Using Bento Boxes for lunches.
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plumsparkle wrote: »PixieGoddess wrote: »Onigiri for days! #_#
These look amazing, and so neat. I will be receiving a mould soon, and then I get to attempt one - but I get the feeling it won't be anywhere near as pretty as these!!
I actually use the ziplock baggie trick from the Just Bento site. It helps you mold conical onigiri (the ones on the plate) and then I squish them into a flat triangle (the ones in the bento) if they're going into a bento box.0 -
I have the plain triangle mold from Bento&Co. S'worked really well for me so far, though I wish it was smaller.0
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My lunch for tomorrow:
Carrots and Laughing Cow Cheese; red pepper pieces; spinach, white bean, and garlic dip; and pasta with ricotta, spinach, and tomatoes. Here's how it looks assembled with the ice pack in the middle:
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Another smoked salmon flower bento. I think I'm getting lazy. Although I did make two of them; it seems my mother-in-law stays the extra night when we come visit so I'll make her a bento to take into work with her on Monday.
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My lunch for tomorrow:
Carrots and Laughing Cow Cheese; red pepper pieces; spinach, white bean, and garlic dip; and pasta with ricotta, spinach, and tomatoes. Here's how it looks assembled with the ice pack in the middle:
Those carrots are so uniformly sized. It's quite unnerving to me, like those square watermelons you can buy in Japan.0 -
PixieGoddess wrote: »
I actually use the ziplock baggie trick from the Just Bento site. It helps you mold conical onigiri (the ones on the plate) and then I squish them into a flat triangle (the ones in the bento) if they're going into a bento box.
i have been looking on there, but haven't seen it all yet, and didn't see that trick0 -
Blooming phone! It doesn't like smileys! Was going to say, my mould thing was only 99p inc postage, so not too bad, but it did look a little fiddly. Will have a look on just bento.
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How do you like to prepare your rice beforehand? I'm having issues with my rice being all dry and gross before I get to eat it. If it wasn't as much of am issue for me I would love to make my onigiri rolls a few days in advance or keep them around for simple snacks.0
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PinkDeerBoy wrote: »How do you like to prepare your rice beforehand? I'm having issues with my rice being all dry and gross before I get to eat it. If it wasn't as much of am issue for me I would love to make my onigiri rolls a few days in advance or keep them around for simple snacks.
I don't have a rice cooker, so I just make mine on the stovetop. The key is the type of rice you're using. Your standard long grain rice is supposed to make dry separate kernels. Short and medium grain rices tend to get a bit more sticky and are better for our purposes here. I do a modified version of the Just Bento method for pre-making rice in that I put my rice in little gladware containers instead of plastic wrap. Then I just toss it in the microwave for 2 minutes (totally frozen) and stuff it in my bento. I don't know what you can get around you, but I mainly use Mahatma Jasmine rice & Nishiki Sushi rice.
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I have been using shorter grain rice and freezing it like I saw on Just Bento. I am starting to think I am just being picky.SpecialKitty7 wrote: »I don't have a rice cooker, so I just make mine on the stovetop. The key is the type of rice you're using. Your standard long grain rice is supposed to make dry separate kernels. Short and medium grain rices tend to get a bit more sticky and are better for our purposes here. I do a modified version of the Just Bento method for pre-making rice in that I put my rice in little gladware containers instead of plastic wrap. Then I just toss it in the microwave for 2 minutes (totally frozen) and stuff it in my bento. I don't know what you can get around you, but I mainly use Mahatma Jasmine rice & Nishiki Sushi rice.
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PinkDeerBoy wrote: »
I have been using shorter grain rice and freezing it like I saw on Just Bento. I am starting to think I am just being picky.SpecialKitty7 wrote: »I don't have a rice cooker, so I just make mine on the stovetop. The key is the type of rice you're using. Your standard long grain rice is supposed to make dry separate kernels. Short and medium grain rices tend to get a bit more sticky and are better for our purposes here. I do a modified version of the Just Bento method for pre-making rice in that I put my rice in little gladware containers instead of plastic wrap. Then I just toss it in the microwave for 2 minutes (totally frozen) and stuff it in my bento. I don't know what you can get around you, but I mainly use Mahatma Jasmine rice & Nishiki Sushi rice.
