How To Make Thai Food

Hot Thai beef salad is a speedy dish to make but that's where the similarity to fast food ends. This crunchy, fresh salad has a sweet, piquant dressing and a zingy red chilli pepper to spice it up. 1. First make the dressing. In a bowl, whisk a chopped garlic clove, brown sugar, lime juice and light soy sauce. 2. Halve and deseed cucumber, cut into sticks and put into a bowl. Add a handful of beansprouts, a deseeded and finely sliced red chilli, a good handful of mint leaves and the torn-up leaves of a little gem lettuce. Toss well and divide between 2 plates. 3. Griddle, pan-fry or grill seasoned sirloin or rump steaks for 2-5 minutes each side, depending on how well done you like them. Place on a board and cut into slices, then divide between the plates and drizzle with the dressing.

If you want hotter wings, just raise the Frank's portion of the ratio; if you want milder wings, lower it. You can experiment with all kinds of recipes, sure, but if you want the real thing, that's the secret. This one might seem like it's a bit of a no-brainer, but it's also key. Sauce is the last thing to go onto the wings, and you want to toss them in a bowl full of the stuff right before they're going to be eaten.

You absolutely cannot do this ahead of time, or you're going to end up with a bowl of soggy wings. No matter how good the flavor is, texture is everything. Ideally, you should be shuffling the wings from the sauce to the plate to your mouth in a matter of minutes.

Another big thing many people overlook is serving a dish of sauce for dipping. Sure, it makes it much, much messier, but that's part of what makes Buffalo wings such an amazing guilty pleasure. No matter how much sauce you might toss the wings in, some of it's going to drip off.

Supplying guests with some ramekins of extra sauce makes it that much more of a win. And if you're serving fries, Buffalo wing sauce on them is so much better than ketchup that you'll wonder what you've been thinking all these years. If you're talking real, authentic Buffalo wings, this is just as important as the wing itself. It's something that's agreed upon across the board, too, regardless of what your favorite wing joint is or which pizza place is your go-to.

Buffalo wings must be served with three things: celery sticks, carrots, and blue cheese. One of the biggest mistakes you can make is substituting ranch dressing for the blue cheese. Even though they're both creamy white goodness, they aren't the same. Dipping your hot-and-spicy wings into blue cheese finishes off the entire thing, and for a lot of people, it's just as important as getting the sauce right. If you want to get the most out of your Buffalo wings, you're going to have to plan ahead for a few reasons.

One is the double fry method that's going to get you the crunchiest skin, but if you're planning a party, you probably have a ton of other things to do. If you're so inclined, you can freeze wings after the first fry, then finish them off in the extra-hot oil when your party's about to get started. This goes for figuring out when you're going to be serving wings, too.

Remember, the longer they sit after cooking, the soggier they're going to get. That means putting them out ASAP. Don't wait on these delicious wings. Finally, don't forget to set some wings aside, too. If you're serving them for a party, think of yourself! Putting a serving in the refrigerator for the next morning is one of the best post-party treats you can leave for yourself. They won't be crispy anymore, but they won't be soggy or slimy, either. Some properly fried Buffalo wings with Frank's sauce, left in the cold fridge to firm up overnight … mmmm. Skipping your postgame snack is a huge mistake.

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