I can’t believe it’s almost been a year since I last posted to this blog.
There were a bunch of new techniques and recipes I picked up, like BBQ pork, and noodle-making that should’ve been posted here in the year. I’ll do it later. For now: Green Onion pancakes:
Green Onions: 2 (stalks)
Boiling water : flour -> 1/2: 1
Kosher Salt: Liberal amounts.
Oil: liberal amounts
Brush for oil.
1) Make dough with boiling water and flour. Why boiling water? No idea. I could make up some story about “faster gluten generation” but it’s really because I wanna finish this post and go watch Game of Thrones.
2) Roll out dough to a maximum of 3 mm thickness. distribute oil to coat the “pizza” you’ve just created.
The oil will create the characteristic layers we’ve come to expect from green onion pancakes when cooked.
3) Add salt, and green onions, like a pizza.
4) Roll up the “pizza” so that the green onions are packaged up neatly inside the “pizza” roll. The more layers, the better.
5) Form the “pizza” log into a coil. This coiling process makes it easier to get into a circular shape.
6) Press down on the roll and it will form itself into a disc. Press and roll out until 5-10 mm thickness
7) Fry until cooked.
I’m angry. Lox sells for $5.99 CAD / 100g. I got a small salmon for $3.29/lb and made about 4 lbs of this stuff. It’s too simple to ever buy again.
Dill, salmon, coarse salt(1/2), sugar(1/2), a box, and a lot of plastic wrap.
1) clean and debone EVERYTHING
2) chop dill, and pack salmon with the rest of the ingredients
3) Wrap is tight! this thing will ooze oil for some reason (I have yet to figure it out)
4) Put it in a box (to contain the oil, because you may not have packed it in tight enough
5) Don’t eat for a full day (12 – 18 hours)
6) Don’t you do it….
7) ok, go!
I have been thinking about creamed spinach ever since I went down to Chicago last month. After having it with an incredible schnitzel at the Berghoff, I couldn’t shake the craving. This is my attempt.
Ingredients: spinach, onion, milk, flour, garlic.
1) Wilt down spinach
2) Make a roux with the rest of the ingredients
3) Squeeze out the liquid from the spinach
4) Combine everything into a bowl
5) Gain weight from eating too much.
This one’s on Carnitas. I’ve been making tortillas for a number of years now, so it doesn’t really count.
Carnitas: Turns out it’s all about the braising liquid.
Bayleaves, Peppercorns, Orange, white vinegar, salt, sugar, lime, dried chillies
Meat: A ham, or any cut of pork.
Cut into pieces, stew until tender. Nearly impossible to screw up.
This experiment is about 2 things: Vinegar brines, and different methods of cooking.
There were 2 sets of ribs: control (basic dry rub) and test (brine + dry rub).
Cooking method: Bake vs steam-packeted.
Brine: Bayleaf, peppercorn, Apple cider Vinegar, salt, sugar
Dry rub: Paprika, salt, sugar, pepper, chipotle powder
Steam packet: Wrap ribs in an envelope, add water (and brine)
Steamed for 35 minutes, then grilled again on sauce.
I’m pretty sure I didn’t need the sauce at all, or the sauce covered anything that the brine added.
It’s been suggested to me that all purpose flour is not the ideal candidate for a deep fry coating. This experiment is with potato starch.
The potato starch leaves a crispier coating, and also imparts a slightly sweet taste to the chicken. There’s no gluten being generated, so the coating doesn’t cake on the wing like a white flour would. The downside is that this is much more expensive than white flour.
This isn’t an experiment. I just wanted to make pizza. I’e done this for years already, and this post is really just to show off what I can make. Enjoy! 😀
Same basic bread dough recipe.
13 minutes on lower rack of oven at 450 F