Lmst

Last week I made J. Kenji Lopez-Alt’s Korean-Style Spicy Braised Tofu (Dubu Jorim) recipe from his The Wok cookbook.

This was our favorite from this section of panfried tofu recipes. The sauce had great flavor and the tofu had good texture. 4 stars ★★★★☆

https://orangegnome.com/posts/3783/korean-style-spicy-braised-tofu-dubu-jorim

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #KoreanFood #Tofu

Last week I made the Panfried Tofu with Garlic and Black Bean Sauce recipe from J. Kenji Lopez-Alt’s The Wok cookbook.

This was pretty good. Tossing in a sauce helped smooth over many of the issues with last weeks simple panfried tofu. 3 stars ★★★☆☆

https://orangegnome.com/posts/3776/panfried-tofu-with-garlic-and-black-bean-sauce

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #ChineseFood #Tofu

Last week I made J. Kenji Lopez-Alt’s Simple Panfried Tofu with Soy-Garlic Sauce recipe from his The Wok cookbook.

The tofu was bland and crunchier than expected. The sauce helped, but not enough. As is, 2 stars ★★☆☆☆, but with some adjustments, might could get to 3 stars.

https://orangegnome.com/posts/3772/simple-panfried-tofu-with-soy-garlic-sauce

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #ChineseFood #Tofu

Two weeks ago I made the Orange Peel Beef, By Way of Sichuan and Old New York recipe in J. Kenji Lopez-Alt’s The Wok.

It was tasty, but could have been tastier with more sauce and less crunch. 3 stars ★★★☆☆

https://orangegnome.com/posts/3765/orange-peel-beef-by-way-of-sichuan-and-old-new-york

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #Beef #ChineseFood

Last week I made J. Kenji Lopez-Alt’s Springfield-Style Cashew Chicken from his The Wok cookbook.

This fried chicken dish is different from the General Tso’s-based previous ones, and was disappointingly better without the sauce. 2 stars ★★☆☆☆

https://orangegnome.com/posts/3744/springfield-style-cashew-chicken

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #Chicken #ChineseFood #Cashews

This past week I made the Sesame Chicken recipe from J. Kenji Lopez-Alt’s The Wok cookbook.

I felt it was too heavy on the dark soy sauce. Of course it was still good, but I would adjust that next time. 4 stars ★★★★☆

https://orangegnome.com/posts/3734/sesame-chicken

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #Chicken #ChineseFood

Last week I made J. Kenji Lopez-Alt’s California-Style Orange Chicken from The Wok cookbook.

The end result was good. How it could not be? 4 stars ★★★★☆

https://orangegnome.com/posts/3727/california-style-orange-chicken

#Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #Chicken #ChineseFood

I’m just a few minutes in but so far this is a great watch for people who love food and cities https://youtu.be/VhJbzQn_amY #CityNerd #JKenjiLopezAlt #Seattle #food #WarOnCars #urbanism #PikePlace

Last week I made the General Tso’s Chicken recipe from J. Kenji Lopez-Alt’s The Wok cookbook.

It was outstanding. 4 stars ★★★★☆

https://orangegnome.com/posts/3716/general-tsos-chicken

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #Chicken #ChineseFood

Last week I made the Tempura Sauerkraut and Onions recipe from J. Kenji Lopez-Alt’s The Wok cookbook.

The end result was fine, but more chewy than crisp. If we were really into tempura, I’d give these tempura recipes some more work. But we’re not really into tempura.

https://orangegnome.com/posts/3710/tempura-sauerkraut-and-onions

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #Chilies #JapaneseFood #Sauerkraut

Last week I made J. Kenji Lopez-Alt’s Tempura Vegetables or Seafood recipe from his The Wok cookbook.

All in all it was fine, but I made it worse by making just too much of it. 3 stars ★★★☆☆

https://orangegnome.com/posts/3688/tempura-vegetables-or-seafood

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #JapaneseFood

Last week I made J. Kenji Lopez-Alt’s Korokke (Japanese Potato Croquettes) from his The Wok cookbook.

These turned out really well. Fried potatoes: what’s not to like? 4 stars ★★★★☆

https://orangegnome.com/posts/3674/korokke-japanese-potato-croquettes

#Potatoes #Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #JapaneseFood

Got some prep work done for this week’s The Wok recipe: Tempura Vegetables or Seafood.

From left to right: the tempura batter mix, soy-dashi sauce, gochugaru yogurt ranch, honey-miso mayo, and vinegar-caramel sauce.

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #JapaneseFood #Sauces

A photo of four containers on a kitchen counter. On the left is a large plastic tupperware with a powdered mix in it. The next three are 8-ounce jars with the different sauces.

Wednesday I made the Extra-Crispy Korean Fried Chicken recipe from J. Kenji Lopez-Alt’s The Wok cookbook.

I thought the chicken was excellent. 5 stars ★★★★★ (though I think Megan would ding it a star for the fact that it is fried)

https://orangegnome.com/posts/3659/extra-crispy-korean-fried-chicken

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #Chicken #KoreanFood

Ok, these were delicious. Super crispy, as advertised. I did some with Kenji’s Sweet Soy-Ginger Glaze and some with his Sweet and Spicy Korean Chile Sauce. And one plain to get perspective as just fried chicken.

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #Chicken #KoreanFood

A photo of the three plates of fried chicken on a table. One has several wings and drumsticks in the Soy-Ginger sauce. Another hass a single un-sauced wing, and the third has wings and drumsticks in the Korean Chile sauce.

Making J. Kenji Lopez-Alt’s Extra-Crispy Korean Fried Chicken tonight. Here’s the chicken tossed in salt, cornstarch, and baking powder and ready to rest in the fridge.

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #Chicken #KoreanFood

A photo of several raw chicken wings and drumsticks on a wire rack in a sheet pan.

Last week I made the Málà Salt and Pepper Chicken Wings from J. Kenji Lopez-Alt’s The Wok cookbook.

Overall, this was a big hit. The potato starch coating puffed up and had a good crunch. The only problem was that they were too salty, but that can be fixed. 4 stars ★★★★☆

https://orangegnome.com/posts/3639/mala-salt-and-pepper-chicken-wings

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #Chicken #HotAndNumbingMálà #ChineseFood

J. Kenji Lopez-Alt’s málà salt and pepper chicken wings recipe

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #Chicken #HotAndNumbingMálà #ChineseFood

A photo of fried chicken wings tossed with green onions, cilantro, and a toasted hot and numbing spice blend.

Last week I made the Cantonese Pepper and Salty Shrimp recipe from J. Kenji Lopez-Alt’s The Wok cookbook. This recipe was wild.

As written, I wouldn’t make this again. But if I did, I would try it with headless, peeled shrimp. 2 stars ★★☆☆☆

https://orangegnome.com/posts/3626/cantonese-pepper-and-salty-shrimp

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #ChineseFood #Shrimp

Wednesday I made J. Kenji Lopez-ALt’s Agedashi Tofu (Fried Tofu with Soy-Dashi) recipe from his The Wok cookbook.

It tasted good, but I had issues with the tofu popping while frying. Two stars because I have another recipe that was also good and didn’t pop and splatter ★★☆☆☆

https://orangegnome.com/posts/3618/agedashi-tofu-fried-tofu-with-soy-dashi

#Food #Cooking #JKenjiLopezalt #CookTheBook #CookTheBookTheWok #JapaneseFood #Tofu

#JKenjiLopezAlt

Client Info