitterSweet)4 Comments

Soup To Nuts: All About Powdered Peanut Butter

Running the entire gamut of sweet to savory, decadent to healthy, peanut butter powder is an essential ingredient that belongs in every nut-loving kitchen. Once a rare curiosity, it now sits prominently in mainstream markets, positioned as a baking staple, protein powder, or both all at once.

Given the sudden abundance of accessible options, I can’t help but wonder: Why is everything so sweet? A casual search will pull up a fair number of results, but the hits quickly become redundant. Another powdered peanut butter cookie, another peanut butter powder truffle, another powdered peanut butter energy bar, another peanut butter powder protein shake; where’s the creativity? Where’s the spice and salt?

Naked Nutrition: Peanut Butter Powder With Nothing To Hide

Coming in to help fuel all new culinary inspiration, Naked Nutrition has just launched a new line of flavors for their best-selling Powdered Peanut Butter, including Organic, Chocolate, and Sugar & Salt. My focus immediately landed squarely on the Organic option for its brilliantly simple one-ingredient label. All you get are fresh, dry, finely powdered, roasted peanuts. Less is more here, giving you more protein and fiber per tablespoon than the conventional nutty spread.

The Basics: What Is Peanut Butter Powder?

Let’s take a step back here to better understand what we’re working with. Peanut butter powder is made by removing most of the oils from roasted peanuts and then grinding them into a fine powder. The result is a versatile and concentrated form of peanut butter that packs a punch of flavor without the typical high fat content. All that’s left is pure, nutty goodness that can be reconstituted with water or other liquids to create a spreadable, creamy texture. The best part? It’s a great alternative for those looking to reduce fat and calories in their diet while still savoring the unmistakable taste of peanut butter.

Peanut butter protein powder is a term that can be used interchangeably. The same thing goes for peanut butter flour, but only if there are no other added sweeteners, stabilizers, or flavors.

Peanut Butter Powder In The Kitchen

While most existing recipes for peanut butter powder focus on the sweeter aspects, I prefer to bring out the savory notes, especially with Naked Nutrition’s Organic Powdered Peanut Butter that has zero added sugar. In fact, there’s zero added anything; it’s just peanuts, period. When you want a versatile ingredient that can quell any cravings, kick-start a healthy meal, or help you explore new cuisines, this one will never disappoint.

Peanut Soups and Stews

Soup is always in season, which is why it’s always at the top of my list when I don’t know what to make for dinner. There’s a rich history of traditional peanut soups and stews in many cultures, too. Consider:

Peanut Sauces

Don’t forget about all the saucy options that use peanut butter as a rich and creamy base.

Peanut Coatings and Binding

I’ve used powdered peanut butter to make some of the crispiest peanut-crusted tofu you could ever dream of, and that same trick could be just as easily applied to any of your favorite proteins or veggies.

In baking, it’s an excellent gluten-free binder and emulsifier, keeping dough cohesive and batters smooth.

How To Substitute Powdered Peanut Butter

Any recipe that calls for standard peanut butter can be upgraded with peanut powder. For every tablespoon of standard peanut butter, simply use 2 tablespoons of powdered peanut butter plus 1 tablespoon of water or other liquid. This is a great opportunity to add more flavor, too. You could amp up the umami with mushroom stock, enhance the creaminess with coconut milk, or add a splash of acid with fresh lemon or lime juice.

The benefit of using peanut butter powder is that it’s much easier to incorporate, blending in effortlessly whereas conventional paste tends to clump if you just drop in a spoonful. Additionally, it’s an excellent way to thicken a thin broth instead of adding nutritionally vapid white flour or starch.

If you get stuck in a meal planning rut and have a hard time incorporating new dishes with peanut butter powder into your life, try creating a menu that you can print out and keep in your kitchen. Check GS-JJ.com for lots of user-friendly options and custom stickers.

Nuts for Peanut Powder

It’s a good thing that Naked Nutrition’s Organic Powdered Peanut Butter comes in such generous containers; as soon as you break the seal, you’ll want to add it to every snack and meal. Trust me, you’ll have no trouble powering through the first pack, so stock up when you get a chance!

This post was made possible as a collaboration with Naked Nutrition. My opinions cannot be bought and all content is original. This page may contain affiliate links; thank you for supporting my blog!

Hannah (BitterSweet)10 Comments