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Sashimi posted:Tried seasoning a new wok this evening as per the youtube video in the OP, yet I had A LOT of smoke, more than I was expecting (enough to set off my alarm), and was left with a sticky residue at the bottom of my wok. The sides were fine and I think were properly seasoned; a bit greasy but very smooth. Is it possible my burner actually went too high and burned something onto the surface? For the record I was using a cast iron wok with canola oil. if it's sticky, you used too much oil. What you should be doing is wiping it on then wiping it off. The metal should be shiny from the oil, but there should not be a discernible thickness to it.
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Mar 26, 2014 16:34
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I thought someone posted a recipe to twice cooked pork, and I was thinking of trying my hand at it this weekend. Does anyone have a recipe they recommend?
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Mar 29, 2014 01:27
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I've probably used my wok about seven times, and almost every time my food sticks to the bottom. The onions don't start sticking when I first put them in, but the chicken sticks fast and everything more or less leaves a black carbon layer on the bottom. I'm pretty sure I seasoned it right using the oven method; am I just not using enough oil?
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Apr 3, 2014 05:42
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Could be. Also, your oil should literally be starting to smoke.
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Apr 3, 2014 07:35
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Okay dumb question, but I'm a terrible Asian that prefers dry long grain rice over stickier rice. Problem is I can't seem to get our rice cooker to make it like that, its always sticky or just bad-dry. What is the secret?! Do I have to buy white people rice?
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Apr 22, 2014 01:31
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Xun posted:Okay dumb question, but I'm a terrible Asian that prefers dry long grain rice over stickier rice. Problem is I can't seem to get our rice cooker to make it like that, its always sticky or just bad-dry. What is the secret?! Do I have to buy white people rice? Are you washing the rice?
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Apr 22, 2014 19:44
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What rice are you using? I usually don't have that problem with longer grain rice like Bismati.
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Apr 22, 2014 20:10
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Soak the rice 1/4h beforehand.
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Apr 22, 2014 22:25
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Washing the rice is definitely the answer. Using standard jasmine rice, rinse several times until the water comes away clear. If you're doing that and measuring properly and you still have issues your rice cooker is the problem. Good luck!
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Apr 22, 2014 22:49
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Yeah it's boring old Jasmine rice and I always make sure to wash the grains. The rice is usually perfectly acceptable but sticky. Ugh it's probably the rice cooker, too bad my parents like rice that way.
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Apr 23, 2014 04:56
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Have you tried resting it with the rice cooker open for 5 minutes after it's finished? If your rice is coming out to moist that can help.
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Apr 23, 2014 04:59
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Xun posted:Yeah it's boring old Jasmine rice and I always make sure to wash the grains. The rice is usually perfectly acceptable but sticky. Ugh it's probably the rice cooker, too bad my parents like rice that way. What rice cooker do you have? The fancy kind these days do a pretty good job.
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Apr 23, 2014 07:08
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Do you fluff the rice and let it rest? Because that can be a big part of getting nice non-mushy rice.
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Apr 23, 2014 07:20
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When it comes to long grain rice, jasmin rice is probably one of the stickiest. Try basmati (and do the washing)
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Apr 23, 2014 09:08
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Thoht posted:Do you fluff the rice and let it rest? Because that can be a big part of getting nice non-mushy rice. Yeah when it's done, let it sit open for a couple minutes, then come back and give it a few turns with the rice paddle to let more of the rice contact the air and give off moisture. Wait 5 minutes or so to plate it.
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Apr 30, 2014 09:25
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I don't know, use less water to cook? How much rice and water are you using to cook?
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Apr 30, 2014 12:08
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Seconding using just slightly less water to cook the rice, maybe a 0.8 to 1.0 ratio? Either that, or just let it sit in the rice cooker for a bit longer after it's done (maybe another 20 minutes or so).
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May 1, 2014 14:59
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Discussion > Goons With Spoons > Chinese Food Thread: Cornstarch is Magic Seriously, I was cooking down the sauce on my pork and thinking gently caress, it's way too thin and not looking great. I shook in some cornstarch and pretty quick it's a smooth, thick, beautiful sauce. Tonight's dinner: pork (bought chops on sale buy 1 get 1 free) chopped up into smallish chunks, stir fried. Then I added the sauce (soy sauce, honey [microwaved to mix well], 5 spice, angry lady spicy bean paste, angry lady crisp chili) and basically stirred occasionally on high heat and added a little cornstarch until the sauce simmered down and coated the pork nicely. Stir in some previously-fried onions and red bell pepper, stir in rice, final product was amazing.
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May 4, 2014 03:44
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I always make rice this way now: http://www.justhungry.com/handbook/cooking-courses/japanese-cooking-101-lesson-2-great-japanese-rice Comes out with a good texture, sticky but never wet or mushy.
