Comments on: Photo Friday: Hongshao rou http://www.malindalo.com/2009/10/photo-friday-hongshao-rou/ Author of ASH Fri, 30 Jul 2010 00:25:14 +0000 hourly 1 http://wordpress.org/?v=3.0 By: madcookie http://www.malindalo.com/2009/10/photo-friday-hongshao-rou/comment-page-1/#comment-204917 madcookie Sat, 17 Oct 2009 22:33:03 +0000 http://www.malindalo.com/?p=2150#comment-204917 though im sure you already know, i have to comment on the "parboiling of the meat". i love this because it shows how old the recepie is. (and how succesfull)!! one would parboil meat/poutry to remove enzymes that in reaction to oil or butter form a grubby foam layer when in contact with the cold water used to start the stock pot of choice. parboiling is cleaning the meat. the reason you might parboil is that it inhances the effect of a "clear bouillon", thus the refined fluid of a soup or sauce. (my chefing has been french/european though, unfortuantly not chinese..). if you dont want to parboil, but still want the clear bouillon affect you could use a mixture of flavor specific meat/poultry mixed with raw egg, shape into a lump, and gently displace through the stock. the "klarifiek" will act like a magnet for all the random protiens is the stock and should clear it for about 90%. dont you just love cooking! great dish btw. i loved the beans in the meat. we're up for more recepies so please keep them coming! kus madcookie though im sure you already know, i have to comment on the “parboiling of the meat”.
i love this because it shows how old the recepie is. (and how succesfull)!!
one would parboil meat/poutry to remove enzymes that in reaction to oil or butter form a grubby foam layer when in contact with the cold water used to start the stock pot of choice. parboiling is cleaning the meat. the reason you might parboil is that it inhances the effect of a “clear bouillon”, thus the refined fluid of a soup or sauce. (my chefing has been french/european though, unfortuantly not chinese..).
if you dont want to parboil, but still want the clear bouillon affect you could use a mixture of flavor specific meat/poultry mixed with raw egg, shape into a lump, and gently displace through the stock. the “klarifiek” will act like a magnet for all the random protiens is the stock and should clear it for about 90%.
dont you just love cooking!

great dish btw. i loved the beans in the meat. we’re up for more recepies so please keep them coming!

kus madcookie

]]> By: Fong http://www.malindalo.com/2009/10/photo-friday-hongshao-rou/comment-page-1/#comment-204914 Fong Fri, 16 Oct 2009 23:56:38 +0000 http://www.malindalo.com/?p=2150#comment-204914 Looks great. Going to give the recipe a try this week. Thanks. Looks great.
Going to give the recipe a try this week. Thanks.

]]> By: Charles Frenzel http://www.malindalo.com/2009/10/photo-friday-hongshao-rou/comment-page-1/#comment-204913 Charles Frenzel Fri, 16 Oct 2009 16:59:00 +0000 http://www.malindalo.com/?p=2150#comment-204913 Wonderful general recipe. I used crystalized ginger for a hint of sweetness against some Turkish Aleppo peppers. Wonderful general recipe. I used crystalized ginger for a hint of sweetness against some Turkish Aleppo peppers.

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