To continue the food-themed-postings, here are some of the best tips I've gotten from my Ayi in the kitchen.
1) If you salt your knife while chopping onions, they won't make you cry. (Why didn't someone TELL me?)
2) If you salt the oil before frying food, it won't spatter. (See above)
3) You know how when the Chinese stir-fry meat it never dries out or gets stringy? Well, actually, you probably don't, but trust me, Chinese stir fry is NEVER dry like Americans. How? Duh! You soak the meat in a scrambled egg white for 3 minutes first! My ayi was stunned, STUNNED, to learn that Americans didn't know this. Sillies.
As the mother of a food-allergic child, though, I must ask you to warn your guests that you are serving egg-soaked meat--egg in an unsuspected place could leave you with one fewer guest at the end of the night, and that's never good.
Any future ayi-wisdom offerings will be shared as they are acquired. Happy eating!
1) If you salt your knife while chopping onions, they won't make you cry. (Why didn't someone TELL me?)
2) If you salt the oil before frying food, it won't spatter. (See above)
3) You know how when the Chinese stir-fry meat it never dries out or gets stringy? Well, actually, you probably don't, but trust me, Chinese stir fry is NEVER dry like Americans. How? Duh! You soak the meat in a scrambled egg white for 3 minutes first! My ayi was stunned, STUNNED, to learn that Americans didn't know this. Sillies.
As the mother of a food-allergic child, though, I must ask you to warn your guests that you are serving egg-soaked meat--egg in an unsuspected place could leave you with one fewer guest at the end of the night, and that's never good.
Any future ayi-wisdom offerings will be shared as they are acquired. Happy eating!
2 comments:
wow!
...how does one salt a knife?
Just get it wet first, then sprinkle it liberally with salt. Do it again if you start to cry--about once for every 1/2 onion, I find. Genius!
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