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May 4, 2014 04:17
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I've just come back from 3 weeks in China. Along the way I had the most amazing noodle broth/soup in Shanghai for like 20 yuan:  A few days later I came across this magical broth again, this time at a dumpling store. At this store they called it a "beef curry soup":  Now that I'm back home, I'm keen to make this broth myself. However, my Google searches are too vague and turn up nothing. Does anyone know how to make this deliciously soupy goodness? Am I on the right track with beef bones, curry powder, soy sauce, sesame oil and msg? I feel like I'd be missing a whole heap of spices, but then again this was street food, so I can't imagine the recipe to be too complex.
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May 4, 2014 13:08
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You probably have to use gutter oil to get that taste. I'm convinced that's why street food doesn't taste as good outside of China.
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May 6, 2014 06:28
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That looks a lot like Yang's. It's magical stuff. No idea how to make it.
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May 7, 2014 15:00
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For anyone interested in Chinese cooking check out this series. http://www.youtube.com/watch?v=FRHNa9qdtlw
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May 17, 2014 20:42
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I have a question... about rice rolling paper. We got a pack of pretty diaphanous stuff, comes in a circular sheet that feels very plasticine, and you pre-soak it, load your filling and roll. I haven't had any problems getting nice, tidy rolls out of it but they turn out so sticky that we can't cook them without them tearing and all the delicious filling just dumping out everywhere like a turd made of shrimp, stir-fried carrots, and mung sprouts. And sorrow. Is there a normal accepted method for doing this sort of thing? We've tried pan-frying them twice, haven't tried baking them at all because the package says "once rolled, fry". They've been the delicious but unsightly mess served next to some pretty killer food for two nights this week. I just want my rolls to be perfect. 
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May 19, 2014 04:36
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How long are you soaking it for? If it's the stuff I'm thinking of, you can only dip it for a few seconds and it'll still feel stiff and plastic. Let it rest until it softens then roll.
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May 19, 2014 04:41
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We're soaking it for about 15-20 seconds, so it gets nice and flexible. I've been trying to handle the paper very carefully, too, which makes them tearing all the more frustrating.
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May 19, 2014 04:45
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That's way too long, more than a few seconds and it's going to turn to mush. I just put it in the water and take it right out, it won't be flexible at all yet but if you give it a little time it'll become pliable.
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May 19, 2014 04:46
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Okay, cool. Next time I'll give that a shot and hopefully it doesn't rip in half when I look about it and think about it frying.
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May 19, 2014 04:55
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That way you don't get that horrible overly rice starch skin where it tastes more like mushy porridge. GlassEye-Boy posted:For anyone interested in Chinese cooking check out this series. Check out episode 4! You can see my aunt in it. One of my grandmas was filmed in the show but her part got cut  And there's season 2, but it's more of a propaganda show about migrants and poor people instead of food.
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May 19, 2014 06:27
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caberham posted:And there's season 2, but it's more of a propaganda show about migrants and poor people instead of food. Awww this is a real bummer. I loved season 1.
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May 19, 2014 11:59
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They still make decent food porn though. Episode 5 was about Chongqing hot pot. Man makes me want to come to Chengdu again for another hotpot gooooooon meeeeet.
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May 19, 2014 12:08
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Just saw this on Serious eats: http://www.seriouseats.com/2014/05/the-wok-mon-converts-your-home-burner-into-a-wok-range-solution.html  God drat, I'm thinking about funding it.
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May 19, 2014 17:39
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Magna Kaser posted:You probably have to use gutter oil to get that taste. I'm convinced that's why street food doesn't taste as good outside of China. That and the laundry detergent in fried foods~
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May 20, 2014 05:04
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Shadowhand00 posted:Just saw this on Serious eats: Me too, but what is this crowdzu business
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May 20, 2014 07:33
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Next question, what about just taking the cap off your gas burner?
Steve Yun fucked around with this message at 08:08 on May 20, 2014 |
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May 20, 2014 07:39
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Steve Yun posted:Next question, what about just taking the cap off your gas burner? I have that exact loving stove and at least with the cap on it just can't put out the heat for more than a handful of ingredients without losing that high-temperature wok cooking style. I should try it without the cap.
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May 20, 2014 07:52
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You have to fiddle with the dial a little to get to a fuel/air mixture that's stable and continuous. Let me know how it goes, and if it's serviceable for wok cooking, then everyone can send me $20 instead of this Wok Mon guy and we can litter the Serious Eats comment section with "I did this at home for free" and annoy Kenji like we did with the DIY pizza steels
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May 20, 2014 08:04
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What sauces do we need to refrigerate, also how do I cook this Chinese haggis? 羅漢肚 i think.
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May 20, 2014 09:40
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Slice thin, eat with some minced spring onions and chinkiang vinegar...?
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May 20, 2014 10:00
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| # ? May 13, 2024 21:37 |
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Sjurygg posted:Slice thin, eat with some minced spring onions and chinkiang vinegar...? With the stomach still on? Is chinkiang vinegar known by any other name?
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May 20, 2014 11:20
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