this post was submitted on 26 Oct 2025
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submitted 4 weeks ago by HarryLime@hexbear.net to c/memes@hexbear.net
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[–] insurgentrat@hexbear.net 5 points 4 weeks ago (1 children)

If you've got the time try some experiments with cutting it open to see how far the sauce penetrates.

Cut thin and fried will pick up flavour I just think it's restrictive and slow vs other methods. I copy Chinese prep generally

[–] LeeeroooyJeeenkiiins@hexbear.net 3 points 4 weeks ago (1 children)

yeah I'm definitely gonna experiment the next time I have free time. I'm not sure if I will tomorrow, I gotta make paninis and I forget what else and it's gonna be annoying because I didn't really prep at all on Friday

[–] insurgentrat@hexbear.net 3 points 4 weeks ago

lmk how it goes if you do? photos if you take any would be amazing.

I am just a goose mucking around in a kitchen and I would love to know what someone who cooks professionally finds/if my findings replicate/if you have a different impression of what the masses would enjoy eating.