During this week I plan also to blog about what I am learning in 2D animation on my own. A lot of what I will do will be tradigital. Paperless frame by frame animation. And yes it will be hard but it will be worth it. I learned enough from youtube, the rest now is just practise and do. I will also share what I learn about certain programs as I go along as well as other animation techniques such as bone animation and cut out. Cut out I kind of hate the most since it confuses me with trying to set up the pegs. The main software that I will be using will be:
- Toon Boom Studio (Until I get money to upgrade)
- Flash CC
- After Effects CC
- Clip Paint Studio Pro (for backgrounds, parallaxes and texturing.)
Next update comes with some photo’s and what I learned about rice cookers and why I hate my cheap one. It’s a hazard to use it. And hopefully I will have my new rice cooker by then and maybe I can review it took while I am at it.
I’ve been a member on WordPress for 4 years now! That’s amazing. I’ve never kept a blog so long. Nor have I enjoyed a blogging website as much as WordPress. Every now and then I wander away and try other blogs but I continue to come back to WordPress. My blog has served me well here. I do everything from Art to 3D and tutorials to rambling about life and cooking. I think it’s official, WordPress is my home.
I’ve always enjoyed slow cooked anything but what lead me to using a slow cooker for soy milk was because my stove is awful. The element only heats on one side on all of them and it’s hard to cook things at an even temperature. My first milk batch was too raw. Second attempt had an under taste of burn. The bottom slightly burned. And since I can’t get a new oven I had to think of some other way to cook my homemade soy milk. I thought, why not the slow cooker? It wouldn’t over boil and foam wouldn’t rise so why not? First I googled if anyone had and I couldn’t find so much as a blog post so I went with what I knew and the results where beautiful. It made the perfect soy milk. It also doesn’t have a raw bean taste like my other milks had. I put in some vanilla bean this time for flavouring and slow cooked it on high for 2hrs. I’m going to be making my soy milk this way from now on.
Below a picture of my slow cooking soy milk. 1 cup of hydrated soy beans, 3 and a half cups of filtered water. 1inch vanilla bean.
I have to write this here so I don’t forget what I made. Last night I really felt like stew with a particular taste. Cloves and pepper. I wanted something very clovey with a slow pepper burn and I managed to achieve it.
- Beef stock
- Whole Cloves
- Bay leaves
- Mixed herbs
- 1 Onion
- 4 Carrots
- 1 and a half cup of celery, chopped
- 2 Large potatoes
- Beef or Veal
- Gravy, Steak and Pepper gravy. Gravox
This dish you need to taste test often. Depending on how much meat and veg you have, will depend on how much stock you need. I started out with 1 liter and by the time everything was added I ended up using 3 litres of stock and got quite a few serves out of it. First I brought 1 litre of Aldi beef stock to boil then turned it down to a very light bubbling simmer. Next I diced the onion and put it in first. Then I put two small pinches of cloves in. I love cloves so if you’re new to cloves or don’t like them only put in 4-6 whole cloves. Next I put in 6 nicely sized dried bay leaves. This really compliments the cloves and takes some of the edge away from the harshness cloves can cause.
Next I added the diced veggies, carrots, celery and potato. When the veggies were half to almost cooked I added a decent pinch of mixed herbs too add a touch of flavour. At this point I also added a pinch of salt and a pinch of pepper. I didn’t add a lot because the pepper from the meat and gravy would be added. Just before I added the meat I added a table spoon of garlic. You don’t have to use that much, only use enough to taste. Because I had 3 litres of stock the garlic was not very strongly tasted through my stew but it added to the flavour and nice flavouring to the meat.
I left it on a low simmer to slowly cook while I cut meat. I used veal chops since that’s what I had in the freezer. First cut off any and all fat. As much as you can. I used scissors since it was easier. Then dice the meat. Prepare a pan or electric fry pan and use a little bit of olive oil to grease the pan. The aim is to only seal in the meat with a little flavour. Put salt and pepper on the diced meat and lightly fry. The meat should still be pink inside and then added it to your slow cooking stew. Slow cook until done. Make sure to keep your pot lid on so you don’t loose your stew to evaporation. I checked how ready my stew was by cutting the meat to see if it was properly cooked through and how soft it was.
I have an awful oven too so I had to keep turning my stove top up and down depending on whether or not it would be simmering properly. Towards the end, add some gravy powder. You may have to bring the heat up to make it thicken properly. Add and cook in the gravy to the thickness desired. This would generally work a lot better in a proper slow cooker.
This stew is very tasty and very fully of flavour. It was a big hit in my house. Because it was slow cooked there was a lot of flavours mingling beautifully together with the spices and I was able to judge how it was going by it’s smell and taste. This isn’t the type of stew that would suit everyone though. If you’re not a fan of strong tastes then I wouldn’t recommend making this but like I said, I had to write it down for myself so I could remember how to make it again.
I’ve tried every way to make rice milk and I didn’t like any of them but I was determined to get it to work until I had an idea. I like the consistency of raw rice rice milk but I didn’t like how it tasted. It was to raw. I was going crazy trying to think of how to get it with a cooked flavour and then it hit me. Toasted.
I make my own rice flour for a variety of reasons, one of which being, to make short bread. After or before I make my rice flour, I toast it to preserve it and to stop it from going moldy to make sure it has no more moisture left after soaking it. So I did this to my rice milk batch.
I used one cup of brown rice and soaked it for several hours. After draining it thoroughly I toasted it lightly in my frying pan. Enough to make it dry but also until it smelled delicious. After I was done I put it in a heat safe bowl to cool. Then I added 3 cups of way and blended it. Because it’s raw it takes a long time. To speed it up, I blended it, then used my sieve to filter it and gathered the pulp in my strainer, placed that back in the blender with rice milk at half the amount and blended. I repeated this until my rice pulp was as fine as rice flour. This was my end result also I am sorry for the mess in my photo:
Rice milk, home made
When I placed my hands in the milk (something I do to check the consistency) I noticed it was exactly like cows milk. Very white, watery like cows milk and it tasted a lot better. However to use it, it functions like any other type of rice milk except my batch is much stronger than store bought. I was very surprised by the resulted and delighted. After all the recipes I tried and read, this method works better. I tried it all and I am glad I had thought to toast my soaked grains.
I hope this post might help others out there making their own home made rice milk.
Simpson EZI set washing machine really is superb. When we got it, I kid you not, there was no change in detergent but the clothes were noticeably cleaner! The whites were whiter. But it did make us all realise how slow and possibly insufficient our old machine really was. Which is something you don’t always consider.
I’m still getting use to it’s many modern features. Having to do less by bucket and and other hand washing methods. I love it’s pause button. I love the way it soaks. Our old machine just soaked for a full 30 mins and then carried on with the rest of the wash cycle. My Simpson, soaks for a few minutes and then agitates, then soaks and agitates. This makes more sense since that’s why I do with my hand washed items and why with my old machine wasn’t effective with soaking. I just didn’t bother to soak unless it was done manually but now I don’t have to worry.
It’s nice. We had our old machine for 10 maybe more years. All our washing machines have lasted us what feels like centuries so I was very out of touch with new washers. Over all I’m pleased and my clothes look like new all the time.