Late night for me tonight, that's OK, playing some music, ripping some CD's now. I bought a whole pork shoulder (picnic-style, meaning the lower/leg part) of about 13 lbs, and a 4.5 lbs. boneless pork butt/shoulder. Rubbed the big 13-lb behemoth with the Wolfgang Puck rub I used successfully the last time, and the smaller one with a 50/50 of the Puck rub and another rub I found on the web.
The reason for this smoking extravaganza? My department is having a potluck tomorrow, and a bunch of people are bringing crummy food, so I figured I'd bring something meaty & good. Incidentally, what makes the whole thing even super crummier is the fact that the two managers who run the department are too cheap to anty up any money for a decent lunch for their staff. Look, they're managers, I'm sure each of them make over $75K, why couldn't they foot a $200 lunch bill and write it off of their own taxes as a business expense? Lame management sucks! I would do that kind of thing if I was the manager, I think it should be part of your responsibility. Anyways...
So in this very windy weather, I had to move the trashcan & smoker near each other to ensure that it doesn't get blown over while it's smoking tonight. Sheesh, when will this insane wind end?
I started the pork butts at around 9:30pm this evening, so hopefully by tomorrow morning they'll be pretty nicely done. Smoking them with 50/50 mesquite & hickory wood chips. I'll have to try wood chunks sometime to see if that works better. It would also be really nice to get an external gas hookup run outside the house so I could fire a BBQ or the smoker using natural gas. I think that would make it really easy to maintain the heat the smoker needs. Oh well, another home project for me.
Friday, December 17, 2004
Tuesday, December 14, 2004
smokey and the bandit
Burt Reynolds was funny in those 70's movies, damn. Speaking of smoky, I made my chili recipe yesterday, and decided to crack open a can of chipotle peppers in adobo sauce. I've heard a lot about these things but never tried them, and I figured if they tasted "smoky", the flavor should go really well with the chili.
Chipotle peppers are simply jalapeno peppers that have been dried, smoked and then rehydrated. You can buy them in a can in "adobo" sauce, which is a red sauce, in most grocery stores, and certainly in any Mexican markets.
I cranked the can open, dipped my finger in for a taste...wow! Very warm but smokey heat, just like you'd expect from a smoked jalapeno. I blended a couple for two seconds, mixed it in to the chili, and it really added a new dimension of richness & thickness.
Alas, I was missing tomato paste, which I realized after yesterday's chili adventure is absolutely necessary to enhance the "richness" of the chili; you really can't do without it. I also tried substituting shallots for yellow onions (because I have a big bag); it worked fine, but I think onions have a bigger, brighter, "louder" flavor than do shallots. Still, it tasted very good.
On another note, I tried a recipe for Lithuanian rye bread from a cookbook I bought in Lithuania and it turned out abysmally bad. I think the failures were the following:
1. The yeast may be too old. I didn't proof it, but I think I need a new jar, as I remember from my prior pizza making experience.
2. Too much rye flour makes the dough too thick & gummy. Without wheat flour & gluten, it's too dense.
Well, cooking as always is a learning experience.
Chipotle peppers are simply jalapeno peppers that have been dried, smoked and then rehydrated. You can buy them in a can in "adobo" sauce, which is a red sauce, in most grocery stores, and certainly in any Mexican markets.
I cranked the can open, dipped my finger in for a taste...wow! Very warm but smokey heat, just like you'd expect from a smoked jalapeno. I blended a couple for two seconds, mixed it in to the chili, and it really added a new dimension of richness & thickness.
Alas, I was missing tomato paste, which I realized after yesterday's chili adventure is absolutely necessary to enhance the "richness" of the chili; you really can't do without it. I also tried substituting shallots for yellow onions (because I have a big bag); it worked fine, but I think onions have a bigger, brighter, "louder" flavor than do shallots. Still, it tasted very good.
On another note, I tried a recipe for Lithuanian rye bread from a cookbook I bought in Lithuania and it turned out abysmally bad. I think the failures were the following:
1. The yeast may be too old. I didn't proof it, but I think I need a new jar, as I remember from my prior pizza making experience.
2. Too much rye flour makes the dough too thick & gummy. Without wheat flour & gluten, it's too dense.
Well, cooking as always is a learning experience.
Friday, December 10, 2004
grandma's bread
Well, well well, it's that holiday time off year again when I take on the tradition of making my grandmother's bread recipe. It's no easy task, because my grandmother did this at least once every week so the recipe was always in her head, never written down. She never bought bread from the grocery store, always made from scratch. My memories of this dark rye bread involve me sitting at my grandma's white formica table in their small 1950's kitchen, the bread coming out of the toaster and being slathered in butter. It tasted like the bread equivalent of the perfect french fry: a little crunchy on the outside and so soft and chewy inside. Mmm. My "mociute" Antonia and my great aunt "Manyte" or "Teta Maryte" would let me help them knead the dough sometimes. I think it was in their kitchen that I learned to appreciate the beautiful smell of freshly baking bread.
Anyway, here's her recipe. When I was in Lithuania, I found a Lithuanian cookbook with a recipe that I think will approximate her bread even more closely. I had some black rye bread in Lithuania that was almost (if not) exactly the same texture and flavor as my grandma's bread. I'm going to transcribe my grandma's recipe word-for-word from Lithuanian, because it's funny & it's difficult to know how she made this bread. Her "cup" measurement could have been a coffee mug, I just don't know exactly: this recipe was all in her head, because she did it every week.
"Musu Duona ("Our Bread")
4 cups buttermilk
3 cups water
Warm in on the stove while constantly mixing, so it doesn't curdle.
Add rye flour until the consistency is like sour cream and set aside to ferment, covered in a warm spot. (I set it aside to ferment at 4-5pm in the afternoon the day before). The next day after it has fermented, I add 1 cup of honey, a large spoon (tablespoon?) of caraway seeds, a large spoon (tablespoon?) of salt, and the yeast. I use 2 packages of fresh yeast cakes (ed. note--this was preferred) or 2 small spoons (teaspoons?) of dry yeast. (First I prepare the yeast with a little flour and a bit of sugar and set it aside to let it rise).
Having combined all of the ingredients, I add 1 pound of rye flour and the remaining white flour (unbleached) so that it would be quite thick. Then I knead the dough for 20 minutes (ed. note--always by hand, she didn't have a stand or bread mixer!!), and I transfer the dough into bread pans, to let the dough rise. When it rises I put it in a 350 degree oven and bake for 1.5 hours. It should turn out good, good luck (ed. note--translated as "Turetu buti gerai. Sekmes")"
Today I'm going to try the cookbook version of this recipe. I'll post it later & let you know how it goes.
Anyway, here's her recipe. When I was in Lithuania, I found a Lithuanian cookbook with a recipe that I think will approximate her bread even more closely. I had some black rye bread in Lithuania that was almost (if not) exactly the same texture and flavor as my grandma's bread. I'm going to transcribe my grandma's recipe word-for-word from Lithuanian, because it's funny & it's difficult to know how she made this bread. Her "cup" measurement could have been a coffee mug, I just don't know exactly: this recipe was all in her head, because she did it every week.
"Musu Duona ("Our Bread")
4 cups buttermilk
3 cups water
Warm in on the stove while constantly mixing, so it doesn't curdle.
Add rye flour until the consistency is like sour cream and set aside to ferment, covered in a warm spot. (I set it aside to ferment at 4-5pm in the afternoon the day before). The next day after it has fermented, I add 1 cup of honey, a large spoon (tablespoon?) of caraway seeds, a large spoon (tablespoon?) of salt, and the yeast. I use 2 packages of fresh yeast cakes (ed. note--this was preferred) or 2 small spoons (teaspoons?) of dry yeast. (First I prepare the yeast with a little flour and a bit of sugar and set it aside to let it rise).
Having combined all of the ingredients, I add 1 pound of rye flour and the remaining white flour (unbleached) so that it would be quite thick. Then I knead the dough for 20 minutes (ed. note--always by hand, she didn't have a stand or bread mixer!!), and I transfer the dough into bread pans, to let the dough rise. When it rises I put it in a 350 degree oven and bake for 1.5 hours. It should turn out good, good luck (ed. note--translated as "Turetu buti gerai. Sekmes")"
Today I'm going to try the cookbook version of this recipe. I'll post it later & let you know how it goes.
warm arugula and potato salad
I lived in West Hollywood for 6 months, on Spaulding Ave between Melrose & Santa Monica Blvd. Interesting neighborhood, Oki-Dog right around the corner, lots of Russians and Jews & Russian Jews, horrible parking (I got SO many parking tickets from stupid street cleaning). I had a tiny studio with hardwood floors, overflowing with packed boxes because my last apartment was so huge. Funny, the boxes never really got unpacked.
For those 6 months I only had a mini-fridge, but it was a good thing that Trader Joes was just down the street, so I could keep in quick supply. One particularily frugal evening I devised this recipe & loved it. It's warm and satisfying, and the pepperiness of the arugula goes nicely with the oil, vinegar, and warm flavors of potato.
Warm Arugula and Potato Salad
Serves 2 persons
1 medium potato
2 cloves garlic, minced
1 pinch red pepper flakes
4 cups arugula
4 tbsp olive oil
2 tsp balsamic vinegar
1/4 cup parmesan cheese, flaked (preferably) or grated
1/4 tsp. Salt
Fresh ground pepper to taste
Using a mandoline or sharp knife, slice potato very thin (1/8" or thinner). Heat oil in skillet over high heat and add potato slices to oil when almost smoking, arranged in a single layer. Cook for 2 minutes, turn to flip, and then add minced garlic, red pepper flakes and salt. Allow potatoes to brown slightly. Place arugula in large mixing bowl. Transfer potatoes and leftover pan drippings to arugula. Add balsamic vinegar and toss. Plate, top with parmesan flakes and fresh ground pepper, and serve immediately while warm.
For those 6 months I only had a mini-fridge, but it was a good thing that Trader Joes was just down the street, so I could keep in quick supply. One particularily frugal evening I devised this recipe & loved it. It's warm and satisfying, and the pepperiness of the arugula goes nicely with the oil, vinegar, and warm flavors of potato.
