FeChef

I could see shallow frying in a Wok being dangerous if its scorching hot, but i have added room temp oil to my deep fryer while hot (350F) many times and never even a bubble. Also, i think the cornstarch and oil coating on the raw meats act as a barrier and prevent moisture from expelling too quickly and causing splatter. At least thats my theory and experience.

I am referring to the velveting technique where you coat the thinly sliced meat of choice in egg, constarch, cooking wine, then just before adding to the hot oil in the wok or fryer you add a tablespoon or two of oil to the meat to prevent the meat from sticking together. For me, this never works and i find myself manually trying to pull them apart after the quick fry. This got me thinking, whats the harm in adding more oil ( same oil as the cooking oil ) I figure if using a deep fryer your just topping off the oil that probably has been lost in previous frys. My only forseeable issue could be if using too much oil it might drop the hot oil temp down. I suppose i should test this in small batches so i can use more oil then meat. I guess i am posting this to see if others who sir fry often use more oil then is suggested in pretty much every online recipe because it never seems to be enough to prevent sticking together.

Sale on little necks, bought too many, Wife has been wanting a pasta dish for weeks, So heres my take on shrimp Scampi w/clams. Pretty simple ingredients. Butter, olive oil, 4 cloves crushed garlic, korean red pepper flakes, White wine, (secret ingredient salted shrimp) Not fermented. Jumbo raw shrimp peeled, tail on, sauteed grape tomatoes, Parsley, little neck clams steamed, and linguine pasta.

Thats a nice Crumb. Do you frequent any pizza related forums?

Are you people serious? WOW. I am without words. I can not imagine an American Thinking Hershey Chocolate is like baby vomit? Ya'll are crazy. You all need to watch the history of chocolate.

Had to google that. So $9 per 2lbs. So $4.50/lb. Kinda pricey from what i buy.

Can you post that in american measurments? I usually go to my local Asian market and buy a 20lb bag of High end rice. It doesnt cost me more then $20 so $1/pound.

Brine like you would beef tounge, then slice thin and serve with Rye bread, and cheese. You add some mustard, or go the cuban route.

Then i stand corrected. I guess if you can hold the rice at a low temp that wont over cook the rice, and not let the rice spoil, the you essentially are doing the same as sous vide. More power too you, but rice is cheap, i would not go through all that trouble.

I would imagine it would get dried out overnight if held at 135F+ (to prevent it from going bad) unless that Zojirushi machine has a seal feature maybe it wont dry out. I know my rice cooker only vents but its not top of the line.

Damnit. I have been trying to avoid Pasta these past few weeks. I have some bratwurst that i been wanting thaw to grill and slice to add to some pasta for some time. You pushed me over the edge.

I love a creamy, slightly vinegar slaw with red cabbage, but i only make it in small batches because the red cabbage turns everything purple the nexr day, and it grosses me out.

Rice does not freeze well at all. I made a bunch of sushi rolls, wrapped them in plastic wrap, and aluminum foild and the rice still got freezer burned and gross. Texture was horrible.

Where is the flabbergasted emoji.

Heres another idea, Mac n Cheese, topped with Chili. Let the Texans argue that one.

Americans would never roll it into a log and bread it. Besides, the entire point of this thread is a bowl. I am dissapointed in you being from Japan, and not understanding the whole topic of this thread, that YOU created!

If im trying to understand this better......Kraft mac and cheese, topped with baked beans, and sliced hot dogs. I dare you to find something more American......

Parent child rice bowl? I want to contribute, but i still can't wrap my head past this?

Not sure why you consider it "Trashy" but if i am being honest, it does sound gross. I mean i like mayo, but not a Dollop's worth. A Dollop of sour cream i could do.

Sound like a pot pie. A very thick one, and without meat.

You might want to check out the Anova Precision Oven thread at pizzamaking.com. I personally think its too pricey for its size ( i want to be able to do at least a 15lb Turkey) But this thread has a lot of info on bread and meats, ect..ect. https://www.pizzamaking.com/forum/index.php?topic=64925.0 You do need to sign up for a free account to see this forum section.

I been really liking Folgers Noir Golden Dusk lately.

Love me some Sapporo.

What do you consider strong brewed coffee? I use instant. about 1 TBSP per 12 oz coffee mug. I stopped using my Kurieg as the K cups are too weak for my taste.

Well apparently Sonic got rid of the Bacon Jam burger May 2nd, so i guess i'll never know. Oh well.