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| when_nature_inflates [2008-01-22 13:57] – 62.166.51.71 | when_nature_inflates [2008-01-22 13:58] – 62.166.51.71 | ||
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| ==== When Nature Inflates ==== | ==== When Nature Inflates ==== | ||
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| Bubble Eye fish: | Bubble Eye fish: | ||
| Carassius auratus, bright orange bubble-eye goldfish has fluid-filled sacs under its eyes and a showy tail. | Carassius auratus, bright orange bubble-eye goldfish has fluid-filled sacs under its eyes and a showy tail. | ||
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| {{15632487_0f5e0a56f2_o.jpg? | {{15632487_0f5e0a56f2_o.jpg? | ||
| Culinary Chinese School\\ | Culinary Chinese School\\ | ||
| - | Inflatable Duck: Blowing is much more efficient than stirrring. | + | Inflatable Duck: Blowing is much more efficient than stirrring.\\ |
| - | + | "So today in Cooking Lecture we learned about making Peking Duck. Now as anybody knows, a good baked Peking Duck has a very crispy, thin skin while the meat behind it is moist and rich. | |
| - | So today in Cooking Lecture we learned about making Peking Duck. Now as anybody knows, a good baked Peking Duck has a very crispy, thin skin while the meat behind it is moist and rich. | + | |
| I never wondered before how they actually accomplished this, I just kind of took it for granted. If you think about it, how is it possible to get the skin of the duck as crispy and thin as it is, while at the same time maintaining the moist meat behind it? With pigs, its because they have a thick layer of fat that acts as insulation, but no matter how much you fatten a duck, you won't be able to pull it off…. unless, as the highest chefs in Ming Dynasty China propositioned, | I never wondered before how they actually accomplished this, I just kind of took it for granted. If you think about it, how is it possible to get the skin of the duck as crispy and thin as it is, while at the same time maintaining the moist meat behind it? With pigs, its because they have a thick layer of fat that acts as insulation, but no matter how much you fatten a duck, you won't be able to pull it off…. unless, as the highest chefs in Ming Dynasty China propositioned, | ||
| My teacher did this by sticking one finger in the anus, strangulating the throat with the other hand and blowing into a hole cut into the armpit. A rather unflattering position to say the least. But the duck was, as Mr. Yoshioka assured us later, a female at least. | My teacher did this by sticking one finger in the anus, strangulating the throat with the other hand and blowing into a hole cut into the armpit. A rather unflattering position to say the least. But the duck was, as Mr. Yoshioka assured us later, a female at least. | ||
| Our instructor later strung it up on a meat hook and poured hot oil and sugar all over the skin to seal its shape and add a crispiness to the skin and hung it in a huge broiler. | Our instructor later strung it up on a meat hook and poured hot oil and sugar all over the skin to seal its shape and add a crispiness to the skin and hung it in a huge broiler. | ||
| - | BTW, since I sat in the first row directly in front of the teacher. I got first the sample while the duck is still warm out of the oven (which is when it tastes the best). I am happy to say that it was an incredibly delectable combination of the crisp, light skin and the moist, creamy meat that melts in your mouth. The hand-made chinese crepe also provided just the right elasticity and gumminess to provide a heavenly experience! | + | BTW, since I sat in the first row directly in front of the teacher. I got first the sample while the duck is still warm out of the oven (which is when it tastes the best). I am happy to say that it was an incredibly delectable combination of the crisp, light skin and the moist, creamy meat that melts in your mouth. The hand-made chinese crepe also provided just the right elasticity and gumminess to provide a heavenly experience!" |
| --Johnathan | --Johnathan | ||
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