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Having followed Phil's lead with a sprinkle of this, a shake of that and a smidgeon of 'fungal spored grain weevil', my only parting from the original was forced by my lack of freeze dried garlic flake. This was substituted with a small sprinkle of garlic powder at the appropriate stage.
I would question the need for 5 minutes to melt the ghee unless there is an argument that this imparts additional flavour. ( Awaits comment ).
On taking the finished product from the micro my first concern was the amount of water hanging on to the pyrex lid. Well at least it was on the lid and not in the rice. Lid carefully removed and water dispensed with, a quick stir revealed a still slightly tacky consistency but the rice was cooked perfectly. The tackiness did seem to go very quickly after removing lid and fluffing up. Again, lovely aroma. I have removed some of the whole spices ( then remembered that these may have been better left in if rice left overnight ) and stirred again to disperse the minimal colouring.
Verdict? - this rice looks good and indeed tastes good. I like the use of black rather than white whole cumin. It does have a strong but not unpleasant aroma and taste of aniseed. Bit obvious I suppose considering 2 x whole stars PLUS fennel seed. Personally I love it. For those who may not then I would suggest reducing the quantities as much may be lost if left out altogether.
It has now been in the fridge for around 30 mins and all the tackiness has gone, due in part I think to me placing a clean tea towel between lid and bowl to absorb some of the steam residue. Not rocket science I know but think it helped although even over-cooked rice seems to firm, separate and benefit from a night in the fridge.
My only 'downer' on this is the time it takes to cook for the amount of rice produced. I have not measured it out into trays as yet but Phil estimates 2 to 3 portions. I think I could increase quantities in the micro but not greatly.
Thanks Phil - just waiting on the size of your ice cream scoop now but I suppose that depends on the mood you are in after lugging your compressor back to Lidl
Edit - just measured my oxo good grips ice cream scoop - = 4 x tbsp
Have to ask though Phil - how much / many garlic flakes do you add? You seem to have omitted this information ;D
Ah, at this point you may inadvertently have deviated : did you remove the rice after 12 minutes at full power, or after 12 minutes at full power plus 20 minutes at 10% ? It is not clear if you added the colouring after the 12 as recommended and then let it rest at 10% for 20 mins (or the same time in a conventional oven at 80oC). I would not expect significant water on the lid after 12+20.
Thanks for the response Phil. Re the steam / water etc. I added the colour after the 12 mins and before the 20 mins on 10% - as recommended. I did fluff up briefly before adding colour as well as after the 20 mins.
May be that my pyrex lid fits a bit closer than yours and traps more steam?
My self and my good missus have just had 2/3 of it with appropriate accompaniments and it still gets the thumbs up. Very nice indeed. I may even try and replicate the spice mix across to my 3 mug pressure cooker version for 10 portions and see how we go. If it fails it fails and I shall therefore be doing this again sometime.
Maybe ; or maybe your 1/3" is a little more than mine. Try a tad less water njext time, maybe ?
I am delighted it all went well. Tonight, for me, plebians' pie with home-made chips (par-boiled in slices, then chipped and deep-fried at 190oC). Photos later, if the chips look good !** Phil.
Perhaps this is one of those times that the quantity of water should be measured as opposed to estimated? Once the optimum is found it can therefore be replicated time and again providing the other conditions remain the same?
Enjoy your chips.
Your pie looks great Phil. But the chips look very iffy.
Quote from: getonthegarabi on January 22, 2013, 08:57 PMYour pie looks great Phil. But the chips look very iffy.M. Fray & M. Bentos studied for fifty years at L'Ecole Gastronomique in order to learn how to create such perfection in a pie; what hope has a mere amateur when he places his humble offerings alongside theirs ?** Phil.