How can I cook my pork blood? - Cooking - eGullet Forums
2007年3月29日 · To make the pork blood congeal, mix a little of vinegar with it and let sit in the refrigerator. When the whole block has congealed, cut into cubes. Drop in simmering congee and sprinkle with toasted garlic bits. Add a little fish sauce and splash of calamansi or lemon juice and then sprinkling of pepper. Enjoy!
Pho Saigon - Pennsylvania: Dining - eGullet Forums
2009年11月21日 · Finally checked out Pho Saigon in the shopping center at Washington & Delaware Avenue. It was really good and a lot closer to home than Chinatown! Summer Rolls were excellent and crunchy and the peanut dipping sauce was delicious. Also tried the basic beef pho (the works minus the tripe) and ...
Freezing Techniques for Blood Oranges - Cooking - eGullet Forums
2010年5月24日 · Cooking. Freezing Techniques for Blood Oranges. Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501 (c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members.
Pictorial: Congee (Jook) with Salted Pork - eGullet Forums
2005年10月16日 · Add the pork to the crockpot. Close the lid. Change the setting to "high". Let it cook for 2 to 3 hours. Prepare some gingers, about a 1/2 inch cut, shred it. Use 1 green onion, finely chopped. Use 2 thousand year eggs. Peel and use a small knife to cut into small wedges. Scoop up a bowl of congee with salted pork.
Binh Duong - New Jersey: Dining - eGullet Forums
2004年1月30日 · We sampled three soups: Pho Tai, Bun Bo Hue, and Hu Tieu. The pho was very good, a nice standard representative bowl of pho. Our Chinese friend, Lin, got very excited over the beef tendon and blood cubes (?) in the Bun Bo …
Frozen Veal Bones - Cooking - eGullet Forums
2009年1月6日 · Step 1: put frozen bones in extremely cold water in a pot, slowly bring to a gentle boil, simmer for 20 minutes. Step 2: put frozen vegetables in stock pot to create a "thermal shock", bring back slowly to a simmer and simmer for another 20 minutes. Step 3: Add ice (about 20% of total content of stock pot), to create another thermal shock ...
Chinese Cold Meat Appetizers? - eGullet Forums
2005年10月16日 · Blanch it to purge the blood, then simmer in a mixture of dark soy, 5 spice and water for a long time (sometimes overnight). Slice thin, arrange on a platter and sprinkle some chopped raw garlic, finely chopped cilantro and light soy over the top. The excess braising liquor can be chilled, have the fat skimmed off and then cut into cubes.
Beef stew failure - Cooking - eGullet Forums
2010年9月13日 · Cooking. Beef stew failure. Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501 (c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members.
Chicken guts - China: Cooking & Baking - eGullet Forums
2008年2月4日 · Slice the hearts in half and let them marinate in the alcohol until you're ready. Get a pan with just a bit of oil in it, just enough. Drop your spices and such in. Dump the booze out of the bowl and drop the hearts into the oil, followed by soy sauce, a pinch and a half of sugar, and a few cubes of brined tofu.
Fabada - Spain & Portugal: Cooking & Baking - eGullet Forums
2006年4月13日 · Discard that water, and put the white beans in a deep and wide casserole (I use a WMF inox). Add cold water a couple of inches above the white beans and bring slowly to a gentle boil. Some unsoluble proteins from the white beans will end floating on top. Remove two or three times over a 30 minutes time.