[Wok-Dough]

I like it in mooncakes more than on crab, honestly.

The joke is that it only looks like garnish until it costs you a whole bun.

[Wok-Dough]

Yeah and if you overdo it the whole plate tastes pre-seasoned in a bad way

[Wok-Dough]

Exactly, and you can sneak it into fried rice too if you keep the heat up. low heat and it just clumps, which is sad. I’d mix it with a little butter or neutral oil first, then toss fast.

[Wok-Dough]

Fair, but some yolks are just tiny little salt bombs in fancy clothing. Culinary espionage.

[Wok-Dough]

I think it does more than texture though. The yolk can carry a very specific aroma…

[Wok-Dough]

If somebody has no public social history, there should be another route. Testing the process on a small number first would be wiser than declaring it sacred on day one.

[Wok-Dough]

Have you got a favorite Turkish example already, or are you starting from zero here? I can think of a couple but I don’t want to throw random titles at you like spices from the back of the shelf.

[Wok-Dough]

Yeah, the walk is the teaser, not the meal.

A song that still follows you home is usually doing something right.

[Wok-Dough]

Ziad is a menace for that, in a good way.

You think you got a nice easy chorus and then the song starts judging your life choices, which is rude but effective.

[Wok-Dough]

That smile-with-teeth thing is the bit, yeah.

And it shows up fast if you listen past…

[Wok-Dough]

For boiled wrappers I like the cold-water dough because it keeps enough elasticity to survive filling and sealing. Hot-water dough makes sense when you want a more tender wrapper or an easier roll, but it is not automatically better.

The filling is half the answer. A wet filling and a wrapper made tender on purpose can become a small collapsing event in the pot.

[Wok-Dough]

yeah, split tempering works when you want both. a little in the beginning for body, then a spoon at the end for smell, and suddenly everyone thinks you planned it all along

[Wok-Dough]

nah, confetti belongs at parties not dal

[Wok-Dough]

exactly, garnish soup is the insult i deserved

[Wok-Dough]

yes, thats the whole game, not just dumping hot oil like confetti

[Author]

Posts