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Popular posts from this blog

{FOOD PROCESSING} My Favourite Asian Ingredients!

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I thought it was time to do my Asian products post since I tend to lean towards Asian cooking often (gee, I wonder why?)  I moved away from the heart of Asian markets, and while I love where I live for the most part, the lack of Asian products here puts a huge damper on my cooking. I simply cannot cook without some of my favourite sauces and seasonings.  SOY SAUCE: Topping off my list is the most popular sauce in all Chinese cuisine? Soy sauce! I'll truthfully admit, I've used VH soy sauce since I moved to my non-Asian neighborhood. It does the job, is of a medium quality, gives enough flavour and colour to your food. When in doubt, VH it!  Do NOT use Walmart Great Value soy sauce. This is where no-name brand just plain sucks! It tastes weird... don't do it!  Best one: Lee Kum Kee Light and Dark soy sauce.  I really like this one.  OYSTER SAUCE: Lee Kum Kee hands down is THE best.  Just look for the panda brand.  Get the biggest bottle. Period. Non-Asian area? I have boug
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{FOOD PROCESSING} LET'S TALK ABOUT BRINE!

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I am just going to tell it like it is. I really hate dry, tasteless lean proteins. In order to avoid this disappointment, I brine my chicken breasts and lean pork chops 99% of the time. When I am too lazy to brine, I am guaranteed to be disappointed with my meal. So, let's talk about brines! Most people already brine their Thanksgiving turkeys, so this is not new news! Some also brine their whole chickens for roast chicken. Also amazing! However, I brine pretty much all my chicken AND pork chops (not together of course!) The process of brining involves soaking your protein in a salty mixture, flavoured with a variety of herbs and spices. The brine penetrates into the protein, absorbing the brine, which ends up making your protein more flavourful and juicy. This trick is particularly useful for lean proteins that generally dry out when cooked (ex. centre cut pork chops, chicken/turkey breasts) Note: brining red meat (beef or lamb) is not recommended, since they can be enjoyed underc
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{INSPIRATION} AMAZING General Tao Chicken

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I really enjoy making this recipe at home. It was a popular dish at my old job, and I always had extra sauce in a squeeze bottle for drizzling on steamy rice! You can decide for yourself if you want the healthy or non-healthy version by either sautéing the chicken before adding the sauce, or deep-frying the chicken first. Either way is absolutely delicious! TRCW recipe: Ingredients: Sauce 3 tbsp water 3 tbsp soy sauce 3 tbsp rice vinegar 2 tbsp grated ginger 2 cloves minced garlic 2 tsp sesame oil 1/2 tsp paprika 1 tsp sambal oelek (or ketchup for a mild sauce) 2 tsp cornstarch 3 tbsp water 1/2 cup sugar In a small bowl, whisk together the first ingredients. Set aside. In a sauce pan, bring 3 tbsp of water and 1/2 cup sugar to boil without stirring. Simmer till the mixture turns a light amber. Remove from the stove and pour in the soy mixture, being careful as it may splatter. Return saucepan back to medium heat and whisk till caramel is completely dissolved. Do not overcook or sauce w
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