Chemical Engineering in Daily Life – Question 52: When preparing lamb stir-fried with scallions, why is it better to use thinner slices of meat?
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This post was last edited by yjqin1 on 2015-8-23 at 22:28. The children have come from the United States to **, to their grandmother’s house in Zhengzhou, and are about to head to TJ. I need to practice my cooking skills, which are becoming less proficient over time. Usually, when I cook, I opt for simple recipes that are easy, hassle-free, and healthy. My younger daughter is a well-known food lover. At my home in New Jersey, when I was just 4 years old, she would take me by the hand at 11:30 PM one night and lead me downstairs to the kitchen to steam live crabs (American blue crabs) for us to eat. I remember that the year before last (2013), in Qingdao, I ordered a large wild female crab weighing 1.3 pounds for her at a seafood restaurant; the price was exorbitant, and I still feel guilty thinking about it now. Take a look at what this greedy person said while eating happily: “For the sake of pang*e (crab, pronounced in the Tianjin dialect), I love Dad a little bite.” True to being a lady raised by a Princeton private school, her spoken English is full of formal expressions. I, as a father, reluctantly spent a few hundred yuan just to make my daughter like me a little bit. To cater to food lovers, it’s time to start practicing cooking skills – today we’ll learn how to make lamb with scallions. My youngest daughter loves crabs the most, and then roasted lamb legs (imported from New Zealand to the United States and available at very low prices in supermarkets). It’s my profile picture; the little girl wearing Xinjiang Uyghur clothing is her. Today, ask that Uyghur sister to clean the lamb cutlets thoroughly, and rinse the cutting board and knife with water. I specifically asked her to cut the meat slices thinner and smaller than usual. While cooking dinner, I used two scallions to stir-fry half a pound of lamb tenderloin; it was the first time I tasted such delicious lamb stir-fried with scallions! Ladies and gentlemen, are your mouths watering? Please help me answer: why is the lamb with scallions especially delicious today? Please answer from the perspective of chemical engineering (mass transfer, heat transfer, reactions, thermodynamic phase equilibrium).
I won’t give an evaluation nor answer; I’m ten levels above you
This post was last edited by yjqin1 on 2015-8-23 22:12. Thank you for your reply; it keeps me from feeling lonely. Hey, with your dedication to coming to the chemical engineering forum even on Sundays, you surely won’t go without any lamb to eat. Adjust your mindset! It’s my big Sunday, and I’m still working on the three patents that need to go through a second review by August 28th. With a life full of hard work like this, it doesn’t matter if you’re a 100 to the power of 100 times worse than me. Everyone has their own fate, but one must strive.
I read your post from beginning to end; it seems that being invincible also comes with loneliness, and I’m referring to the loneliness in academic life. Of course, in everyday life you probably have much more companionship.
This post was last edited by yjqin1 on 2015-8-23 22:24. No way. In my fifties, with my wife and children not around, it’s all work, nothing but work. That loneliness was extraordinary. Speaking of which, I’m afraid of winter (when it gets dark early), I’m afraid of Fridays, I’m afraid of Sundays, I’m afraid of getting sick, and I’m afraid my wife will ask for a divorce. Around last year, another junior turtle brother who started a company first and then became a professor (older than me) called at 9:15 p.m. I asked him: Where? He said, \"I just got to the office and talked with the students about their papers.\" Me: Have you eaten? He: Not yet. Me: What to eat? He: Eating instant noodles. Me: Is my sister-in-law in the country? He: Yes. Me: Well, when you go home and eat instant noodles, it’s your sister-in-law who brings you hot soup and water. When I go home to eat abalone and lobster, it’s a cold kitchen with no heat, not even a cat to keep me warm. I’m going off-topic.
The fact that the teacher takes the time to communicate with Hai Chuan shows that they are a kind-hearted person; not being lonely doesn’t mean being aloof, and that’s also a positive attitude
I think it’s because the slices are cut quite thin – the teacher emphasized this greatly. Thin meat slices cook quickly over high heat, without losing too much moisture; they also absorb flavors well. Moreover, being thin, they are easy to chew and have a great texture
This post was last edited by Desert Fish on 2015-8-24 at 15:30. I think cutting the meat into thin slices helps ensure even heating, which is beneficial for retaining moisture; using tenderizing powder might also achieve the same effect
Just thinking about it makes my mouth water, but I’m not sure about the chemical engineering aspect here:L
A brief question: What if it’s pork? Is it the same in that case?