Personally, there is no better weekend spent than one being productive. These actions could range from checking off a grueling milestone task, or simply embracing spring temperatures (at long last!) while incorporating movement into one's day.
With the Thai ahgase, a longtime Korean-Canadian mutual, and a number of acquaintances broadcasting regular cherry blossom updates from Japan and Korea, it was deemed appropriate to retrieve the pickled sakura petals I had received as a souvenir from a coworker's travels last fall. Sakura Season was among us, even if not in the GTA.
With the Thai ahgase, a longtime Korean-Canadian mutual, and a number of acquaintances broadcasting regular cherry blossom updates from Japan and Korea, it was deemed appropriate to retrieve the pickled sakura petals I had received as a souvenir from a coworker's travels last fall. Sakura Season was among us, even if not in the GTA.
1) Sakura Youkan
Browsing the World Wide Web for a Sakura Pound Cake recipe, it was learned that not one could be compiled without either sakura anko or sakura powder. Sakura anko, or sakura-an for short, was a variation of shiro-an (white bean paste) into which chopped sakura would be folded within. Compared to sakura powder, this was the more feasible of the two sakura components to obtain/create.
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Turning to Just One Cookbook once more, a recipe for shiro-an was located. In the absence of white azuki beans, she suggested either Lima or navy beans. I expressed preference for the latter, and proceeded to acquire a 900 g pouch for the project.
The procedure for pressure cooker anko would be adapted for navy beans, adhering to more or less the same ratios of water and sugar, as well as cook time.
The procedure for pressure cooker anko would be adapted for navy beans, adhering to more or less the same ratios of water and sugar, as well as cook time.
The modified recipe would be as follows:
Ingredients
Directions
I noted my chosen quantity of navy beans to greater than her directed 300 g and increased the cook time accordingly from twenty-five to thirty minutes. That said, the beans were still quite rigid after cooking; unlike the azuki, they did not fully disintegrate nor detach from the skin.
Ingredients
- 512 g navy beans
- 1356 ml water (4 x mass of beans)
Directions
- Rinse beans and add water to pressure cooker
- Use the Instant Pot on the Bean/Chili setting for 30 mins *
I noted my chosen quantity of navy beans to greater than her directed 300 g and increased the cook time accordingly from twenty-five to thirty minutes. That said, the beans were still quite rigid after cooking; unlike the azuki, they did not fully disintegrate nor detach from the skin.
In consideration of my other duties of the day, the beans were drained and covered until I could tend to them again. About one hour later, it was time to commence the second stage of constructing anko.
Into a medium saucepot, the following were combined:
Yield: 514 g sakura-an
Into a medium saucepot, the following were combined:
- 352 g cooked navy beans
- 279 g sugar (supposed to use 0.8 x mass of beans, however even 0.55 was found too sweet)
- 7 g pickled sakura *
- 2 drops red food colouring *
Yield: 514 g sakura-an
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The sakura, stems intact, had been rinsed, drained, patted dry, and finely chopped while concurrently preparing other (cooking) ingredients. Despite exuding impressively fragrant properties when immersed in liquid, the exquisite floral essences dissipated with time as the petals began to oxidize. As such, it is probably best to incorporate the buds immediately after immersion as opposed to allowing them to dehydrate. There was, admittedly, little fragrance - or "sakura-ness" - in the finished product.
An immersion blender was summoned for total pulverization of the pot's contents, followed by three drops of red food colouring for visual impact. In hindsight, three drops proved a bit too saturated, prompting recommendation of two drops.
After several back-to-back hours of cooking, I desired nothing more than to be relieved of dishwashing and active labour. The intended Sakura Pound Cake would be postponed for a later occasion, while youkan would be attempted instead.
After several back-to-back hours of cooking, I desired nothing more than to be relieved of dishwashing and active labour. The intended Sakura Pound Cake would be postponed for a later occasion, while youkan would be attempted instead.
Just One Cookbook's Mizu Youkan recipe would be scaled accordingly for Sakura Youkan:
Unfortunately, the agar agar failed to set the mixture even after prolonged periods of chill time. Consequently, the mixture was returned back to the stovetop and mixed with 2 tbsp of gelatin.
- 400 g sakura anko
- 360 ml water
- 6 g agar agar
- pinch of salt
Unfortunately, the agar agar failed to set the mixture even after prolonged periods of chill time. Consequently, the mixture was returned back to the stovetop and mixed with 2 tbsp of gelatin.
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A loose jelly formed after several hours of chilling. Between the layers of settled anko would be a jiggly, delicate confection. The subsequent step would involve a sakura topping.
One tbsp of gelatin would be sprinkled into one cup of water, then heated gradually until fully dissolved. The solution would then see the additions of two tbsp of sugar and one drop of red food colouring. Taking place concurrently was the soaking of pickled cherry blossoms.
Beyond a glass tray of attempted sakura youkan, I had prepared four individual cups for layering/gifting. One petal would be carefully placed at the centre of each cup, such that it would rest atop the sakura anko jelly without indenting it or submerging within. The pink gelatin layer would be meticulously poured on top, securing the petal in place.
