It’s time for a new instalment of #FediArmyChef! I haven’t done one of these for a while - tonight I’m making a “Korean beef” instant pot recipe I found online.
This is my second attempt. My first came out pretty well, but we thought we could do better, so tonight we’re experimenting ☺️
I’ll post the rest as replies.
It’s #FediArmyChef time! I’m trying this pressure cooker recipe for Korean Dakbokkeumtang (spicy chicken stew). https://www.koreanbapsang.com/pressure-cooker-dakbokkeumtang-korean-spicy-chicken-stew/
Stay tuned…
Just burgers tonight. I didn’t get the pan hot enough, so the meat didn’t get that nice crust, but otherwise alright.
Tonight’s #FediArmyChef is a second attempt at Korean Fried Chicken. I’m experimenting this time - last time it felt that the chicken was actually pretty close to the famous BBQ “olive chicken” (like seen in Goblin). So I’m going to adjust the seasoning and see if I can make it.
I’m finally trying the Korean Fried Chicken recipe! I think @GQB gave me this one? #FediArmyChef
I’m trying another recipe from the Recipe Tin Eats cookbook tonight: One-Pot Sausage Meatball Pasta.
This was absolutely chosen because it looks easy 😊
I’m finally trying the Korean Fried Chicken recipe! I think @GQB gave me this one?
The plan today was Korean Fried Chicken, but I’d forgotten I had leftover twice-roasted duck in the fridge, so instead I’m doing a simple duck fried rice. Here’s the ingredients (sans duck, that is preheating in the oven). I’d normally add corn and carrot, but I don’t have any today.
Reporting back on first course:
Using the salt-reduced soy for the braised tofu made a huge difference over last time. Much more balanced.
The flavours are right for the salt and pepper tofu, but the balance is out. Too much sichuan and not enough salt. Also, not quite crispy enough. I’ll experiment with different tofus and more even coating #FediArmyChef
Robert