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Interesting article on water velveting prior to stir frying
- Thread starter charley
- Start date
I thought I had it on the blog, and indeed, oldie but goodie
http://bewitchingkitchen.com/2010/05/19/hoisin-explosion/
http://bewitchingkitchen.com/2010/05/19/hoisin-explosion/
http://bewitchingkitchen.com/2010/05/19/hoisin-explosion/
http://bewitchingkitchen.com/2010/05/19/hoisin-explosion/
Sally this look wonderful! I also have an off topic question....
I have noticed the minimal use of onions and garlic in your recipes and then yesterday while looking through your site, I noticed a comment you made
that you use onions and garlic sparingly. May I ask why?
I have noticed the minimal use of onions and garlic in your recipes and then yesterday while looking through your site, I noticed a comment you made
that you use onions and garlic sparingly. May I ask why?
Phil cannot have onions and garlic....
.. it gives him pretty bad indigestion
it turns out that since I stopped cooking with them, I can barely tolerate garlic now, I hate how my breath and my skin smells after eating "normal" food in a restaurant, since 99% of cooks use a very heavy hand with garlic.
to me, the over use of garlic masks the real flavor of all foods - I might use a tiny amount to release flavor in the oil, then remove the garlic - but the heavy use of it, makes everything taste garlicky and I honestly don't see the point. I think it's a bit like salt - some people use it so much that they lose the ability to taste it, so they keep adding more and more.
.. it gives him pretty bad indigestion
it turns out that since I stopped cooking with them, I can barely tolerate garlic now, I hate how my breath and my skin smells after eating "normal" food in a restaurant, since 99% of cooks use a very heavy hand with garlic.
to me, the over use of garlic masks the real flavor of all foods - I might use a tiny amount to release flavor in the oil, then remove the garlic - but the heavy use of it, makes everything taste garlicky and I honestly don't see the point. I think it's a bit like salt - some people use it so much that they lose the ability to taste it, so they keep adding more and more.
Many years ago, we went to the Stinking Rose ..(?), I think that was the name, in Ca. I swear, I
had garlic smell everywhere. While I enjoyed my dinner, I really think for a week or so, I could smell garlic. Every time I sneezed, put my hands to my nose, used facilities, etc... Even my luggage! You get it. I have never, ever, experienced anything like it. Now that I am writing this, I think it was close to 20 years ago. But boy, did it have an impact on me. I kept wondering how anyone could work there?
had garlic smell everywhere. While I enjoyed my dinner, I really think for a week or so, I could smell garlic. Every time I sneezed, put my hands to my nose, used facilities, etc... Even my luggage! You get it. I have never, ever, experienced anything like it. Now that I am writing this, I think it was close to 20 years ago. But boy, did it have an impact on me. I kept wondering how anyone could work there?
I could not work there....
I remember hearing about the place, actually - not sure it still exists.
I have a very strong sense of smell - in fact, doing my laundry this morning, I could still feel the smell of the Golden Retrievers from our host's home in Los Angeles. Adorable dogs, very friendly, and of course were glued to me and Phil anytime we were in their home. My black pants had a very distinct Golden Retriever bouquet... at least I could clearly smell it still
I remember hearing about the place, actually - not sure it still exists.
I have a very strong sense of smell - in fact, doing my laundry this morning, I could still feel the smell of the Golden Retrievers from our host's home in Los Angeles. Adorable dogs, very friendly, and of course were glued to me and Phil anytime we were in their home. My black pants had a very distinct Golden Retriever bouquet... at least I could clearly smell it still