Playing With Food, As Usual.

dcarch7 d c f l a s h 7 @ y a h o o . c o m

10 years ago

Pork skin cracklins are delicious, but fattening. This method has no fat. First with a sharp knife, all the fat is removed to bare skin, which is just all collagen, then flavored and finally baked, not fried. Oil-less fat-less snack.

Stuffed tofu. I played with slicing tofu sideways into thin sheets for a different way of stuffing. And the celery was sliced into paper thin slices. There is no need to remove tough fiber if you slice celery thin enough.

I was careless. I burned the roof of my mouth. I wanted to have bread. But crusty bread would hurt my mouth. No problem, steamed bread. The green color is from spinach smoothie. Steaming bread is done in many cultures.

dcarch

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Comments (7)

strawchicago z5
10 years ago
Thank you, dcarch, for posting more yummy pics. I love your clever improvement of my favorites: pork skins, stuffed tofu, and steam buns. You make me hungry, I crave those favorite foods !!
annie1992
10 years ago
dcarch, how did you get the pink color into the center of the celery?

I like celery braised as a side dish, but find few people make it that way.

Annie
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dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author
10 years ago
Thank you Strawberry. There are many ways to eat healthy so that one doesn't have to go on a diet.

Annie, I believe that colorful food means health food. Each time I cook beets, I save the juice to cook something else with. The celery was cooked in beet juice.

dcarch
John Liu
10 years ago
Hmm, the steamed buns look familiar, rather Chinese! Do you also make them with beet juice for good luck?

More steamed than baked buns in that cuisine (at least the southern part). Traditionally, few homes there have ovens so everything is done on the burners. Baked stuff was bought more than made at home. So when my grandma made buns they were steamed. I think in northern China, where it is colder, there are more fires for heat and hence more ovens for baking and roasting.
dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author
10 years ago
John, that's an idea, beet juice.

Steamed bread makes a lot of sense. It should be more popular for making bread.

You can make just one small bread for one person for one meal. To steam one small bread is very easy using a small pot. No need to waste energy preheating a big oven.

You cannot over steam bread. You can sure over bake bread in an oven.

No crumbs to clean up. LOL!

dcarch
foodonastump
10 years ago
I see you've pared down your no-fat cracklins method quite a bit. IIRC you used to have two additional steps - boiling and dehydrating - before baking. Decided not worth it?
dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author
10 years ago
FOAS, Actually, the skin was from another dish of pork which was already cooked, and left in the refrigerator to dry.

Yes, if you make this from scratch, you do have to cook the skin and dehydrate the skin first.

dcarch

Playing With Food, As Usual.

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strawchicago z5

annie1992

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Comments (7)

strawchicago z5

annie1992

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