I have a 2lb lamb shank coming my way and I wanted to see about extracting as much from the bone in terms of a broth.
It will come whole and I am wondering a few things:
1. I am looking for a milky broth after hours of cooking (similar to the Korean dish, Sulleongtang). In reading recipes for how Koreans make this broth, it entails boiling and also just dumping out the water a few times in order to achieve the milky color but is this necessary and the only way to achieve the milky color? Can't one just simmer the bone for hours on end and get the same result? What is the purpose of boiling and then discarding the water, filling up the pot again and boiling it?
2. The bone will be whole so will I be able to extract the marrow at all? Do I need to try and crack/cut the bone? If so, how?
I intend to use this type of broth to create a nutrient rich rice dish (or at least that is what my mind is telling me) so this is an experiment but everything I am finding on the web deals with roasting the bone and then boiling with vegetables and herbs.
Any input would be appreciated. Thank you.
I've been craving japanese style curry and in an effort to save money, I made a batch yesterday to bring for lunch. Thing is, I work in an cubicle environment and my coworker just complained about the curry smell. I have been googling to find a way to make it less offensive to the people who sit around my cubicle but they seem to be suggestions about getting rid of the smell in homes. I refuse to throw it away as I already spent money in the ingredients and spent time cooking it. Is there another way of cooking it that would not produce a strong curry smell? If I don't eat this batch for lunch, as intended, then I am afraid it will go to waste. Does anyone have any suggestions?
Have you gone to a restaurant and ordered something and found yourself saying "How HARD is it to....?" For me, there are a few pet peeves. Salting fried food-How hard is it for the chef to sprinkle some salt on something that was JUST fried? Because sprinkling salt 5 minutes later results in bouncing salt crystals. OR cooking a protein properly (like steak)-If I am asking for my steak to be black and blue, yes, I want it almost RAW in the inside but charred on the outside not light pink on the inside and grey on the outside. OR it's salting a protein-PLEASE put salt on my steak before you cook it. Without that nice salty crust, there is no longer any enjoyment in biting into that lucious piece of meat! What is yours?
I found a great recipe for fried chicken and after had it in the brine, I was ready to fry. I had a candy thermometer and pot ready to go as well as a pre heated oven to keep fried pieces warm. So the oil was at 325 and it DID dip too 300 but never lower. When I took the pieces out,the crust seemed to be crispy but after I was all done and I was ready to eat, the skin was light but it didn't have crunch. I felt like the steam of the chicken meat made the skin reabsorb moisture and made it soggy...like when u have fries delivered . And yesterday, I made chicken fried steak and same thing! I know yesterday it was rainy but what am I doing wrong?? If the chicken skin was crispy, I would have had the perfect weekend brunch.
Have you ever eaten something just to take a trip down memory lane? Even though your tastebuds have experienced evolution and eating that particular item no longer makes sense but yet you do it anyway? My father liked slivers of deep fried tofu in his stew. They were golden in color and puffy and usually in the frozen section. I believe once they hit the broth of the stew, the texture becomes a bit stringy. He admitted to me once that deep fried tofu (yoobu) has no taste but it reminded him of when he was a young boy. For me, I sometimes get excited about going to Olive Garden (it hasn't happened yet because my bf refuses to go to it when we are blessed with the restaurants in Manhattan) because it reminds me of high school and how there was NOTHING to do when I was in high school where I lived and Olive Garden was considered "fine dining". I still giggle when I think back of how myself and all my friends thought that way and when we went, it was for special occasions. I also hold nostalgic value to OG because I remember I finished the entire "Tour of Italy" and I was quite proud of myself. Pizza Hut also holds nostalgic value to me as well.
It is my fault for not preserving my parmesean correctly and instead just wrapping it in flimsy plastic wrap and tossing it in the fridge but I seen to have lots of parmesean in the fridge that are all rock hard. Some have way too much "meat" for me to just toss it in a pot of soup. I can't bring myself to do it. And when I take out the grater....my arm could fall off if my fingers don't get shredded first because it is so hard, it just skims off the grater with just a feathering of pamesean. What can I do to soften it up so I don't have to buy another block of expensive parmesean? I dont want to waste it by throwing it away and I also think there is too much that can be saved to just throw it in a pot..
Is there no way?
I have seen recipes that call for cake flour. Now you can call me an amateur baker or blind but I swear I have never come across "cake flour" in the baking aisle of my ghetto supermarket. Don't get me wrong, I love its ghetto-ness cause I can find cheap cuts of meat that I usually cannot find in hoity toity places but having said that, I can't recall ever seeing "cake flour" in the baking aisle. So, in lieu of cake flour, I usually use all purpose flour, which by all means, makes a perfectly good and edible cake but I can't really compare since I have never used cake flour. Can anyone enlighten me please? Should I go out of my way to get some of this stuff?
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