Diary Of A Curious Foodie

Search This Blog

Food fight!

March 09, 2008

Get link
Facebook
X
Pinterest
Email
Other Apps

This is an amazing video! Have you figured it out yet? :)

Get link
Facebook
X
Pinterest
Email
Other Apps

Comments

Fermented Rice (甜酒酿）

About fermented rice--Control the temperature well, and you will always get this dreamy desset right! I have to put the chinese name here (酒酿), because it's so romantic! When translated, all the poetry is gone! Sigh............................................... "French women don't get fat", I agree, portion control is the key. Then what's the secret to Chinese women's willowy figures? A lot of delicious good-for-you delicacies! For example, we love fermented rice--it's sweet with just a touch of alcohol. When mixed with Osmanthus fragrans , it tastes like heaven. Let's see how it's made. The following pictures are from a friend 山菊花. But I made the fermented rice in the title picture. :) First, you have to soak the rice (2-3 cups) overnight. Then steam them for 30 minutes. See how shiny they become? Finely grind the distiller's yeast (one ball for 2 cups of rice). Scoop the rice into a clean bowl. Cool the rice down by slowly rinse them with ...

Best Apricot Cake

I started to get tired of cakes--I even browsed through a cake "bible" and found nothing interesting. Luckily, Michel Richard did it again. His apricot cake is an absolute stunner! It's the most moist and tender cake you can imagine! I tinkered with his recipe a little, so the crust didn't look as pretty( no butter in the crust and soyflour for wondra). But it's still crunchy and amazingly tasty. Considering the great reduction of fat--10 TBSP less butter, I am very happy with the result. It looks like cheesecake, ay? But it only has 1/4 cups of heavy cream, the only diary product. Take a spoon, and you will see the difference. It's neither a souffle nor a custard. It's not even the egg bubbles I made before. It's a little firmer and it doesn't shrink; It melts in your mouth, yet somehow manages to burst into a refreshing stream of citrus fruit. Very intriguing indeed! In this picture, it looks like a cake now. It should. My tiny canon can't re...

Slow-cooked eggs

About eggs--Be patient sometimes, and let time do the wonders. I am always amazed at the wisdom of ancient Chinese people. Whoever invented the thousand year eggs was definitely a genius. They are made by preserving duck , chicken or quail eggs in mixture of clay , ash, salt , lime , and rice straw for several weeks to several months, depending on the method of processing. After the process is completed, the yolk becomes a dark green, cream-like substance with a strong odor of sulfur and ammonia, while the white becomes a dark brown, transparent jelly with little flavor or taste. The transforming agent in thousand year egg is its alkaline material, which gradually raises the pH of egg from around 9 to 12 or more. [1] This chemical process causes an "inorganic version" of fermentation , which breaks down some of the complex, flavorless proteins and fats into simpler, flavorful ones. For more information on thousand year eggs (century eggs), please click here . I have be...

Powered by Blogger