Steven Brust's LJ (RSS Feed)
12-11-2007, 07:18 PM
I have known for many years the fundamental law that any time you're using water to cook, you can instead use some other liquid with the same consistency.
Okay, so, you've rubbed the chicken breasts with garlic powder and powdered ginger, salt, and peper, then put them in a maranade of soy sauce and white wine, as usual. You season the sesame oil with an anahiem pepper, crushed garlic, and minced fresh ginger root. You take the chicken from the maranade, cut it up, and start it going in the wok. Then the vegies. Then it's just about time for the corn starch, so you start to fill a bowl with cold water...
And look at that maranade, sitting there.
Duh.
I mean, it isn't like I was going to throw it out, anyway; it always gets dumped into the stir fry. But still. I've been doing this for something like twenty years, ever since DDB showed I invented it. Today is the first time I figured out the obvious.
Anyway, it was really good.
(Original Post) (http://skzbrust.livejournal.com/70543.html)
Okay, so, you've rubbed the chicken breasts with garlic powder and powdered ginger, salt, and peper, then put them in a maranade of soy sauce and white wine, as usual. You season the sesame oil with an anahiem pepper, crushed garlic, and minced fresh ginger root. You take the chicken from the maranade, cut it up, and start it going in the wok. Then the vegies. Then it's just about time for the corn starch, so you start to fill a bowl with cold water...
And look at that maranade, sitting there.
Duh.
I mean, it isn't like I was going to throw it out, anyway; it always gets dumped into the stir fry. But still. I've been doing this for something like twenty years, ever since DDB showed I invented it. Today is the first time I figured out the obvious.
Anyway, it was really good.
(Original Post) (http://skzbrust.livejournal.com/70543.html)