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I feel like unless you make a few recipes at least you're not going to be able to do a lot better than "Sichuan ingredients in a pan + fire" in terms of making real Sichuan-style cuisine. I understand the desire to improvise, but you've gotta do a lot of drilling before you're good enough to actually improv well.
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May 8, 2011 07:06
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| # ¿ May 15, 2024 00:39 |
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Mach420 posted:Tenderize with 1 tsp. of Baking Soda per pound of meat and and enough water to make a watery paste. Wait 20-30 minutes and rinse VERY well. Dry it, velvet the meat, and cook as usual. That is how restaurants achieve that texture with their beef. They also know the right way to cut their meat.
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Dec 14, 2011 01:19
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But I'm sensitive!
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Dec 21, 2011 00:47
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That's a beautiful page man. I see you did the same thing with the Pood thread.
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Jan 20, 2012 02:17
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Buy a chimney starter and cook on that instead.
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Feb 24, 2012 13:01
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| # ¿ May 15, 2024 00:39 |
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Are you kidding? Just use some un-filled steamed bun. I would treat the maple syrup as a dipping sauce. It'd be great.
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Feb 12, 2014 08:25
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