Shred it and put it in a crockpot with a bottle of BBQ sauce for a few hours.
5inchconverseheels on
i crisped mine up in a pan and then simmered with a hoisin sauce for d*ck pancakes
This-Guy_Fawkes on
Yes but I wouldnāt recommend that. I guess it depends on what you want to do with it? My husband and I usually treat it with a long process to get rid of the canned/tinned flavor. Rinse it, squeeze it, then soak it in water, squeeze it again, boil it in broth, let it soak, and then I like to dry it out in the oven before I use it for whatever itās going in
I usually rinse it really well, cook it on the stovetop in some mushroom broth, and then season with cumin, chili powder, smoked paprika, mustard powder, garlic & onion powder, and some salt and then have it in tacos or lentil bowls!
Artisan_Gardener on
It’s not raw, in the first place. Make pulled jackfruit. Put it in a pan on the stove, heat through, add a bit of oil and water. Cook until it shreds. I don’t even bother to remove the seeds. Then you can make anything you want. Season for taco filling or any Mexican type of dish, for pulled “meat” sandwiches, all manner of things.
Mountain-Dealer8996 on
I recently had jackfruit Cuban sandwiches that were quite good
CvilleLocavore on
Jackfruit birria tacos! Shred the fruit and make the sauce, simmer in the sauce. If you want it a bit crispy (I do) spread it on a sheet pan after simmering and roast it for a bit to dry it out.
TrueRoo22 on
I chop/shred mine up a bit then saute it in a Greek dressing (easy to make at home) then add it to a rice dish or eat it with pita bread and falafel.
You could do this with just about any season or marinade and just add it to whatever you want. While I prefer the slow cook method I didn’t have one for a while so I’d just add BBQ to the pan with it. Eat it on a roll with slaw like a pulled pork sandwich.
I’ve also done a more Mexican style flavor profile and rolled it up in enchiladas.
I’ve also done it with lime and old bay plus a little seaweed and made it more like choped fish.
It’s super versatile!!
herpadurpanurpa on
It can but its a fairly neutral, albeit a bit sweet, flavor without some effort. Its great for soaking up flavor if given some time. In a pinch you can shred it, but if you let it simmer for awhile, it’ll naturally pull apart.
My go to is to simmer in broth to give it some rich thorough flavor and then, depending on the dish, I will cook it in the desired spices or sauces
Resting_Bork_Face on
I cook mine like pasta in boiling water to soften, then I strain it and shred it in a frying pan. Then Iāll add seasoning and sauces. Almost like cooking gnocchi
kuppum on
Make some indonesian rendang!
KoYouTokuIngoa on
Pull apart to resemble pulled pork.
Fry with garlic, onion, and spices.
Add lots of barbecue sauce at the end.
Spread out on baking tray and roast in oven.
Success
Seibar on
You can make some good dishes but try to find it in water instead of brineĀ
Jackfruit in Water: Recommended for recipes like pulled pork, tacos, and curries as it takes on seasoning better and lacks a metallic or overly salty tang.
Jackfruit in Brine: It can be used but often requires soaking and rinsing, as it may introduce a, sometimes unpleasant, salty or “tinny” flavor
JerzyBalowski on
Put it in the garbage. Done. The texture of jackfruit is terrible
A basic jackfruit curry. Chop and fry an onion, then add a teaspoon or so of mixed curry powder or Madras spice or something, and after another minute tin of chopped tomatoes. Squeeze most of the brine out of the jackfruit pieces and add to the curry to simmer for about 30 minutes soaking up flavour. Eat with rice, roti or both.
You can improve it with things like chopped garlic and spinach, but the basic dish is dead easy if you’re not a snob about things like pre-mixed curry powder.
NiobeTonks on
I like it in Thai curry dishes. Theyāre all stove top.
GiantPandammonia on
Make some BBQ with 0 protein and wonder why itĀ gives you a sugar crash?Ā
But I like to add some mashed chickpeas or tofu with it to bulk it up because by itself I’ve never found it to be very filling or substantial for a meal.
QualuNedakul on
buff chik dipššš
chigs86 on
It’s worth the time to squeeze the brine out, otherwise it will have that briney flavour
Puzzled-admirer-64 on
I recently discovered this recipe for jackfruit fried “chicken” and it’s AMAZING. Me and my non-veg partner have buffalo jackfruit wraps like once a week now.
