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What do your meals look like (show me pictures)....

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  • acpgeeacpgee Member Posts: 5,254 Member Member Posts: 5,254 Member
    acpgee wrote: »
    The blow torch is my newest kitchen gadget. I actually bought it to use with the wok to try replicate Chinese restaurant dishes that are wokked at higher temperatures than domestic burners get.
    https://www.nytimes.com/2020/09/04/dining/stir-fry-recipe-wok-hei.html
    But useful for other stuff too.


    @acpgee - viva le blow torch!!! 😉 Mine actually comes in quite handy. Bought it for creme brûlée and it’s made it’s way into the favorite gadget drawer ☺️

    Have a look at those "wok hei" articles in NYT and Serious Eats. The blow torch is a good way to approximate those smokey wok dishes you get in restaurants but can't replicate at home because your domestic burner doesn't get hot enough to cause flare ups. The blow torch gives you a controlled way to get flare ups in your wok. Of the torched wokked vegetable dishes I've tried so far, sauteed mushrooms were the most amazing.

    I saw a cooking program where they dipped lacklustre fruit into sugar and blow torched to give a caramel coating. Need to try that on fruit that needs a lift.
  • BarbaraHelen2013BarbaraHelen2013 Member Posts: 1,203 Member Member Posts: 1,203 Member
    zflk27vl5gkd.jpeg

    Roasted Brussels and Dijon ‘Aioli’ (Skyr, Dijon and a pinch of garlic)
  • acpgeeacpgee Member Posts: 5,254 Member Member Posts: 5,254 Member
    Stir fried chicken breast with sugar snaps and carrots, cucumber salad with black sesame dressing, rice.
    blm81whx5kxn.jpeg
  • Safari_Gal_Safari_Gal_ Member, Premium Posts: 708 Member Member, Premium Posts: 708 Member
    acpgee wrote: »
    acpgee wrote: »
    The blow torch is my newest kitchen gadget. I actually bought it to use with the wok to try replicate Chinese restaurant dishes that are wokked at higher temperatures than domestic burners get.
    https://www.nytimes.com/2020/09/04/dining/stir-fry-recipe-wok-hei.html
    But useful for other stuff too.


    @acpgee - viva le blow torch!!! 😉 Mine actually comes in quite handy. Bought it for creme brûlée and it’s made it’s way into the favorite gadget drawer ☺️

    Have a look at those "wok hei" articles in NYT and Serious Eats. The blow torch is a good way to approximate those smokey wok dishes you get in restaurants but can't replicate at home because your domestic burner doesn't get hot enough to cause flare ups. The blow torch gives you a controlled way to get flare ups in your wok. Of the torched wokked vegetable dishes I've tried so far, sauteed mushrooms were the most amazing.

    I saw a cooking program where they dipped lacklustre fruit into sugar and blow torched to give a caramel coating. Need to try that on fruit that needs a lift.

    @acpgee 😯- it’s a whole new world of flambè lol
    I love roasted pears. I’m going to go read it now!
  • acpgeeacpgee Member Posts: 5,254 Member Member Posts: 5,254 Member
  • Miss_Missy_BeeMiss_Missy_Bee Member, Premium Posts: 27 Member Member, Premium Posts: 27 Member
  • snowflake954snowflake954 Member Posts: 5,107 Member Member Posts: 5,107 Member
    Spaghetti with scampi.a5t48trxzn6o.jpg
  • vamanvaman Member Posts: 220 Member Member Posts: 220 Member
    Welcome back, awesome pictures as usual.
  • snowflake954snowflake954 Member Posts: 5,107 Member Member Posts: 5,107 Member
    vaman wrote: »
    Welcome back, awesome pictures as usual.

    I don't know if you're talking to me--there are lots of excellent posters, but if it's me, I'll say thanks! I enjoy cooking and was at the beach for the summer. Mid September I'm always back.
  • CyberbartenderCyberbartender Member Posts: 667 Member Member Posts: 667 Member
    i9noz46dmyk1.jpg


    No, its not mine photo. BUT this is some of what I eat.... :smile:
  • acpgeeacpgee Member Posts: 5,254 Member Member Posts: 5,254 Member
    Lobster and prawn seafood boil at the new Caribbean cafe near the flat.
    1ay1hs06tmyb.jpg
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