Beyond a glass tray of attempted sakura youkan, I had prepared four individual cups for layering/gifting. One petal would be carefully placed at the centre of each cup, such that it would rest atop the sakura anko jelly without indenting it or submerging within. The pink gelatin layer would be meticulously poured on top, securing the petal in place.
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Resulting this three-day project were breathtaking sakura-an jelly cups fit for the spring season.
2) Homemade Breadcrumbs
The sight of discount ground beef had spurred a desire to craft meatballs. SK's recipe called for breadcrumbs and, in spite of exhaustion sustained from compilation of the previous array of dishes, I delved into crafting homemade breadcrumbs - an utterly sober decision, mind you.
The sight of discount ground beef had spurred a desire to craft meatballs. SK's recipe called for breadcrumbs and, in spite of exhaustion sustained from compilation of the previous array of dishes, I delved into crafting homemade breadcrumbs - an utterly sober decision, mind you.
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Diving in head first without consulting other sources often leads to unexpected turnouts. Five slices of Dempster's 12 Grain Bread were baked in the toaster oven at 325 F for 6 minutes, then shredded and blitzed in my small food processor. The batch would be toasted again afterwards, causing some burnt pieces to form along the tray's perimeter.
The resulting product was far darker than any panko or storebought variation. It was only after scouring similar articles that the "low and slow" approach was more suited: 300 F for upwards of 10 minutes.
The resulting product was far darker than any panko or storebought variation. It was only after scouring similar articles that the "low and slow" approach was more suited: 300 F for upwards of 10 minutes.
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Nevertheless, the crumbs had dehydrated thoroughly and ready for the following day's meatball assembly.
3) Ground Beef 3 Ways
The tray of ground beef in question had been marked at 1.797 kg. Vivid in my recollection is an elderly Vietnamese couple asking the butcher if smaller, halved portions were available, then recoiling in disgust when told that the trays came in fixed portions and "could be frozen". I had shaken my head towards this scene, silently thinking, "Your loss".
As my data would reveal, Asian households are not the type to freeze raw ingredients for later use. Snacks and pre-packaged products such as frozen fillets or mixed veggies are the more common freezer constituents, along with the rare case of shabu shabu meat for last-minute hotpot ventures. My stance remains unaltered: It is a loss sustained by constant preservation of energy. Efforts ought be extended where due: for nourishment of the soul, not preserved for some alternative unproductive activity.
The tray of ground beef in question had been marked at 1.797 kg. Vivid in my recollection is an elderly Vietnamese couple asking the butcher if smaller, halved portions were available, then recoiling in disgust when told that the trays came in fixed portions and "could be frozen". I had shaken my head towards this scene, silently thinking, "Your loss".
As my data would reveal, Asian households are not the type to freeze raw ingredients for later use. Snacks and pre-packaged products such as frozen fillets or mixed veggies are the more common freezer constituents, along with the rare case of shabu shabu meat for last-minute hotpot ventures. My stance remains unaltered: It is a loss sustained by constant preservation of energy. Efforts ought be extended where due: for nourishment of the soul, not preserved for some alternative unproductive activity.
Splitting the hefty mass three ways yielded portions of: 561 g, 558 g, 608 g - totalling 1727 g instead.
The plan was to transform these portions into:
- 2 Styles of Meatballs
- 1 Beef Chili (Attempt)
| a) Asian-Style Meatballs to be served w/ miso-brown sugar reduction/glaze; inspired by SK
Yield: 32 meatballs |
Both meatball variations would see incorporation of 2 eggs each and 1/2 cup of homemade breadcrumbs. When shaping, I contemplated whether to use a sprinkle of flour or more breadcrumbs to assist in stability. Truthfully, the golf ball-sized morsels had few issues with cohesion; it was merely my error in cutting onions too chunky and including a greater proportion of chives and onions than reasonable for any meatball. Alas, one would never debate the homemade nature of the parcels.
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Since building my Turkey Dill Meatballs in the food processor, I've come to discover the importance of folding rather blending. Processing aromatics with the meat leads to an all-around uniform texture, eliminating textural variance and usually altering the hue from a vibrant pink to murky brown.
Three meatball compilation attempts behind me, I shall confirm (or deny) my hypotheses when the era of thawing and cooking rolls around. For the time being, the trays shall reside in the freezer until a medium-effort meal is required.
Three meatball compilation attempts behind me, I shall confirm (or deny) my hypotheses when the era of thawing and cooking rolls around. For the time being, the trays shall reside in the freezer until a medium-effort meal is required.
c) Beef Chili - turned Pork Bone-Carrot-Tomato Stew w/ Ground Beef & Beans
The largest portion of ground beef was seasoned with the intention of combining with the remaining portion of cooked navy beans to form chili:
| Marinade
| Chili/Stew
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Onions would be sautéed in salted butter to start, followed by the beef. Once fragrant, the tomatoes, bell peppers, and (frozen) carrot knobs would follow. I'd also use this opportunity to use the remaining navy beans left over from making anko. Having forgotten their partially cooked status, the beans did not disintegrate and release starchy compounds as I would have liked. After additions of 1 can of chicken broth and water, the mixture became a non-homogenous pairing of liquid with ingredients floating within. A spoonful to taste confirmed my woes: it was utterly bland.
