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Pollyanna posted:Does anyone else have trouble deep frying in a wok? Every time I try it, I: Leaving stuff uncovered on a rack in the fridge can deal with a lot of the surprise splatter. Unless you can do it outside the mess is gonna keep happening. Roasted chicken wings can get a pretty good texture, but frying is best done outside w a pot and a propane burner
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Apr 6, 2024 23:42
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How do I do this with a minimum of mess, toil, and waste?
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uninterrupted posted:Unless you can do it outside the mess is gonna keep happening. Roasted chicken wings can get a pretty good texture, but frying is best done outside w a pot and a propane burner I have good news friend! There are things called spatter or splatter guards that are fine wire mesh in a round frame with a handle. You put them over your frying pan. A quick search shows they're commonly available up to 15" diameter, and they're pretty cheap. Just wash them semi-regularly so they don't become a fire hazard.
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Apr 6, 2024 23:55
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I deep fry in a pot, I tried a wok a few times but with the angled sides I found I was using a lot more oil. Splatter's going to happen, a splatter guard helps but you're still going to have to wipe up after. Soggy sounds like the oil wasn't hot enough. Don't add too much at once, everything you put in will lower the oil temperature. Burning yourself I can't help with, don't put your hands in the oil. Undercooking, get a Thermapen. And the oil being full of junk when you're done just depends on the breading. Things that are heavy on cornstarch or potato starch will leave a sludge behind. Not really anything you can do to prevent that. You do not need to fry outside, though if you can then sure you don't have to wipe down the yard after.
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Apr 7, 2024 00:04
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OIl temperature is pretty important. Too hot and you burn the outside leaving the inside undercooked. Too cold and you get soggy chicken. It's also easier to fry things that are thinner or of more even thickness, at least.
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Apr 7, 2024 00:21
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totalnewbie posted:OIl temperature is pretty important. Too hot and you burn the outside leaving the inside undercooked. Too cold and you get soggy chicken. This is also the idea behind double frying. Fry it to 90% cooked at a lower temperature, heat the oil up more, then toss it back in for a crisp and finish. While it's resting you'll also have residual moisture steam out into the crust and then the second fry gets rid of that. If you're doing chicken thighs this is also a lot easier because you don't have to be as careful. It's hard to overcook a thigh so much it stops being good.
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Apr 7, 2024 00:30
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There's also the "coat in stuff, drizzle with oil, and put it in the oven" technique for crispy wings. For some coatings, I'm not sure which, that'll be the best way. Go 400 degrees for 20-30 minutes and you're golden (brown).
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Apr 7, 2024 00:30
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Also, suffice it to say, do not fry frozen chicken.
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Apr 7, 2024 10:34
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you can’t tell me what to do
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Apr 7, 2024 11:59
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Pollyanna posted:Does anyone else have trouble deep frying in a wok? Every time I try it, I: I shallow fry in small batches and I think that works out pretty well.
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Apr 8, 2024 04:12
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Got a new wok and went to season it. I started it over medium heat and spread the oil around, then tried to spread oil around while turning it to expose the sides to the flame. I think I still may have done too much on its bottom as the bottom is seared dark and much darker than the rest of the pan and there's a noticable line between the more-seared areas and less-seared towards the top. Should I scouring sponge and start over?
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Apr 11, 2024 22:57
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No. Just use the pan and it’ll blend just fine. It’ll turn darker the more you use it anyway.
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Apr 11, 2024 23:10
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Perfect, thanks! Excited to try some wok cooking. I love a good stir fry but I've basically been making steamed meat and veggies in my non-stick, relying on my mediocre sauce skills to get any flavor out of the dish. Hoping I can practice this a bit and get good at it!
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Apr 11, 2024 23:21
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sorry for the  but you may want to consider going through the process of blueing the wok I.E. building up a layer of black oxide. the process is simple enough, just heating each section of a bare wok until it gradually turns a roughly dark aqua blue, THEN you would apply the oil for the traditional seasoning. this makes the wok more resistant to rust and allegedly gives it a superior non stick surface that's easier to season. it's standard procedure in any restaurant kitchen and kenji recommends it. if you don't feel like going to the trouble the wok will do just fine without it I'm sure. https://www.youtube.com/watch?v=k5whS60uScQ idontpost69 fucked around with this message at 04:46 on Apr 14, 2024 |
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Apr 14, 2024 04:33
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I sometimes keep messing up seasoning my wok, next time I might just try the in the oven method again. It's hard to know if I'm going for too long or not long enough?
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Apr 14, 2024 19:57
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Raenir Salazar posted:I sometimes keep messing up seasoning my wok, next time I might just try the in the oven method again. It's hard to know if I'm going for too long or not long enough? Just listen to Uncle Wang and relax. https://www.youtube.com/watch?v=blW96WhK9uo
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Apr 15, 2024 06:30
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I accidentally bought a huge bottle of black soy sauce instead of dark soy sauce and I have no idea what to do with it. Does anyone have any suggestions for how to use it? I cook a fair bit of Chinese food, but I have never seen this ingredient in a recipe.
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Apr 17, 2024 01:34
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Google isn't helping me. What is black soy sauce if it's not dark soy sauce?
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Apr 17, 2024 01:41
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Yeah a pic would help, I don't know what black soy sauce is.
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Apr 17, 2024 01:50
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Black vinegar?
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Apr 17, 2024 01:55
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Is it Thai black soy sauce?
