I'm not much of a cook.
But I can do a few excellent things.
They are good because of practice. They are backed by a long line of failure. But -- let's not dwell. [smile]
I mostly cook on occasions, like St. Patrick's day- and do Irish stew then. It is to die for, according to everybody who has come over to eat it, and that is mostly because it got fine tuned by many many tries, and cases of Guinness.
Today, I managed to finish getting Potstickers to level 10.
This is from scratch- start with the flour to make the dough for the dumpling wrappers.
Mine looked like these, but ahem, better.
Here's the basic starting video:
https://www.allrecipes.com/video/7851/perfect-pot-stickers/
Even if you've NEVER cooked anything before, give it a look- it's funny.
The changes I made are not great.
After the initial rest phase, I kneaded the dough a second time and gave it another 20 minutes to rest. That made it elastic and smooth, and they rolled out to a CD size, thin, flat and tightly round. The thinness made them almost translucent when cooked, with pleats that looked hard and sharp, but felt like jelly.
I put in chopped up Bok Choy in place of some of the cabbage, and used sulfuric Shallots in place of the green onions. We use a herb locally to season with.
The meat was a blended mix of beef and pork. Precooked and browned that with soy and cayenne and onions before combining it with the raw veggies for the stuffing, and added cornstarch to thicken the mix.
Cooked them in one saucepan in Coconut oil with added Sesame oil to flavor it. Gave it some extra time to get the bottoms super crunchy. This is just to cook the veggies. Trying to do the filling as one entity gives you either underdone meat ( very bad) or overdone limp crunchless veggies.
I think we can step this up with water chestnuts in the mix, and some garlic in the pot...
But I can do a few excellent things.
They are good because of practice. They are backed by a long line of failure. But -- let's not dwell. [smile]
I mostly cook on occasions, like St. Patrick's day- and do Irish stew then. It is to die for, according to everybody who has come over to eat it, and that is mostly because it got fine tuned by many many tries, and cases of Guinness.
Today, I managed to finish getting Potstickers to level 10.
This is from scratch- start with the flour to make the dough for the dumpling wrappers.
Mine looked like these, but ahem, better.
Here's the basic starting video:
https://www.allrecipes.com/video/7851/perfect-pot-stickers/
Even if you've NEVER cooked anything before, give it a look- it's funny.
The changes I made are not great.
After the initial rest phase, I kneaded the dough a second time and gave it another 20 minutes to rest. That made it elastic and smooth, and they rolled out to a CD size, thin, flat and tightly round. The thinness made them almost translucent when cooked, with pleats that looked hard and sharp, but felt like jelly.
I put in chopped up Bok Choy in place of some of the cabbage, and used sulfuric Shallots in place of the green onions. We use a herb locally to season with.
The meat was a blended mix of beef and pork. Precooked and browned that with soy and cayenne and onions before combining it with the raw veggies for the stuffing, and added cornstarch to thicken the mix.
Cooked them in one saucepan in Coconut oil with added Sesame oil to flavor it. Gave it some extra time to get the bottoms super crunchy. This is just to cook the veggies. Trying to do the filling as one entity gives you either underdone meat ( very bad) or overdone limp crunchless veggies.
I think we can step this up with water chestnuts in the mix, and some garlic in the pot...
