Felt wokky last night…

caliking · April 1

Busted out the wok to get dinner done.

Shrimp with spinach, ginger, and toban djan. Tried a tip from Grace Young (Stir Frying to the Sky's Edge) - salt the shrimp, and let sit for a minute. Rinse, and repeat. Then, proceed with cooking. I think the shrimp turned out tender, with a bit of a snap, but can't say for sure if the brining made a difference. May have to try this method again.

Image: https://us.v-cdn.net/5017260/uploads/editor/dq/3l31r0kxy8gk.jpeg

Chinese tomato egg. One of caliprince's favs. Turned out kind soupy, but still delicious.

Image: https://us.v-cdn.net/5017260/uploads/editor/bu/6avgbmjb2g4c.jpeg

Lastly, burnt garlic fried rice. I've been playing around with sous vide rice recently, and think its a great method for big batch rice items.

Image: https://us.v-cdn.net/5017260/uploads/editor/7y/vnotedvqn2jk.jpeg

No plated pics, and the pics are YUGE because I'm posting from my phone.

Didn't take as long to crank out on a weeknight as I thought it would, so got some points for getting dinner ready by a decent time. Each item was pretty tasty, so lots of winning

Gulfcoastguy · April 1

Caliprince has good taste. He is also lucky enough to have a dad that can cook. Mine topped out at scrambled eggs and rice.

lkapigian · April 1

Bombdiggity!

I find the brine , rinse works well for the snap , even on veggies

alaskanassasin · April 1

Dang that looks good!

Stormbringer · April 1

Wow that looks incredible, can almost taste it from the pictures.

Botch · April 1

Yum!

caliking · April 1

lkapigian said:

Bombdiggity!

I find the brine , rinse works well for the snap , even on veggies

I think the brine did help. Just need to try it again to be sure.

GrateEggspectations · April 1

Looks great, @caliking. Didn’t know SV rice was a thing. Time and temp?

johnmitchell · April 1

Fanflippentastic!!!!😋😋

Canugghead · April 1

Wow, feeling wonky and still cranked out those dishes! Have you tried substituting egg with stir fried water velveted beef slices?

caliking · April 1

GrateEggspectations said:

Looks great, @caliking. Didn’t know SV rice was a thing. Time and temp?

Thanks.

I just recently discovered SV rice.
Rice 1 cup + water 1 (upto 1 1/4) cup + salt.
SV at 200F x 35mins.

Rice may be slightly al dente, which is why this method works well for things like biryani, or fried rice. So far, I've tried this with basmati, jasmine, and parboiled rice. Grains are nicely separated. I like that I can get the rice done the day before, cool it in the SV bag, then pop the same bag in the fridge. No rice pot to clean.

caliking · April 1

Canugghead said:

Wow, feeling wonky and still cranked out those dishes! Have you tried substituting egg with stir fried water velveted beef slices?

I was feeling WOKKY

I'm a fan of water velveting, and I'll bet that would be tasty. But, I also know that someone will say "where's the egg??"

GrateEggspectations · April 1

@caliking

Controversial question, I know, but do you rinse your rice or not? Have had mixed results with both approaches. Made butter chicken yesterday and the jasmine rice (all I had on hand; rinsed, many times over) was the biggest failure I can remember.

Buckwoody Egger · April 1

looks soooo good! worthy of the closeup. a closeup like that hides nothing! except the egg behind the wok.

also.. if you are iphone there is a small spot while uploading from photo library where you can select image size. lower right. the icon is of two slide selectors (one on one off). i usually do medium.

caliking · April 1

Buckwoody Egger said:

looks soooo good! worthy of the closeup. a closeup like that hides nothing! except the egg behind the wok.

also.. if you are iphone there is a small spot while uploading from photo library where you can select image size. lower right. the icon is of two slide selectors (one on one off). i usually do medium.

Thanks!! The large pics uploaded from my phone have vexed me for a long time. Much appreciated.

caliking · April 1

GrateEggspectations said:

@caliking

Controversial question, I know, but do you rinse your rice or not? Have had mixed results with both approaches. Made butter chicken yesterday and the jasmine rice (all I had on hand; rinsed, many times over) was the biggest failure I can remember.

It depends on what the rice is for.

For everyday meals, we eat parboiled rice, and it gets rinsed x3. For some Asian dishes, where I want the rice be just a tad sticky, 0-1 rinses. Basmati rice for pulao, biryani, etc. gets rinsed x3, then soaked in water for 1-4hrs.

What was not right about the rice you made? If it was scaled up to make a larger batch, then that may have been the problem.

lousubcap · April 2

Great pics and banquet. Did I miss a window of opportunity for Garlic??

caliking · April 2

lousubcap said:

Great pics and banquet. Did I miss a window of opportunity for Garlic??

I showed some (uncharacteristic) restraint, and only loaded the fried rice with garlic

Was aiming for each item to have its own flavor(s), so planned for the shrimp and spinach to be ginger forward, fried rice to be "appropriately" garlicky, and the tomato egg to be itself. It all came together pretty well.

Felt wokky last night…

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