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Ghost of Reagan Past posted:Take Pretty much. Make some simple stir fry's like chicken/pork strips paired with some vegetable like choi sum or gai lan. That's pretty much any home cooking. And you can start from there. If you don't want to have all these sauces lying around the house, go easy on getting large bottles and get smaller ones. caber's newbie cooking list posted:
I actually skipped a few things to keep it simple because I freaking hate corn starch. Just sizzle your pan with julienned ginger lots of garlic. Half cook your meats, take it out. Then cook your veggies, and when the veggies are almost done dump the meat back in. Cover for 30 secs and there you go. quote:Just use a cast-iron or stainless steel skillet. Or you can stick with  non-stick teflon
caberham fucked around with this message at 03:36 on Feb 5, 2015 |
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Feb 5, 2015 03:34
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to a Chinese grocery and buy
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caberham posted:Or you can stick with  . I mean, you ever flipped food in a cast-iron skillet? Go strain your arm, for food and justice.But in the end just use what you've got. It won't matter.
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Feb 5, 2015 04:09
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https://www.youtube.com/watch?v=mYVi5PX4vCw That burner.
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Feb 5, 2015 05:13
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Ghost of Reagan Past posted:Take caberham posted:Pretty much. Make some simple stir fry's like chicken/pork strips paired with some vegetable like choi sum or gai lan. That's pretty much any home cooking. And you can start from there. I have some of that stuff laying around already. for now we use non stick teflon coated crap.  Will be changing that soon. so really i need one or two sauces and to pick up some chicken and some pork next time I'm at the store. Unfortunately the nearest asian grocer is a hour drive in Pittsburgh. So i have to rely on walmart to carry what I need until after tax time when a shopping run to the city is worth it.
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Feb 5, 2015 05:43
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), or chili garlic paste, or...just find cool poo poo. You don't need premade sauces, it's all way easier than you think it'll be. Don't feel the need to get a wok right away. Just use a cast-iron or stainless steel skillet.
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caberham and teflon is like croatoan and not brining
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Feb 5, 2015 07:07
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GrAviTy84 posted:caberham and teflon is like croatoan and not brining What's Supernatural got to do with cooking 
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Feb 5, 2015 07:43
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Bigfabdaddy posted:Just wanted to stop in an tell you guys this is a great thread and the more I read it the hungrier I get. Need to buy somethings to get started. Warning: Every time I go to an Asian store I spend 5x more than I had planned to get "Oh they have THIS that's awesome" "Oh I need THIS and I can't read it I guess that might be good??" *Korean dude in line tells me I picked out the best potstickers, confirmed as of last night's dinner* "Hmm yes I am sick of just holding my rice in a big airproof container, I DO need an upright dispenser that pours out a quarter or half cup every time I press the appropriate button"
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Feb 5, 2015 07:45
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Adult Sword Owner posted:Warning: Every time I go to an Asian store I spend 5x more than I had planned to get Please buy Zojirushi products. That way I get more money to buy horribly over priced teflon poo poo. Or you can get a $1000 hitachi rice cooker and be the biggest kichen baller
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Feb 5, 2015 08:01
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quote:I guess this might technically be a Thai food question, but how do I keep my deep fried spring rolls from exploding and spilling their innards into the oil when frying them? Touching them before they've started going gold seemed a likely culprit, but it can still happen even if I am careful. Frying one spring roll at the time is also a major drag. Am I not wrapping them tight enough? Am I using too wet filling? Too much? Wrong temperature?
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Feb 5, 2015 16:09
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Oracle posted:Beat an egg. Seal seam with egg by dipping your finger in the little bowl with beaten egg in it and running it along the edge of the roll before you fold it up and press. Make sure you're wrapping them tight/filling them enough but NOT overfilling them. I'll certainly try that, but they're not bursting at the seams, they just blow a hole in the side. I'm pretty sure that the problem lies in too wet filling and not tightly enough wrapped at this point. I should make it a point to make more until I know I've got it down.
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Feb 5, 2015 17:27
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Yeah, no kidding I tried making fried rice a couple of weeks ago and it just didnt have that right authentic feel to it, anyone have a recipe they recommend? I know part of the reason was that I probably overloaded the wok with too much food for how much heat the burner puts out.
