Cooking With SkinBasket

[SkinBasket]

I'm also man enough to admit that I don't know what mounting a sauce means. Not in the cooking sense anyway.

What happened to my sesame oil by mixing it in at the beginning?

[3irty1]

There isn't much there so you might not notice if it did break a little. There is oil on the loose all over the place anyways with fried chicken anyways. I just do what I think makes sense.

[SkinBasket]

I just do what I think makes sense.

I'm not questioning your methods. I just have no idea what they are because I'm kind of totally ignorant to anything more complicated than mixing and heating stuff up. What does this mean, this breaking of the oil? I'm assuming it's a bad thing. Or at least less desirable than it not breaking.

I can make a decent rue, though that's about as complicated as I get. I usually just fuck the rest of the sauce up from there.

[Zool]

http://lmgtfy.com/?q=mounting+a+sauce

[SkinBasket]

I would post a giant picture of a cock in response if madtown weren't such a retarded pussy.

[3irty1]

Oil and water don't mix so when a sauce "breaks" it just means the two are separating. "Mounting" a sauce in the most classic sense means stiring cold butter into a hot sauce right before you serve it which thickens it, gives it a nice sheen and desirable flavor but of course must be eaten quickly because the butter won't stay mixed with the sauce for long. In a sauce like mayo or vinegar which are built on the premise of mixing oil and water, emulsifiers are used to make it last for a longer period of time. Eggs and mustard are the most standard go-to emulsifiers in cooking.

[GrnBay007]

If I ever win the lottery can I hire you as my chef 3irty1? lol

[3irty1]

Oil and water don't mix so when a sauce "breaks" it just means the two are separating. "Mounting" a sauce in the most classic sense means stiring cold butter into a hot sauce right before you serve it which thickens it, gives it a nice sheen and desirable flavor but of course must be eaten quickly because the butter won't stay mixed with the sauce for long. In a sauce like mayo or vinegar which are built on the premise of mixing oil and water, emulsifiers are used to make it last for a longer period of time. Eggs and mustard are the most standard go-to emulsifiers in cooking.

I meant vinaigrette not vinegar. Oops!

[easy cheesy]

General SkinBasket's Chicken:

Sam's Club stopped selling their terrible rendition of General Tso Chicken, which I loved, in their deli/meat department, so I was forced to make my own, which to my own amazement worked after just a couple test builds. Don't ignore the sesame oil. It's the element that brings this shitheap together. If you like heat double the cayenne and red pepper flakes:

2 cups brown sugar
3/4 cup soy sauce
1 cup beef broth
1/4 cup rice vinegar
1/4 teaspoon cayenne pepper
1/2 teaspoon corn starch
1/8 teaspoon onion powder
2 cloves garlic (minced)
1/2 teaspoon white pepper
1/2 teaspoon sesame oil
1/2 teaspoon red pepper flakes
1 Tbsp hoisin sauce
1-1.5 pound chicken breasts
1 cup green onion chopped

1. Combine brown sugar, soy sauce, beef broth, rice vinegar, cayenne pepper, corn starch, onion powder, garlic, white pepper, sesame oil, red pepper flakes, and hoisin sauce to create sauce.

2. Cut chicken into bite sized pieces and bathe in 2 eggs and 1/4 cup white wine for 10 minutes. Remove chicken and lightly or moderately coat in mixture of 1/2 corn starch, 1/2 flour + 1 teaspoon each salt and black pepper.

3. Heat oil and deep fry chicken until done, 5-10 minutes. Remove and set aside.

4. Meanwhile, heat sauce over medium heat for 7-10 minutes until reduced by 1/3. Add chicken, toss and continue to cook over medium heat for additional 5 minutes.

5. Serve over steamed rice with green onions cut into half inch lengths. Sprinkle sesame seeds over the top.

TSO! This recipe sounds great! Tsooooooo goood! Thanks Tsooooo much!!!

[easy cheesy]

Skin's recipe kicks ass... sodium, sugar and death content be damned!

[SkinBasket]

Skin's recipe kicks ass... sodium, sugar and death content be damned!

Did you make it?

[easy cheesy]

Did you make it?

I actually did make it, with a minimal amount of ingredient modifications such as severely slashing the the two cups of brown sugar, one cup of beef broth and three quarters cup of soy sauce... I tripled the red pepper...I loved it.