Warm Arugula and Potato Salad
Serves 2 persons
1 medium potato
2 cloves garlic, minced
1 pinch red pepper flakes
4 cups arugula
4 tbsp olive oil
2 tsp balsamic vinegar
1/4 cup parmesan cheese, flaked (preferably) or grated
1/4 tsp. Salt
Fresh ground pepper to taste
Using a mandoline or sharp knife, slice potato very thin (1/8" or thinner). Heat oil in skillet over high heat and add potato slices to oil when almost smoking, arranged in a single layer. Cook for 2 minutes, turn to flip, and then add minced garlic, red pepper flakes and salt. Allow potatoes to brown slightly. Place arugula in large mixing bowl. Transfer potatoes and leftover pan drippings to arugula. Add balsamic vinegar and toss. Plate, top with parmesan flakes and fresh ground pepper, and serve immediately while warm.
Chin Chin!
Here's a funny anecdote about "chin chin" which is supposed to be a toast:http://www.i18nguy.com/humor/chin-chin.html
I think the salad dressing for Chin-Chin's Chinese Chicken Salad is excellent, and here's my attempt at replicating it (I've been digging through my old recipes this morning at home, waiting for an appointment with a phone system repair guy). I did this a while ago (maybe 1998-1999?), but I do remember that it came out pretty damn close to the original (I acually had some of the original and was tasting it as I went along).
Chin-Chin Chinese Chicken Salad Dressing
Makes 1/2 cup
2 tbsp pickled ginger, minced
4 tbsp "juice" (vinegar) from pickled ginger
1-2 tbsp. soy sauce
1 tbsp brown sugar
1 tsp corn oil
Fresh ground pepper to taste
Small pinch red chili flakes OR dash of Tabasco
Whisk ginger, pickled ginger "juice", 1 tbsp soy sauce, brown sugar, corn oil and chili flakes. Taste and adjust soy sauce by 1 tbsp. if necessary to taste (2 tbsp. is salty for my palate). Add pepper to taste & whisk again.
I think the salad dressing for Chin-Chin's Chinese Chicken Salad is excellent, and here's my attempt at replicating it (I've been digging through my old recipes this morning at home, waiting for an appointment with a phone system repair guy). I did this a while ago (maybe 1998-1999?), but I do remember that it came out pretty damn close to the original (I acually had some of the original and was tasting it as I went along).
Chin-Chin Chinese Chicken Salad Dressing
Makes 1/2 cup
2 tbsp pickled ginger, minced
4 tbsp "juice" (vinegar) from pickled ginger
1-2 tbsp. soy sauce
1 tbsp brown sugar
1 tsp corn oil
Fresh ground pepper to taste
Small pinch red chili flakes OR dash of Tabasco
Whisk ginger, pickled ginger "juice", 1 tbsp soy sauce, brown sugar, corn oil and chili flakes. Taste and adjust soy sauce by 1 tbsp. if necessary to taste (2 tbsp. is salty for my palate). Add pepper to taste & whisk again.
Thursday, December 02, 2004
blustery outside, warm inside
Thanksgiving has come and gone. My first Thanksgiving cooking, with my girlfriend Beckey, and first Thanksgiving in the new house. Beckey's were there and so was my mom, and a big feast was had for all. The menu:
Sweet and Spicy Butternut Squash soup
Green salad with endives, pears and a Dijon vinaigrette
14-1/2 lb turkey
Beckey's mom's stuffing
My mom's dressing
Roasted Garlic Mashed potatoes
Roasted Cipollini Onions
Sauteed mushrooms with garlic and onions
Steamed green beans
Canned beets
Canned baked yams with marshmallows
Fresh Cranberry sauce (from my mom)
Pumpkin Pie, Berry Pie, and Pecan Pie
Dinner Rolls
I made the soup, salad, onions, and helped with the Turkey.
The squash soup recipe came from the Williams Sonoma "Complete Entertaining Guide". It's rich, sweet, and spicy, and yet is quite low fat & healthy. Beckey's dad proclaimed "...and I don't even like squash!", a testament to this soup's tastiness. I made the soup the night before, it refrigerated beautifully, and reheated the next day just as nicely.
Serves 6
Ingredients:
2 tbsp. butter
3 c. butternut squash, peeled and diced
1 c. onion, diced
1 green apple (such as Granny Smith), cored and diced
1/2 green apple, for garnish
1/2 tsp nutmeg, ground
1/2 tsp allspice, ground
1/2 tsp cinnamon, ground
6 cups chicken stock
Salt & pepper to taste
In a large pot, melt butter and add diced onions and apple. Cook at medium-low heat for around 15 minutes, until onions are soft. Add nutmeg, allspice and cinnamon, and cook for about 1 minute. Next add diced squash, and add enough chicken stock to just cover the mixture. Bring to a boil, then turn down to simmer, uncovered, for 30 minutes. Remove from heat, and pour mixture (in 2 or 3 batches) into food processor. Blend with food processor until smooth, about 15-20 seconds per batch. Add salt & pepper to taste, and adjust other seasonings as necessary (nutmeg, allspice, cinammon)
At this point, you can pour it into a bowl and refrigerate uncovered until cool, then cover it. It will easily store until the next day. Just bring to a near boil the next day and serve. Or, serve it in soup bowls garnished by thin apple slices. Mmm...I just had a bowl for lunch, and it was excellent.
Roasted Cipollini Onions
Cipollini Onions are smaller than shallots, and look kind of like a small, flattened white or yellow onion. This recipe comes from Janus Wilder from an old FoodTV episode.
Serves 6
1 tbsp. olive oil
24 Cipollini Onions, peeled
3 tbsp. brandy
Salt & Pepper to taste
Preheat oven to 350. In a skillet, heat oil and add onions, cooking for around 5-10 minutes or until they get some color. Take skillet off flame, add brandy, and tip into flame (watch out!) to flame off brandy. Add salt & pepper to taste. Transfer onions to baking dish (or cook the onions in a cast iron pan) and cook them in the oven for 45 minutes.
Some holiday cooking hints:
Sweet and Spicy Butternut Squash soup
Green salad with endives, pears and a Dijon vinaigrette
14-1/2 lb turkey
Beckey's mom's stuffing
My mom's dressing
Roasted Garlic Mashed potatoes
Roasted Cipollini Onions
Sauteed mushrooms with garlic and onions
Steamed green beans
Canned beets
Canned baked yams with marshmallows
Fresh Cranberry sauce (from my mom)
Pumpkin Pie, Berry Pie, and Pecan Pie
Dinner Rolls
I made the soup, salad, onions, and helped with the Turkey.
The squash soup recipe came from the Williams Sonoma "Complete Entertaining Guide". It's rich, sweet, and spicy, and yet is quite low fat & healthy. Beckey's dad proclaimed "...and I don't even like squash!", a testament to this soup's tastiness. I made the soup the night before, it refrigerated beautifully, and reheated the next day just as nicely.
Serves 6
Ingredients:
2 tbsp. butter
3 c. butternut squash, peeled and diced
1 c. onion, diced
1 green apple (such as Granny Smith), cored and diced
1/2 green apple, for garnish
1/2 tsp nutmeg, ground
1/2 tsp allspice, ground
1/2 tsp cinnamon, ground
6 cups chicken stock
Salt & pepper to taste
In a large pot, melt butter and add diced onions and apple. Cook at medium-low heat for around 15 minutes, until onions are soft. Add nutmeg, allspice and cinnamon, and cook for about 1 minute. Next add diced squash, and add enough chicken stock to just cover the mixture. Bring to a boil, then turn down to simmer, uncovered, for 30 minutes. Remove from heat, and pour mixture (in 2 or 3 batches) into food processor. Blend with food processor until smooth, about 15-20 seconds per batch. Add salt & pepper to taste, and adjust other seasonings as necessary (nutmeg, allspice, cinammon)
At this point, you can pour it into a bowl and refrigerate uncovered until cool, then cover it. It will easily store until the next day. Just bring to a near boil the next day and serve. Or, serve it in soup bowls garnished by thin apple slices. Mmm...I just had a bowl for lunch, and it was excellent.
Roasted Cipollini Onions
Cipollini Onions are smaller than shallots, and look kind of like a small, flattened white or yellow onion. This recipe comes from Janus Wilder from an old FoodTV episode.
Serves 6
1 tbsp. olive oil
24 Cipollini Onions, peeled
3 tbsp. brandy
Salt & Pepper to taste
Preheat oven to 350. In a skillet, heat oil and add onions, cooking for around 5-10 minutes or until they get some color. Take skillet off flame, add brandy, and tip into flame (watch out!) to flame off brandy. Add salt & pepper to taste. Transfer onions to baking dish (or cook the onions in a cast iron pan) and cook them in the oven for 45 minutes.
Some holiday cooking hints:
- For mashed potatoes for a group, estimate about 1 medium or 1 large potato per person. A nice proportion we found was: 6 potatoes, 2 sticks butter, 2 heads (not cloves, HEADS) of roasted garlic. I read in a cooking-related book that a good proportion for mashed potatoes is a 1-to-1 ratio of potato to butter, but my heart almost stopped while thinking about that. Even so, the above proportion made for some very rich, creamy mashed potatoes.
- Throw in the garlic to roast in the over about 1 or 1.5 hours before the turkey is done, to best coordinate with the completion of mashed potatoes.
- Apparently it's easier to peel cipollini onions if you blanch them in some boiling water for about 15 seconds.
Saturday, November 13, 2004
the joys of loin flap meat
Honestly, I think loin flap meat is one of the most delicious cuts of beef. I bought about 4.5 pounds at Costco, at around $3.69/pound last week. It is what is used often to make "carne preparada", and for flavor, I think it beats flank steak, or at least is comparable, and much cheaper; to me, it's about as flavorful as rib eye, but not nearly as fatty. It is a thin, quick-cooking piece of meat that does very well in making Mexican foods like carne asada tacos, burritos and fajitas. Something about its flavor screams "burritos" to me, so that's what I made last night.
