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re: New Griddle Ideas?
Posted on 7/3/22 at 9:36 pm to tadman
Posted on 7/3/22 at 9:36 pm to tadman
Random question, for fajitas and fried rice.
At the run of the mill Mexican joints and at most Thai places, those two meals have what I can only describe as chicken bits in them. It’s not just sliced up chicken breast.
Do they just chop the hell out of a chicken breast or thigh before cooking to get it to “chicken bits” stage? How do you recreate that?
At the run of the mill Mexican joints and at most Thai places, those two meals have what I can only describe as chicken bits in them. It’s not just sliced up chicken breast.
Do they just chop the hell out of a chicken breast or thigh before cooking to get it to “chicken bits” stage? How do you recreate that?
1
Posted on 7/3/22 at 9:47 pm to Sus-Scrofa
Most Asian places are using thighs that are sliced up and then put through a process known as velveting
Posted on 7/3/22 at 10:24 pm to txbd
I cook my rice and as soon as it's done I put it on a sheet pan and let it cool off. Sometimes I put a lil fan blowing on it to help kinda dry it out if I want fried rice and I need it to cool quickly.
You dont want your rice to be to old, then it will taste kinda stale.
Go easy on the sesame oil.
Go hard on the garlic and soy sauce
Todd Toven on YT has some recipes on different dishes that he makes, some look really good
You dont want your rice to be to old, then it will taste kinda stale.
Go easy on the sesame oil.
Go hard on the garlic and soy sauce
Todd Toven on YT has some recipes on different dishes that he makes, some look really good
This post was edited on 7/4/22 at 8:45 am
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