Experimental Cooking
Jul. 23rd, 2004 05:36 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
gemfyreI just made an early semi-dinner because Matt has to work tonight and we're going out afterwards.
I read an idea in Super Foods that suggested brushing chicken with Kecap Manis (sweet soy sauce), crumbing it and frying it.
So I got chicken thighs, brushed them with the soy and coated them in a mix I made of breadcrumbs, sesame seeds and parmesan. I shallow fried these in olive oil (the only oil we have around).
I also decided to give the steamer a go. The rice cooker had a steamer but it was teeny weeny and kinda useless. The steamer that came with saucepan set I bought a while ago is actually large enough to hold a few serves of veges. I steamed pak choy, asparagus and carrots.
I would have put a pasta side dish with it but it would have taken too long to cook, I was in a hurry.
Having NO idea how long these things would take to cook I just guessed. The chicken took a little longer than expected and was pretty much guess work as to when it was done. But it didn't get burned and it was done very nicely! :)
The pak choy could have done with going in the steamer a little later than everything else. The carrots however were just soft and really nice. I'm not big on carrots unless they're roasted but steamed they were good, and cooked a lot faster than boiling too. I guess also being bought fresh today helped, I notice fresh carrots taste a lot better. Had a smidge of oyster sauce on some of the veges but honestly I thought they weren't half bad on their own.
Next time I'll do the pasta too because really it wasn't enough food to be a full meal. But for completely experimental cooking I'm impressed! :)
I also bought some of those vege storage bags that are meant to keep fruit and veg fresher for longer. Hopefully they work, they'll be a godsend if they do, because we never seem to eat veges fast enough before they go off.
I read an idea in Super Foods that suggested brushing chicken with Kecap Manis (sweet soy sauce), crumbing it and frying it.
So I got chicken thighs, brushed them with the soy and coated them in a mix I made of breadcrumbs, sesame seeds and parmesan. I shallow fried these in olive oil (the only oil we have around).
I also decided to give the steamer a go. The rice cooker had a steamer but it was teeny weeny and kinda useless. The steamer that came with saucepan set I bought a while ago is actually large enough to hold a few serves of veges. I steamed pak choy, asparagus and carrots.
I would have put a pasta side dish with it but it would have taken too long to cook, I was in a hurry.
Having NO idea how long these things would take to cook I just guessed. The chicken took a little longer than expected and was pretty much guess work as to when it was done. But it didn't get burned and it was done very nicely! :)
The pak choy could have done with going in the steamer a little later than everything else. The carrots however were just soft and really nice. I'm not big on carrots unless they're roasted but steamed they were good, and cooked a lot faster than boiling too. I guess also being bought fresh today helped, I notice fresh carrots taste a lot better. Had a smidge of oyster sauce on some of the veges but honestly I thought they weren't half bad on their own.
Next time I'll do the pasta too because really it wasn't enough food to be a full meal. But for completely experimental cooking I'm impressed! :)
I also bought some of those vege storage bags that are meant to keep fruit and veg fresher for longer. Hopefully they work, they'll be a godsend if they do, because we never seem to eat veges fast enough before they go off.
