Last night I made a recipe I love, love, love. I wasn't going to post about it, but then I saw Heather's posts about food and thought I'd share. I got this one out of the Phillsbury complete cookbook:
Chinese Sweet-and-sour pork
Wow, I just looked at the recipe in the book and that's a lot to type, if you want the recipe let me know and I'll put it up. (It's not hard, I'm just lazy and I'm not sure anyone would actually use it.) The reason that I like the recipe isn't just because it's yummy though. I really like all the chemistry that's going on when you're making it. Maillard browning, starch gelatinization, denaturation of proteins, mingling of flavor compounds, and much more. It just totally reminded me of some of the experiments that I did during school. It made me feel smart and I loved it. Plus, this time I didn't make the oil too hot like last time. The batter browned perfectly.
Another benefit to this came in the entertainment Charlotte had today with the leftover brown rice. I decided to eat some for part of my lunch and she decided that she wanted some too. So I fed her some. Then she decided that she wanted to feel the rice between her fingers. I figured we could have a messy lunch time (occasionally I think it's important to get dirty when learning new things). Then she decided that it would be really fun to empty the whole rice container on the floor. Well, at least she had fun.
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2 comments:
The rice and other messes you can always clean up. The joy of watching your child learn, explore and grow is priceless. And a mantra every mother should memorize, and repeat often, with EACH child.
It works for grandmas, too.
I want the recipe for the Chinese Sweet & sour Pork.
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