Cheflayne. I like that description. Longer=deeper flavor, shorter=chicken flavor up front. That's a good way to describe it.
I'm not familiar with a velveting process. What is that?
I'm not familiar with a velveting process. What is that?
Stock/Sauce - Cooking Time ... mixed opinions?
Hi Guys,
Ok so basically I have been going through some books lately and I quite confused on this topic. Basically its about stocks and sauces, some chefs recommend that you cook them for a short period of time to not "lose" and of the freshness then I find recipes where sauce/stocks are cooked for hours.
What is your opinion?
Ok so basically I have been going through some books lately and I quite confused on this topic. Basically its about stocks and sauces, some chefs recommend that you cook them for a short period of time to not "lose" and of the freshness then I find recipes where sauce/stocks are cooked for hours.
What is your opinion?
21 - 23 of 23 Posts
Coat chicken with egg white and cornflour. Put in fridge for 20 minutes. Blanch in water or oil until it turns white. Set chicken aside to drain. Make sauce, add chicken and stir fry to coat well.
Cornstarch? I velvet chicken and pork, it is a good technique to know. I've had mixed results with beef.Coat chicken with egg white and cornflour.
mjb.
21 - 23 of 23 Posts
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