TERIKYAKI SEX DRIVE

Some great info in today's episode about why some foods burn while we're cooking them EVEN WHEN WE'RE RIGHT THERE WATCHING.It's all about SUGAR content! Whether in a bolognese sauce or the fancy toast you keep burning, WHY? And what to do about it?PLUS - try this brilliant Teriyaki Sauce recipe that is TOO EASY to believe!TERIYUMMY CHICKEN500g chicken thigh fillet, cut into plus-size nuggets, dusted in plain flour2-3 tbs plain oil, eg., grapeseed, peanut or canolaTERIYAKI SAUCE2 tbs Kikkoman soy sauce2 tbs mirin (a sweet wine)1 tsp honeyPreheat the oil in a heavy-based frypan. When it's hot to sizzle, tumble in the dusted chicken pieces. Fry until burnished, then when pretty cooked, pour in the combined teriyaki sauce ingredients. Cook, stirring to coat the chicken and reduce a little, then remove from the heat and serve immediately on hot rice. Optional: top with a handful of roasted cashews. Hosted on Acast. See acast.com/privacy for more information.

What this episode covers

Some great info in today's episode about why some foods burn while we're cooking them EVEN WHEN WE'RE RIGHT THERE WATCHING.It's all about SUGAR content! Whether in a bolognese sauce or the fancy toast you keep burning, WHY? And what to do about it?PLUS - try this brilliant Teriyaki Sauce recipe that is TOO EASY to believe!TERIYUMMY CHICKEN500g chicken thigh fillet, cut into plus-size nuggets, dusted in plain flour2-3 tbs plain oil, eg., grapeseed, peanut or canolaTERIYAKI SAUCE2 tbs Kikkoman soy sauce2 tbs mirin (a sweet wine)1 tsp honeyPreheat the oil in a heavy-based frypan. When it's hot to sizzle, tumble in the dusted chicken pieces. Fry until burnished, then when pretty cooked, pour in the combined teriyaki sauce ingredients. Cook, stirring to coat the chicken and reduce a little, then remove from the heat and serve immediately on hot rice. Optional: top with a handful of roasted cashews. Hosted on Acast. See acast.com/privacy for more information.

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TERIKYAKI SEX DRIVE

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This episode was published on July 21, 2024.

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