, better homes and gardens does it better than meīut the basics if you bread a food you lightly toss it in or with a breading coating like flour, Panko, cornmeal, mashed potato flakes, crushed up chips. I didn’t even realize I used the less obvious word for the process that cooks tend to use, granted it is the correct term for it but okay. So if volume is the issue, how do you recommend for that? There's no magic fix for everything, I'm just offering options, same as you. As you takes a while.you can easily burn your food if you're not careful or don't know what you're doing.the amount of gravy/sauce will be reduced below what the cook desires to have.
It's easy to use too much and then you can't undo.Īnd yeah, reduction is a beautiful thing, but there's a couple of issues with it that a lot of people either don't like or don't want to/can't deal with. So.as you sort of indicated, it's from not using it properly. But the taste is blatant in a dish that has less overall complexity and really stands out in a dish with a ton of starch like beans or potatoes. Cornstarch is nearly indispensable for much of Asian cooking. In American Chinese cooking, the processes and ingredients are different. No need to get snippy, a lot of people will agree with this. See our Food Safety Tips for advice concerning frozen poultry, when food is safe to eat, and much more. This isn't the place for your SEO needsĬreamy Tortellini Soup with Chicken & Spinach Crude or hateful comments may result in a ban If you do not include the recipe your picture will be removed until the recipe is provided When you post a pic of the meal, please include the recipe. Moderators may remove posts/comments at their discretion This subreddit is for "Crock-Pot®"-type recipes only.
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