Aside from damp charcoal (which I had to replace with a new bag from the store), it turned out great on my little Weber "Smokey Joe". I used a new recipe for a marinade I found on Allrecipes.com. Surprisingly, the loin flap meat stood up very well to the marinade for over 24 hours; sometimes leaner cuts get "cooked" or "burned" by the acids in the marinade, and the loin flap exhibited no such symptoms with this marinade.
Anyway, here's the marinade. To give credit where credit is due, you should download it at: http://beef.allrecipes.com/AZ/70935.asp
2.5 pounds loin flap meat
Marinade:
1/3 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, minced
2 limes, juiced
1/2 cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
Combine all ingredients for marinade in mixing bowl & whisk for until well combined. Place loin flap meat in a single layer in a large casserole dish, pour marinade over, cover with plastic wrap and refrigerate. Allow to marinade for at least 1 hour, and up to 24 hours.
Heat up your grill over high heat & grill flap meat about 2-3 minutes per side for medium rare. Slice with the grain and serve with warm tortillas, pico de gallo, chopped onions, sour cream, shredded cheddar cheese and guacamole.
Aside from damp charcoal (which I had to replace with a new bag from the store), it turned out great on my little Weber "Smokey Joe". I used a new recipe for a marinade I found on Allrecipes.com. Surprisingly, the loin flap meat stood up very well to the marinade for over 24 hours; sometimes leaner cuts get "cooked" or "burned" by the acids in the marinade, and the loin flap exhibited no such symptoms with this marinade.
Anyway, here's the marinade. To give credit where credit is due, you should download it at: http://beef.allrecipes.com/AZ/70935.asp
2.5 pounds loin flap meat
Marinade:
1/3 cup white vinegar
1/2 cup soy sauce
4 cloves garlic, minced
2 limes, juiced
1/2 cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
Combine all ingredients for marinade in mixing bowl & whisk for until well combined. Place loin flap meat in a single layer in a large casserole dish, pour marinade over, cover with plastic wrap and refrigerate. Allow to marinade for at least 1 hour, and up to 24 hours.
Heat up your grill over high heat & grill flap meat about 2-3 minutes per side for medium rare. Slice with the grain and serve with warm tortillas, pico de gallo, chopped onions, sour cream, shredded cheddar cheese and guacamole.
chilin'
Today I spent the day ripping CD's, writing a Javascript application to calculate how long it would take to rip all of my CD's down, and making a big pot of chili. The core of my recipe comes from the Fannie Farmer cookbook recipe for "Chili Con Carne", by has been tweaked based on my friend Mike Reiner's mom's recipe, which adds canned tomatoes and tomato paste. I find the recipe in Fannie Farmer lacks richness, and the tomatoes really add that richness. I also omitted the beef stock; I suppose this would make it even richer, but I want to be able to tweak the salt content myself. I substitute water in this case. Serve warm over pasta or just by itself. Freezes really well too, and I've noticed the flavor really develops the next day.
NOTE: I like my food pretty spicy; if it bothers you, reduce the chili flakes, Tabasco, and cayenne. But really, it's not THAT spicy.
My Chili
Serves 8
2 onions, chopped
3 tbsp. olive oil
1 tsp. Emeril's Essence (make it yourself)
1/4 c. minced garlic
3 lbs. ground beef, extra lean
2 tsp. salt
1-14oz can whole peeled tomatoes
3 oz tomato paste (1/2 of the small can)
6 tbsp. chili powder
1 tbsp. ground black pepper
1 tbsp. onion powder
1 tbsp. new mexico chili powder
1 tbsp. cumin
1 tbsp. oregano
1 tbsp. garlic powder
1/2 tbsp. red chili flakes
1 tsp. cayenne pepper
1 tbsp. worcheshire sauce
1 tbsp. balsamic vinegar
1 tbsp. cider vinegar
2 tbsp. Tabasco
2 cups water
Heat olive oil in large stew pot. Add onions and garlic and cook over medium-low heat until translucent (around 15 min). Turn up heat to medium-high, add ground beef and brown, stirring frequently, about 7-10 minutes. Process whole peeled tomatoes (including can juice) in food processor 10-15 seconds so tomatoes are only a bit chunky, but not totally smooth. Once beef is brown, add tomatoes, tomato paste, all spices, sauces, vinegar, tabasco & water, and cook over low heat for 1 hour. Remove from heat & serve immediately. For best flavor, reheat the next day.
NOTE: I like my food pretty spicy; if it bothers you, reduce the chili flakes, Tabasco, and cayenne. But really, it's not THAT spicy.
My Chili
Serves 8
2 onions, chopped
3 tbsp. olive oil
1 tsp. Emeril's Essence (make it yourself)
1/4 c. minced garlic
3 lbs. ground beef, extra lean
2 tsp. salt
1-14oz can whole peeled tomatoes
3 oz tomato paste (1/2 of the small can)
6 tbsp. chili powder
1 tbsp. ground black pepper
1 tbsp. onion powder
1 tbsp. new mexico chili powder
1 tbsp. cumin
1 tbsp. oregano
1 tbsp. garlic powder
1/2 tbsp. red chili flakes
1 tsp. cayenne pepper
1 tbsp. worcheshire sauce
1 tbsp. balsamic vinegar
1 tbsp. cider vinegar
2 tbsp. Tabasco
2 cups water
Heat olive oil in large stew pot. Add onions and garlic and cook over medium-low heat until translucent (around 15 min). Turn up heat to medium-high, add ground beef and brown, stirring frequently, about 7-10 minutes. Process whole peeled tomatoes (including can juice) in food processor 10-15 seconds so tomatoes are only a bit chunky, but not totally smooth. Once beef is brown, add tomatoes, tomato paste, all spices, sauces, vinegar, tabasco & water, and cook over low heat for 1 hour. Remove from heat & serve immediately. For best flavor, reheat the next day.
Thursday, November 11, 2004
Wednesday, November 10, 2004
take it back
I've rarely, if ever, sent back food in a restaurant. The only time I can recall was in March or April 2003, I was at a conference in Chico, CA, and two friends and I went to a nice steakhouse. I ordered a porterhouse medium rare and it arrived well done. It was a nice steakhouse, so we were paying premium (maybe $35-40 for the steak), so I sent it back. Thankfully it came back right. Fortunately, they even let me keep the other (over-done) steak too. That's the kind of service I appreciate.
Anyway, I take it back, because the CPK caesar salad dressing actually turned out OK. The problem was that I was making it in a mini food-processor, and I think it didn't emulsify the oil sufficiently. Today I reblended it in our nice Waring Pro bar blender & it turned out nice & creamy. Unfortunately I had "adulterated" it yesterday with additional ingredients because I didn't think it tasted right, so I'll have to make it again to see what it "really" tastes like; I think it will be dead-on. Incidentally, I did a taste test between the Wolfgang Puck recipe & the CPK dressing recipe with Beckey, & she liked the CPK one better. So pizza, caesar salad, and I spent the rest of my evening disassembling CD's from their cases into soft-side multi-CD storage cases to reduce the physical size of my CD collection.
Anyway, I take it back, because the CPK caesar salad dressing actually turned out OK. The problem was that I was making it in a mini food-processor, and I think it didn't emulsify the oil sufficiently. Today I reblended it in our nice Waring Pro bar blender & it turned out nice & creamy. Unfortunately I had "adulterated" it yesterday with additional ingredients because I didn't think it tasted right, so I'll have to make it again to see what it "really" tastes like; I think it will be dead-on. Incidentally, I did a taste test between the Wolfgang Puck recipe & the CPK dressing recipe with Beckey, & she liked the CPK one better. So pizza, caesar salad, and I spent the rest of my evening disassembling CD's from their cases into soft-side multi-CD storage cases to reduce the physical size of my CD collection.
another pizza; more caesars
I'm on a pizza craze. I made the BBQ chicken pizza recipe last night. Turned out very well. The dough rose better (I added an additional 1/2 tsp yeast), but it still didn't rise very strong, even though I let my refrigerated yeast come to room temperature. Maybe the yeast is old (most likely the case).
I also make the CPK Caesar salad dressing recipe. To be honest, I'm not sure if it's the same as what they serve at CPK; I adapted it from the Caesar Salad Pizza recipe in the CPK cookbook.
The dressing was rather overwhelmingly garlicky, and could have used a bit more anchovy, in my opinion. I think the lack of anchovy flavor was due to the use of anchovy paste, which is really mild in flavor as opposed to canned (tinned) anchovies. The dressing also was rather oily, and not very "creamy". Perhaps it didn't emulsify correctly; I did make it in my mini-food processor, not my blender, like I usually do.
I have a Caesar dressing recipe from Wolfgang Puck that I'm rather fond of, as I believe it comes the closest to the creamy, garlicky recipes that I've tasted in various "nice" restaurants. I'll post it sometime soon. Meanwhile, I just enjoyed 2 pieces of my leftover Thai Chicken pizza for lunch. Yum!
I also make the CPK Caesar salad dressing recipe. To be honest, I'm not sure if it's the same as what they serve at CPK; I adapted it from the Caesar Salad Pizza recipe in the CPK cookbook.
The dressing was rather overwhelmingly garlicky, and could have used a bit more anchovy, in my opinion. I think the lack of anchovy flavor was due to the use of anchovy paste, which is really mild in flavor as opposed to canned (tinned) anchovies. The dressing also was rather oily, and not very "creamy". Perhaps it didn't emulsify correctly; I did make it in my mini-food processor, not my blender, like I usually do.
I have a Caesar dressing recipe from Wolfgang Puck that I'm rather fond of, as I believe it comes the closest to the creamy, garlicky recipes that I've tasted in various "nice" restaurants. I'll post it sometime soon. Meanwhile, I just enjoyed 2 pieces of my leftover Thai Chicken pizza for lunch. Yum!
Monday, November 08, 2004
experiment in pizza
So tonight after two shopping trips to Costco for meat and Ralphs for produce, Beckey & I decided to complete our saga of Thai Chicken Pizza, CPK style according to the recipe included below. The results were fantastic (you'll see a photo in the next post, shortly). Made two pizzas. The pizzas themselves cook up very quickly, and I am happy to report that the GE range that I have will heat comfortably up to 505 degrees F. and maintain it! The first pizza came out rather "crispy". I left it in for 9 minutes, and it was too much; at 500 degrees, 7-8 minutes was plenty.