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Apr 17, 2024 03:01
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Human Tornada posted:Is it Thai black soy sauce? I believe so, it’s the “healthy boy” brand: https://www.amazon.com/Healthy-Boy-Ounces-Product-Thailand/dp/B089RQQD2Z Didn’t realize it was a different product until I opened it. It’s more like a salty caramel syrup than any soy sauce I’ve ever had. The first two ingredients are sugar, and it’s barely even a liquid. I imagine you could use it in a braise or something in place of dark soy and sugar?
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Apr 18, 2024 09:51
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It sounds a bit like Indonesian ketjap/kecap - maybe use it like that? (babi kecap always flashes me back to childhood 'chinese' takeout  . This recipe seems okay)
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Apr 18, 2024 10:48
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Yeh google "kecap manis" for recipes that use sweetened soy sauce
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Apr 18, 2024 15:38
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When I'm grinding Sichuan peppercorns, they break down into extremely fine powder and then a bunch of yellow husks kinda shaped like half-moons. Should I be sifting these husks out? These aren't the black seeds, before anyone asks.
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Apr 18, 2024 19:14
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The majority of the time Sichuan pepper is used whole, so I'd say there's no need to sift out and waste the larger pieces. Unless you're trying to make like a shaokao spice powder and they'd have trouble sticking, though if you're oiling the shaokao enough that shouldn't be a problem.
Grand Fromage fucked around with this message at 19:30 on Apr 18, 2024 |
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Apr 18, 2024 19:22
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Kecap manis is similar to black soy sauce but is generally thicker and sweeter. I would look for some Thai marinades and stir fry sauces if I had a bottle of black soy sauce I wanted to use up.
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Apr 18, 2024 22:25
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AnonSpore posted:When I'm grinding Sichuan peppercorns, they break down into extremely fine powder and then a bunch of yellow husks kinda shaped like half-moons. Should I be sifting these husks out? These aren't the black seeds, before anyone asks. I just did this to make some chili oil and I would absolutely sift them out if I were you. I will be doing that next time.
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Apr 19, 2024 03:35
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I toast, grind and sift since I saw those Chinese state banquet chefs do it. The mouth feel of the little bits if left in drive me crazy, same with the chili skin bits in pixian doubanjiang.
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Apr 19, 2024 03:42
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I guess the Sichuan place in the nearby suburb I almost never go to was sold, the chongqing chicken I ordered was gross battered chicken with a bunch of peppers dumped on top.
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Apr 19, 2024 18:55
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What is the most AUTHENTIC peanut butter sauce recipe out there? I've found that I like the stuff a lot and it basically goes with anything and everything. Mr. Wiggles posted:Just listen to Uncle Wang and relax. So, at its simplest I can try to get lard (maybe from a butcher? I don't think I've seen it in most grocery stores in Canada) and cook it in that same way? Bald Stalin posted:I toast, grind and sift since I saw those Chinese state banquet chefs do it. The mouth feel of the little bits if left in drive me crazy, same with the chili skin bits in pixian doubanjiang. Hrm, I think I might do this next time, I find that when I made mapo tofu that sometimes it felt "crunchy" when I bit down on the (grinded) peppercorns.
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Apr 19, 2024 20:36
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Raenir Salazar posted:What is the most AUTHENTIC peanut butter sauce recipe out there? I've found that I like the stuff a lot and it basically goes with anything and everything. For lard : Have you got any Polish supermarkets handy? I get lard from my local one - in Polish its called smalec. It comes in rendered in bricks like butter, or fancy tubs with crunchy bits - those latter types are meant to be used as a spread/dip, not for cooking.
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Apr 19, 2024 21:03
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Dunno if you have many in Canada, but a lot of Mexican grocery stores in the US sell fresh lard at the meat counter. There's also shelf-stable stuff like Morrell that has preservatives and should be found around the vegetable oils and such if a grocery store carries it.
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Apr 19, 2024 21:21
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Pookah posted:For lard : Have you got any Polish supermarkets handy? I get lard from my local one - in Polish its called smalec. It comes in rendered in bricks like butter, or fancy tubs with crunchy bits - those latter types are meant to be used as a spread/dip, not for cooking. Is Romania close enough? There's a Romanian place very close. I also do have Chinese grocery stores too, I just never thought to ask/look around. I know of one Polish store, but its a hike, I'll google maps around to see if there's a close one.
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Apr 19, 2024 21:21
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Lard is generally in the bakery aisle in Canada in my experience. It comes in 1 lb/454g bricks. I haven't had difficulty finding it but I also don't buy it very often (a pound lasts a loooooong time for me).
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Apr 20, 2024 00:00
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My Chinese supermarket has tubs of lard they render themselves. And yeah if you have a Mexican grocery they will definitely have it. If you can't find it anywhere it's not hard to do at home. Get pork fat from a butcher, chop it up, throw it in a pot with water, simmer on low heat until all the water's evaporated and you just have liquid fat and cracklings. Strain and voila.
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Apr 20, 2024 00:08
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Remulak posted:I guess the Sichuan place in the nearby suburb I almost never go to was sold, the chongqing chicken I ordered was gross battered chicken with a bunch of peppers dumped on top. The same thing happened to me - at the very least a new chef. The chongqing chicken went from crispy and flavorful to rubbery trying to hide behind way too much pepper (even for that dish)
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Apr 20, 2024 00:22
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The takeaway from Wang Gang is to chill out and just cook stuff. You'll be fine, lard or whatever.
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Apr 20, 2024 01:12
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