Notes
- It seems that this week is turning into an extended lesson in moisture, sources of it and the effects on heat transfer. In today's stir fry, I threw in tomatoes right after sauteing the mushrooms. This introduced a lot of moisture all at once, which mean that the mix, including the eggs, became sort of goopy, sweaty, and messy
- However, the moisture served to transfer heat much more regularly than with just the wok, and the overall mixture came out tasting more homogeneously flavored
- Drizzling the wet-ish mixture over the lettuce straight out of the pan and letting it sit for 5 minutes also ended up cooking the leaves a little, in a very pleasant way, that removed some of the inherent bitterness
- I still need to work on the salmon. Despite the fact that I cooked it relatively quickly over lower heat, it was still slightly overcooked and the fats came oozing out
- I figured out what that white stuff was - it was the grease between the chunks of flesh and the way to avoid it is just to avoid overcooking the fish, it's that simple
Cheers,
Hanchen
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