Had to dig out the pizza peel and pizza stone, but it all came together in a tasty way. Some notes:
1. Be sparing on the sauce on the pizza, as it is very rich and rather filling. We used about 1/4 cup, and we could've used less...but maybe that's because the dough really didn't rise that much.
In any event, the pizza was so filling, Beckey & I each only ate half.
2. 2 cups shredded mozzarella is about 4-5 ounces of solid cheese, i.e., one small mozzarella cheese.
3. Four scallions listed may be too much, 2 would probably be sufficient, unless you really like green onions.
4. The dough didn't rise as expected. Even after the first rise at room temperature, the dough had barely increased in size by 10-15%. The water temp for dissolving the yeast was fine. I think it was because the yeast was cold (I left it in the refrigerator). So I'm making another batch of pizza dough tonight; except this time, I upped the yeast by 1/2 teaspoon, let the yeast "proof" for around 10 minutes until it was nice & bubbly. I also only kneaded the dough enough for it to come together & to absorb all the flour in the bowl, so it's not smooth; in fact, it still looks pretty rough. So we'll see what happens.
5. 10 ounces of chicken is about 1.5 chicken breasts. I cooked two, and I should have enough chicken left for a BBQ chicken pizza tomorrow. Next time, cook 3 breasts, that's enough for 4 pizzas.
6. If your oven really can hit 500 degrees and you're using a pizza stone, 9-10 minutes might be too much. Somewhere between about 7-9 minutes is the key. At 7 minutes, you should definitely check, and keep a keen eye on it from then on. 10 minutes yields a nice crispy dark crust, but also may lead to slightly burned cheese.
In any event, the pizza was very tasty, and we have 1-1/4 pizzas left over for dining tomorow. Pizza stone & high oven temperature yielded a nice crunchy crust. I will experiment more in the future with the dough recipe, perhaps adding a bit of wheat gluten to increase the chewiness.
On another note, I got my copy of Helen Chen's "Chinese Home Cooking" today. I think that pretty much completes it for my Asian cookbook purchasing. At this point I have a number of Asian cookbooks, mostly with a Chinese Cooking emphasis:
China Moon Cookbook by Barbara Tropp
Art of Chinese Cooking by Barbara Tropp
The Thousand Recipe Chinese Cookbook by Gloria Bey Miller
Time Life "Foods of The World" Series, "Art of Chinese Cooking" (out of print, but available on Ebay)
Chopstix Cookbook by Hugh Carpenter
Chinese Cuisine by Huang Su Huei
Chinese Cuising: Cantonese Style by Lee-Hwa Lin
Chinese Home Cooking by Helen Chen
Blue Ginger: East Meets West by Ming Tsai
Had to dig out the pizza peel and pizza stone, but it all came together in a tasty way. Some notes:
1. Be sparing on the sauce on the pizza, as it is very rich and rather filling. We used about 1/4 cup, and we could've used less...but maybe that's because the dough really didn't rise that much.
In any event, the pizza was so filling, Beckey & I each only ate half.
2. 2 cups shredded mozzarella is about 4-5 ounces of solid cheese, i.e., one small mozzarella cheese.
3. Four scallions listed may be too much, 2 would probably be sufficient, unless you really like green onions.
4. The dough didn't rise as expected. Even after the first rise at room temperature, the dough had barely increased in size by 10-15%. The water temp for dissolving the yeast was fine. I think it was because the yeast was cold (I left it in the refrigerator). So I'm making another batch of pizza dough tonight; except this time, I upped the yeast by 1/2 teaspoon, let the yeast "proof" for around 10 minutes until it was nice & bubbly. I also only kneaded the dough enough for it to come together & to absorb all the flour in the bowl, so it's not smooth; in fact, it still looks pretty rough. So we'll see what happens.
5. 10 ounces of chicken is about 1.5 chicken breasts. I cooked two, and I should have enough chicken left for a BBQ chicken pizza tomorrow. Next time, cook 3 breasts, that's enough for 4 pizzas.
6. If your oven really can hit 500 degrees and you're using a pizza stone, 9-10 minutes might be too much. Somewhere between about 7-9 minutes is the key. At 7 minutes, you should definitely check, and keep a keen eye on it from then on. 10 minutes yields a nice crispy dark crust, but also may lead to slightly burned cheese.
In any event, the pizza was very tasty, and we have 1-1/4 pizzas left over for dining tomorow. Pizza stone & high oven temperature yielded a nice crunchy crust. I will experiment more in the future with the dough recipe, perhaps adding a bit of wheat gluten to increase the chewiness.
On another note, I got my copy of Helen Chen's "Chinese Home Cooking" today. I think that pretty much completes it for my Asian cookbook purchasing. At this point I have a number of Asian cookbooks, mostly with a Chinese Cooking emphasis:
China Moon Cookbook by Barbara Tropp
Art of Chinese Cooking by Barbara Tropp
The Thousand Recipe Chinese Cookbook by Gloria Bey Miller
Time Life "Foods of The World" Series, "Art of Chinese Cooking" (out of print, but available on Ebay)
Chopstix Cookbook by Hugh Carpenter
Chinese Cuisine by Huang Su Huei
Chinese Cuising: Cantonese Style by Lee-Hwa Lin
Chinese Home Cooking by Helen Chen
Blue Ginger: East Meets West by Ming Tsai
guidelines for cooking with wine
A lot of Chinese recipes call for Chinese cooking wine or dry sherry. This is especially used in different meat marinades, because it contributes flavor and the wine acids/alcohols contribute to breaking down the meat, and flavoring and tenderizing it in the meanwhile.
Even so, the Chinese cooking wine (Xiaoxing) I have tasted was repulsive; as the rule goes, "if you wouldn't drink it, don't cook with it", so 95% of the bottle ended in the trash. Further, I have tasted dry sherry and am not a big fan.
So the next time I cook with wine, I will try a nice Chardonnay or a simple red table wine. Trader Joe's should be able to provide some reasonable alternatives. Here are a few more tips I gleaned from an article at http://www.aboutwines.com/:
"1. If you are cooking with an off-dry wine or a sweet wine, the residual sugar will have an effect on the dish. So be aware. Depending on the nature of the dish, it might be desirable.
2. High oak and high tannins will add a perceivable note of bitterness. I generally avoid "monster reds" and "2 x 4 whites" for cooking. I don't like the added acrid notes."
And again, the old standby rule:
3. If you wouldn't drink it, certainly don't cook with it!
Even so, the Chinese cooking wine (Xiaoxing) I have tasted was repulsive; as the rule goes, "if you wouldn't drink it, don't cook with it", so 95% of the bottle ended in the trash. Further, I have tasted dry sherry and am not a big fan.
So the next time I cook with wine, I will try a nice Chardonnay or a simple red table wine. Trader Joe's should be able to provide some reasonable alternatives. Here are a few more tips I gleaned from an article at http://www.aboutwines.com/:
"1. If you are cooking with an off-dry wine or a sweet wine, the residual sugar will have an effect on the dish. So be aware. Depending on the nature of the dish, it might be desirable.
2. High oak and high tannins will add a perceivable note of bitterness. I generally avoid "monster reds" and "2 x 4 whites" for cooking. I don't like the added acrid notes."
And again, the old standby rule:
3. If you wouldn't drink it, certainly don't cook with it!
favorite eats in L.A.
Tortilla encrusted chicken at Authentic Cafe
Chicken sandwich with fontina at Kings Road cafe
Steak sandwiches at Yuca's
Rib eye at Grace
Any steak at Arnie Morton's, but especially rib eye
Kingburgers "on the char" at Fatburger
Double-Doubles animal-style at In-N-Out with extra tomatoes
Baja burritos with gigantic mounds of pico de gallo and spicy salsa at Baja Fresh
Caesar Salad and BBQ Chicken Pizza at CPK
"Dim Sum and Then Sum" meal at Chin Chin
Crispy Orange Beef at The Inn Place
Wienerschnitzel at the Red Lion
Pastrami sandwich at Togo's
Pastrami sandwich at Oinkster (added 2007-09-11)
Chicken wings, hot & extra crispy at Hot Wings Cafe (Melrose!)
Hot dogs or chili burgers at Pink's
Chili burgers and chili fries at Tommy's
Chili burgers and chili fries at Big Tomy's (Sawtelle)
Eggplant pizza at Mulberry St. Pizza (Beverly Hills)
Chicken crepes at the Farmer's Market
Waffle Combo or breakfast burrito at Uncle Bill's Pancake House
Breakfast Burrito or "French Quarter" at the Kettle
Pepperoni & garlic pizza at Tower Pizza or Wildflour
Chinese Chicken Salad or Blackened Chicken Sandwich at Cheesecake Factory
Bread from La Brea Bakery or Il Fornaio
boy...I am hungry today!
Chicken sandwich with fontina at Kings Road cafe
Steak sandwiches at Yuca's
Rib eye at Grace
Any steak at Arnie Morton's, but especially rib eye
Kingburgers "on the char" at Fatburger
Double-Doubles animal-style at In-N-Out with extra tomatoes
Baja burritos with gigantic mounds of pico de gallo and spicy salsa at Baja Fresh
Caesar Salad and BBQ Chicken Pizza at CPK
"Dim Sum and Then Sum" meal at Chin Chin
Crispy Orange Beef at The Inn Place
Wienerschnitzel at the Red Lion
Pastrami sandwich at Togo's
Pastrami sandwich at Oinkster (added 2007-09-11)
Chicken wings, hot & extra crispy at Hot Wings Cafe (Melrose!)
Hot dogs or chili burgers at Pink's
Chili burgers and chili fries at Tommy's
Chili burgers and chili fries at Big Tomy's (Sawtelle)
Eggplant pizza at Mulberry St. Pizza (Beverly Hills)
Chicken crepes at the Farmer's Market
Waffle Combo or breakfast burrito at Uncle Bill's Pancake House
Breakfast Burrito or "French Quarter" at the Kettle
Pepperoni & garlic pizza at Tower Pizza or Wildflour
Chinese Chicken Salad or Blackened Chicken Sandwich at Cheesecake Factory
Bread from La Brea Bakery or Il Fornaio
boy...I am hungry today!
