flipping awesome
scene: dumplings in skillet
killer move: TEXTBOOK PAN JERK BY YOURS TRULY
we were cooking dumplings for dinner, and the bottoms were nice and brown but the tops had not yet seen the heat. break out the tongs and give each one a flip? this is not amateur hour, that is not how things go down here. I just grabbed the pan and gave it a little wrist, a little arm and those dumplings were flipped faster than ramsay's mouth in the middle of service. I really feel like I connected with this technique tonight, so I wanted to share.
p.s. that is right, london, you heard me. asian dumplings. can you handle that?
9 comments:
I am glad that you are so coordinated. It bodes well for surgery.
PS Why do we have to type these weird letter things now, you didn't have to do it before when you posted.
the enormous popularity of my blog had begun to attract spammers, hence the post verification.
I'm so glad that 500,000 eager middle American housewives are bombarding you with their recipes for Crepes a la Akron Strip Mall, or Spokane Halibut. London will be calling before you know it.
Frozen asian supermarket dumplings, or fresh house-made dumplings?
If the former, which brand?
P.S. rather than browning both sides of the dumpling, somtimes an ill-advised move depending on said dumpling, asian cooks will often cover the pan for a more thorough heating, without sacrificing the crispiness of the bottom surface.
P.P.S. I am vexed by this word verification. It has taken me 3 tries to get it right.
Frozen asian supermarket dumplings, or fresh house-made dumplings?
If the former, which brand?
P.S. rather than browning both sides of the dumpling, somtimes an ill-advised move depending on said dumpling, asian cooks will often cover the pan for a more thorough heating, without sacrificing the crispiness of the bottom surface.
P.P.S. I am vexed by this word verification. It has taken me 4 tries to get it right.
thanks techno wizard aldous for that double post.
while I appreciate the validity of the pan cover to get top and bottom cooking, you simply do not get that direct searing heat on the top surface sufficient to produce the maillard reaction required for browning. or so I find.
p.s. supermarket. they have asian writing on them so I assume that they are made by an old asian woman in small quantities. or else by kraft.
Can't you delete my duplicate post, techno-guru Simon? Techno-wizard Aldous is having too much techno-time solving techno-problems at DSF.
My point was this: many (but not all) asian dumplings are only supposed to have unilateral searing. What types are you talking about here? The ones my (authentically asian) family most often consumes are the unilateral ones. And we buy the supermarket ones too. Try the ones that are long and thin and look like "gyoza" but are simply called "wah teep" (phonetically in Cantonese).
Aldous, at work.
P.S. You know the tagline of the show Billable Hours? Overeducated, understimulated...
don't you have computers to fix or something?
I don't know what kind of dumplings these are. I like the crispiness though, so I enjoy a multiple side sear.
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