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Feb 5, 2015 18:02
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Adult Sword Owner posted:Warning: Every time I go to an Asian store I spend 5x more than I had planned to get I know that feeling. Shopping online is worse I think. So much stuff I want or think I could use. Yet if I order it all when it shows up it would get put away and that's where it would sit till the GF asked are you going to use this or can I give it away.
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Feb 5, 2015 18:05
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I need this kitchen thanks e: Also I'm noticing that part of the reason I can't toss the wok properly is that my stove is much higher than in that video so the angle is super weird. Yet another reason I need to get a house so I can have a turkeyburner
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Feb 5, 2015 18:05
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Adult Sword Owner posted:I need this kitchen thanks One downside to stir frying that I don't see mentioned often in this thread is it will leave your entire house smelling for days. I'm Chinese and all our family friends either get a ridiculous powerful range hood when they get their own place or cut down on stir frying a lot.
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Feb 5, 2015 18:22
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bamhand posted:One downside to stir frying that I don't see mentioned often in this thread is it will leave your entire house smelling for days. Downside?
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Feb 5, 2015 18:22
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Adult Sword Owner posted:I need this kitchen thanks Get a stool.
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Feb 5, 2015 18:45
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bamhand posted:One downside to stir frying that I don't see mentioned often in this thread is it will leave your entire house smelling for days. I'm Chinese and all our family friends either get a ridiculous powerful range hood when they get their own place or cut down on stir frying a lot. How could that ever be considered a downside?
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Feb 5, 2015 18:49
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It just smells like you sprayed vegetable oil and smoke all over your house. My family often takes off our jackets before going into a restaurant so the smell doesn't permeate our clothes too.
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Feb 5, 2015 18:52
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Uh that's kinda weird dude
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Feb 5, 2015 19:15
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Jesus, he's spilling that rice all over the place.
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Feb 5, 2015 19:23
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Stir frying will get oil all over everything forever too.
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Feb 5, 2015 21:23
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k, so this thread made me go out and find some lao gan ma/angry lady sauce....after inspecting about 6000 jars, I FOUND it! there were two types, one chili, one chili and black beans, I got the chili. So, made some "all vegetable" summer rolls (red pepper, cucumber, carrot, spring onion) and a dipping sauce: 1 tablespoon soy sauce/brown sugar/lime juice, fresh ginger and a teaspoon of the lao gan ma. it tasted excellent!! Now, question: when I opened the jar, on top of the chili sauce/paste, there were two tiny cubes, slightly resembling tofu?? is that normal? Wil I be killed dead when I eat it?
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Feb 5, 2015 21:25
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No clue, but I want to tell you to get the chili bean sauce too. It's great for cooking. The chili garlic bean sauce has a super umami salty garlicy flavor that mellows when you use it as a base for a sauce. Pair with the Chinese trinity of minced garlic, ginger and green onions for a super authentic stir fry anything sauce.
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Feb 5, 2015 22:13
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This reminded me of my favorite movie scene ever. https://www.youtube.com/watch?v=fZoH4bUL5vc 
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Feb 6, 2015 03:18
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It smells just like a Chinese family household  bamhand posted:It just smells like you sprayed vegetable oil and smoke all over your house. My family often takes off our jackets before going into a restaurant so the smell doesn't permeate our clothes too. That's why Chinese families hate open kitchens. But then again, cooking steak makes your house smell pretty bad as well. The video I linked was probably from Taiwan and the guy had the burner in his balcony. Arglebargle III posted:Stir frying will get oil all over everything forever too. Except for MeramJert. His house and kitchen is loving spotless. And he cooks all the time. Even master Chefs sprays rice all over the counter  Well the guy in the video was good, but not master chef good. Think he would get yelled at the fancier places for spillage. totalnewbie posted:Get a stool. There's a famous dude in Macau nicknamed as "small turtle" He's really short and used to stir fry on a stool. But I guess he's a much richer man now so... https://www.youtube.com/watch?v=fjxxrrHt7P0
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Feb 6, 2015 03:53
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Actually, you know how to reduce the smell of grease? Get a teflon 
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Feb 6, 2015 03:54
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ascendance posted:Like with all super tough, rubbery foods (conch, etc) there is a simple solution: slice it super thin. Made a pound of octopus and cutting it paper thin worked perfect. used a little Saracha and oil and it came our perfect! Thanks for the advice!
