Quarantine Carb Load; Scallion Pancake Edition
LivestreamNorth Charleston, SC
This is an alcohol-free event
The first time I had these pancakes was in of course, Shanghai. For most of my life up that point I always thought scallion pancakes were these thin crispy pancakes, like the ones my mom made for me. Shanghai style scallion pancakes are thicker, like a english muffin kind of thick. And the ones I had were studded with big chucks of pork fat.. It was so delicious and made so much sense that I was mad I didn't think of it first. ChefsFeed Experiences cooking classes are a chance to virtually connect with chefs and bartenders, learn simple cooking tricks and tips, and most importantly, support the culinary community through this difficult time. Prior to your class, you will receive an email with a private link to join the livestream on YouTube during the specified day and time. Your host will message it to you so be on the lookout!
Shanghai Style Scallion Pancake
In this class, I will be demonstrating how to make the perfect scallion pancake that is flaky, chewy, and crispy. Things you'll need... AP Flour, Unbleached kosher salt 1/2 lb of sliced lardo, or thin fatty bacon 1 bunch scallion warm water (not from the tap) peanut or vegetable oil (for making roux and frying pancakes) heavy bottom frying pan (I suggest a good reliable cast-iron) spatula baking sheet pan with wire rack (not essential, but good for warm holding pancakes)
Jackrabbit Filly Employee Grocery Fund