L.A. Restaurants I Miss
Thank goodness there are still some great restaurants in Los Angeles. I few I miss are these:
Gone L.A. Restaurants
Red. Now in the location of Opaline on Beverly Blvd. Red had a combination 1950's retro decor plus a Moroccan tinge. Lots of deep primary colors inside. Great meatloaf, excellent mixed green salad with vinaigrette & goat cheese, tasty vegetarian burger with crispy skinny fries. I also liked how they served wine in stainless tumblers. Not cheap but I enjoyed it.
Boxer. A tasty eaterie on Beverly Drive. I remember eating a delicious rabbit dish, and then some kind of dessert with candied lavender leaves which I thought was amazing.
South Bay Fusion. A smallish place in Hermosa/Manhattan Beach. I had 2 or 3 memorable meals there, back when fusion food really was popular in the mid 1990s. Great bread, all was decorated in white. I remember having some kind of pasta with squid ink or somesuch dish that was outstanding. Oh, and their crabcakes were phenomenal, I would order them everytime.
Great L.A. Restaurants
Grace (Beverly Blvd.) Tasty olives at the bar, great beef tartar appetizer, and one of the best rib-eyes of my life. The dessert was two mini carmel coated apples and some kind of deep-fried ice cream of some sort.
Saddle Peak Lodge (Malibu). What can I say? I had elk tenderloin and it was amazing. The setting is beautiful too.
Authentic Cafe (Beverly Blvd). Their tortilla encrusted chicken with plaintains is a favorite, I rarely get anything else; so are their corn tamales with guacamole. I even bought Roger Hayot's Authentic Cafe cookbook, and was really disappointed that the tortilla encrusted chicken wasn't listed there.
Mandarette (Beverly Blvd) . Went with my mom once for a birthday or Mother's Day or something. Happened to order the special of the day, which was a lobster stir-fry with green beans and a spicy sauce that was ridiculously good.
Spago (Beverly Hills). One of the best meals of my lifetime. First time I had oysters, and they were excellent. "Wolfie" even stopped by our table to check on us. Truly a magnificent dining experience, and a very memorable meal.
Gone L.A. Restaurants
Red. Now in the location of Opaline on Beverly Blvd. Red had a combination 1950's retro decor plus a Moroccan tinge. Lots of deep primary colors inside. Great meatloaf, excellent mixed green salad with vinaigrette & goat cheese, tasty vegetarian burger with crispy skinny fries. I also liked how they served wine in stainless tumblers. Not cheap but I enjoyed it.
Boxer. A tasty eaterie on Beverly Drive. I remember eating a delicious rabbit dish, and then some kind of dessert with candied lavender leaves which I thought was amazing.
South Bay Fusion. A smallish place in Hermosa/Manhattan Beach. I had 2 or 3 memorable meals there, back when fusion food really was popular in the mid 1990s. Great bread, all was decorated in white. I remember having some kind of pasta with squid ink or somesuch dish that was outstanding. Oh, and their crabcakes were phenomenal, I would order them everytime.
Great L.A. Restaurants
Grace (Beverly Blvd.) Tasty olives at the bar, great beef tartar appetizer, and one of the best rib-eyes of my life. The dessert was two mini carmel coated apples and some kind of deep-fried ice cream of some sort.
Saddle Peak Lodge (Malibu). What can I say? I had elk tenderloin and it was amazing. The setting is beautiful too.
Authentic Cafe (Beverly Blvd). Their tortilla encrusted chicken with plaintains is a favorite, I rarely get anything else; so are their corn tamales with guacamole. I even bought Roger Hayot's Authentic Cafe cookbook, and was really disappointed that the tortilla encrusted chicken wasn't listed there.
Mandarette (Beverly Blvd) . Went with my mom once for a birthday or Mother's Day or something. Happened to order the special of the day, which was a lobster stir-fry with green beans and a spicy sauce that was ridiculously good.
Spago (Beverly Hills). One of the best meals of my lifetime. First time I had oysters, and they were excellent. "Wolfie" even stopped by our table to check on us. Truly a magnificent dining experience, and a very memorable meal.
Sunday, November 07, 2004
Batter up...21 batter recipes
OK, so I did about 1 hours worth of research this evening into different kinds of batters for deep frying. Read & enjoy, and hopefully find one that you really like. If you do, leave a comment and let me know which ones are your favorites.
Batter Recipes
Batter #1
Source:
http://asiarecipe.com/cgi/web/webbbs_config.cgi/noframes/read/2365
1 egg
1-1/2 tsp. salt
1/2 c. plus 1 tbsp cornstarch
1/4 c. flour
1/2 tsp. ground pepper
1 tbsp. vegetable or corn oil
Combine egg, salt, pepper and oil and mix well. Stir cornstarch and flour into egg mixture a bit at a time till smooth. Add meat pieces, stir to coat.
Batter #2
Source: http://www.toptastes.com/recipes/light/chinesebatter.htm
1 cup flour
1 cup cornstarch
1 egg
1/2 tsp salt
1/2 tsp sugar
2 tbsp sesame oil
1 tbsp vinegar
1 tsp baking powder
1 cup water
Combine all and let sit a few minutes. Add meat pieces to coat.
Batter #3 (Low Carb)
Source: http://www.carb-lite.au.com/71SEAFOODSHELLFISH/allrecipes71/chinese_batter_fried_oysters.html
1 cup soy flour
2 tsp baking powder
1 tsp salt
2/3 cup water
1 egg -- beaten
1 tbsp oil
Combine all and let sit a few minutes. Add meat pieces to coat.
Batter #4
Source: http://www.cooks.com/rec/doc/0,1637,155181-242200,00.html
1/2 c. flour
1/2 tsp. salt
1 tbsp. salad oil
2/3 c. lukewarm water
1 egg white, stiffly beaten
Combine the first four ingredients and let stand 30-60 minutes. Add the egg whites and blend together gently.
Sprinkle food (fish, chicken, vegetables, etc.) with seasoned flour. Dip into batter, drain excess, and deep fry. You'll be pleased with results.
Batter #5
Source: http://www.cooks.com/rec/doc/0,175,155180-231207,00.html
1 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 egg
1 c. milk
1/4 c. vegetable oil
Beat batter ingredients in bowl with hand beater until smooth. Prepare food to be fried. Thaw frozen foods completely before frying. Dry food completely before dipping into batter.
Batter #6
Source: http://www.cooks.com/rec/doc/0,175,154181-230206,00.html
1 c. flour
2 tsp. baking powder
2/3 c. milk
2 eggs
1/4 tsp. salt
1 tbsp. melted butter
Sift flour and measure. Add salt and baking powder. Sift again; add beaten egg yolk, milk, then beaten egg whites and butter.
Batter #7
Source: http://www.cooks.com/rec/doc/0,164,154188-243202,00.html
3/4 c. cornstarch
1/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. water
1 egg, beaten
Mix dry ingredients. Stir in water and egg. Use for fish, or cut up meat, or vegetables
Batter #8
Source: http://www.cooks.com/rec/doc/0,165,154188-243203,00.html
1 c. self-rising flour
1/2 c. milk
1 tbsp. baking powder
1/2 c. water
Salt to taste
1 tbsp. vinegar
Mix all ingredients together. If too thick, add a little more water. Fry in hot grease.
Batter #9
Source: http://chinesefood.about.com/library/blrecipe010.htm
1/2 cup all purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1 tablespoon beaten egg plus enough water to make 1/2 cup
1 teaspoon canola, corn, or peanut oil
Combine flour, cornstarch, baking powder, egg mixture, and oil in a mixing bowl and beat with a wooden spoon until the mixture is a smooth paste. Set aside.
Dip meat to coat, fry once until light golden brown, remove, drain and cool. You may store (refrigerate) meat this way. Let meat come back to room temperature and fry second time until golden brown.
Batter #10
Source: http://www.cooking.com/recipes/static/recipe1228.htm
1 egg, lightly beaten
1 tablespoon cornstarch
2 tablespoons cornstarch, mixed with enough cold water to form a paste
Mix about three-quarters of the egg into the meat.
Sprinkle in the 1 tablespoon of cornstarch; then, work in a little of the cornstarch paste with the fingers. Add the remaining egg and the remaining cornstarch paste, kneading them into the meat with the fingers.
Batter #11
Source: http://www.cooking.com/recipes/static/recipe1202.htm
3 tablespoons cornstarch
2 tablespoons all-purpose flour
3 egg yolks, lightly beaten
Combine the two flours of the coating ingredients. Lightly dry off the meat with some of the mixed flours. Add the egg yolks, mix through to coat all of the meat, and then roll each piece of the meat into the remaining flours. Set aside on a plate.
Batter #12
Source: http://chinesefood.about.com/library/blrecipe437.htm
1 - 2 eggs, lightly beaten
3 tbsp. potato starch*
*Cornstarch can be substituted for the potato starch
Brush the meat pieces with the beaten egg and dip in the potato starch to cover. Deep-fry the dredged meat pieces in batches.
Batter #13
Source: http://www.fishermansexpress.com/oriental-batter.html
2 Eggs, beaten
3/4 tsp Salt
1/2 tsp Garlic Powder
1/2 cup all-purpose Flour
1/4 cup Cornstarch
1/2 cup Milk
Mix eggs, salt, garlic, flour, cornstarch, and milk to make a smooth batter. Fry dipped pieces in peanut oil until light brown.
Option: Cool fried pieces after frying, then refrigerate, if desired, and later redip in batter, refry until golden brown.
Batter #14
Source: http://www.fishermansexpress.com/Crunchy-Batter.html
2 cups Pancake Mix
juice from one Lemon
1 Egg
1/4 cup Vegetable Oil
Salt and Pepper, to taste
Use white ground pepper- you will get the pepper taste without the black specks in your batter. Mix the above items together in a bowl and thin the mixture with water or milk to get the consistency you like (the thinner the batter the lighter the coating). The egg will make this batter crunchy. One last note, you will find that dusting your meat with flour before battering will help keep the batter on your meat.
