2011-06-09, 12:05 PM
^It's good. You should try it one day.
I prefer doing poultry because it's easier on the stomach and teeth, and a less strong meat taste. Unfresh poultry is more bearable than unfresh pork or beef, and Cambridge is NOT a place where I can get fresh meat easily and cheaply. Plus, it's easier for me to make stews and soups using chicken and duck than beef (I hate cutting meat). Duck stew ftw =P
Marinating is excellent if your meat is less-than-fresh. I appreciate and very much enjoy a good steak (I will pay for a good rib-eye) but flavoured meats make for a nice change on the menu, and I feel that stir-frying is kinder on poultry than on beef. [I get very pissed when my college prepares "Asian" food... what an absolute disaster in marinate]
I prefer using a wok if I have a gas stove, otherwise a non-stick pan on a hob. Don't own an induction cooker so I can't comment.
Hadriel
I prefer doing poultry because it's easier on the stomach and teeth, and a less strong meat taste. Unfresh poultry is more bearable than unfresh pork or beef, and Cambridge is NOT a place where I can get fresh meat easily and cheaply. Plus, it's easier for me to make stews and soups using chicken and duck than beef (I hate cutting meat). Duck stew ftw =P
Marinating is excellent if your meat is less-than-fresh. I appreciate and very much enjoy a good steak (I will pay for a good rib-eye) but flavoured meats make for a nice change on the menu, and I feel that stir-frying is kinder on poultry than on beef. [I get very pissed when my college prepares "Asian" food... what an absolute disaster in marinate]
I prefer using a wok if I have a gas stove, otherwise a non-stick pan on a hob. Don't own an induction cooker so I can't comment.
Hadriel