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by davidgould
3083 days ago
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Be able to sharpen a knife and always have at least one really sharp knife. Learn how to cut/chop efficiently. Pixian Douban Jiang - This is the flavor you were looking for: https://blog.themalamarket.com/pixian-chili-bean-paste-douba... Measure by weight, use a thermometer. Make stock. Decent stock is one of the secrets to really good cooking, but it is not available in stores (at least in the US). Whenever you have poultry or pork scraps or bones or whatever, cooked or raw, save them in a bag in the freezer. Dumpster dive a KFC if need be ;). When you have a lot, put it all into a big kettle, cover with water, add 1TB vinegar and a pinch of salt. Bring just briefly to a boil, then put it in a 200F oven uncovered overnight. Then screen out the bones and glop. Chill the stock overnight so you can skim the fat off. It should be like chicken Jello at this point. Freeze it. Season as needed at time of use. |
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