Reckless disregard for normal culinary wisdom, unusual flavor combinations, willy nilly fusion of different cuisines, and generally just bizarre ideas. For example, I wanted to make a vegan gelato and my first thought was that I needed to ferment some pigeon peas - ThreadSky

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typeholes.bsky.social • 23 days ago

Reckless disregard for normal culinary wisdom, unusual flavor combinations, willy nilly fusion of different cuisines, and generally just bizarre ideas. For example, I wanted to make a vegan gelato and my first thought was that I needed to ferment some pigeon peas

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typeholes.bsky.social•23 days ago

I've posted this before, but this was the result. Nearly broke my arm whipping the mixture.

clockworkbanana.fun•23 days ago

heh interesting, why ferment the pigeon peas?

typeholes.bsky.social•23 days ago

It breaks down the starches and helps the proteins give elasticity when whipped. Mung beans would have been a better choice for creating a gel, but I wanted more body since I couldn't use cream. I did need to add some tapioca starch to get the texture right

typeholes.bsky.social•23 days ago

I guess I am into molecular gastronomy, I just never thought of it that way

clockworkbanana.fun•23 days ago

me over here improvising an expansion to my vegetable lentil soup from a can..

"last night's unused potato half? dice and boil. get that tomato paste about to expire, mix with a cup of water and experiment with spices to taste. ooh, chinese five spices? let's try it. and some dill. cumin. hmm."

typeholes.bsky.social•23 days ago

That's the way. Experiment, improve, try bigger experiments. Trust your gut. Use your nose. You can learn a lot just by smelling ingredients separately and together

clockworkbanana.fun•23 days ago

"and some corn starch for thickening up..."

(it turned out amazing)

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