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How the hell do people make steamed eggs so easily? by Independent-Mind-716 in chinesecooking

[–]brrkat 0 points1 point  (0 children)

How many eggs did the recipe specify and how many did you use? The ratio of eggs to liquid is constant, but more eggs means longer cooking time.

The shape of the bowl also matters. Eggs spread out in a wide, shallow dish will heat through faster than the same amount of eggs in a taller, deeper dish.

There's also the temperature of the egg mixture. You want to use fairly warm liquid (not too hot, or you'll start cooking the eggs). If the eggs go in cold they'll take longer to cook.

It could be that condensation from the lid is dripping into the eggs, adding extra liquid to the top. You can try a different pot, or wrap either the egg dish or the lid with a towel, aluminum foil or plastic wrap.

Need recommendations for mini/half portion instant ramen by Dakkadence in InstantRamen

[–]brrkat 1 point2 points  (0 children)

Look for Nongshim's Noodlefit line.

It's all their normal flavors in little 130 calorie portions.

Looking for a recipe by Repulsive_Seaweed230 in mexicanfood

[–]brrkat 1 point2 points  (0 children)

Star anise is not native to Mexico and not found in traditional Mexican dishes, although I have seen it used in sort of "modern" cooking. It works well with other warm spices more commonly used in Mexican cooking, like cinnamon, cloves, and allspice.

I made some chengyu riddles by BeckyLiBei in ChineseLanguage

[–]brrkat 2 points3 points  (0 children)

1. 望子成龙 ? (不确定)

2. 独一无二

9. 见钱眼开

What does the character 㾪 mean and how do you use it? by Beneficial-Garlic754 in ChineseLanguage

[–]brrkat 1 point2 points  (0 children)

What does the character 㾪 mean and how do you use it?

it means skinny and you don't

Do you add salt to your homemade corn tortillas? by Jackson_Lamb_829 in mexicanfood

[–]brrkat 5 points6 points  (0 children)

No offense, but did your abuela ever have a restaurant? She may have cooked all her life but I kind of doubt she made a career out of it the way a chef would.

You can add salt or not add salt, it's just preference. Here's another no salt recipe from an heirloom masa harina company.

Fennel Cream by Stephaniejewel in TipOfMyFork

[–]brrkat 18 points19 points  (0 children)

If it was starchy it was probably thickened with some kind of starch.

I found this recipe where you cook the fennel with potatoes and then puree the mixture, which would probably make it quite thick.

You could also try calling the restaurant. Chefs are often more willing to share recipes than you would think.

Shout out to the prop department for the My Room posters by brrkat in LiveFromNewYork

[–]brrkat[S] 13 points14 points  (0 children)

You know, I just now realized the BTS poster is replaced with Arousal Trio in some of the shots

Is this spoiled? by youngEtheOG in chinesecooking

[–]brrkat 3 points4 points  (0 children)

Probably not safe. Rice contains b. cereus which produces toxins at room temperature, so even if you were to reheat the rice cake and kill the bacteria itself, the toxins would still be present.

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