Experiments in sauce
Jan. 20th, 2008 05:44 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
branchandrootToday's cooking experiment: to see if I can make sukiyaki using the too-tough leftover chinese (ginger beef, to be precise) and no mirin.
Sauce: Two pan-filling splashes of vodka, about a quarter cup of honey and four spoons of sugar when the pan-filling splash of soy turned out to be a bit strong.
Simmer for... well, we're at about half an hour now. Until the beef tenderizes a bit?
TBC
Looks like an hour and a half to two hours about does it. Note to self: lower heat next time; vodka cooks off fast. Also, stir every ten minutes or so.
But it seems to be working!
Sauce: Two pan-filling splashes of vodka, about a quarter cup of honey and four spoons of sugar when the pan-filling splash of soy turned out to be a bit strong.
Simmer for... well, we're at about half an hour now. Until the beef tenderizes a bit?
TBC
Looks like an hour and a half to two hours about does it. Note to self: lower heat next time; vodka cooks off fast. Also, stir every ten minutes or so.
But it seems to be working!
