Do you revisit recipes to see if you can better them? I do. It’s practically a professional obsession. My friend, veteran cookbook author Molly Stevens and I were just talking today about how our curiosity pushes us to tinker and tweak. Sometimes, however, it’s a vicious cycle and you have to know when to call it quits. Obsessions can turn into distractions.
Yesterday, I took another look at a dim sum recipe that I’d worked through years ago. It’s a daikon radish cake – the pan-fried white slabs that you get at dim sum. When done right, luo bo gao has a lovely crisp outside and tender inside. When done poorly (the cook under-fries), the radish cakes are more soft than crisp.
Luo bo gao is easy to make and on this attempt, I wanted to check three things: (1) Am I okay with the softer texture of using only rice flour; (2) can I use rice flour from the health food store instead of Asian rice flour; and (3) can I freeze the finished cakes to bank my effort?
For more details, see this post on Vietworldkitchen.com.