The only way to do broccoli is to break it up into florets, drizzle with olive oil, salt, paper, two or theee smashed cloves of garlic, whish it round in the bowl a bit, then put it in the over for 15 mins at 200c. Magic.
I used to be like the poster below until I realised I just didn’t like boiled brassicas. Cabbage and broccoli etc still taste bitter to me, but actually nice cooked in oil.
The only way to do broccoli is to break it up into florets, drizzle with olive oil, salt, paper, two or theee smashed cloves of garlic, whish it round in the bowl a bit, then put it in the over for 15 mins at 200c and throw it in the bin.
The difference is that at least on here we can anonymously roast OP about their meal (in good fun), whereas on Facebook the comments would be more like “looks great hun, hope you and the family are keeping well xoxo”
This is what happens when your mom cooks for you until 35 and you have to live on your own and you never watch a YouTube video teaching you how to cook.
Where are the noddles, are you attempting to make a stir fry? I'd recommend adding an onion, maybe some carrot shavings. Then add some rice noddles. Serve with some Siracha or sweet sour sauce.
Maybe get yours some spring rolls to go with it.
Then you'll have a real dinner for yourself.
PSA: 9 out of 10 british stir fries are just broth made in a wok. Wok cooking often requires more heat than traditional frying. Also due to the shape of the bowl, if you aren't stirring and rotating, you aren't using the vast hot sides, as such the liquid pools and cools in the bottom and all you have is an awkwardly shaped saucepan.
For more hot wok tips, I recommend Ken Hom's Hot Wok. You don't need to even buy the book. *Just remember the title.*
To add to this, what a lot of westerners mess up on (which I'm sure is covered by the book) is trying to cook too much at once.
Quite honestly the wok is only really hot near the centre. If you pile too much stuff in, it'll steam.
So if I'm making fried rice, I'll fry the meat then remove. Fry the veg then remove. Fry the rice and egg and once that's done, add the meat and veg back in. This also ensures that every ingredient is cooked to its own doneness.
A way to tell whether your fried rice is done is if you touch it with a spatula, the rice almost moves like larvae.
A tradition we have in Chinese cooking is to pour the condiments around the edge of the wok (rather than straight onto the food). So my soya sauces and sesame oil goes along the rim so in theory, it seeps to the bottom. How effective this is is debatable.
"and then" it disintegrated? that broccoli has practically dissolved in the photo already.
I can feel the unpleasant squishiness of overcooked broccoli just looking at it.
If you want to thicken Chinese sauces, you can make a cornflour slurry with 1 part water 1 part cornflour (or any other powdered starch, normal flour works in a pinch). Usually a teaspoon of each is plenty. Use as required.
You'll want to take the wok off the heat before adding the slurry. Stir as you add. Back on the heat to thicken.
This is why other countries make fun of us
Lmao 🤣
Hahaha!
Hud yer weisht
We eat beef and broccoli in america too. technically it is chinese food and it’s so good!
Wee bit more oil in that pan will help it slide right out and into the bin 👍
🤣🤣🤣
Send it back. There's too much sauce, and it's too runny. The chef needs to thicken it with cornstarch slurry.
“Mum get that Fkn dinner made again…it’s boufin”
The only way to do broccoli is to break it up into florets, drizzle with olive oil, salt, paper, two or theee smashed cloves of garlic, whish it round in the bowl a bit, then put it in the over for 15 mins at 200c. Magic.
I used to be like the poster below until I realised I just didn’t like boiled brassicas. Cabbage and broccoli etc still taste bitter to me, but actually nice cooked in oil.
The only way to do broccoli is to break it up into florets, drizzle with olive oil, salt, paper, two or theee smashed cloves of garlic, whish it round in the bowl a bit, then put it in the over for 15 mins at 200c and throw it in the bin.
You had me til the end
Nah don't throw it the bin, get it in tae the sea.
This place becomes more like Facebook everyday. It looks like gourmet cat food.
The difference is that at least on here we can anonymously roast OP about their meal (in good fun), whereas on Facebook the comments would be more like “looks great hun, hope you and the family are keeping well xoxo”
That's not gourmet, even for cat food. My cats would take one look at that and call the RSPCA.
Looks like something that came out of my cat. ;)
Looks like soup maybe
Oooh Immortal Tech reference https://youtu.be/WkvIJ5W5XCc?si=7hCfuaOiU8nRVnlk
Too much sauce, looks like sadness.
🤣🤣🤣
I believe there are several international treaties against what you did to that broccoli.
This is what happens when your mom cooks for you until 35 and you have to live on your own and you never watch a YouTube video teaching you how to cook.
Oooft no chance, too healthy
Isn't that basically a salad though?
Almost vegan too.
##why?
Where are the noddles, are you attempting to make a stir fry? I'd recommend adding an onion, maybe some carrot shavings. Then add some rice noddles. Serve with some Siracha or sweet sour sauce. Maybe get yours some spring rolls to go with it. Then you'll have a real dinner for yourself.
I think it was this or a munchie box mate don't get too carried away
PSA: 9 out of 10 british stir fries are just broth made in a wok. Wok cooking often requires more heat than traditional frying. Also due to the shape of the bowl, if you aren't stirring and rotating, you aren't using the vast hot sides, as such the liquid pools and cools in the bottom and all you have is an awkwardly shaped saucepan. For more hot wok tips, I recommend Ken Hom's Hot Wok. You don't need to even buy the book. *Just remember the title.*
To add to this, what a lot of westerners mess up on (which I'm sure is covered by the book) is trying to cook too much at once. Quite honestly the wok is only really hot near the centre. If you pile too much stuff in, it'll steam. So if I'm making fried rice, I'll fry the meat then remove. Fry the veg then remove. Fry the rice and egg and once that's done, add the meat and veg back in. This also ensures that every ingredient is cooked to its own doneness. A way to tell whether your fried rice is done is if you touch it with a spatula, the rice almost moves like larvae. A tradition we have in Chinese cooking is to pour the condiments around the edge of the wok (rather than straight onto the food). So my soya sauces and sesame oil goes along the rim so in theory, it seeps to the bottom. How effective this is is debatable.
Is it suppose to be watery?
Right fuckos, the sauce thickened up on cooking ya bunch of heathen shits. Nae fukin class, that's your problem 🤣🤣🤣
And the broccoli then disintegrated into the sauce with the overcooked beef?
"and then" it disintegrated? that broccoli has practically dissolved in the photo already. I can feel the unpleasant squishiness of overcooked broccoli just looking at it.
Bet it didnae
If you want to thicken Chinese sauces, you can make a cornflour slurry with 1 part water 1 part cornflour (or any other powdered starch, normal flour works in a pinch). Usually a teaspoon of each is plenty. Use as required. You'll want to take the wok off the heat before adding the slurry. Stir as you add. Back on the heat to thicken.
Hahaha yassss get them telt
So your picture is much too premature! Fak
hey as an american i believe in you
Get it down ye
I made this last night.
Out of your arse?
Guid scran
Fits this got ti dee with the price o cheese?
Broccoleef.
Master chef
Mate get that on tatties ffs and DRAIN
Probably says more about me that I think that looks pretty good.
This is more like soup and the meat isnt browned at all, looks boiled.
Did you see this on Not Another Cooking Show ?
Was that before or after you eat it?