Experiment... = Nightmare...?
Cooking dinner again tonight. But, omg, I think I made a mess. I was itching to do one of those western-style pork loins/chops with the tenderloin I have in the fridge. My mum already told me the marinade of the pork slices fried with ginger that I really like, but I was really really inclined towards testing out some of my 'newly-acquired' skills and techniques. 'Newly-acquired' because that only meant I watched some videos of cooking techniques and culinary skills. And, I wasn't following any particular recipe or measurements or marinade. That would have been called creativity or originality if I were a professional kitchen chef I guess. But no, when you're an n00b-slash-chef-wannabe like me, that would mean... disaster.
Right now, the fingers on my left hand are smarting crazily from the two wrinkled red chillis I chopped earlier. I need to find a way to stop it man. Isn't some kinda alkaline suppose to react with the acidity and stop the hurting? Yeah well, so I tried washing my hands with milk, after all you're supposed to drink milk to wash away the chilli-hotness. But, I guess that only works with tastebuds and tongues. Not quite the same, if even any, effect on fingers huh?
Anyway, I had this great inexplicable urge to use turmeric in the pork tenderloin. Yeah I know, doesn't go does it. That's not all the bad part man. So I seasoned with black pepper, and salted one side (before I remembered I was supposed to only salt before searing I think). Then I had a mad dash of brilliance, or so I thought, and 'poof'! Down went a cloud of yellow turmeric powder. Dumped the tenderloins back into the plastic bag it came in, and put in the fridge to marinate. After half an hour and a few google searches for the uses of turmeric, I start getting worried, because it seems all turmeric is used for is 1) curry and 2) as a poor replacement for saffron. How sad is that for the life of a spice. No particular identity or multi-uses of its own?? Worse still, I couldn't seem to find any spices that were supposed to go with pork... Even if I did, I highly doubted turmeric would be one of those listed. Well okay so I had a brainwave, yes, another one -- probably equally disastrous one too. I recalled a buttermilk chicken recipe which used the buttermilk to tenderise and flavour the chicken, so I thought: hey! how about milk and vinegar? That way, I could wash off some of the turmeric and perhaps tenderise the pork! Err yeah, so I did that too. In went some apple cider vinegar and milk. Well.... so now it's sitting in the fridge marinating and steeping in those weird stuff. I have noo idea whatsoever as to how it'll turn out, but I just hope it'll be edible... I haven't decided what I want to do with the pan drippings, or 'fond' as I learnt from the cooking videos, because that was all that I really wanted to work with at the start. I was thinking, vinegar and chinese cooking wine and milk. Then I thought, shucks, maybe that's too much and too odd a mix. So now I'm thinking maybe vinegar (since it's already in) and maybe water with shallots and ginger (since I already chopped those two for some reason) and worse comes to worse. I'll whisk in butter in the end OR I'll just drop in some heavy cream and pass it off as a cream sauce XD Awweeesome, girl. Now let's just hope no one has a weak stomach tonight.
They're still smarting.
Ow.
~ st*rcr*ss*d ~
Right now, the fingers on my left hand are smarting crazily from the two wrinkled red chillis I chopped earlier. I need to find a way to stop it man. Isn't some kinda alkaline suppose to react with the acidity and stop the hurting? Yeah well, so I tried washing my hands with milk, after all you're supposed to drink milk to wash away the chilli-hotness. But, I guess that only works with tastebuds and tongues. Not quite the same, if even any, effect on fingers huh?
Anyway, I had this great inexplicable urge to use turmeric in the pork tenderloin. Yeah I know, doesn't go does it. That's not all the bad part man. So I seasoned with black pepper, and salted one side (before I remembered I was supposed to only salt before searing I think). Then I had a mad dash of brilliance, or so I thought, and 'poof'! Down went a cloud of yellow turmeric powder. Dumped the tenderloins back into the plastic bag it came in, and put in the fridge to marinate. After half an hour and a few google searches for the uses of turmeric, I start getting worried, because it seems all turmeric is used for is 1) curry and 2) as a poor replacement for saffron. How sad is that for the life of a spice. No particular identity or multi-uses of its own?? Worse still, I couldn't seem to find any spices that were supposed to go with pork... Even if I did, I highly doubted turmeric would be one of those listed. Well okay so I had a brainwave, yes, another one -- probably equally disastrous one too. I recalled a buttermilk chicken recipe which used the buttermilk to tenderise and flavour the chicken, so I thought: hey! how about milk and vinegar? That way, I could wash off some of the turmeric and perhaps tenderise the pork! Err yeah, so I did that too. In went some apple cider vinegar and milk. Well.... so now it's sitting in the fridge marinating and steeping in those weird stuff. I have noo idea whatsoever as to how it'll turn out, but I just hope it'll be edible... I haven't decided what I want to do with the pan drippings, or 'fond' as I learnt from the cooking videos, because that was all that I really wanted to work with at the start. I was thinking, vinegar and chinese cooking wine and milk. Then I thought, shucks, maybe that's too much and too odd a mix. So now I'm thinking maybe vinegar (since it's already in) and maybe water with shallots and ginger (since I already chopped those two for some reason) and worse comes to worse. I'll whisk in butter in the end OR I'll just drop in some heavy cream and pass it off as a cream sauce XD Awweeesome, girl. Now let's just hope no one has a weak stomach tonight.
They're still smarting.
Ow.
~ st*rcr*ss*d ~
posted by fallen star at 6:51 PM
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