/ck/ - Food & Cooking

>>15867833
Get pic related. Cook rice on your prep day and cut up alot of garlic, ginger, scallions. Sautee the ginger and garlic in the crab paste (it's super oily stuff) and add soy sauce with a little pepper. Taste it and adjust as needed if it's not salty enough add more soy, a bit too salty add more crab and more rice. Stir in an egg and scallions. You have a base fried rice. Next week do the same but with beef or pork or whatever you want, also good for the wok/stir fry as it will work as a side for the stir fry.

Use your prep rime to cut up veggies and shred cheese, make a bunch of roux practice making soufflés.
>separate the egg yolk from the whites
>make a roux
>add the yolk slowly to the hot roux until its tempered and thickened
>mixe with your veggies and cheese
>whip the egg whites to soft peaks, gently fold into the egg yolk mixture
>bake that batter at like 345F for 45 minutes (or really 400f for 15 and 350F for 30) in a lightly greased rammekin
>take it out and see if it stands master chef, if it deflates you blew it