DISCLAIMER: This guide is for the desperate, not-fully-a-real-person, cooking novice (a.k.a me). If you are actually a proper person who cooks all the time, this will be of no help to you. Sorry.
So today, I discovered the magical elixir that is cooking wine. This is the result of my discovery.
How to make edible, not-too-bad tasting meat:
1. Put your rice in your rice cooker, and turn it on. (I realize this has nothing to do with cooking meat, but I keep making the mistake of cooking my dinner and realizing at the last minute that I have no rice to eat.)
2. Put a drizzle of oil in a pan. Turn the burner on. Put the pan on the burner. Wait for pan to heat up.
3. Put the meat in the pan. Listen to it sizzle.
4. If your meat is cut up into small stir-fry-sized pieces, toss the meat around with a utensil of some sort in order to cook all the sides. If you have a chunk of meat, let it sizzle on every side for a minute or so. Then cover the pan with a lid and leave it to cook for a couple minutes. Flip the meat and repeat.
5. Before the meat is done, pour enough cooking wine into the pan to cover the bottom. Add chopped garlic. Add salt if needed.
6. Wait until the meat reaches a level of doneness that is considered safe to eat.
7. Remove from pan and let cool.
8. Eat when cool enough to not burn your tongue.
Yum. You’re welcome.
thecornwhisperer 