The Art of Escapism Cooking by Mandy Lee
Author:Mandy Lee
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2019-09-13T16:00:00+00:00
If you use clams, it’s important to note that different clams have different levels of brininess/saltiness as well as different amounts of the juices they release, meaning you’ll have to adjust the seasonings and the liquid level as you go. For example, baby geoducks are commonly found in Hong Kong. They’re sweet and not salty and release a minimal amount of juice (razor clams are also in this category). Mussels are sweet and not salty but release a huge amount of juice. Steamer clams are salty and briny and release a good amount of very salty juice.
I would recommend using geoducks or razor clams because they won’t affect the salt level of the recipe as much. But if you’re using mussels or other types of clams, I would reduce the amount of chicken stock to 1½ cups first and reserve 2 tablespoons of Mala Paste, so you can adjust the liquid and seasoning at the end.
NOTE ON MSG: MSG is a victim of modern food snobbery, the stigma against it is as stupid and baseless as a witch hunt. This seasoning is teeming in Doritos, Pringles, flavored potato chips, canned soups, instant noodles, KFC, and tons of other foods that people enjoy all the time without any type of “sensitivity,” but somehow when it’s in the context of a recipe it’s all of a sudden given dirty looks. Yeah, too much of it makes you thirsty, just as salt does. Other than that, it’s as “artificial” as the vitamins you take every morning. Omit it if you want, but consider doing so a meaningless sacrifice of pleasure and joy.
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