Jack fruit
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Jack fruit
From a tin. What can we do with it?
Neither of us like BBQ sauces, and a curry appears to be the most popular option but what else is there?
Neither of us like BBQ sauces, and a curry appears to be the most popular option but what else is there?
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Jack fruit
Check the label carefully - it comes usually in water or brine, which are obviously interchangeable if you adjust the salt, but ripe jackfruit in syrup also exists
I quite fancy these “crab cakes” - if you don’t have Old Bay Seasoning it can be subbed ( I find it tastes mainly of celery salt)
https://nosweatvegan.com/vegan-crab-cakes/
Seasoning - this is a round up of alternatives, mainly celery and paprika, but also suggests just using less Cajun seasoning, which I’d prefer
https://www.verywellfit.com/best-substi ... ng-5211940
I quite fancy these “crab cakes” - if you don’t have Old Bay Seasoning it can be subbed ( I find it tastes mainly of celery salt)
https://nosweatvegan.com/vegan-crab-cakes/
Seasoning - this is a round up of alternatives, mainly celery and paprika, but also suggests just using less Cajun seasoning, which I’d prefer
https://www.verywellfit.com/best-substi ... ng-5211940
Re: Jack fruit
We usually avoid American recipes as they have a habit of telling the writer's life-story and are boringly long-winded, and you seem to be endlessly scrolling. We just want ingredients and method! However, having ploughed through this one, I think OH will give it a go.
We used to love Cajun food back in the 1990s; blackened cajun catfish was our regular chosen dish when going to a particular restaurant in Ann Arbor, now long closed.
We used to love Cajun food back in the 1990s; blackened cajun catfish was our regular chosen dish when going to a particular restaurant in Ann Arbor, now long closed.
- Stokey Sue
- Posts: 8629
- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Jack fruit
I think the pleasure of writing the preamble is why people blog recipes
I scroll down to the bottom to check there’s a summary in the form of a conventional recipe, which usually there is, then skim the intro
Having said which, I quite often find the pictures, and sometimes descriptions, of intermediate stages are helpful if it’s something I haven’t done before
I scroll down to the bottom to check there’s a summary in the form of a conventional recipe, which usually there is, then skim the intro
Having said which, I quite often find the pictures, and sometimes descriptions, of intermediate stages are helpful if it’s something I haven’t done before
Re: Jack fruit
Just be aware that jackfruit has hardly any nutritional value - if you use it in place of meat or fish you certainly won't be getting the protein that would have come from the meat or fish. It's only useful as a protein replacement if you want the texture to be similar.
Traditional home baking, and more:
http://mainlybaking.blogspot.co.uk/
http://mainlybaking.blogspot.co.uk/
Re: Jack fruit
Stokey Sue wrote:I think the pleasure of writing the preamble is why people blog recipes
I scroll down to the bottom to check there’s a summary in the form of a conventional recipe, which usually there is, then skim the intro
Having said which, I quite often find the pictures, and sometimes descriptions, of intermediate stages are helpful if it’s something I haven’t done before
Reading back Sue I look like an ungrateful wart. Which I'm not. Thanks for the different idea and we'll be trying it during the week.
- miss mouse
- Posts: 712
- Joined: Fri Jul 06, 2012 11:08 pm
Re: Jack fruit
Binky wrote:We usually avoid American recipes as they have a habit of telling the writer's life-story and are boringly long-winded, and you seem to be endlessly scrolling. We just want ingredients and method! .
Oh don't they. My fabulous life, handsome husband, amazing children...they make me laugh.
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