Tuesday, December 21, 2010
The importance of limiting reagents
Yeah, I'm a little proud of this one.
The one flaw resulted from the fact that I'd never reduced coconut milk before (and for that matter didn't even know if it could be reduced), so the sauce got very thick before I realized how quickly it was happening (this may be because, ever the multi-tasking cook, I was breading eggplant slices as the sauce reduced). This is why the picture looks sort of goofy: the sauce glopped off the spoon rather than flowing somewhat. I was going for hollandaise consistency. It's thicker than that, sadly.
Okay, I lied about one flaw. I also discovered just as I was about to begin the eggplant-breading process that I had one egg left, not two, as I had thought. Yes, I know, check ingredient availability before you begin cooking, naughty me. The upshot of it is that a few slices of eggplant that I could not bread and fry remained. I've roasted them, though, and they will constitute my lunch tomorrow.
Funnily enough, when I got to the end of my little bag of panko, I discovered that there was a silica gel packet inside with the usual "do not eat" stamped on it. This amuses me.