Wow, that's awesome. I will have to give it a try, pronto.
Question - does putting things into the steaming liquid impart a distinguishable flavour to the final product? If so, I've just discovered a whole new world.
i would conjecture that it depends on how volatile the aromatics are at 100C. i think it would be stronger by direct contact/osmosis i.e. poaching. sort of like the hype behind beer can chicken. the beer keeps it moist but you're supposed to end up with the same thing using water (test performed by Cooking for Engineers)
amy: try to keep the walls of your daikon thinner than mine. softer daikon is better. pressure cooker would have been perfect to impart even more flavour. but flavouring the steaming liquid did add some flavour, could have added some more soy to it to give a bit more salt. the daikons were physically in the liquid. also, the leftover liquid was used to create the sauce afterward, so the ginger and onion flavours come out then!
7 comments:
very impressive.
random question - is there something green in your steaming water?
sorta like a bouquet garni except not in a bouquet. those are green onions. also ginger and garlic in the water + bouillon.
Wow, that's awesome. I will have to give it a try, pronto.
Question - does putting things into the steaming liquid impart a distinguishable flavour to the final product? If so, I've just discovered a whole new world.
i would conjecture that it depends on how volatile the aromatics are at 100C. i think it would be stronger by direct contact/osmosis i.e. poaching. sort of like the hype behind beer can chicken. the beer keeps it moist but you're supposed to end up with the same thing using water (test performed by Cooking for Engineers)
whoa lekker! so when's the next cook-off?
joyce
amy: try to keep the walls of your daikon thinner than mine. softer daikon is better. pressure cooker would have been perfect to impart even more flavour. but flavouring the steaming liquid did add some flavour, could have added some more soy to it to give a bit more salt. the daikons were physically in the liquid. also, the leftover liquid was used to create the sauce afterward, so the ginger and onion flavours come out then!
joyce: you need to provide a location!
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