FYI on common hawker food. Know what u eat
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White Chicken Rice. Why is it never hot when u eat it. Why is there jelly below the skin and how it is form.
1st white chichken is mostly cook suspended and inmerse in boiling water.
reason is since water is all around the chicken and act as a medium for heat transfer. The chicken is more evenly cook.this way with out much contact with other surfaces. The skin is also not broken so the juice / stock of the chicken does not escaped.
2nd the chicken is then put into cold water to prevent over cooking. This is to cool the insides and outside of the chicken. The jelly is form when the chicken juice / stock is cool, this is caused by gelatine present.
Why is there soup or juice in Xiao Long Bao.
Nope , no way someone will pour soup on to the dumplings when it is cooked.
when the filling is been made stock of chicken or pork or even gelatine with water is added to the mince pork. This make the pork more fuffy and juicy. Since more stock is need to produce the soup effect, the filling is chilled pior to wrapping. It is to make the wetter mince pork easiler to wrap. When the Xiao Long Bao is steam the heat causes the stock or gelatine to melt and turn in to the soup.. -
OOOOOOOOOOOOOOOOOOOOH.
So thats how they put soup inside the xlbs..... -
oh ic...
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thought the small dragon paus were soupy cos of the fats in it
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hmm....i thought that they wrapped chilled cubes of gelatin IN the pork before wrapping the whole thing in skin
didnt know that they chilled the pork as well... -
i thought they had an injection
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Originally posted by R3SsH|n:i thought they had an injection
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interesting...
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xiao long bao is hawker food??
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by boiling you already boil the sh|t out of whatever is in that ingredient be it flavour or juices why do you think soups get the colour they have and whatever meat that's used to boil the soup tastes next to nothing except meaty fibres