Thursday, March 27, 2014

cashew chicken redux

Another batch of cashew chicken tonight, this time on pan-fried Korean pasta:

Unfortunately, this batch wasn't as good as my previous batch: I tweaked the sauce somewhat, but its flavor missed the mark by a wide margin: it was simultaneously too sweet and too salty, which is the kiss of death. At least the food photographed well.

I'll spend the rest of tonight reminiscing about that first batch.

UPDATE, Friday, March 28: The chicken was better today, with rice, than it was yesterday. I'm wondering whether the sauce ingredients simply needed time to marry overnight. The sauce's flavor, today, was much more integrated overall, more coherent and less violent.


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