I’ve been messing around with different ways to make fresh green beans and found that not boiling/blanching them actually ends up tasting better to me.
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I prefer lightly sautéed or roasted where they still have a bit of a crunchy texture.
You definitely want to dry it before stir-frying, but the usual method is pressing it rather than trying to bake it. I’d consider deep-frying it.
Yeah, I’ve tried pressing it. I try to avoid deep-frying things, but I do want crispy tofu.
I haven’t really tried this, but Serious Eats recommends pouring salted boiling water over it before drying. They also seem to like using corn starch.
I use extra firm tofu and press it in paper towels between 2 sheet trays for an hour. Change the paper towels out 3 times. Use a kettle full of water as my weight.
Cube it, toss it in cornstarch, sear it on all sides for 10m+. Just a thin sheen of oil and control the heat so it crisps but the cornstarch doesn’t burn.
I use a butter knife or small offset spatula to turn the tofu while cooking. If they are cluttered up in the pan they will want to bond together and stick to one another during cooking. Sometimes you have to force the pieces apart.
This is the way.
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Starting this beautiful day off with a bloody, salami wrapped giardanara dates, French loaf and cheese.
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do i really have to sear all six sides, that sounds like too much effort.
Can someone explain to me like I’m 5 why meat temperature rises when it is resting?
If I take the meat out of a hot oven and let it rest at room temperature, how does the temperature of the meat go up? Seems to violate the laws of Thermodynamics.
I don’t think I’ve ever witnessed it either. I’ve tested by sticking in a thermometer just as I pull from oven and at the end of the rest. Never has the temp been higher after the rest.
not sure if this is the right place, but are restaurants closed today? No thanksgiving dinner here, so we thought of doing a road trip but not sure if i need to prepare food for the day or we can stop somewhere.
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I’ve been missing offal a lot and I’m too lazy to go out of my way to get some.
One of the best street food in Tel Aviv was just under my apartment and was a hole in a wall with a charcoal grill that only do different meats in a pita with Tahini and chopped salad. My favorite was sweetbread which I don’t understand how it’s not crazy popular here.
Your oven temperature is >>>>> the desired temperature of what you’re cooking, so you end up with a gradient from outer to inner. As it rests, the temperature normalizes. Outsides cool down while the inside heats up.
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I’ve read stuff like that, but the entire piece of meat is constantly losing heat to the environment. And that temperature differential is much greater.
For example lets say I pull a Turkey and let it rest in a freezer. Do we still think the temperature is going to go up when it rests?
Restaurants are generally closed for Thanksgiving for dinner. Some places may be open for lunch, but COVID makes that less certain. Grocery stores also tend to shut down by the afternoon.
I mean i’m not going to be able to explain it better than Wikipedia, mainly because I only know what it tells me.
Thermal conduction makes heat from the outside of the dead animal go inside the dead animal for yummy meat unless too hot then unyummy dry meat.
Ok I’m sure this will post sideways but here is the Covidsgiving experiment 2020 of roasting/smoking on the Weber gas grill.
Just the two of us. 12 lb butterball. The body cavity is stuffed with the wife’s grandmas recipe. I just make some stove stop and put it under the skin on the back end. (I like onions but they don’t like me).
Wood chips- 1/2 apple 1/2 hickory. Soaked and then get smoking by taking them up to about 600 briefly.
Grill at about 320. Middle burner off.
Simples salt/pepper/lemon/butter rub.
Rub soaked Cloth on top to offset drying in grill for about first 2 hours.
Fingers crossed.
Now for an afternoon of yelling at my Lie-Downs
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