Got Any Cooking Questions?

[GOD]

Got Any Cooking Questions?
ask thems here.

[Odin]

what will make me fatter faster, deep frying in lard or shortening?

[GOD]

what will make me fatter faster, deep frying in lard or shortening?

As far as i know the answer is neither.Deep frying,when done correctly should'nt leave much "grease" on yer food at all.
*googles*

http://www.answers.com/topic/deep-frying

To cook food in hot fat deep enough to completely cover the item being fried. The oil or fat used for deep-frying should have a high smoke point (the point to which it can be heated without smoking). For that reason, butter and margarine are not good candidates for frying; shortening, lard and most oils are. The temperature of the fat is all-important and can mean the difference between success and disaster. Fat at the right temperature will produce a crisp exterior and succulent interior. If it's not hot enough, food will absorb fat and be greasy; too hot, and it will burn. An average fat temperature for deep-frying is 375°F, but recipes differ according to the characteristics of each food. To avoid ruined food, a special deep-fat thermometer should be used. Most thermometers used for deep-fat are dual-purpose and also used as candy thermometers. Though special deep-fat fryers fitted with wire baskets are available, food can be deep-fried in any large, heavy pot spacious enough to fry it without crowding. To allow for bubbling up and splattering, the container should be filled no more than halfway full with oil. Fat or oil used for deep-frying may be reused. Let it cool, then strain it through cheesecloth and funnel into a bottle or other tightly sealed container before refrigerating.

GOD is right. if you do not cook high enuf, you get the grease. whatever it's worth, shortening is usually made from vegetable products whereas lard is made from pork fat, so it is "fattier".

eat a butt full of fruits and oats in the morning, for me it makes me soooo much more hungry throught the day.

i like beef with broccoli from the chinese places. i usually don't even eat the beef, just the broccoli - i luv the sauce it's cooked in. i think it's a mongolian sauce? does that sound right anyway, i neeeed to learn to make that shit, badly.

[GOD]

i like beef with broccoli from the chinese places. i usually don't even eat the beef, just the broccoli - i luv the sauce it's cooked in. i think it's a mongolian sauce? does that sound right anyway, i neeeed to learn to make that shit, badly.

I will look into it.

[GOD]

oops totally spaced it.

that would be your basic asian brown sauce
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Cook Time: 5 minutes
Ingredients:

* 3/4 cup beef broth (beef bouillion cubes can be used)
* 1 tablespoon plus 1 teaspoon oyster sauce
* 1 teaspoon dark soy sauce
* 1/2 teaspoon sugar or light brown sugar
* 1 tablespoon cornstarch
* tablespoon minced garlic
Preparation:
Combine the above ingredients in order and bring to a boil, stirring. Yields about 1/3 cup.
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personally i would rock some garlic in it,like i added,or,like they did here,more of a ginger/bean type sauce:

Beef and Broccoli with Garlic Sauce

1 pound beef steak
1 tablespoon vegetable oil
1/2 teaspoon salt
1 dash white Pepper
1 1/2 pound broccoli
1 teaspoon cornstarch
1 teaspoon sesame oil
1/4 cup chicken broth
2 tablespoons vegetable oil
1 tablespoon vegetable oil
1 tablespoon finely chopped garlic
1 teaspoon finely chopped ginger root
2 tablespoons brown bean sauce
1 cup sliced canned bamboo shoots

Trim fat from beef steak; cut beef lengthwise into 2 inch strips. Cut strips crosswise into 1/8 inch slices. Toss beef, 1 tablespoon vegetable oil, the salt and white pepper in a glass or plastic bowl. Cover and refrigerate 30 minutes. Pare outer layer from broccoli stems. Cut broccoli lengthwise into 1 inch stems; remove flowerets. Cut stems into 1 inch pieces. Place broccoli in boiling water; heat to boiling. Cover and cook 2 minutes; drain. Immediately rinse in cold water; drain. Mix cornstarch, sesame oil and broth. Heat 12 inch skillet or wok until very hot. Add 2 tablespoons vegetable oil; rotate skillet to coat bottom. Add beef; stir fry 2 minutes or until beef is brown. Remove beef from skillet. Heat skillet until very hot. Add 1 tablespoon vegetable oil; rotate skillet to coat bottom. Add garlic, ginger root and bean sauce; stir fry 30 seconds. Add bamboo shoots; stir fry 1 minute. Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir 15 seconds or until thickened.
using white pepper can make a huge difference sometimes,this would be one of those cases
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[Axeman]

how about a good marinate for smoked Salmon ???

I will look into it.

yuuuum, sanks you. me ruv dat beef & broccori too!