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Stuff...

Good: got the new Japanese costume book. It's got armor and menswear (and a bit of womenswear) from Heian through Edo.

Bad: got no actual work done on the Japanese.

Good: Getting closer to my desired result with Kung Faux chicken (shrimp, etc). The velveted chicken came out perfect, I just need to work on the sauce a bit more (it was a smidge salty, I need less soy sauce and more something else). Yay for learning and perfecting new cooking techniques.

Comments

bovil
Aug. 16th, 2007 08:16 pm (UTC)
"velveting" invoves making an oil/cornstarch mixture and coating the meat before it goes into the pan; this creates a very thin crispy coating, thinner than breading. When I add the sauce mix (after the chicken is stir-fried), some soaks into the coating, and there's some starch that's come off in the fat that thickens the sauce.

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