I thought it was enough to put my cedar plank over aluminum foil and the burners to the lowest setting… luckily, I had the temperature probe in the salmon, so I noticed the flare up right away and it came out not much darker than in the picture.

Hey !food, wanna share a kitchen disaster in the comments?

  •  jennifilm   ( @jennifilm@beehaw.org ) English
    4•1 year ago

    A lil while ago I was making some sweet soy eggplant, something I’ve made heaps of times, and somehow wasn’t thinking and totally flipped the proportions of the soy sauce and the honey. So salty it was pretty much inedible - my partner very graciously still ate it with a copious amount of kewpie.

      •  jennifilm   ( @jennifilm@beehaw.org ) English
        3•1 year ago

        I’ve just tried to find one online but couldn’t find anything exact - here’s roughly what I do:

        Slice an eggplant into batons. Salt the pieces lightly and leave them to drain in a colander - they’ll lose some of their internal moisture and be a bit crispier in the end. mix up some cornflour with a dash of salt and coat the eggplants in this, before giving them a quick fry in a hot wok until they’re crispy.

        For the sauce, I use a few tablespoons of honey with a teaspoon or two of soy sauce, along with a dash of chicken stock and a little msg. Fry a little garlic in the wok quickly, and add the sauce mixture before the garlic browns. Simmer for a little while until it thickens - you can add some cornflour slurry here if you need to. Once it’s thick, add the eggplant back and toss until well coated!