Recipe:
One pre marinated rib eye (sake, mirin, soy sauce, ginger)
2 tbsp doenjang
Garlic, olive oil
I love the flavor of doenjang and have used it in marinades before. My question is, since this steak was pre marinated, can I crust it with the paste to give it flavor? Or is it a bad idea to sear it on stainless steel?
Just made a batch of Cashew orgeat for the first time and its pretty good but also very mellow in flavor.
2 oz Clement Canne Blue
1/2 oz dry curaçao
3/4 oz cashew orgeat
Half a lime
Shake and strain
Chicken Pho broth, bonito, chili paste, salmon, crispy salmon skin, rosemary sausage and Asian greens
I thought to myself, wouldn't it be nice to add something to make this even more creamy? I don't have cream or half and half, why not add yogurt?
Well, this is why. It turns into a curdled mess, will not emulsify and your chai will be ruined
edit: finding out you CAN add yogurt to chai, just can't be straight from the fridge lol
Made goat curry for the first time and it's great, but I wanted to get something to like a "medium" restaurant level of spice. For that I added 7 Kashmiri peppers, deseeded and rehydrated, but there is basically zero heat in the end product.
Since it's already cooked, can I add something to the curry to get that more prominent heat flavor without destroying the integrity of the spices?
So I LOVE prawns. But one thing I just cannot get behind is in a lot of chinese BBQ type places they are fried crispy and delicious...except all of the flavor is in the shell bc they don't peel em. I know you're meant to suck the inside of the head out, that's fine, but I think to my Western familiarity I just hate having to crunch the prawns open and then getting bits of shell and grit in with the meat. What are your thoughts?
Made hazelnut orgeat from scratch.
2 oz Planteray Fogg #2
2 oz Barbancourt Rhum Agricole
1 oz orgeat
0.5 oz Dry curaçao
Half a fresh lime
Sichuan pepper, togarashi, mint and chili oil rub
Rubbed with Sichuan pepper, mint, chili oil and togarashi
Skin was too tough and not bubbly enough, as I expected it was going to be lol. Still tasted good on the meat side but also very under salted. Still pretty happy with it
Rum not picture edd
With a side of lemon steamed Gai Lan and pickled ginger
Any drink ideas welcome!
I hope I can at least still shake it into the drink 🥹
Leg of lamb in a birria style sauce with Guajillo, Ancho and California peppers, green cardamom, star anise, cinnamon, lime leaves and the Sichuan peppercorns.
Served with handmade yellow corn tortillas, crema de mesa, Mexican rice and sauteed bok choy.
So quick easy and good
Was recommended to get 210S from Modernist Pantry but I can't get my hands on it. Can I use regular gum Arabic, xanthan or something else to stop sugar from crystallizing in the mixture?