Batter #15
Source: http://www.fishermansexpress.com/all-purpose-batter.html
1 cup all-purpose Flour
1 tsp Baking Powder
1/2 cup Cornstarch
1 cup Water
2 tsp Salt
1 tsp Sugar
1 tsp Oil
Mix all of the ingredients together and blend until there are no lumps. Dry the meat with a paper towel and dip into the batter.
Batter #16
Source: http://www.fishermansexpress.com/LongJohn-batter.html
Bisquick Mix
Regular Pancake Mix
Club Soda
With wire whisk whip together equal parts bisquick and boxed pancake mix with club soda till it's the consistency of buttermilk. Moisten meat pieces in water and then coat lightly but evenly in flour. Let dry on waxed paper 5 minutes. Coat meat pieces in batter.
Batter #17 (Corn Dog)
Source: http://www.cdkitchen.com/recipes/recs/506/Corn_Dog_Mix61126.shtml
1 cup flour
2/3 cup corn meal
1 1/2 teaspoon baking powder
2 tablespoons sugar
2 tablespoons shortening
1 egg
2/3 cup milk
Mix all dry ingredients together thoroughly. Store in airtight container.
Combine mix with 1 egg and 2/3 c. milk. Dip meat (hot dogs) into batter, coating thoroughly. Deep fry until batter is browned.
Batter #18
Source: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_2187,00.html
1 tablespoon vegetable oil
2 egg yolks, lightly beaten
3/4 cup flat beer (or substiture 3/4 cup club soda)
1 1/3 cups flour mixed with 1 teaspoon salt and pinch pepper
2 stiffly beaten egg whites, optional
Combine yolks with oil and beer. Gradually stir this into flour (it should be thick enough to stick to the food) and beat until very smooth with a few swift strokes. Rest batter, covered, in refrigerator for 3 hours at least so it ferments a bit. Get oil to right temperature. Beat egg whites until stiff and fold into batter. Dip the meat in the batter and fry.
Batter #19
Source: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_14230,00.html
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 bottle brown beer, cold
Cornstarch for dredging
In a bowl, whisk together the flour, baking powder, and salt. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.
Lightly dredge meat pieces in cornstarch. Working in small batches, dip the meat into batter and immerse into hot oil.
Batter #20
Source: http://seafood.allrecipes.com/az/FishTcs.asp
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup beer (or substitute club soda)
In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).
Batter #21
Source: http://chinesefood.about.com/library/weekly/aa052600a.htm
1 egg white, lightly beaten
1/4 cup water
1/4 cup flour
1/4 cup cornstarch
1 tablespoon hot chili oil (optional)
Beat the egg white and add water. Add flour and cornstarch. Mix the batter thoroughly. Drop the batter into the marinated meat.
Tips for Batter #21
To make it extra crispy, deep-fry the meat twice. This technique is often used in restaurants: staff prepare a batch of fried meat and set it aside. When a customer places an order, a portion is deep-fried again.
To make the meat extra tender, use only cornstarch for the batter (instead of half cornstarch and half flour).
Don't put all of the meat in the wok at once - that will lower the wok temperature. Start with adding about 1/4 of the meat mixture. (If you're new to deep-frying, I have a page of deep-frying tips.)
Mix the batter thoroughly. Test with chopsticks or a wooden spoon - it should just drop without sticking.
Batter Recipes
Batter #1
Source:
http://asiarecipe.com/cgi/web/webbbs_config.cgi/noframes/read/2365
1 egg
1-1/2 tsp. salt
1/2 c. plus 1 tbsp cornstarch
1/4 c. flour
1/2 tsp. ground pepper
1 tbsp. vegetable or corn oil
Combine egg, salt, pepper and oil and mix well. Stir cornstarch and flour into egg mixture a bit at a time till smooth. Add meat pieces, stir to coat.
Batter #2
Source: http://www.toptastes.com/recipes/light/chinesebatter.htm
1 cup flour
1 cup cornstarch
1 egg
1/2 tsp salt
1/2 tsp sugar
2 tbsp sesame oil
1 tbsp vinegar
1 tsp baking powder
1 cup water
Combine all and let sit a few minutes. Add meat pieces to coat.
Batter #3 (Low Carb)
Source: http://www.carb-lite.au.com/71SEAFOODSHELLFISH/allrecipes71/chinese_batter_fried_oysters.html
1 cup soy flour
2 tsp baking powder
1 tsp salt
2/3 cup water
1 egg -- beaten
1 tbsp oil
Combine all and let sit a few minutes. Add meat pieces to coat.
Batter #4
Source: http://www.cooks.com/rec/doc/0,1637,155181-242200,00.html
1/2 c. flour
1/2 tsp. salt
1 tbsp. salad oil
2/3 c. lukewarm water
1 egg white, stiffly beaten
Combine the first four ingredients and let stand 30-60 minutes. Add the egg whites and blend together gently.
Sprinkle food (fish, chicken, vegetables, etc.) with seasoned flour. Dip into batter, drain excess, and deep fry. You'll be pleased with results.
Batter #5
Source: http://www.cooks.com/rec/doc/0,175,155180-231207,00.html
1 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 egg
1 c. milk
1/4 c. vegetable oil
Beat batter ingredients in bowl with hand beater until smooth. Prepare food to be fried. Thaw frozen foods completely before frying. Dry food completely before dipping into batter.
Batter #6
Source: http://www.cooks.com/rec/doc/0,175,154181-230206,00.html
1 c. flour
2 tsp. baking powder
2/3 c. milk
2 eggs
1/4 tsp. salt
1 tbsp. melted butter
Sift flour and measure. Add salt and baking powder. Sift again; add beaten egg yolk, milk, then beaten egg whites and butter.
Batter #7
Source: http://www.cooks.com/rec/doc/0,164,154188-243202,00.html
3/4 c. cornstarch
1/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. water
1 egg, beaten
Mix dry ingredients. Stir in water and egg. Use for fish, or cut up meat, or vegetables
Batter #8
Source: http://www.cooks.com/rec/doc/0,165,154188-243203,00.html
1 c. self-rising flour
1/2 c. milk
1 tbsp. baking powder
1/2 c. water
Salt to taste
1 tbsp. vinegar
Mix all ingredients together. If too thick, add a little more water. Fry in hot grease.
Batter #9
Source: http://chinesefood.about.com/library/blrecipe010.htm
1/2 cup all purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1 tablespoon beaten egg plus enough water to make 1/2 cup
1 teaspoon canola, corn, or peanut oil
Combine flour, cornstarch, baking powder, egg mixture, and oil in a mixing bowl and beat with a wooden spoon until the mixture is a smooth paste. Set aside.
Dip meat to coat, fry once until light golden brown, remove, drain and cool. You may store (refrigerate) meat this way. Let meat come back to room temperature and fry second time until golden brown.
Batter #10
Source: http://www.cooking.com/recipes/static/recipe1228.htm
1 egg, lightly beaten
1 tablespoon cornstarch
2 tablespoons cornstarch, mixed with enough cold water to form a paste
Mix about three-quarters of the egg into the meat.
Sprinkle in the 1 tablespoon of cornstarch; then, work in a little of the cornstarch paste with the fingers. Add the remaining egg and the remaining cornstarch paste, kneading them into the meat with the fingers.
Batter #11
Source: http://www.cooking.com/recipes/static/recipe1202.htm
3 tablespoons cornstarch
2 tablespoons all-purpose flour
3 egg yolks, lightly beaten
Combine the two flours of the coating ingredients. Lightly dry off the meat with some of the mixed flours. Add the egg yolks, mix through to coat all of the meat, and then roll each piece of the meat into the remaining flours. Set aside on a plate.
Batter #12
Source: http://chinesefood.about.com/library/blrecipe437.htm
1 - 2 eggs, lightly beaten
3 tbsp. potato starch*
*Cornstarch can be substituted for the potato starch
Brush the meat pieces with the beaten egg and dip in the potato starch to cover. Deep-fry the dredged meat pieces in batches.
Batter #13
Source: http://www.fishermansexpress.com/oriental-batter.html
2 Eggs, beaten
3/4 tsp Salt
1/2 tsp Garlic Powder
1/2 cup all-purpose Flour
1/4 cup Cornstarch
1/2 cup Milk
Mix eggs, salt, garlic, flour, cornstarch, and milk to make a smooth batter. Fry dipped pieces in peanut oil until light brown.
Option: Cool fried pieces after frying, then refrigerate, if desired, and later redip in batter, refry until golden brown.
Batter #14
Source: http://www.fishermansexpress.com/Crunchy-Batter.html
2 cups Pancake Mix
juice from one Lemon
1 Egg
1/4 cup Vegetable Oil
Salt and Pepper, to taste
Use white ground pepper- you will get the pepper taste without the black specks in your batter. Mix the above items together in a bowl and thin the mixture with water or milk to get the consistency you like (the thinner the batter the lighter the coating). The egg will make this batter crunchy. One last note, you will find that dusting your meat with flour before battering will help keep the batter on your meat.
Batter #15
Source: http://www.fishermansexpress.com/all-purpose-batter.html
1 cup all-purpose Flour
1 tsp Baking Powder
1/2 cup Cornstarch
1 cup Water
2 tsp Salt
1 tsp Sugar
1 tsp Oil
Mix all of the ingredients together and blend until there are no lumps. Dry the meat with a paper towel and dip into the batter.
Batter #16
Source: http://www.fishermansexpress.com/LongJohn-batter.html
Bisquick Mix
Regular Pancake Mix
Club Soda
With wire whisk whip together equal parts bisquick and boxed pancake mix with club soda till it's the consistency of buttermilk. Moisten meat pieces in water and then coat lightly but evenly in flour. Let dry on waxed paper 5 minutes. Coat meat pieces in batter.
Batter #17 (Corn Dog)
Source: http://www.cdkitchen.com/recipes/recs/506/Corn_Dog_Mix61126.shtml
1 cup flour
2/3 cup corn meal
1 1/2 teaspoon baking powder
2 tablespoons sugar
2 tablespoons shortening
1 egg
2/3 cup milk
Mix all dry ingredients together thoroughly. Store in airtight container.
