I'm going to cook the dinner I planned to last night (beef with cashew nuts). I didn't realise I had to do the beef in bicarb overnight to make sure it was really tender, and once I cut it up I realised I hadn't bought enough ๐ So I ordered fish and chips and it was unfortunately the worst fish and chips I've ever had in Melbourne! However I cook tonight's dinner, it will not be anywhere near as bad as that!
this post was submitted on 31 Jul 2024
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Sorry about my food styling but I'd started eating ๐ The kids didn't like it much, and Mr P "did (his) best" eating with bung/absent teeth. It tastes awesome to me, but if everyone else in the house is lukewarm about it then that's a fail unfortunately โ I look forward to eating it at work and being praised by my colleagues, who seem to appreciate my cooking better than my family ๐
Edit: my MIL had a bit and she loves it and said it looks "pretty" with the colours ๐
That looks delicious!
Thankyou! I'm enjoying it very much for my lunch today.
Velveting is absolutely worth it.
bicarb overnight
ooh you'd get away with 30mins!
I thought similarly; one suggestion I saw said an hour, but Mr P insisted overnight ๐๐ผโโ๏ธ
Change of plans. Kfc
Leftover stir-fry is awesome for work lunches, indestructible in the microwave.
Tonight is carbonara but along with garlic / butter prawns.
A combination from heaven
Leftover stir fry. Yes!!!
Cheesey pasta salad I got on discount tonight. Nothing fancy.
Miraculously got some panko veal schnizel on discount yesterday. Came out of my pan blackened on the outside but tasted perfect.
My digital thermometer seems to top out at 100 so should get a cooking thermometer some day.
Super late, but I bought a "coffee thermometer" from Officeworks for 50 cents. Apparently office people weren't crazy about the coffee thermometer idea. I repurposed it for cooking, and although it also caps out at 100, I've never cooked food to 100 inside without the outside being complete charcoal.
I do have a digital one that still has a little prong which is for BBQs and goes up to 150, but it takes about 30 seconds to accurately read the temperature, usually updating a few degrees every 2 seconds or so
I was using mine for measuring oil temperature when trying to shallow fry (so bread crumbs fry on impact), so unfortunately in this case it wouldn't help me, but a 50 cent one would be useful for most cooking. Thanks for the tip!
Ah righto. I only really fry chicken schnitzels and chips. In the chase of schnitzels, I usually just grab a couple of crumbs from the bottom of the bag (I buy mine predone from a butcher) and chuck them in. Most of the time I do just eyeball though. If it's smoking, the oils too hot, if it's sizzling and crackling I evidently didn't dry the pan right, and it's probably a bad idea to put it in right now (I'd rather chuck it in when it's a little too cold than have it spray me in the face)