Text 30642, 106 rader
Skriven 2015-09-06 20:47:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: humidity
================
-=> Quoting Michael Loo to Nancy Backus <=-

 NB> rice and how it reacts to different conditions...

 ML> That is one of the things that nobody tells you - the
 ML> humidity and atmospheric pressure do make a substantial
 ML> difference when you cook rice in the normal way

Humidity also has a major affect on flour as any bread maker will
tell you.

I just learned about these and intend to try making them even though
I don't have the right kind of grill and finding bean flour here may
be tricky (but Kim's pan-Asian store is full of hidden surprises if
one looks hard enough).

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Jianbing 
Categories: Chinese, Breakfast, Pancakes, Eggs
  Servings: 4

           wheat and mung bean flour
           crepes 
           eggs
           crunchy puffed strips of
           fried wonton or
           you tiao (fried dough
           sticks)
           cilantro
           scallions
           pickles
           hoisin and chili sauces
           optional fillings:
           lettuce
           Chinese sausage
           shredded carrot
           grated radish
           chicken
           bacon

Jianbing is one of China's most popular street breakfasts. And while
all manner of Chinese buns and dumplings have spread well beyond the
country's borders, it also might be China's best-kept culinary
secret. The savory crisp-fried crepes are all about bold contrasts
of flavor and texture: eggs, spread over the surface of the wheat
and mung bean flour pancake as it cooks. Crunchy puffed strips of
fried wonton. A jumble of grassy cilantro, peppery scallions, and
tangy pickles; a sweet and spicy layer of hoisin and chili sauces.
And each one is cooked fresh to order on a circular cast-iron grill,
just the way you want it.

Every metropolitan neighborhood across the People's Republic has its
own jianbing vendor serving breakfast from dawn through mid-morning,
satisfying hungry locals on their way to work. Jianbing stands are
the ephemeral breakfast architecture of every Chinese city. At
around five in the morning, the vendors appear with everything they
need, packed on the back of a bicycle or motorbike: A heavy circular
grill, a few tubs of ingredients, and a tin box for collecting their
takings. Oh, and about twenty dozen eggs, precariously stacked in
cardboard trays tied together with raffia string. They set up in
unused spaces—doorways, shuttered shop fronts, street corners—and
within minutes of the first bing (pancake) crisping on the hot
griddle, there's a line.

As transient as these jianbing stalls might be, this is no
grab-and-go street breakfast. For jianbing, there is always a line.
To preserve the crispness of the pancake and fried wonton filling,
jianbing are never cooked ahead of time, so waiting for your turn is
part of the culture. If you need to eat something fast, buy a baozi
(steamed bun) instead.

A thick, sticky wad of dough is deftly spread into a giant pancake,
thin as a crepe, using a thick wooden paddle. While the crepe cooks,
an egg or two are cracked onto its uncooked surface and spread
evenly. And then topped with finely chopped mustard pickles,
scallions, and coriander. The jianbing is folded in half like a fan,
and hoisin sauce and lajiao chili sauce spread on the back to taste.
For crunch, the vendor folds the bing around a sheet of crispy-fried
wonton and some lettuce, before chopping it in half to make it
easier to eat. 

In northern China, the batter might be made from mung bean or black
bean flour, while on the East Coast it's a combination of wheat
flour and mung bean flour. In Tianjin, they use you tiao (fried
dough sticks) rather than fried wontons as filling, calling them
jianbing guozi. Other fillings vary too, ranging from Chinese
sausage to shredded carrot, grated radish, chicken or even in
cosmopolitan Shanghai strips of crisp-fried bacon.

Fiona Reilly
                                
  From: Serious Eats 

MMMMM-------------------------------------------------



YK Jim


... Flourless bread! That's an oxymoron, right? But no!

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