Recipes

[KingstonsMom]

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@luvdoodles wrote:

Thank you answering and posting the recipie. Can't wait to try it.

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@luvdoodles

You're welcome!

I've been on that site copying/pasting my little heart out, LOL! There are many other recipes that look delish too!

A big thank you to @catlover for turning us on to that site!

[chickenbutt]

Thanks for all this info - the initial report, as well as your own review for having tried it.       

Something so simple, eh? Yet kind of a secret until now.

[Mi47]

Would love to try this BUT the sauce has oyster sauce in it.  I have shell fish allergy, unable to use oyster sauce.  Any suggestions for a replacement.  Thanks 

[ChazzyLady]

You go girl @catlover!!!! So glad you had such amazing success with your dish. A bunch of thanks to you for getting this whole velveting thing going.  Now my only question for you is........... do you deliver?

Really appreciate the recipe and link you posted @KingstonsMom.  Those instructions will help me improve on my initial velveting experiment.  As I posted on the original velveting topic, the texture of the meat--I used pork tenderloin--was close but not exactly right and the stir fry sauce I made was not good at all. I just have to get a few more ingredients. Where I normally shop for wine they don't have the Chinese rice wine but they do have sherry and Japanese sake, which is just their version of rice wine but I think that would work.

Maybe we can start a new thread posting each of our velveting success stories, with pictures of course.

Edited to ask did you use a wok @catlover or a skillet? I don't have a wok yet but actually saw Chinese food being made successfully on a foodie forum by a member of that forum who is Chinese using a skillet.

[catlover]

I used my T-Fal fry pan I got from Macy's that has a ceramic coating-love that pan-

Any way...I was abnormally thirsty after I ate my dinner, so I went and looked at the oyster sauce sodium content-OH MY OH MY.............2 tsp. has 1000 mg of salt and the recipe calls for 3 TBSP.

That is a ridiculous amount of salt-must make an adjustment next time I make this.

I am starting a folder of recipes I've made and loved......this is my 2nd recipe in the folder.

The 1st one was a Valerie's Home Cooking recipe:

Blueberry Cheesecake Filo Cups  INGREDIENTS:
1 cup fresh blueberries
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
1/2 cup mascarpone cheese
2 tablespoons powdered sugar, plus more for dusting
1/2 teaspoon grated lemon zest plus 2 tablespoons lemon juice, plus more zest, for garnish
One 1.9-ounce package mini phyllo (filo) shells
These were delicious and very easy to make!

I used cream cheese instead.....

I really enjoy Valerie Bertinelli's show and going by that she is in her 3rd season many other people do as well....she's so "normal" and genuine.

Directions
Combine the blueberries, granulated sugar and cinnamon in a small saucepan. Cook over medium-high heat until the berries start to break down and the liquid becomes syrupy, about 10 minutes. Remove from the heat and let cool to room temperature, 25 to 30 minutes.
Whisk together the mascarpone, powdered sugar and lemon zest and juice in a medium bowl.
Spoon or pipe dollops of the mascarpone mixture into the phyllo shells, leaving room for the blueberry compote, then top with the blueberry compote. Freshly grate lemon zest on top to garnish and dust with powdered sugar just before serving.
Recipe courtesy of Valerie's Home Cooking

[ChazzyLady]

Thanks @catlover for letting us know about using a skillet.  I have wonderful, large beast of a Circulon skillet that I bought here at the Q as part of a 13 piece set that I'm loving so that's what I will use.

Okay, no fair!  I'm still up, hungry, my delivery order I placed with you has STILL not arrived, and now you torture us with dessert!  Those blueberry thingys look delicious. I just love fruit and cheesecake like desserts.

Have a good night.

[KingstonsMom]

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@Mi47 wrote:

Would love to try this BUT the sauce has oyster sauce in it.  I have shell fish allergy, unable to use oyster sauce.  Any suggestions for a replacement.  Thanks 

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@Mi47

While reading the reviews on this recipe I found that question asked and answered, although I've never heard of "mushroom soy sauce", HTH!:

Patricia says

November 10, 2015 at 5:33 am

Hi Nagi, I would love to try this and wonder if you can suggest a substitute for the Oyster sacue? Shellfish allergies unfortunately. Thank you.

Reply

• Nagi | RecipeTin says

  November 11, 2015 at 12:53 am

  Hi Patricia! Mushroom soy sauce would be the best substitute