Steamed Eggs, Never Fails.
I've been a fan of Chawanmushi (a name I cannot remember, always) since forever but because I did not always cook, I had no idea about simple techniques I often skip over because home-cooks will be like 'probably won't make a difference' Nah, some of those steps were crucial. Like reducing cooking time, you know. The difference is between putting together a half-cooked chicken and a blackened one. Something like that. We No Training.
When I don't skip over steps, I can come pretty close to reaching the desired results. The above is one of the most satisfactory steamed eggs I've had in years. At least of my own making.
Silky but not as silky as I wanted it to be...but yeah...good and delicious. We demolished it. We will repeat this. Just need to get the ratio right.
Much Cooking.
You get passive injuries from doing repetitive stuff and that includes cooking and handling cookware, washing, cutting, and managing other things in the kitchen people don't see or care about. But yeah, there are passive injuries.
This is not the worst because I've ruined my little pinky finger with a deep cut, stabbed my toe with a glass shard from a broken glass bottle, and survived day-long electricity cuts and renovations from the upper and lower floors. Guys, if we survive this, we deserve the delusion-based power to believe we are Power Rangers. LOL.
Breaded Chicken Drumstick
This was a half failure because this was my first time really priming for the deep-fry style that I so-hate. What I did was brine and score the drumsticks in advance, overnight. The difficult part is having the chicken, mix of flour/rice/corn flour + salt + pepper. This is the third time I am trying to work out a good ratio for rice flour, corn flour, all-purpose flour, seasoning, and oil for pan frying or deep frying.
We love fried food but I hate frying or deep frying. For real.
Method: Coat chicken in flour, then egg mix, then breadcrumbs - FRY. If they're not completely cooked = air-fry or microwave. That should get the job done.
I might add to this with additional notes but if you cook at home or have dabbled around with food, you can, more or less make a guess here and there or experiment on your own. I mean, part of cooking and prepping food, is where the fun sometimes is.
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