Comments on: sichuan dry-fried beef http://www.foodonthebrain.net/2009/02/19/sichuan-dry-fried-beef/ Is it wrong when all your conversations end up about food? Thu, 09 Feb 2012 22:13:10 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: steveg http://www.foodonthebrain.net/2009/02/19/sichuan-dry-fried-beef/comment-page-1/#comment-330 steveg Fri, 10 Apr 2009 18:30:00 +0000 http://foodonthebrain.wordpress.com/?p=1263#comment-330 I didn't think pork could handle the extended cooking time to create a crispy texture. I guess it's easy to create dried out pork chops too. I found a recipe I had photocopied you might enjoy with pork that appears similar to Sichuan Dry-Fried Beef. It even includes sichuan peppercorn. 'Two Onion Pork Shreds' http://recipes.howstuffworks.com/two-onion-pork-shreds-recipe.htm I believe it was in a Chinese cookbook, but I didn't note the book title. I hope it turns out better for you next time. I didn’t think pork could handle the extended cooking time to create a crispy texture. I guess it’s easy to create dried out pork chops too.

I found a recipe I had photocopied you might enjoy with pork that appears similar to Sichuan Dry-Fried Beef. It even includes sichuan peppercorn.

‘Two Onion Pork Shreds’

http://recipes.howstuffworks.com/two-onion-pork-shreds-recipe.htm

I believe it was in a Chinese cookbook, but I didn’t note the book title.

I hope it turns out better for you next time.

]]> By: J http://www.foodonthebrain.net/2009/02/19/sichuan-dry-fried-beef/comment-page-1/#comment-329 J Fri, 10 Apr 2009 15:01:48 +0000 http://foodonthebrain.wordpress.com/?p=1263#comment-329 I repeated the recipe last night, though with Jessamyn off at book club I was just cooking for one, and I tried using pork instead of beef. I also tried cooking it longer, to get more of that crispy texture. Perhaps it was the change from beef to pork, perhaps the fact that I was scaling down the quantities to cook for one, or perhaps an inadequately organized mise, but rather than ending up crispier, it ended up slightly burnt. It was still tasty, but not as tasty as our first attempt. I repeated the recipe last night, though with Jessamyn off at book club I was just cooking for one, and I tried using pork instead of beef. I also tried cooking it longer, to get more of that crispy texture. Perhaps it was the change from beef to pork, perhaps the fact that I was scaling down the quantities to cook for one, or perhaps an inadequately organized mise, but rather than ending up crispier, it ended up slightly burnt. It was still tasty, but not as tasty as our first attempt.

]]> By: Jessamyn http://www.foodonthebrain.net/2009/02/19/sichuan-dry-fried-beef/comment-page-1/#comment-328 Jessamyn Wed, 25 Mar 2009 04:21:28 +0000 http://foodonthebrain.wordpress.com/?p=1263#comment-328 You may be right about the beef's texture, although we did cook it long enough for some of the pieces to get firm and crispy. I think it would be good at a wide range of textures. We're planning to make this again soon, so we can experiment. You may be right about the beef’s texture, although we did cook it long enough for some of the pieces to get firm and crispy. I think it would be good at a wide range of textures. We’re planning to make this again soon, so we can experiment.

]]> By: steveg http://www.foodonthebrain.net/2009/02/19/sichuan-dry-fried-beef/comment-page-1/#comment-327 steveg Wed, 25 Mar 2009 03:37:51 +0000 http://foodonthebrain.wordpress.com/?p=1263#comment-327 Wonderful dish, but not normally found in restaurants, though I first had it at PF Chang's (Beef a la Sichuan). I made a variation tonight which adds a sweet red pepper to the dish which complements the spiciness. It doesn't appear that you've cooked the beef enough, as PF Chang's and other photos show it to be crispy - and other have described it as being like beef jerky. (It's still good in any case.) Here's a photo, though it looks like they used too much oil. http://photos1.blogger.com/blogger/6108/1986/1600/IMG_0445.jpg Thanks for your post! Wonderful dish, but not normally found in restaurants, though I first had it at PF Chang’s (Beef a la Sichuan). I made a variation tonight which adds a sweet red pepper to the dish which complements the spiciness.

It doesn’t appear that you’ve cooked the beef enough, as PF Chang’s and other photos show it to be crispy – and other have described it as being like beef jerky. (It’s still good in any case.)

Here’s a photo, though it looks like they used too much oil.

http://photos1.blogger.com/blogger/6108/1986/1600/IMG_0445.jpg

Thanks for your post!

]]> By: G http://www.foodonthebrain.net/2009/02/19/sichuan-dry-fried-beef/comment-page-1/#comment-324 G Sat, 21 Feb 2009 16:31:10 +0000 http://foodonthebrain.wordpress.com/?p=1263#comment-324 Even with head colds you make wonderful meals. Yum! A good sweat cures all. Feel better soon. Even with head colds you make wonderful meals. Yum!
A good sweat cures all. Feel better soon.

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