Are there any ingredients that have taken your home cooking to new levels?
Recently, I love and am in love with chipotles in adobo sauce. Dear gog. Nice smokiness and heat. Been mostly using 'em for lunch prep, especially with batches of chicken. I get these ones from WF, but if there are any other brands that people like, all of my ears are open.
I donât know about new levels, but I like to use Lyleâs Golden Syrup in place of brown sugar/regular sugar/honey/maple syrup. It gives everything a delicious âcaramelyâ flavor. I especially like it on candied bacon.
I put these in braises, and tomato-based pasta sauces. My stepdaughter asked why spaghetti sauce is so much better than Momâs. She hates fish. Wonât touch it, but still likes that sauce even after telling her that this is one of my secrets. She also insists on fish sauce for her cha gio. Go figure.
Does equipment count? My wok burner and learning to use the wok is single best kitchen/ time investment ever. Got the night + market cookbook and did his pad Thai in under 4 minutes
Hereâs another benchmark for you to try, Penang Char Kway Teow. Try to keep the wok smoking throughout the cooking process and ingredient quantity small to optimize contact with the wok.
Note proportion of ingredients relative to the size of the wok in the video.
Night + market has this recipe too so itâll be on the list to try. Your sense of porportion for the best wokhei is right on, but my wify does the prep and mis en place and Iâm just the poor chap who has to wok it when I get home from work.
You [quote=âhppzz, post:15, topic:7396â]
but my wify does the prep and mis en place and Iâm just the poor chap who has to wok it when I get home from work.
[/quote]
where I come from, we call you a âlucky bastardâ!