Against my better decision, I took to the immersion blender with the hope that a sense of harmony could be attained by forceful fusing. The choice resulted in a baby food-like appearance: chunky bits of orange dispersed across a watery, beige backdrop. Visual appeal plummetted instantly, while depth of flavour had not been recovered.
Attempts to compensate with more miso, ketchup, and paprika all ended in vain. Eventually, I sought the assistance of four pork bones from the freezer. They had been long forgotten by the member of the household that had placed them there, in typical out of sight, out of mind fashion. However, frequent rearrangement of the freezer had been undertaken by yours truly. Such familiarization and organizational awareness, in conjunction with resourcefulness, revealed itself incredibly useful in salvaging the stew.
Against my better decision, I took to the immersion blender with the hope that a sense of harmony could be attained by forceful fusing. The choice resulted in a baby food-like appearance: chunky bits of orange dispersed across a watery, beige backdrop. Visual appeal plummetted instantly, while depth of flavour had not been recovered.
Attempts to compensate with more miso, ketchup, and paprika all ended in vain. Eventually, I sought the assistance of four pork bones from the freezer. They had been long forgotten by the member of the household that had placed them there, in typical out of sight, out of mind fashion. However, frequent rearrangement of the freezer had been undertaken by yours truly. Such familiarization and organizational awareness, in conjunction with resourcefulness, revealed itself incredibly useful in salvaging the stew.
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I hovered about the pot as it cascading through periods of simmering and boiling, skimming orange-yellow foam from carrots and beans and bloody bone impurities as they surfaced. The process was undertaken at least 6 times to ensure a scum-free vat of concentrated compound.
The chili-turned-stew was saved. The product had drawn layers of flavour from marinated ground beef, followed by chicken stock, then finished with pork bone. My efforts were rewarded generously with an incredibly flavourful broth and carrot-tinged chili mixture that would pair exceptionally with rice.
Although the tendency of other home cooks to reserve grimy vegetable peels for stock is still beyond me, the chili-turned-stew project highlighted the significance - and versatility! - of saving the bones of meat purchases.
The chili-turned-stew was saved. The product had drawn layers of flavour from marinated ground beef, followed by chicken stock, then finished with pork bone. My efforts were rewarded generously with an incredibly flavourful broth and carrot-tinged chili mixture that would pair exceptionally with rice.
Although the tendency of other home cooks to reserve grimy vegetable peels for stock is still beyond me, the chili-turned-stew project highlighted the significance - and versatility! - of saving the bones of meat purchases.
With the surface liquid consumed as bone broth (with a side of veggies), the remainder of the emulsion was portioned out into containers for storage. A true chili would magically emerge the next day. The starchiness of the pulverized beans had acted as a splendid thickener; discernible, chunky bits of bean could not be perceived, however there was an unmistakable sandiness about the concoction. My rendition was milder than that of Wendy's, yet impressively flavourful, with each bite carrying different notes of tender carrot, tangy tomato, and, of course, collagen-rich pork bone. Ample bits of ground beef contributed a sense of heartiness - an extremely gratifying sensation that one would not tire of quickly.
Other weekend happenings involved a Facebook Marketplace transaction at Square One - thank goodness for punctual buyers!).
Other weekend happenings involved a Facebook Marketplace transaction at Square One - thank goodness for punctual buyers!).
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The trip was then succeeded by sampling Lebanese chocolate at Holt Renfrew. Patchi, after having established a physical storefront at Sherway Gardens, would be sharing a selection of their products with visitors of central Mississauga. My complimentary pick of Biscuitine, a dark chocolate square encasing a crispy wafer, was KitKat-like in its construction but plasticy in its chocolate coating.
When asked of the differences between Swiss, Belgian, and Lebanese chocolate, the staff member noted inclusions of pistachios, ganache, caramel, and more in their products. However, inclusions do not alter the production of the chocolate itself. Neither the richness of Swiss chocolate (think Lindt or Läderach) nor the nutty aromas of Belgian chocolate (Callebaut) could be perceived.
When asked of the differences between Swiss, Belgian, and Lebanese chocolate, the staff member noted inclusions of pistachios, ganache, caramel, and more in their products. However, inclusions do not alter the production of the chocolate itself. Neither the richness of Swiss chocolate (think Lindt or Läderach) nor the nutty aromas of Belgian chocolate (Callebaut) could be perceived.
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Restrained not are my opinions towards overpriced milk tea and their low-level construction efforts. Having scoffed bubble tea establishments charging atrocious prices upwards of seven dollars, the Venti-sized Milk Tea with Aloe from T&T didn't seem so bad in comparison.
All factors in consideration, the beverage was decent. That said, obnoxious sugar levels had overwhelmed the tea base. Upon reaching home, I immediately trickled in a concentrated dosage of Paragon's baking earl grey and a semi-sphere ice cube for gradual dissolution and alleviation of sweetness.
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