Something I want to start doing is themes. That would allow me to focus in on one or two things and intensively work on them over a short period of time, which should hopefully improve the skill improvement curve. The other thing is that I've decided to leave the exciting, interesting stuff to the weekends. On the weekdays, I get back too late to experiment around too much, and I am perfectly comfortable living off stir fry variations on the weekday, and so that's where I think I'm settling.
Oh and I've also settled on sweet potatoes as my regular carb source, which should make things easier.
Notes:
- The spinach carried the flavor of the dish a lot better than the bak choy. However, I am torn between two theories as to why. One theory is that this is due to some specific aspect of the geometry of the vegetables, while the other theory is simply that the simplicity of the sweetness of the spinach did the work.
- Without the browning and surface caramelization, the chicken was not even close to as good as the last time I did this. This time, the problem was that the marinade was too wet. This would probably be alleviated with corn starch, or simply being more careful about how the chicken was thrown into the wok.
- The mushrooms didn't do a lot in concert with the dish. I am curious why this is so - in the soup that I made, they came out very nicely, with strong, distinct flavors coming to the top.
Cheers,
Hanchen
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