George asks…
What ingredients do you use to make your favourite stir fry?
There are so many ingredients/sauces to add to stir frys and many ways of combining ingredients. So i am asking this out of curiosity
Nagesh answers:
Chicken (marinated, browned then removed)
Then I reoil the pan and add
sweet onions
thinly sliced carrots
I fry those for a minute or two and then add
broccoli
again, let it fry for a minute or two then I add
zucchini
mushrooms
snow peas if I have them
and saute for another minute or two then I add the chicken back and put in the liquid ingredients mixed with corn starch
For the liquid ingredients I like to put a little hoisin sauce in with the more typical soy, ginger, garlic, sesame oil, rice wine mixture. It adds a little tangy sweetness. Sometimes I add some szechwan sauce for heat.
Sometimes I garnish with chopped peanuts and/or cilantro.
I always serve it with brown rice.
Sandra asks…
Why do black people eat so much fried chicken when did they start eating so much fried chicken?
Does fried chicken come from Africa?
Nagesh answers:
When blacks were fleeing from being summarily set on fire, lynched and murderd in the South, they fled to the North. Fried chicken as a food came with them. It was part of Southern culture. White people ate it too. I’m not sure whether Africans like it too, but if they don’t their missing out.
Thomas asks…
When you make fried chicken should you let the chicken rest?
Fried chicken is often dipped in egg then a flour mixture. Should you let the chicken rest before frying to prevent batter falling off?
Nagesh answers:
Yes. The batter will stick better.
Coat the chicken. Let it rest for 20 minutes.
Coat the chicken again (this makes it crispy). Let it rest again.
Now, fry the chicken.
Mandy asks…
How do you fry beef to make it tender?
When frying strips of beef (for Stroganoff for example) how long and what heat should I fry it fro so it is tender and not tough?
Will I get food poisoning for frying it for a very short time?
Nagesh answers:
Hi if you have fresh beef from a reliable source you don’t have to worry about food poisoning – it can be eaten raw (unlike chicken or pork) – for best results flash fry your beef in a little oil at a high heat for 30 seconds leave it in contact with the pan so it colors nicely before moving it to turn it over – for a few seconds more – hope this helps
also don’t get beef that is too lean it will be dry when cooked – the meat should have a marbling of fat running through it ask your butcher he will know what you need.
Ruth asks…
How can I keep my fries from getting all soggy?
Every time I make fries, they always get all soggy. I’ll use potatoes, sweet potatoes, or butternut squash, drizzled in olive oil and put in the oven at say 350 degrees, for a good amount of time.
How can I make them crispy without frying?
I had absolutely no idea that fries were bad for me.
Nagesh answers:
Soggy fries are not being cooked right.
I don’t make fries at all, they’re terrible for you, but I used to.
Olive oil isn’t actually what you want, it has too low a smoking point. You’ll want peanut oil and I would never fry without a thermometer.
Also, you want whatever your’re frying to be cold and to be dry when you put it in the oil. It’s been 30 years since I’ve made frys but I remember something about ice water and drying the stuff before you drop it in the fryer.
Very important too to not put too much in at once or the temp of the oil drops too far.
You can always try baking, I’ve seen recipes on line for ‘baked fries’ that look great.
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