Combine mix with 1 egg and 2/3 c. milk. Dip meat (hot dogs) into batter, coating thoroughly. Deep fry until batter is browned.
Batter #18
Source: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_2187,00.html
1 tablespoon vegetable oil
2 egg yolks, lightly beaten
3/4 cup flat beer (or substiture 3/4 cup club soda)
1 1/3 cups flour mixed with 1 teaspoon salt and pinch pepper
2 stiffly beaten egg whites, optional
Combine yolks with oil and beer. Gradually stir this into flour (it should be thick enough to stick to the food) and beat until very smooth with a few swift strokes. Rest batter, covered, in refrigerator for 3 hours at least so it ferments a bit. Get oil to right temperature. Beat egg whites until stiff and fold into batter. Dip the meat in the batter and fry.
Batter #19
Source: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_14230,00.html
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 bottle brown beer, cold
Cornstarch for dredging
In a bowl, whisk together the flour, baking powder, and salt. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.
Lightly dredge meat pieces in cornstarch. Working in small batches, dip the meat into batter and immerse into hot oil.
Batter #20
Source: http://seafood.allrecipes.com/az/FishTcs.asp
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup beer (or substitute club soda)
In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).
Batter #21
Source: http://chinesefood.about.com/library/weekly/aa052600a.htm
1 egg white, lightly beaten
1/4 cup water
1/4 cup flour
1/4 cup cornstarch
1 tablespoon hot chili oil (optional)
Beat the egg white and add water. Add flour and cornstarch. Mix the batter thoroughly. Drop the batter into the marinated meat.
Tips for Batter #21
To make it extra crispy, deep-fry the meat twice. This technique is often used in restaurants: staff prepare a batch of fried meat and set it aside. When a customer places an order, a portion is deep-fried again.
To make the meat extra tender, use only cornstarch for the batter (instead of half cornstarch and half flour).
Don't put all of the meat in the wok at once - that will lower the wok temperature. Start with adding about 1/4 of the meat mixture. (If you're new to deep-frying, I have a page of deep-frying tips.)
Mix the batter thoroughly. Test with chopsticks or a wooden spoon - it should just drop without sticking.
fried twinkies anyone?
My research into batter recipes for Chinese cooking this evening produced an interesting article on deep-fried twinkies. For the full article, visit: http://www.sptimes.com/2002/06/26/Taste/The_Twinkie_transform.shtml
Deep-Fried Twinkies
For Twinkies:
6 Twinkies
Popsicle sticks
4 cups vegetable oil
Flour for dusting
For batter:
1 cup milk
2 tablespoons vinegar
1 tablespoon oil
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
Chill or freeze Twinkies for several hours or overnight.
Heat 4 cups vegetable oil in deep fryer to about 375 degrees.
To make batter: Mix together milk, vinegar and oil. In another bowl, blend flour, baking powder and salt. Whisk wet ingredients into dry and continue mixing until smooth. Refrigerate while oil heats.
Push stick into Twinkie lengthwise, leaving about 2 inches to use as a handle, dust with flour and dip into the batter. Rotate Twinkie until batter covers entire cake. Place carefully in hot oil. The Twinkie will float, so hold it under with a utensil to ensure even browing. It should turn golden in 3 to 4 minutes. Depending on the size of your deep fryer, you might be able to fry only one at a time, two at the most.
Remove Twinkie to paper towel and let drain. Remove stick and allow Twinkie to sit for about 5 minutes before serving.
Makes 6.
Variation: Slice Twinkie into 4 pieces. Flour and batter each before frying. With this treatment, one Twinkie will serve two people if accompanied by a sauce.
Berry Sauce
1 10-ounce jar of seedless raspberry preserves
1 cup fresh or frozen mixed berries
In a saucepan, heat preserves over low heat until melted. Add 1 cup of fresh or frozen mixed berries. Heat until sauce just simmers. Cover; refrigerate until served.
Makes 1-1/2 cups.
Deep-Fried Twinkies
For Twinkies:
6 Twinkies
Popsicle sticks
4 cups vegetable oil
Flour for dusting
For batter:
1 cup milk
2 tablespoons vinegar
1 tablespoon oil
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
Chill or freeze Twinkies for several hours or overnight.
Heat 4 cups vegetable oil in deep fryer to about 375 degrees.
To make batter: Mix together milk, vinegar and oil. In another bowl, blend flour, baking powder and salt. Whisk wet ingredients into dry and continue mixing until smooth. Refrigerate while oil heats.
Push stick into Twinkie lengthwise, leaving about 2 inches to use as a handle, dust with flour and dip into the batter. Rotate Twinkie until batter covers entire cake. Place carefully in hot oil. The Twinkie will float, so hold it under with a utensil to ensure even browing. It should turn golden in 3 to 4 minutes. Depending on the size of your deep fryer, you might be able to fry only one at a time, two at the most.
Remove Twinkie to paper towel and let drain. Remove stick and allow Twinkie to sit for about 5 minutes before serving.
Makes 6.
Variation: Slice Twinkie into 4 pieces. Flour and batter each before frying. With this treatment, one Twinkie will serve two people if accompanied by a sauce.
Berry Sauce
1 10-ounce jar of seedless raspberry preserves
1 cup fresh or frozen mixed berries
In a saucepan, heat preserves over low heat until melted. Add 1 cup of fresh or frozen mixed berries. Heat until sauce just simmers. Cover; refrigerate until served.
Makes 1-1/2 cups.
Secrets of Chinese Deep-Frying
(Editor's updates 2009-09-08: I've learned a few things, so I'll be adding some information to clarify).
My quest for the perfect Chinese deep-fried meat is neverending and insatiable. I have not yet been able to replicate the perfect coating to deep fry chicken or beef like I've had in Chinese restaurants. I have tried lots of different approaches. Here are some ideas I have so far.
The goal for my optimum Chinese deep-fry coating would be described as crispy, crunchy and smooth.
Ingredients for Coated Deep Frying
The coating ingredients are some combination of the following dry and wet ingredients
Dry ingredients
starch (cornstarch, water chestnut starch, potato starch, arrowroot starch)
flour (all-purpose or bread flour)
breadcrumbs (regular unseasoned or panko)
baking powder
baking soda
salt
Wet ingredients
beaten eggs (whole eggs or just egg whites)
salt
baking powder
ice water
seltzer water (club soda)
oil
vinegar
Technique
This is where it gets tricky. One thing is for sure: you want to use a lot of oil (at least 2" or so), and you need to make sure your oil is heated to at least 350 degrees Fahrenheit. The rest is "magic" as far as I'm concerned. Here are some possibilities.
1. Coat meat in dry ingredients. Shake off excess; dip meat in beaten egg, then coat in dry ingredients again. Fry.
2. Combine all dry and wet ingredients to make batter (thick or thin). Dip meat in batter & fry.
3. Use method 1 or 2 above. Fry meat at a lower temperature (325-35) for a minute or two, remove & let cool. Then refry at high temp (375-380) for another minute or two. This is a traditional Chinese technique called double-frying. If you do double-fry, the first fry should be short (1 minute or so, it's really just blanching, but using oil) and relatively cool, and the second fry should be both hotter and longer.
You also have the option of re-coating meat using method 1 or 2 above and re-fry.
About Coatings and Batters
Too thick of a batter & the coated food will taste too "bready". Too thin and it may become soggy/greasy and lose its "crunch", especially when sauce is applied. The key here is frying at high temperatures so that as little oil soaks into the batter/meat as possible. What the right thickness to achieve the proper crunch is still escapes me. I do believe Chinese restaurants use some kind of batter. If you look closely at a deep fried piece of meat in a Chinese dish, you'll notice the coating is very even across the item, and is very crunchy, yet it is not too thick.
What the Ingredients Do
Eggs: they act as glue to hold the batter together. Especially if you use beaten egg whites, these will add a lot of "lift" and "puff" to the batter.
Baking Powder/Baking Soda: adds lift, albeit through a chemical reaction with the flour. I've seen this in some recipes, but it's not that widespread. Which should you use, baking soda or baking powder? Baking soda uses acid in the liquid to produce leavening; whereas baking powder (which is usually double-acting baking powder) includes baking soda and dry acids (one of which is likely cream of tartar) which will not only produce leavening via heat but also via contact with liquid acid. Baking soda will tend to taste sour, and baking powder tastes more neutral. Perhaps a 50/50 combo? The sourness of the baking soda might help in a batter which is being used in a sweet-flavor dish, such as orange chicken. Otherwise, probably err on the side of baking powder, I would think.
Starch/Flour. The basis of the coating, in all cases. Some people like plain cornstarch, some people like 3-to-1 ratio of Cornstarch to Flour. By themselves, flour & starch have "stickiness" properties when wetted that enable them to hold together in a mass, as in a batter. Starch will taste lighter than flour, because it is finer. If you coat meat in flour/starch before dipping in a batter, the flour/starch will help create a "pocket" of air between the meat and the coating, if you like this sort of thing. I personally like the batter to stick closely to the meat, but to be crispy, crunchy and smooth.
Water. Should be cold (ice water preferred). If your local water is bad, try bottled water. Some people use cold seltzer water (club soda), because it adds additional lift and lightness, kind of like the way beer does in a beer batter.
Salt: really the salt is only for enhancing the flavor of the batter. For each cup of flour/cornstarch, you should use about 2 tsp of table salt. Be aware that the more salt comes in contact with the oil, it will tend to cause the oil to degrade more quickly.
Oil: adds depth of flavor & richness, also helps smooth out a batter.
Vinegar: I've seen this in some recipes; this is most useful when used in recipes with baking soda or baking powder. When they combine, they create a gas effect that can help create lift.
If you find something that works really well for you, post a comment!
