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.
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no subject
Date: 2004-07-23 10:43 am (UTC)I've discovered a lot of new fresh veggies lately! I tried tinned asparagus, and it was so foul I wrote it off...
...but then I was advised that fresh asparagus is actually yummy. Lo, this was correct! Yellow button squash, too--tis pricey ($10/kg!!) but quite tasty. Next week I may branch out to spinach and bok choy.
My steamer I bought ages ago off the discount rack because it was just the bit with the holes, so it's rather precariously balanced atop a smaller saucepan, with a larger one on top as the lid. Yesterday I bought a little plastic microwave steamer though and it works marvelously.
no subject
Date: 2004-07-23 10:48 am (UTC)We may be a little late but we'll be there.
Fresh asparagus is 200 times better isn't it? Won't go back to the tinned stuff.
Spinach and bok choy (and other chinese vegetables) are good. A bit of oyster sauce on chinese veges is always good.
And I like squash too, but I love that sauteed in cream and garlic, which removes any health value but makes it taste divine.
no subject
Date: 2004-07-23 11:00 am (UTC)How late d'you think you'll be? Luke's not coming, so I don't wanna be there by myself, is all!
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Date: 2004-07-23 11:06 am (UTC)no subject
Date: 2004-07-23 11:20 am (UTC)no subject
Date: 2004-07-23 11:31 am (UTC)How about tomorrow night at the Roundhouse instead?
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Date: 2004-07-23 11:33 am (UTC)no subject
Date: 2004-07-23 12:07 pm (UTC)OK, I'll comae along tonight if I can persuade Luke. And if my neck stops hurting just a little. :(
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Date: 2004-07-23 12:08 pm (UTC)See you there if you rock up. :)
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Date: 2004-07-23 12:47 pm (UTC)no subject
Date: 2004-07-24 02:03 am (UTC)Josh is much better at guessing when chicken is done than i am, i always undercook them severely. and yeh buk choy and anything remotely related (choy sum, misome, other leafy things i cant immediately recall the names of) only need a little of bit of any cooking method. but as long as it turned out good is the main thing ;)