Argh! Another long day - one job started off simple but the more I looked at it the more issues turned up. I pushed through and at least it’s all done now. I can see the end of the tunnel, one more thing to smash out for Monday and then I’ll be up to date. I’m almost tempted to clock some hours in on the weekend and clear out overdue stuff and do a shorter day on Monday.
I did make my slow cooked jackfruit last night! A bit too much vinegar maybe, lots going on with the flavours, but it went alright with some bread and mayo and salad to cut through it. It really needs that low and slow cooking to get the best flavours. And I walked to work and back today! Pretty chuffed with myself overall.
That’ll be the sweet ripe jackfruit. Have you ever had it fresh? I’ve been lucky to had it fresh off the tree and it is divine. Eat it for days. A cherished childhood memory when visiting family overseas.
It’s the unripe jackfruit that’s cooked, very different thing.
I personally have only ever cooked with the tinned stuff that is thankfully processed. I grew up with my mum and other women in my life cleaning the fresh fruit though. It isn’t as spiky as durian, but it can be larger and heavier - and the worst part is all the sticky latex - only oil gets it off. Mum had a special cleaver for jackfruit that she’d sharpen to a fine edge before use, and a rag soaked in oil to clean the latex off every so often while cutting. Think she used gloves as well. Certainly made me very grateful for the tinned stuff even though it doesn’t hold a candle to freshly cleaned jackfruit
Yeah I haven’t actually checked it out for myself, but I wonder if might be the fully ripe fruit they’re selling. Unripe jackfruit is quite mild and a bit stringy and carries flavour well, which makes it a popular meat replacement, but the ripe fruit is syrupy sweet and pungent, completely different beast.
That’s a perfect combination. Jackfruit was made for the slow cooker. Heaps of recipes out there, my tip is don’t skimp on the oil as there’s none in the fruit itself. It isn’t a perfect meat replacement due to the low protein content but does a bang up job in terms of texture. Make at least two tins’ worth. You can do it pulled pork/BBQ style and crisp it up a bit in the oven or air fryer at the end like carnitas, or try some traditional recipes - Sri Lankan curry, Indonesian gudeg, or any Thai curry/soup
I’m gonna get some tortillas and avos tomorrow to make some smashing tacos
Carnita’s sound rad, I’ve been wanting to try something Birra style. It’ll also give me a chance to try making the flat bread. e: I found this liquid dough recipe I’m keen to try. https://www.youtube.com/watch?v=Vk68HMjQiqc
Argh! Another long day - one job started off simple but the more I looked at it the more issues turned up. I pushed through and at least it’s all done now. I can see the end of the tunnel, one more thing to smash out for Monday and then I’ll be up to date. I’m almost tempted to clock some hours in on the weekend and clear out overdue stuff and do a shorter day on Monday.
I did make my slow cooked jackfruit last night! A bit too much vinegar maybe, lots going on with the flavours, but it went alright with some bread and mayo and salad to cut through it. It really needs that low and slow cooking to get the best flavours. And I walked to work and back today! Pretty chuffed with myself overall.
I love jackfruit. Used to pick up the tinned ones and throw them into the fridge and eat them as a snack or for dessert.
Haven’t eaten it cooked before though.
That’ll be the sweet ripe jackfruit. Have you ever had it fresh? I’ve been lucky to had it fresh off the tree and it is divine. Eat it for days. A cherished childhood memory when visiting family overseas.
It’s the unripe jackfruit that’s cooked, very different thing.
I remember having it fresh once but I was very young and can’t remember much of it other than my parents chopping it up from the big bulb.
No idea what the taste of it was at that time.
Yep the tinned ones are definitely sweet.
It looks like durian. Do you process it from it’s spiky home or does it come processed?
I personally have only ever cooked with the tinned stuff that is thankfully processed. I grew up with my mum and other women in my life cleaning the fresh fruit though. It isn’t as spiky as durian, but it can be larger and heavier - and the worst part is all the sticky latex - only oil gets it off. Mum had a special cleaver for jackfruit that she’d sharpen to a fine edge before use, and a rag soaked in oil to clean the latex off every so often while cutting. Think she used gloves as well. Certainly made me very grateful for the tinned stuff even though it doesn’t hold a candle to freshly cleaned jackfruit
Wiki mentioned up to 55kg, which is more than some people. I’m pretty sure I’ve seen it for sale around Springvale central.
Yeah I haven’t actually checked it out for myself, but I wonder if might be the fully ripe fruit they’re selling. Unripe jackfruit is quite mild and a bit stringy and carries flavour well, which makes it a popular meat replacement, but the ripe fruit is syrupy sweet and pungent, completely different beast.
I’m keen on meat replacements and I recently got a slow cooker so I reckon I’ll give it a go.
That’s a perfect combination. Jackfruit was made for the slow cooker. Heaps of recipes out there, my tip is don’t skimp on the oil as there’s none in the fruit itself. It isn’t a perfect meat replacement due to the low protein content but does a bang up job in terms of texture. Make at least two tins’ worth. You can do it pulled pork/BBQ style and crisp it up a bit in the oven or air fryer at the end like carnitas, or try some traditional recipes - Sri Lankan curry, Indonesian gudeg, or any Thai curry/soup
I’m gonna get some tortillas and avos tomorrow to make some smashing tacos
Carnita’s sound rad, I’ve been wanting to try something Birra style. It’ll also give me a chance to try making the flat bread. e: I found this liquid dough recipe I’m keen to try. https://www.youtube.com/watch?v=Vk68HMjQiqc