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Carla lalli music green beans tofu9/17/2023 I think preordered three, so I don't know who, which one's gonna get here first.Ĭarla Lalli Music: So proud of you. I'm so insanely happy right now, so.Ĭarla Lalli Music: I am so proud of you and I cannot wait to get my hands on a copy. Rick Martinez: It's like the cover is like more brilliant and vibrant than I ever could have imagined. I can't even describe the feeling like it's finally in front of me. Rick Martinez: So I have been working on this book for, I don't know, it seems like decades, again, but I've only ever seen it in PDF, and today I actually got the first physical copy of this book. Ah! Oh, my God, it's beautiful.Ĭarla Lalli Music: Rick just held up a copy of his beautiful book. OK, so, so many good things happened this week, but something happened today about eight minutes before we started recording that completely trumped everything.Ĭarla Lalli Music: Okay. But for me, there's something about a perfectly delicious grilled cheese sandwich that just fills my soul with happiness.Ĭarla Lalli Music: But before we get into all of that dairy-based joy, Rick, tell me something good. Rick Martinez: There is this moment in a Queer Eye episode where Antony says mac and cheese is something that can actually be so personal, and I completely agree, Antony. The show where we take your calls, boost your confidence and make you a better, smarter and happier cook.Ĭarla Lalli Music: Today will weigh in on cooking for one techniques, leftover rice options and a little fight about grilled cheese. Rick Martinez: And this is Borderline Salty. I am a cookbook author, professionally trained chef and self-proclaimed bean queen of Brooklyn. Rick Martinez: Hi, I'm Rick Martinez, I'm a cookbook author, a yogurt connoisseur and a lover of caftans on the beach, and I am currently living in beautiful, sunny Mazatlan, Mexico.Ĭarla Lalli Music: And I'm Carla Lalli Music. If you can’t get enough of our hosts – we don’t blame you! Check out Carla's cookbooks here and find links to her YouTube channel, Patreon, and Instagram at You can pre-order Rick’s upcoming cookbook here, watch the companion Mi Cocina video series here, and find all of his socials at EPISODE TRANSCRIPTION Serve immediately over rice.On today’s episode of Borderline Salty, hosts Carla Lalli Music and Rick Martinez share helpful techniques for when you’re cooking for one, talk game-changing rice tips, and have an impassioned back and forth about grilled cheese.Īs always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663).įind us on Instagram full episode transcripts and more about the podcast on our website borderlinesalty.fm. Then finish by adding back the tofu, stirring all around, and allowing the tofu to absorb the sauce for 30 seconds. At that point, add the mirin mixture and stir all around, allowing to thicken for a beat. Season with salt and stir all around and cook on high heat until the vegetables are well-browned (especially the green beans). It should sizzle loudly when you add them. Now, in that still very hot skillet, add your green beans, scallions, and ginger. Use a spider or fish spatula to remove the golden brown tofu to a large plate and season lightly with the kosher salt. Fry about half the tofu on one side until golden, flip, and then finish on the other side. Remove the pressed tofu and tear into 3/4-inch pieces and carefully place in the oil (you’ll need to do this in batches so you don’t crowd the pan). In a large cast-iron skillet, heat the vegetable oil until very hot (a good test is to stick the handle of a wooden spoon in it: if bubbles form around it instantly, it’s ready). Meanwhile, whisk together the mirin, soy sauce, gochujang, and black vinegar and set aside. Put something heavy on top (I used a cast-iron skillet) and let drain like that for fifteen minutes. Lay your cleanest kitchen towel on a cookie sheet, lay the planks on the towel, top with another clean kitchen towel, and top that with a cookie sheet. Take the block of tofu and cut it lengthwise into six planks.
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