24 Comments
Shred it and put it in a crockpot with a bottle of BBQ sauce for a few hours.
i crisped mine up in a pan and then simmered with a hoisin sauce for d*ck pancakes
Yes but I wouldnāt recommend that. I guess it depends on what you want to do with it? My husband and I usually treat it with a long process to get rid of the canned/tinned flavor. Rinse it, squeeze it, then soak it in water, squeeze it again, boil it in broth, let it soak, and then I like to dry it out in the oven before I use it for whatever itās going in
https://www.theedgyveg.com/2020/08/18/best-vegan-enchiladas-with-sauce/ Make this, and thank me later.
I usually rinse it really well, cook it on the stovetop in some mushroom broth, and then season with cumin, chili powder, smoked paprika, mustard powder, garlic & onion powder, and some salt and then have it in tacos or lentil bowls!
It’s not raw, in the first place. Make pulled jackfruit. Put it in a pan on the stove, heat through, add a bit of oil and water. Cook until it shreds. I don’t even bother to remove the seeds. Then you can make anything you want. Season for taco filling or any Mexican type of dish, for pulled “meat” sandwiches, all manner of things.
I recently had jackfruit Cuban sandwiches that were quite good
Jackfruit birria tacos! Shred the fruit and make the sauce, simmer in the sauce. If you want it a bit crispy (I do) spread it on a sheet pan after simmering and roast it for a bit to dry it out.
I chop/shred mine up a bit then saute it in a Greek dressing (easy to make at home) then add it to a rice dish or eat it with pita bread and falafel.
You could do this with just about any season or marinade and just add it to whatever you want. While I prefer the slow cook method I didn’t have one for a while so I’d just add BBQ to the pan with it. Eat it on a roll with slaw like a pulled pork sandwich.
I’ve also done a more Mexican style flavor profile and rolled it up in enchiladas.
I’ve also done it with lime and old bay plus a little seaweed and made it more like choped fish.
It’s super versatile!!
It can but its a fairly neutral, albeit a bit sweet, flavor without some effort. Its great for soaking up flavor if given some time. In a pinch you can shred it, but if you let it simmer for awhile, it’ll naturally pull apart.
My go to is to simmer in broth to give it some rich thorough flavor and then, depending on the dish, I will cook it in the desired spices or sauces
I cook mine like pasta in boiling water to soften, then I strain it and shred it in a frying pan. Then Iāll add seasoning and sauces. Almost like cooking gnocchi
Make some indonesian rendang!
Pull apart to resemble pulled pork.
Fry with garlic, onion, and spices.
Add lots of barbecue sauce at the end.
Spread out on baking tray and roast in oven.
Success
You can make some good dishes but try to find it in water instead of brineĀ
Jackfruit in Water: Recommended for recipes like pulled pork, tacos, and curries as it takes on seasoning better and lacks a metallic or overly salty tang.
Jackfruit in Brine: It can be used but often requires soaking and rinsing, as it may introduce a, sometimes unpleasant, salty or “tinny” flavor
Put it in the garbage. Done. The texture of jackfruit is terrible
Rinse and squeeze the juice out before cooking
https://dailycookingquest.com/gulai-nangka-jackfruit-curry.html indonesian jackfruit curry
A basic jackfruit curry. Chop and fry an onion, then add a teaspoon or so of mixed curry powder or Madras spice or something, and after another minute tin of chopped tomatoes. Squeeze most of the brine out of the jackfruit pieces and add to the curry to simmer for about 30 minutes soaking up flavour. Eat with rice, roti or both.
You can improve it with things like chopped garlic and spinach, but the basic dish is dead easy if you’re not a snob about things like pre-mixed curry powder.
I like it in Thai curry dishes. Theyāre all stove top.
Make some BBQ with 0 protein and wonder why itĀ gives you a sugar crash?Ā
I usually make pulled “pork” bao buns.
https://www.lazycatkitchen.com/vegan-bao-buns-pulled-jackfruit/
But I like to add some mashed chickpeas or tofu with it to bulk it up because by itself I’ve never found it to be very filling or substantial for a meal.
buff chik dipššš
It’s worth the time to squeeze the brine out, otherwise it will have that briney flavour
I recently discovered this recipe for jackfruit fried “chicken” and it’s AMAZING. Me and my non-veg partner have buffalo jackfruit wraps like once a week now.
https://www.icanyoucanvegan.com/chicken-fried-jackfruit/