A Note About Oil
Recipes
Here are some possible recipes to experiment with deep-frying techniques in Chinese cooking:
Szechuan Dry-Fried Beef: http://www.cooking.com/recipes/static/recipe1228.htm
Sweet and Sour Pork: http://www.cooking.com/recipes/static/recipe1202.htm
Cantonese Sweet & Sour Pork: http://chinesefood.about.com/library/blrecipe010.htm
Sweet & Sour Chicken: http://chinesefood.about.com/library/blrecipe437.htm
Other Chinese Recipes to Try:
How about Beef and Broccoli? Try this one: http://chinesefood.about.com/od/beef/r/beefbroccoli.htm
Making your own Chinese chili paste can be an adventure. Try it with this recipe here:
http://www.cooking.com/recipes/static/recipe5179.htm
Also, one of my favorites with any Chinese meal is Hot and Sour soup. Try this recipe here:
http://www.cooking.com/recipes/static/recipe1178.htm
My quest for the perfect Chinese deep-fried meat is neverending and insatiable. I have not yet been able to replicate the perfect coating to deep fry chicken or beef like I've had in Chinese restaurants. I have tried lots of different approaches. Here are some ideas I have so far.
The goal for my optimum Chinese deep-fry coating would be described as crispy, crunchy and smooth.
Ingredients for Coated Deep Frying
The coating ingredients are some combination of the following dry and wet ingredients
Dry ingredients
starch (cornstarch, water chestnut starch, potato starch, arrowroot starch)
flour (all-purpose or bread flour)
breadcrumbs (regular unseasoned or panko)
baking powder
baking soda
salt
Wet ingredients
beaten eggs (whole eggs or just egg whites)
salt
baking powder
ice water
seltzer water (club soda)
oil
vinegar
Technique
This is where it gets tricky. One thing is for sure: you want to use a lot of oil (at least 2" or so), and you need to make sure your oil is heated to at least 350 degrees Fahrenheit. The rest is "magic" as far as I'm concerned. Here are some possibilities.
1. Coat meat in dry ingredients. Shake off excess; dip meat in beaten egg, then coat in dry ingredients again. Fry.
2. Combine all dry and wet ingredients to make batter (thick or thin). Dip meat in batter & fry.
3. Use method 1 or 2 above. Fry meat at a lower temperature (325-35) for a minute or two, remove & let cool. Then refry at high temp (375-380) for another minute or two. This is a traditional Chinese technique called double-frying. If you do double-fry, the first fry should be short (1 minute or so, it's really just blanching, but using oil) and relatively cool, and the second fry should be both hotter and longer.
You also have the option of re-coating meat using method 1 or 2 above and re-fry.
About Coatings and Batters
Too thick of a batter & the coated food will taste too "bready". Too thin and it may become soggy/greasy and lose its "crunch", especially when sauce is applied. The key here is frying at high temperatures so that as little oil soaks into the batter/meat as possible. What the right thickness to achieve the proper crunch is still escapes me. I do believe Chinese restaurants use some kind of batter. If you look closely at a deep fried piece of meat in a Chinese dish, you'll notice the coating is very even across the item, and is very crunchy, yet it is not too thick.
What the Ingredients Do
Eggs: they act as glue to hold the batter together. Especially if you use beaten egg whites, these will add a lot of "lift" and "puff" to the batter.
Baking Powder/Baking Soda: adds lift, albeit through a chemical reaction with the flour. I've seen this in some recipes, but it's not that widespread. Which should you use, baking soda or baking powder? Baking soda uses acid in the liquid to produce leavening; whereas baking powder (which is usually double-acting baking powder) includes baking soda and dry acids (one of which is likely cream of tartar) which will not only produce leavening via heat but also via contact with liquid acid. Baking soda will tend to taste sour, and baking powder tastes more neutral. Perhaps a 50/50 combo? The sourness of the baking soda might help in a batter which is being used in a sweet-flavor dish, such as orange chicken. Otherwise, probably err on the side of baking powder, I would think.
Starch/Flour. The basis of the coating, in all cases. Some people like plain cornstarch, some people like 3-to-1 ratio of Cornstarch to Flour. By themselves, flour & starch have "stickiness" properties when wetted that enable them to hold together in a mass, as in a batter. Starch will taste lighter than flour, because it is finer. If you coat meat in flour/starch before dipping in a batter, the flour/starch will help create a "pocket" of air between the meat and the coating, if you like this sort of thing. I personally like the batter to stick closely to the meat, but to be crispy, crunchy and smooth.
Water. Should be cold (ice water preferred). If your local water is bad, try bottled water. Some people use cold seltzer water (club soda), because it adds additional lift and lightness, kind of like the way beer does in a beer batter.
Salt: really the salt is only for enhancing the flavor of the batter. For each cup of flour/cornstarch, you should use about 2 tsp of table salt. Be aware that the more salt comes in contact with the oil, it will tend to cause the oil to degrade more quickly.
Oil: adds depth of flavor & richness, also helps smooth out a batter.
Vinegar: I've seen this in some recipes; this is most useful when used in recipes with baking soda or baking powder. When they combine, they create a gas effect that can help create lift.
If you find something that works really well for you, post a comment!
A Note About Oil
- Vegetable oil, canola oil, or corn oil should be used, because it has a high smoke point. Olive oils just won't cut it. Veg/canola oils have a lighter, cleaner flavor; corn oil has a slightly sweeter flavor.
- Oil can (and should!) be re-used. Only time it shouldn't is if you fry some really stinky fish. Even fish that's battered (as long as it's well battered and mild) won't flavor the oil. In general, save fish frying for the end of your fry process!
- Strain used oil through a few layers of cheesecloth in a fine mesh strainer or chinois.
- Store in a clean glass container (like a Mason jar or a bottle), and refrigerate.
- Shortening and lard can be re-used in the same way, if you work with it while it's warm.
Recipes
Here are some possible recipes to experiment with deep-frying techniques in Chinese cooking:
Szechuan Dry-Fried Beef: http://www.cooking.com/recipes/static/recipe1228.htm
Sweet and Sour Pork: http://www.cooking.com/recipes/static/recipe1202.htm
Cantonese Sweet & Sour Pork: http://chinesefood.about.com/library/blrecipe010.htm
Sweet & Sour Chicken: http://chinesefood.about.com/library/blrecipe437.htm
Other Chinese Recipes to Try:
How about Beef and Broccoli? Try this one: http://chinesefood.about.com/od/beef/r/beefbroccoli.htm
Making your own Chinese chili paste can be an adventure. Try it with this recipe here:
http://www.cooking.com/recipes/static/recipe5179.htm
Also, one of my favorites with any Chinese meal is Hot and Sour soup. Try this recipe here:
http://www.cooking.com/recipes/static/recipe1178.htm
french fries & freedom
I think the whole thing with "freedom fries" was ricidulous when the French protested going to Iraq, as ridiculous as saurkraut was called "liberty cabbage" during World War II. Thank goodness that whole naming nonsense is over, too bad the war is not, because war sucks.
Anyway, a few years ago my mom & I were vacationing in Desert Hot Springs when we met an old friend of hers for dinner at the Capri restaurant. Turns out he was the owner of a Fatburger restaurant in Palm Springs (by the Palm Springs Airport), and had worked in food service/restaurant management for many years. Somehow we got to talking about french fries, and he divulged an excellent tip, for which I am forever grateful.
Normally, if you just fry potatoes in hot oil, they tend to take on a lot of oil, even if the oil is hot. Hence the result is a french fry that tastes like the kind you get at In-N-Out Burger: very "potatoey" but kind of oily and soggy. Then, if you go to Burger King, McDougals or another burger franchise you will get a fry which is exceedingly crispy on the outside and tender and chewy on the inside. I prefer the second kind, so this tip is very handy.
Here's the tip: before deep frying your french fries, blanch them in a big pot of boiling water for 1-2 minutes. Drain the fries, pat them dry with towels, and then deep fry as usualy. You will find you have a fry that is much more crunchy on the outside yet fully cooked & chewy in the middle. You will note that many franchise actually pre-cook their fries in a factory, freeze & package them, and then re-fry them in the restaurant. This will give an even crispier outside coating. Enjoy!
Incidentally, always fry in oil that is at least 350 degrees Fahrenheit (177 degrees Celsius); it's best to push the oil towards 375 degrees, although on most oils, anything much higher than 375 deg. F. (190 deg. Celsius) will cause the oil to start breaking down, i.e., burning. Don't deep fry in oils such as olive oil, they have a much lower burning/smoking point, and you won't be able to get them hot enough to fry successfully. Corn oil or canola oil are good for deep frying. I personally prefer Mazola corn oil; it tastes very clean and smooth to my palate, although not as "flavor free" as canola oil.
Anyway, a few years ago my mom & I were vacationing in Desert Hot Springs when we met an old friend of hers for dinner at the Capri restaurant. Turns out he was the owner of a Fatburger restaurant in Palm Springs (by the Palm Springs Airport), and had worked in food service/restaurant management for many years. Somehow we got to talking about french fries, and he divulged an excellent tip, for which I am forever grateful.
Normally, if you just fry potatoes in hot oil, they tend to take on a lot of oil, even if the oil is hot. Hence the result is a french fry that tastes like the kind you get at In-N-Out Burger: very "potatoey" but kind of oily and soggy. Then, if you go to Burger King, McDougals or another burger franchise you will get a fry which is exceedingly crispy on the outside and tender and chewy on the inside. I prefer the second kind, so this tip is very handy.
Here's the tip: before deep frying your french fries, blanch them in a big pot of boiling water for 1-2 minutes. Drain the fries, pat them dry with towels, and then deep fry as usualy. You will find you have a fry that is much more crunchy on the outside yet fully cooked & chewy in the middle. You will note that many franchise actually pre-cook their fries in a factory, freeze & package them, and then re-fry them in the restaurant. This will give an even crispier outside coating. Enjoy!
Incidentally, always fry in oil that is at least 350 degrees Fahrenheit (177 degrees Celsius); it's best to push the oil towards 375 degrees, although on most oils, anything much higher than 375 deg. F. (190 deg. Celsius) will cause the oil to start breaking down, i.e., burning. Don't deep fry in oils such as olive oil, they have a much lower burning/smoking point, and you won't be able to get them hot enough to fry successfully. Corn oil or canola oil are good for deep frying. I personally prefer Mazola corn oil; it tastes very clean and smooth to my palate, although not as "flavor free" as canola oil.
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