2 ms·
You stole my 'recipe'. The only difference is that I usually use tofu or similar for protein (vego) and I add it first to get a just little of that tasty-but-pr
by dejb 17y ago
You stole my 'recipe'. The only difference is that I usually use tofu or similar for protein (vego) and I add it first to get a just little of that tasty-but-probably-carcinogenic browning on it.
Anyway I'd like to see a book of other 'Cooking Patterns' laid out like this.
- cduan 17y agoTofu is a protein too! The great thing is that all these things are easily interchangeable, so you use whatever you like. Your post did remind me of an advanced technique. If you are cooking chunks of protein, the best method is to first fry the protein, then take it out, and then follow the original recipe. Why? Because you want to get that browning, and you only get that with direct contact between the protein and the pan. (This is known as the Maillard reaction.) But if you leave the protein in the whole time, it dries up faster than the vegetables (they have cell walls that are hard to soften).
- rlm 17y agoAnyway I'd like to see a book of other 'Cooking Patterns' laid out like this. That would truly be a "hacker's" cookbook. I'd like to see that too!
- olefoo 17y agoIt's not a book (yet) but it's a blog http://www.cookingforengineers.com/ http://www.cookingforengineers.com/ a delicious blog indeed.
- joshwa 17y agoMichael Ruhlman - The Elements of Cooking http://books.google.com/books?id=iX55tiQfXIgC&lpg=PP1&pg=PP1#v=onepage&q=&f=false http://books.google.com/books?id=iX55tiQfXIgC&lpg=PP1... Michael Ruhlman - Ratio: The Simple Codes Behind the Craft of Everyday Cooking http://books.google.com/books?id=zGaRpi4YdIQC&lpg=PP1&dq=ruhlman%20ratio&pg=PP1#v=onepage&q=&f=false http://books.google.com/books?id=zGaRpi4YdIQC&lpg=PP1...