New answers tagged restaurant-mimicry
In addition to @Jolenealaska's answer the beef is cut across the grain, and very thin. It also helps to start with a tender cut like sirloin or rib.
Meat in stir-fries is often velveted. That makes for a supremely soft chunk of meat, and it can be done with any type of meat. This answer actually addresses chicken: How to cook extremely soft chicken?, but it applies just as well to beef. It's usually done with egg and cornstarch, but sometimes it's done with a small amount baking soda instead, as in this ...
The concentrate that Starbucks sells is not what they use in their stores. The in-store chais are secret-recipe full concentrate and taste better than the concentrate that they sell. We are not supposed to know that the secret concentrate exists; but it does and I have seen it.
Oil is the optimal medium to bloom the taste of a pepper. For that reason I would go with the chili oil or paste. It will be easier to control the amount of heat in the soup because it will disperse more quickly and you can taste test more easily. If you choose to use paprika, I suggest getting one that is labeled "hot", but not one that is labeled "smoked" ...
I can't comment yet...but if I could, I might suggest using or swapping a portion of your sugar for liquid invert sugar, instead of caster or white granulated, in conjunction with the afore mentioned artificial flavorings, and possibly some more milk protien like sodium caseinate. Invert sugar is often used in candies that must maintain a soft creamy liquid ...
Of the recipes you link to only one contains paprika, another one lists "Chinese chili paste, chili oil, hot sauce or dried red chili flakes to taste". The one that specifies paprika doesn't mention a specific type of paprika. Without further distinction, that generally means the sweet, non-smoked variety. Sweet paprika is just dried, powdered pimento, the ...
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