View Single Post
Old 03-31-2015, 10:10 AM
August West August West is offline
Join Date: May 2000
Location: The Cheese Belt
Posts: 4,766
Originally Posted by salinqmind View Post
I made a braided loaf of bread - one part honey wheat, one part white, one part dark rye - from scratch. It was glazed and looked very professional, tasted great.
Wow, I'm sure there are plenty of tutorials out there but do you have a favorite? Or any guidance?
Yesterday we attempted General Tsos chicken, very labor intensive and a little soggy. It was good and fun to make, but there's a reason for all those Chinese restaurants out there.
I've learned that cornstarch is the key to a lot of Chinese cooking. You need enough to get things crispy, but not so much that they get gluey. It's a tightrope.