DDM2

Three entries for this week and I've just realized that it's almost every day.

Do I really need to write something as often before I get my shit done for the day? Is it really that hard to focus on studying?

Anyway, my catalyst for today is the stir fry noodles that I made last night. I used a frozen leftover boiled chicken but it's my first time to actually taste this meat as stringy. Now I understand what other people are saying about chicken meat texture. Note to self: use this kind of chicken in fried rice next time where it will have to be minced just for taste.

I hardly cook meat, much less buy, but it sometimes makes it to my freezer. Currently, I still have a couple of beef cuts that are waiting to be used. There are a few shredded chicken leftover that is bound for fried rice in the future, uncooked frozen chicken breast that is marinaded with I-can't-remember-what and maybe some more chicken bones for stock.

My clay slow cooker has been pretty busy lately as I try different things to cook in it. I baked bread, cooked rice, made some anchovy stock, softened chickpeas, and broiled (2) sweet potato on it since last Monday. It has been used more often than my other bigger Crock Pot. I also learned that coating the insides of the pot insert should be the standard. I didn't do that previously with the crockpot because that one has a smooth finish. I've read that clay pot inserts are hotter than the regular Crock Pot so I thought that I had to do it on my clay pot insert this time.  My bread came out well, along with the rice. The rice had a nicely browned bottom and it was delish! The bread, on the other hand, was left a bit too long on high setting that the bottom was tough to bite into. Regardless of that, it still disappeared. What I thought would be a candidate for bread pudding simply didn't happen.

For future references:

bread (3 C flour) : 3-4 hrs on low (too long) better do at around 2 hours on high or not more than 3 on low.

3 C+3 C h2o : 2 hours on high

5 medium-sized sweet potatoes: (washed, rinsed, no additional water) 4H on low.

2 C chickpeas + 6 C h2o: at least 4 hours, or more depending on softness level, There was a bit of leftover water just enough not to burn the bottom.

What's my next experiment? Not sure yet but I still have the leftover chicken stock which I can use for a soup soon. ^^