Wednesday, July 30, 2008

Yung-sytle Cooking

This week Heidi is looking at pork as the theme.
I actually quite like pork in dishes,but a lot of westerners dont use too much pork in cooking becuase of it's "particular" flavour.
Well,the porky flavour is normally way too strong.That's why my family put the meat into the boiler and boil them before "official" cooking. Usually,we do the same thing to many kinds of meat,specially for those strong odor,for example,lamb.In this way,the "particular" flavor is thrown off.
And at the same time,it also saves the time of cooking.
Btw,dont forgot put ginger,shallots and cooking wine because they really kill any of that smell.

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