kltaylo
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chefann said:Kelly- love your new av!
The recipe serves 6, so I don't think there are too many noodles. And with 2 pounds of meat in it, that's a LOT of meat. If you want to "dilute" the noodleiness of it, add some additional veggies - snow peas, mushrooms, bamboo shoots, water chestnuts, more carrots, etc.
Chef Kearns said:I was going to make this for dinner tomorrow night, but I got scared about that foreskin thing on the pork. And then you've got to slice it. How difficult and time consuming was all of that? Does it make a good demo recipe? When I was at conference I was all over it, but then at home I thought it was too daunting. You guys make it sound really simple again!
I am so going to try it with chicken!chefann said:Trader Joe's also carries toasted sesame oil. And it's a little cheaper there than at other grocery stores.
I made this with chicken the other day and it was delicious.
ChefLoriG said:made this tonight, I used 1 lb of meat and it was the perfect amount. You could easily add more veggies if you want, I mean to throw in water chestnuts, but forgot. Everyone loved it!
Morvin said:where is this recipe?
Morvin said:where is this recipe?
TIA
Heather
dwyerkim said:OMG, I am cracking up here... please don't call it foreskin at a show! It is called silver skin. Unless you're a rabbi, don't be using the words "foreskin" and "knife" in the same sentence! And that's all I'm going to say about that.
Back on the topic at hand--it is just a thin membrane, looks almost like fat, and you can kind of slice it parallel to the length of the tenderloin to remove it. They showed how to do this at conference using the new boning knife but I think you could do it with the paring or utility knife.
I froze a small portion when I made this. It froze very well, but all of the juices soaked into the noodles. It was still VERY good, but not as moist. You could probably add some water when reheating it, or some beef stock and it would bring it right back up just like when it was fresh!abrahamlaur said:is this a good recipe to use for a power cooking class? is it all "freeze-able"?
The lady wants chicken recipes and I was thinking of doing one of the chicken recipes in the handouts found on here and then the risoto (if its freezeable) and maybe this?
The recipe calls for pork tenderloin, linguine noodles, soy sauce, sesame oil, garlic, ginger, green onions, red bell pepper, carrots, sugar, cornstarch, and chicken broth.
Yes, you can use regular sesame oil as a substitute for toasted sesame oil. However, the toasted sesame oil adds a deeper, nuttier flavor to the dish.
Yes, you can use chicken, beef, or tofu as a substitute for pork tenderloin in this recipe. Just adjust the cooking time accordingly.
Yes, you can use any type of noodle you prefer, such as spaghetti, udon, or rice noodles. Just be sure to adjust the cooking time according to the package instructions for the specific type of noodle you choose.
Yes, you can reduce the amount of soy sauce in the recipe to fit your dietary needs. You can also use a low-sodium soy sauce or tamari sauce as a substitute. Just be sure to adjust the other seasonings, such as sugar and salt, accordingly to maintain the flavor balance.