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I jook'd last week so I didn't have to deal with making lunch for awhile while I had a friend visiting, was great. It was great, until I brought some jook in and decided to buy some of the pork from our cafeteria and throw it in there. Then it turned amazing. I don't know why I never put meat in my jook before, but that blew my drat mind. Time to do pork belly with every jook I ever create!
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Feb 1, 2016 17:56
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What's the best way to freeze congee for future use, is there a recommended way? I froze a bit of my last batch but it ended up slightly more rubbery than its fresh/only refrigerated counterparts. Inevitable?
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Feb 3, 2016 20:07
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BBQ Dave posted:Made my first Congee just like the OP said and it was drat tasty. It's gonna be a regular! Just green onion, fried shallot and soft boiled egg, but who knows what the future will hold. Thanks! I need to get on this fried shallot train, and ASAP. Any tips? Also, what are other great things to add to the jook? I already do pretty quality beef/chicken stock, ginger, and sometimes some green onion ends. I need to step my jook game up hardcore this next batch! Also I need to jook, hardcore. Think I might do that tonight so I have lunch for the next ~1.5 weeks...
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Jul 25, 2016 16:11
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