|New Frontier in Cooking: Homemade Orange Beef|
There are some foods that I crave and must eat before I can get that thing out of my mind. It's often tacos, wings, Korean food, burgers, and orange beef (not all at the same time). I get on a mission.
Now that I have been cooking more, I find myself wondering how certain dishes are made. It's funny that for the most part, I've never given any thought to how certain things are made. I just assume it's best done in a restaurant. Like, orange beef.
I ordered orange beef last week from a restaurant called Hunan Delight one night when Rob met up with a friend for dinner. It's fun to cook for Rob, but I don't enjoy just cooking for myself, so it was my excuse to order take-out.
So, I looked up an orange beef recipe on Cook's Illustrated and thought, hm, that doesn't look hard. I just need to get a deep fry thermometer. Done.
Did we survive our first deep-frying experience or have to order Chinese take-out? After the jump!
Deep frying made me and Rob nervous. I found myself holding my breath, wondering if the oil was going to explode in my face. It didn't.
As the beef fried up, Rob and I were like, this is tasting real! We were both surprised that it was coming together as legitimate Chinese restaurant-style orange beef.
In the end, my orange beef was good (and the crispiness on the beef was amazing), but it probably needed a scoop of MSG and a lot of salt to make the sauce really restaurant style. My version tasted...bordering healthy, which is not what I am really looking for when I crave orange beef.
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