I’m not usually in the mood to have a meal centered around salty broth. Are there recipes for “dry” ramen bowls that have everything but the broth?
Isn’t that just chow mein?
ETA: Or just stir fried Udon or something?
Chow/Lo mein generally involve stir-frying the cooked noodles and then adding a sauce.
Like my beef Lo Mein:
I didn’t know if people ever order a normal ramen bowl, but “dry”?
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What @MrWookie said. Also, some varieties are served with the broth or a thin dipping sauce on the side, so you can dip the noodles for some added flavor/moisture, but they aren’t submerged in liquid.
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I now want to try, then make XO sauce. Any experience here with store bought XO?
I frequent Asian grocery stores, but I’ve never seen it. I’ve never looked for it specifically, though. I figured I’d have to make it myself.
I made some curry paste from Thai chilis and something called “shrimp paste” and then made a coconut curry. Almost completely kicked my ass, maybe the spiciest thing I’ve ever cooked.
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Looks amazing. Recipe? My gf is vegan so we cook a lot and I wind up making the same 4 meals over and over.
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The broccoli is shockingly good. I’ve made a handful of her recipes. This is now my favorite.
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How does vegan butter work? Is it something like shortening, as a hydrogenated vegetable oil, or what?
Vegetable oil that functions as butter without the side of heart disease I guess?
How is that different from margarine?
Im guessing it’s nut based somehow?
I don’t know. I also don’t know if my speculation is correct. I am trying to find out
From what I looked at, vegan butters seem to have an oil base, with nuts, beans, or plant proteins to provide solids. Coconut oil seems like a popular choice, but there are a lot of different formulations. I think some are supposed to be better for spreading on bread and others as a substitute for butter in baking.
The main difference from margarine is that margarine can contain animal-based ingredients like whey.
Basically all in on BBQ lately. Here’s some pulled pork porn, pre-wrap and covered in butter and brown sugar.
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I don’t cook with it often, but I used earth balance tonight and it’s vegetable oil based.
OK, so the secret sauce is palm oil, which is solid-ish at room temp, and non-dairy-derived lactic acid to give it that buttery je ne sais quoi. Pea protein and the sunflower lecithin are your emulsifiers.
Palm oil has a bunch of ethical issues (not that regular butter is without them), but there aren’t the nutritional issues with trans fat in it. I’m kinda curious how it tastes, and hopefully we can figure out a way to source palm oil without eliminating all the orangutans.
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