The thin iron steel material in a good wok transfers more or less all the heat from the flame directly to the content inside. Once again, thank you Pim, for your generosity in sharing your Pad Thai with us, and so well detailed. Now I know. Elise Bauer | Posted by: Tuesday, January 23, 2007 at 04:31 PM. Posted by: Monday, January 22, 2007 at 11:09 AM. Tamarind brings the authenticity of what a Pad Thai should be. I give it high marks for the promised flakiness and flavor, too. It seems every self-respected cook has a Julia Child favorite.
Posted by: Thanks! Sign Out, 2006December November October September August July June May April March February January, 2005December November October September August July June May April March February January. 7.
even the fabulous June Taylor's artisanal ketchup can rescue that one! Marc |
I'll be doing that to see if I get better results the next time I make it.
It heats up really fast, and loses it just as quickly.
Turn the heat off, and quickly give the wok a good stirring to mix everything together. I assume it's not traditional. And thank you for such a wonderful, generous sharing of your talent and good fortune! Give the used wok a quick rinse with warm water, wipe off any excess bits of food with a warm towel, then put the wok back on to the fire. I don't even care if I make too much sauce, since it keeps quite well in the fridge for a long time âcomes very handy for a quickie Pad Thai fix later. No, no, I'm not going to make you drive around town procuring all Pim, I've saved it already. Thanks for the great post! Finally, a wok question: do you always use a metal spatula? My go-to reference for all things wine.
So no one is defending "bad language use" -- to do that, we would have to try to argue that (for example) "The website it is English" (to quote your own comment) is an acceptable construction.
clotilde | Maybe I can, maybe I can't. I hope you noticed that it says salted butter. A wok, on the other hand, is more like a sprinter.
The textures and flavors of a proper Pad Thai derive largely from If you buy readymade pulp, check to make sure that the ingredients only contain tamarind and water, no sugar or anything else.
Sunday, January 21, 2007 at 05:49 AM. If you are making chicken Pad Thai, add the chicken first, cook, stirring vigorously, until it's half way done, about 1-2 minutes, then add the tofu, a tablespoon or two of the sauce to flavor the chicken, and a pinch of garlic if you're using it. Just do it until it's pliable, then drain well. Go figure! portions of Pad Thai at once âwhich, I can guarantee you will result in The real key is understanding the way your ingredients cook in the wok, and hence the order you should use when adding them to the wok.
Posted by: Posted by: Don't soak until the noodle is soft enough to eat, or it will turn into mush in the wok. This one is mine.
Sunday, January 21, 2007 at 08:21 AM, Posted by:
Look it up. The Oxford Companion to Wine, 3rd EditionMy go-to reference for all things wine. And things get a bit sticky. Custom folders. You won't be able to get rid of tamarind all together.
Easy question: I know that it's hard to give measurements in this case, but is there a general starting ratio of the four sauce ingredients? Do you use it instead of chili powder to keep the spiciness down? Sunday, January 21, 2007 at 11:04 PM.
Unfortunately, Chez Pim Confitures don't seem to be available outside of the States, but then it is because they are made in small batches, and so lovingly, that they are so good. Pickled Turnips (optional)You can buy pickled turnips pre-chopped in a Eager Eater | EggsI usually crack one small egg into the wok while cooking each serving. clumps of oily, sticky noodle unfit for human consumption. She discovered that the dough was stretchy and very easy to work with and resulted in a flaky, tender crust. The same goes for "fruit". You can use just about any firm-textured tofu you can find, even the pre-fried varieties from Chinese markets. My husband ate primarily at a Thai restaurant when he was stationed in South Korea for a year, and Pad Thai was his favorite. And since the caramelization and charring from a hot wok is where the wok-flavor, or wok-breath as some call it, comes from, your utmost goal in wok-cooking is to start out hot and keep it hot! plastic bag, but I think the whole ones are fresher. 1/2 c of fish sauce is WAY too much!
Sunday, January 21, 2007 at 10:18 AM. Just like other street food in Thailand, everyone can tailor the final dish to their own taste. I have come across a lot of Malaysian dishes cooked with ketchup when the real recipe calls for sambal.
In English we do not say "shrimps". This is repeated two or three more times and then the dough is divided into two, flattened into disks, wrapped and refrigerated again, this time for an hour. Well here it is. Great intro to pad Thai!
Follow these steps carefully and the best Pad Thai you've ever had will be the one you've just made! Unfortunately without any success, mostly due to the famous ketchup ingredient those recipes were calling for. Brendon | Make sure that all your ingredients are at room temperature, and that you add them in sequence and let the wok reheat back up before each addition. You can use as much or little as you like. I use a handful of them per portion. Pim, I am so excited about this. Throw out the salt, wipe the wok clean with a damp towel. Melt Tamarind, Fish Sauce and Sugar together in a small pot over a low flame. Add fresh noodles cannot be beat in terms of consistency and stir fry convenience. you and your sweetheart. Veron | Posted by: I gave Pim’s ‘very flaky pastry dough’ a try last night. Remember to break up the noodle and don't let it lump together. Then, strain the mixture to remove the pits and tough membranes from the tamarind pulp. If you have a TypeKey or TypePad account, please Sunday, January 21, 2007 at 07:48 PM. I also prepare all the other ingredients and have them ready. The Zuni Cafe CookbookThis is quite possibly the most used cookbook in my entire collection. Got another idea from David Lebovitz blog - lunch at Cuisine de Bar.
Mesh the tamarind and water together and let sit until the water cool down enough not to burn your hands. (I thought I seasoned it pretty well--I can cook an egg in it without problem.) 262.
Pour a small amount of oil into a paper towel and wipe the oil all over the inside surface again.
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Whenever I use a metal spatula on my carbon steel wok I seem to gouge through the seasoning layer. Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. You inspired me with some fresh ideas. P.S. I must say that I much prefer those dried prawns to fresh, so much so that I snack on them instead of Pringles. I could easily write a very short description and make everything looks and sounds easy -but that means I'd be leaving you to figure out the details on your own. The dough was fun and easy to work with. Lovely Rieslings will do fine as well. That simply means you can't do many servings at The Way to CookIt seems every self-respected cook has a Julia Child favorite. Posted by: Increase heat to high and add 3 to 4 tablespoons oil. Your friends will love you (even more.). carla | What an abomination! Your wok is now seasoned and ready. Larousse GastronomiqueThe indubitable reference for French gastronomy. When the shrimps are done, shouldn't take more than a minute, add a handful of Garlic Chives. So I'm doubly glad to see this primer on how to make it at home. Posted by: Once your dough comes together, gather it into a ball and press into a disk. 6. So r u. Nahm in London, such a waste of 100 quid!! Is that a good enough reason? Especially with pie season just around the corner. When the noodle is ready (taste it to be sure), push it up to one side of the wok and crack an egg into the middle. Repeat this process until all your dinner guests are fed. Please remember this. it's true that I don't have a recipe, but what I have, and will share
Add unlimited recipes. As written here, this recipe didn't work out for me.
Shrimps, or chicken, or for vegetarians see under 'Tofu' belowThe more traditional version of Pad Thai uses shrimps. A finished plate of Pad Thai will be served with a sliver of lime and extra chilli powder to be mixed in at the table, so you could keep these two flavors in the sauce mild for now.
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