1:
1/4C Bob’s red mill creamy wheat hot cereal
1 Tbsp cricket powder
~1gram salt
1C kombu dashi
2:
1/4C creamy wheat cereal
½ Tbsp cricket powder
~1gram salt
1C Ripple original “Milk”
3:
1/4C creamy wheat cereal
½ Tbsp cricket powder
1C mushroom broth
1 ¼ C kombu dashi
1.5g dry procini
1.5g dry shitake
1.5g dry chantarelle
Bring to boil, turn off heat and steep 20 min, strain mushrooms and season with salt
4:
1/4C creamy wheat
½ Tbsp cricket powder
1g salt
1C Pacific Foods brand hemp milk
5:
1/4C creamy wheat
½ Tbsp cricket powder
.5g salt
1C water
Method:
Cook to thicken and set overnight in refrigerator in lightly oiled ramekin. Remove set rounds of porridge from ramekin, slice and pan fry to brown, like scrapple.
Results:
1 - maybe too “buggy”, kinda good, needs to balance cricket “funk” with other flavors
2 - sweeter than 1, really soft in the middle, texture kind of like uni, doesn’t hold together very well, a little bit of a playdough/undercooked flavor
3 - cheesy, parmesian-iness, funkier, more umami and funky, best texture of the lot, be careful not to over-salt
4 - more buttery flavor, generally good, a bit of a sloppy texture inside
5 - good texture, filling a bit mushy and neutral flavor, tastes a bit like movie theater popcorn
Notes:
Would be good with a tangy sauce, slice thin to get a good crisp surface and not too much mushiness inside. Want to maximize the crunchy texture.
1/4C Bob’s red mill creamy wheat hot cereal
1 Tbsp cricket powder
~1gram salt
1C kombu dashi
2:
1/4C creamy wheat cereal
½ Tbsp cricket powder
~1gram salt
1C Ripple original “Milk”
3:
1/4C creamy wheat cereal
½ Tbsp cricket powder
1C mushroom broth
1 ¼ C kombu dashi
1.5g dry procini
1.5g dry shitake
1.5g dry chantarelle
Bring to boil, turn off heat and steep 20 min, strain mushrooms and season with salt
4:
1/4C creamy wheat
½ Tbsp cricket powder
1g salt
1C Pacific Foods brand hemp milk
5:
1/4C creamy wheat
½ Tbsp cricket powder
.5g salt
1C water
Method:
Cook to thicken and set overnight in refrigerator in lightly oiled ramekin. Remove set rounds of porridge from ramekin, slice and pan fry to brown, like scrapple.
Results:
1 - maybe too “buggy”, kinda good, needs to balance cricket “funk” with other flavors
2 - sweeter than 1, really soft in the middle, texture kind of like uni, doesn’t hold together very well, a little bit of a playdough/undercooked flavor
3 - cheesy, parmesian-iness, funkier, more umami and funky, best texture of the lot, be careful not to over-salt
4 - more buttery flavor, generally good, a bit of a sloppy texture inside
5 - good texture, filling a bit mushy and neutral flavor, tastes a bit like movie theater popcorn
Notes:
Would be good with a tangy sauce, slice thin to get a good crisp surface and not too much mushiness inside. Want to maximize the crunchy texture.