Cooking Adventure
cooked pork dumplings, and I cooked General Tso's Chicken. Fortunately we both have a high tolerance for failure. We'll probably try again someday. In the meantime we are now going to collapse in a heap, resembling the undifferentiated shreds of product we have made during the past hours, and begin to try to eat it. With spoons.
So far I cannot fault the flavor. Only the arrangement of form leaves something to be desired. Dumplings and deep-fried breaded chicken are not intended to be granulated substances. We're pioneers. Wheee! Adventure!
Restaurants are worth every penny.
Comments
le-bebna-kamni on Jan. 3, 2009 1:20 AM
Well, the dumplings tasted terrible, if you ask me -- greasy. But the fried rice I made with the extra dumpling meat was awesome. :D
Thanks for the fun!
tlatoani on Jan. 3, 2009 2:47 AM
I can understand how you could granulate dumplings, but how the hell did you do it to chunks of chicken?
matt-arnold on Jan. 3, 2009 2:57 AM
The deep-fryer basket has issues with letting go. The wire was embedded in not just the breading, but seemingly in the very flesh, somehow. "Granulating" may be a less appropriate term than "shredding".
In both the dumplings and the frying, I learned a lot and have high hopes for next time.
wdonohue on Jan. 3, 2009 4:13 AM
Ah, temperature control problems - oil needs to be a bit hotter. (Thank you, St. Alton, may bless and keep my spatula from harm...)
-- Brian out --
matt-arnold on Jan. 3, 2009 4:18 AM
Could the temperature be too hot? It was maxed out.
wdonohue on Jan. 3, 2009 1:55 PM
If things are coming out too greasy, that usually indicates the oil temp is too low. I would check it with a good kitchen thermometer - for batter frying it should be around 350-365 F.
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