Maybe
but it did take several of us quite a few tries to not have crunchy-cement like rice. Maybe you'll find what works best for you?
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mangrothian wrote: »Another smoked salmon flower bento. I think I'm getting lazy. Although I did make two of them; it seems my mother-in-law stays the extra night when we come visit so I'll make her a bento to take into work with her on Monday.
Lovely looking box - do you happen to know by weight how much salmon you use?mangrothian wrote: »My lunch for tomorrow:
Carrots and Laughing Cow Cheese; red pepper pieces; spinach, white bean, and garlic dip; and pasta with ricotta, spinach, and tomatoes. Here's how it looks assembled with the ice pack in the middle:
Those carrots are so uniformly sized. It's quite unnerving to me, like those square watermelons you can buy in Japan.
The carrots in my box are the "baby" carrots that are pretty ubiquitous in the States - I think they're actually cut down to the shape out of bigger carrots. I just go with it because it saves me the time and trouble of peeling and cutting for myself.
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Shirataki noodles w/ shrimp and mushrooms in a jerk sauce, a turkey rolls with blue cheese crumbles and grapes, strawberries & cantalope! 0 -
mangrothian wrote: »Another smoked salmon flower bento. I think I'm getting lazy. Although I did make two of them; it seems my mother-in-law stays the extra night when we come visit so I'll make her a bento to take into work with her on Monday.
Lovely looking box - do you happen to know by weight how much salmon you use?mangrothian wrote: »My lunch for tomorrow:
Carrots and Laughing Cow Cheese; red pepper pieces; spinach, white bean, and garlic dip; and pasta with ricotta, spinach, and tomatoes. Here's how it looks assembled with the ice pack in the middle:
Those carrots are so uniformly sized. It's quite unnerving to me, like those square watermelons you can buy in Japan.
The carrots in my box are the "baby" carrots that are pretty ubiquitous in the States - I think they're actually cut down to the shape out of bigger carrots. I just go with it because it saves me the time and trouble of peeling and cutting for myself.
I live for baby carrots. Buzzfeed did an awesome thing on baby carrots, but just a pre-warning, it's Buzzfeed, so there's lot's of colorful language.
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PinkDeerBoy wrote: »
I have been using shorter grain rice and freezing it like I saw on Just Bento. I am starting to think I am just being picky.SpecialKitty7 wrote: »I don't have a rice cooker, so I just make mine on the stovetop. The key is the type of rice you're using. Your standard long grain rice is supposed to make dry separate kernels. Short and medium grain rices tend to get a bit more sticky and are better for our purposes here. I do a modified version of the Just Bento method for pre-making rice in that I put my rice in little gladware containers instead of plastic wrap. Then I just toss it in the microwave for 2 minutes (totally frozen) and stuff it in my bento. I don't know what you can get around you, but I mainly use Mahatma Jasmine rice & Nishiki Sushi rice.
I find i need to add a little more water than what Maki suggests on justbento (if yiu dont know how old your rice is, you may need to as well). The other tip i have is to separate and freeze your servings as soon as the rice is cooked to keep in all the moisture. I also still get the crunchy rice issue if my soak time is less than two hours.mangrothian wrote: »Another smoked salmon flower bento. I think I'm getting lazy. Although I did make two of them; it seems my mother-in-law stays the extra night when we come visit so I'll make her a bento to take into work with her on Monday.
Lovely looking box - do you happen to know by weight how much salmon you use?mangrothian wrote: »My lunch for tomorrow:
Carrots and Laughing Cow Cheese; red pepper pieces; spinach, white bean, and garlic dip; and pasta with ricotta, spinach, and tomatoes. Here's how it looks assembled with the ice pack in the middle:
Those carrots are so uniformly sized. It's quite unnerving to me, like those square watermelons you can buy in Japan.
The carrots in my box are the "baby" carrots that are pretty ubiquitous in the States - I think they're actually cut down to the shape out of bigger carrots. I just go with it because it saves me the time and trouble of peeling and cutting for myself.
That one is 125g. It's a lot more than a recommended serving, but i needed the protein. My MIL had 75g in hers and it still turned out pretty.
And i was wondering about the carrots, because here they look nothing like that. Ours look literally like skinny minisized carrots.
And for anyone who wants to know exactly what is in my bentos, my diary is completely open 0
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