You know that many of those Ramen noodles are really bad in terms of fat and sodium. I used to eat them and then one day I saw that they added a nutritional label. The amount of fat and sodium in them was staggering. I've never eaten them since then.
I line the bottom with wax paper for foods that might make a mess. It solves the problem of using a dish and having water condense in it and ruining the texture of the food. My mom taught me this.
I've never tried leeks yet, but I'm a big fan of onions, green onions, shallots and garlic! I've looked at leeks in the supermarket and have always wondered how to use them. I guess I'll have search for more recipes to use them!
When I buy them at the store, they're nice and white. When I get them home I leave them in the plastic bag and put them in the fridge. But they rarely stay fresh for more than 2 days and then they turn dark and pretty disgusting. Is there any way I can keep them fresh for longer?
If you can squeeze one of these into your kitchen then you're all set. :chef: But you'd need one heck of a ventilation hood and even with that you'd have a coating of grease over everything in your kitchen. We used to have to clean the ventilation hood (and the wok range) every night after we...
One other thing not mentioned here is that most restaurants don't use water, but broth when stir frying foods. The broth can be from chicken, beef or pork bones. Bouillon cubes will not give the same taste as real broth. MSG is used in almost everything. Finally, the wok gets really HOT!!! My...