A water bath is pretty high tech! One can get by with an
insulated beer cooler
When I worked in a lab, water baths were sort of like that.
We never had a need for one in the family business as it was a
metallurgy and mining assay lab but the ones I saw in the catalogues
seemed pretty high tech: accurate to 0.2 degrees, could hold steady
within a 0.2 degree temperature range, was equipped with detectors,
alarms and cutoffs for low water levels and high pressure, optional
internal stirrers, shaking models and so on. And the best ones were
over $2K a pop. Way overkill for kitchen work.
I'm doubting that an order of magnitude - even two -
would make that much difference in most cooking.
Perhaps it's time to experiment with Lilli's
induction stove and the discrimination of its controls.
Instant pot
nor would I advocate one, because anything
it can do can be done with existing facilities.
I can do all the other things already but I don't have a pressure
cooker.
I've never found the need for one, not being
particularly canny.
Recent new taste: Old Fisherman brand roasted pike conger. It comes
Bad name. I hesitate to describe the images that
come into my head, visual and olfactory both.
in sweet soy sauce in a sardine can sized tin. Being twice cooked it
had a very soft texture and being roasted not smoked, a pure and
mild taste but made for a tasty snack all the same. Pretty good for
a canned product. The sauce was not unlike Japanese eel sauce but I
didn't taste the Chinese equivalent to mirin and sake. It seemed to
be made more like this:
I wonder if you would taste it if it were there in
the minuscule proportions that it would appear in
in most commercial products.
Chinese Smoked Eel Sauce
That looks kind of like more Japanese even without
mirin. To my knowledge, the Chinese have no equivalent
of mirin - rice wine and sugar in separate doses might
come close, but my favorite Chinese rice wines are a
bit maderized; the white rice wines taste like
industrial solvent (but do the appropriate flavor
fixing functions).
MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: Fried Fish with Whole Garlic
Categories: Chinese, Seafood
Servings: 4
1 lb Fresh fish fillets
-(pref. snapper or halibut)
1 ts Salt
3 tb Cornstarch
8 Garlic cloves, peeled
2 tb Fresh ginger, coarsely
- chopped
4 tb Oil, preferably peanut
MMMMM------------------------------SAUCE-----------------------------------
1 tb Rice wine or dry sherry
3 tb Water
1 tb Light soy sauce
1 tb Bean sauce
1 ts Sugar
1 tb Dark soy sauce
RUB THE FISH FILLETS with salt and cornstarch. Heat a wok or large frying
pan until it is hot, then add the oil. Brown the fish on each side until
it
is golden brown. Remove the fish and drain on kitchen paper. Drain off
all
but 1 tablespoon of oil, add the garlic and ginger and stir-fry for 20
seconds. Add the sauce ingredients, and cook for 3 minutes or until the
garlic is tender. Return the fish to the wok and reheat through. Serve at
once with the garlic cloves.
KEN HOM PRODIGY GUEST CHEFS COOKBOOK
MMMMM
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