Basically, the chicken pieces are coated in cornstarch and egg whites and then deep-fried in oil at a low temperature. Both wok-centric recipes employed a technique called “velveting,” which was completely new to me. Another one of the dishes that ranks pretty high is the kung pao chicken. The aromatics in this dish definitely cleared my sinuses but in the best way possible. One of my favorite dishes that we made is a red Thai coconut curry. This was my first go-round with wok cooking, and let me just say that I had the time of my life. I now know why: So! Many! Ingredients! Asking her to summarize how she made that curry is like asking someone to summarize everything that happens in a season of “The Real Housewives of New York City” in a sentence: simply impossible! Every time she makes one, I always ask, “How’d you make this?” Most times, she just looks at me and exhales deeply. She blesses the team with homemade curries for lunch from time to time, so I can confidently say that I know a poppin’ curry when I eat one. I am very lucky to work with Rachel Gurjar, our test kitchen manager at Feedfeed. Going into these classes, I was mostly unfamiliar with how these dishes come together. I guess this means that I’ll be planning a trip to the Eastern Hemisphere once school is over.įrom spice mixes to chutneys to pastes to clarified oils, there were so many intricate components to each dish, making everything a true labor of love. My only complaint about these lessons is that there weren’t more - I still have so much to learn. Wok cooking was nothing short of an absolute thrill, and the flavors and dishes that we created in these classes were next level. Good to know! Life-shattering epiphanies aside, I think it’s pretty safe to say that the Asian cuisine classes were some of my favorites of the program thus far. The biggest takeaway from this past chapter of school is that I’ve been stir-frying incorrectly my entire life.
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