Fine Cooking Recipe

So today at kharns we bought some scallops cause my sister and I were thinking ehh what the hell lets eat some scallops tonight. Since no one in my family has ever cooked scallops before we would like to know what kind of spices we should use and how we should cook it. Thank you. O and a recipe on the internet would be fine as well

I just use a little oil or butter spray and cook them in the pan with a little salt and pepper or sometimes I use pepper and a little soy sauce. They don’t need a lot of seasoning on them.

fine chinese cooking. duck question?
I was in Hongkong recently, and had a pretty fantastic duck.

The outside was crispy, like a peking / roast duck.

The gravy however, was cooked INSIDE the duck.
The waiter pulled a cork out of the duck, and the gravy poured out. The gravy was pretty bleeding fantastic.

Does anyone know the name of the duck?
Or have a recipe?
It’s not peking duck, it sounded something like "gua lor ar".
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It is Cantonese roast duck, "qua low ap" is Cantonese = duck hanging on a rack in the grill, a big oven that can roast a few ducks.

<<<<<<< Cantonese Roast Duck >>>>>>>>

1 (5-pounds) duck, fresh one is better!
1 teaspoon salt
2 tablespoons vegetable oil
3 tablespoons chopped onion
2 scallions (green onions), cut diagonally into 1-inch pieces
3 tablespoons chopped fresh flat-leaf parsley
2 cloves garlic, crushed
1 1/2 teaspoons crushed peppercorns
2/3 cup chicken stock
3 tablespoons soy sauce
1 tablespoon sherry
1 tablespoon granulated sugar
1/2 teaspoon five spice powder
2 tablespoons honey
1 1/2 tablespoons rice wine vinegar
2/3 cup boiling water
1 1/2 teaspoons cornstarch
2 tablespoons water

1. Rinse the duck under running water and dry thoroughly with p# aper towels. Tie the neck tightly with string, so that no liquid will drip out. Let sit uncovered in the refrigerator for 2 hours, then rub generously inside and out with salt.
2. Heat oil in a small saucepan. Add onions, scallions, parsley, garlic and peppercorns. Stir fry for 2 minutes. Pour in stock. Bring to a boil and simmer gently 5 to 6 minutes. Add soy sauce, sherry, sugar and five spice powder; blend well. Pour this mixture inside the duck and close the cavity tightly with skewers and string so no liquid leaks out.
3. In a separate bowl, mix honey and vinegar with boiling water to use for basting the duck.
4. Preheat oven to 400°F.
5. Roast the duck on a rack 15 minutes. Baste the duck with the honey-vinegar mixture. Reduce heat to 375°F and roast for 1 hour, basting halfway through.
6. Remove duck from the oven and cool for 1 to 2 minute. Carefully remove the strings and skewers; pour the liquid from the bird’s cavity into a saucepan. Stir cornstarch with the water and add to the sauce over medium heat; stirring until thickened.
7. Cut the duck into smaller pieces and place on a serving plate. Pour the sauce over and serve hot. Serve with rice and plain cooked vegetables if desired.

Originally, the ducks are roasted vertically in the big oven but it can’t be done in domestic kitchen, so in order to make the over skin of your duck be crispy, you have to turn the duck very often and put it on a rack and let the oil drop down on the pan without having the duck dipped in the oil.

Below is a recipe for the plum sauce (dipping sauce for roast duck)

<<<<< Chinese Plum Sauce >>>>> Serves 8

450g plums
2 red chillies (sliced thinly)
150g caster sugar
100ml white wine vinegar
150ml cold water
1 tsp grated ginger (optional)

1) First halve the plums and halve and de-seed the chillies. Place all of the ingredients in a heavy based pan.
2) Cover and simmer gently for about 20 minutes until the plums are soft and collapsed.
3) Rub through a sieve to remove stones and skins. Taste and adjust seasonings.

The sauce will be kept well in the fridge for up to two weeks and is perfectly served with any Chinese duck dish.

Enjoy!!!

Just no comparing cooking products and anything else would be fine. (:

You could study the acid-base reaction that causes baking to rise, and report your findings, etc…or you could adjust the amounts of baking soda/tartaric acid and monitor the results. (Hint: Google ‘limiting reagents’ and ‘excess reagents’.)

Baking soda reacts with tartaric acid to form gas, in the following reaction:

NaHCO3 + KHC4H4O6 —-> KNaC4H4O6 + H2O + CO2

I had fun with it in Chem class, though I’ve never done it for a science fair.

Thanks!

Yes.

I consider myself to have quite a healthy diet already, eating alot of fruit and cereals. However, I find myself cooking alot of omelettes and baked potatoes for dinner because they are cheap and easy to cook. Does anyone know any recipies with similar characteristics that have more variety and are healthier?

Vegetable rice
Preparation Time: 10 minutes
Marinade Time: 45 minutes
Cooking Time: 10 minutes
Serves: 4

Ingredients

1/2 bags porcini mushrooms, or 4 oz fresh mushrooms, chopped
2 Tbsps. lite soy sauce
1/4 cup vegetable stock
2 Tbsps. fresh ginger, minced
3 cloves garlic, minced
1 lb. carrots\cooked, sliced
1 lb. tofu, thinly sliced
1 Tbsp. vegetable oil
1 lb. snow peas, thawed if frozen
1 bunch scallions, cut into 1 inch pieces

Instructions

Cover dried mushrooms with hot water. Let soak 15 minutes. Drain mushrooms through a sieve, reserving liquid. Rinse mushrooms and chop. Combine next 6 ingredients in a bowl and marinate 30 minutes. Heat oil in a heavy skillet or wok over medium-high heat. Add tofu mixture and stir-fry 3-4 minutes. Add remaining ingredients and reserved mushroom soaking liquid. Stir-fry 3-4 minutes or until carrots are tender.

Potato

Pre-heat oven to about 375 - 400ºF

Scrub any dirt off skin of potato under the hot tap, dab dry with paper kitchen towel.

Stick the potato onto a "Potato Spike", trying not to impale your hand in the process.

Stick potato in the oven for about 45minutes - 1hour

Remove potato from oven, slice down the middle, stick a nob of salted butter between the 2 halves.

BEEF STEW

stewing meat or chuck roast, cut into chunks
2 onions, chopped
carrots, medium diced
celery, medium diced
string beans, medium diced
potatoes, peeled, cut into cubes and covered with water (Drain water off before adding to stew.)
2 cans of beef gravy
1 can of peas, drained
salt
pepper

Brown meat in hot oil. As meat is browning add onions. After meat is browned add gravy and 1/2 to 1 can of water to the pot. Season with salt and pepper. Simmer for 45 minutes to 1 hour. Add carrots, celery, string beans and potatoes. Simmer until vegetables are tender. Just before stew is done add the peas. Adjust salt and pepper. Stew can be served over egg drop noodles.