On Another Note

[forsyth]

I enjoy cooking. I'm not terribly good at it, yet, nor do I do it that often, but when I'm in the right mood, I enjoy it. I'm slow, and fumble my way through, but that's half the fun. I've managed to not make anything totally inedible, yet. And I manage to make pretty decent stir fry. Yeah, stir fry's easy. I need to either find some better sauce somewhere, or learn to make some, 'cause the store bought stuff I've used, whichever kinds, generally were okay, but not great. Didn't end up as good as the stuff I can get at the Chinese place in town, but I don't do this all day, either.

Still, I enjoy it, 'cause it feels like I'm actually doing something, and I can see things going from random stuff to meal. Main thing is just having time and energy and inclination to do it. Sorta like writing. Heh.

Tags: Mindscribbles

Comments

[raanab.livejournal.com]

Teriyaki's always a simple sauce to make, I think off hand for me I use 2 part soy sauce 1 part Sake (sherry or apple juice work as well) plus, hmm, I should look up a recipe, a nice little pile of sugar doesn't convey much of a exact measure does it?

ok, from what I just looked up, make that 1:1 and if you can find mirin (Sugar with sake in it basically) you don't need any sugar in my opinion. if not about 3 table spoons of sugar of some form (honey, brown, raw, or plain ol' boring processed sugar) if you do 1 cup of each. into this add a clove or two of smashed garlic, I like to add grated fresh ginger (about a teaspoon, or until I get sick of grating ginger) but powdered works too. I heat this over a low flame until the sugar dissolves, you're not boiling this, just dissolving the sugar.

Now in non-rambling mode

1 cup soy sauce
1 cup sake, sherry or apple juice
(gonna change this a little from above)
1/4 cup mirin or 3 tablespoons of sugar of your choice
1 or 2 cloves smashed/chopped garlic
1 teaspoon grated/powdered ginger

add all ingredients and heat until sugar dissolves

Use as a marinade for meat, poultry, and some fish
or toss some into a stir fry or anything else you feel like, I like to have a bottle from something around when I make this up and keep it in the fridge, it keeps for a nice long time.