Friday, December 26, 2014

Dumpling wrappers

I got 2 different wrappers today, wrappers for panfrying and wrappers for wontons.  

Wrappers for pan frying are different.  The edges are supposed to be thinner on the outside and thicker on the inside so that once the dumpling is made, the thickness of the wrapper is uniform.  The wrapper is also thicker as  it needs to be panfried and too thin a wrapper would make it break easily.

Wonton wrappers are much thinner as they are intended to be cooked in water.  But this time, I cut and shaped them oval, just like the dumpling wrappers and wrapped them for frying.  

Both tasted great, but I think wonton wrappers made the dumplings more delicate and the skin was crispier.  For a richer dumpling with more meat, I think dumpling wrappers would be better.



Monday, December 8, 2014

Freeze cook

What happened to defrosting food before cooking?  Who would want to cook frozen food?  Actually, it makes lots of sense. Water is retained much better, keeping the food a lot more moist and locked in the  meat. I got some very nice capeline fish and instead of defrosting them, I put them straight on the grill.  It may take a bit longer to cook, but when they are done, the meat is a lot more moist and not dry.  When frying fish, the skin has to be dry and crispy before it's flipped, otherwise, the skin sticks to the pan.  But the water is also drawn out from the meat.  So by cooking frozen, the temperature of the meat doesnt climb too quickly, leaving the meat a lot more moist than if cooked at room temperature.