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Feb 6, 2015 06:01
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totalnewbie posted:Get a stool. It's dumb how a) I did not think of this and 2) how well it helped me i did a cabbage-carrot-onion stir-fry with a little bit of meat I had marinated beforehand and it came out incredibly well. I was able to actually toss into the flame and (while making a mess) I think it resulted in a better dish. This is confirmed by parties who do not give a poo poo about anything related to cooking.
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Feb 6, 2015 07:58
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caberham posted:That's why Chinese families hate open kitchens. But then again, cooking steak makes your house smell pretty bad as well. Ugh, god, my roommate cooks steaks on a George Foreman all the drat time, including the wee hours of the morning because his schedule is incredibly weird (gets up at 1 AM to go work out for a few hours, etc.) so I'll wake up to this smell.
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Feb 6, 2015 15:32
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caberham posted:cooking steak makes your house smell pretty bad as well. How the hell are you people cooking steak? I mentioned the smell thing to my girlfriend (as we were coming home after I had stir fried last night for dinner) and she said "I assume they mean they'd come home and smell it and think `man I could really go for more stir fry` and then realize they ate it all"
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Feb 6, 2015 16:17
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Hot sizzling cast iron pan and smoky oil. Yeah, the house can smell pretty strong. Or cooking hamburgers. Preference wise I don't really care because I just associate it with cooking. But I hate cooking smells stuck to my clothes though. Guess I can just air my clothes out
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Feb 6, 2015 17:14
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Anything that creates a lot aerosolized oil (wok cooking, high heat burger/steak searing) makes smells that are nice when you're cooking but may linger and smell bad later.
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Feb 6, 2015 17:23
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caberham posted:
Or cook naked, just watch out for the balls, I guess http://www.shortnews.com/start.cfm?id=64772
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Feb 6, 2015 17:24
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Most of my family have some sort of garage or outdoor cooking set up for frying and other smelly cooking.
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Feb 6, 2015 17:40
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I'm looking to get a turkey fryer so I can not only deep fry lots of wings but also use it for stir fry with a wok and homebrewing beer. plus the girlfriend wants non of these things done in the house. So if I want to do them its outside I go.
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Feb 6, 2015 17:59
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my plan is to build an outdoor kitchen for my big green egg and put a turkey burner into the coutertop next to it
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Feb 6, 2015 18:24
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Adult Sword Owner posted:How the hell are you people cooking steak? If I cook a steak indoors I set off my smoke detector for pretty much an hour straight even with all the windows open and fans on them
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Feb 6, 2015 18:38
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BraveUlysses posted:my plan is to build an outdoor kitchen for my big green egg and put a turkey burner into the coutertop next to it Yeah, we have this decent size covered concrete pad next to the garage that I really want to convert into an outdoor kitchen & grilling area. I'd like to build a table with an insert for my egg so I have an actual workspace for grilling and get a wok burner/homebrew burner set up out there too.
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Feb 6, 2015 18:58
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I live down the street from about three thousand Peruvian restaurants so I am used to the smell of a poo poo ton of smoking cooking oil. There are times where the street is pretty drat hazy from the smoke. I love it but it's probably cancer.BraveUlysses posted:my plan is to build an outdoor kitchen for my big green egg and put a turkey burner into the coutertop next to it My old roommate got one and built a sick table with prep surface, and now I want to outdo him when I get a house and do exactly this. Also make it covered so I can cook all year. Adult Sword Owner fucked around with this message at 19:55 on Feb 6, 2015 |
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Feb 6, 2015 19:48
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paraquat posted:k, so this thread made me go out and find some lao gan ma/angry lady sauce....after inspecting about 6000 jars, I FOUND it! ONE OF US ONE OF US And yeah, those cubes are tiny fried tofu cubes and they are spicy , crunchy (or sometimes chewy) and also delicious. LGM black bean sauce is also excellent, but in different circumstances - this recipe is p. good: http://jonoandjules.com/tag/laoganma-black-bean-sauce/ Also a very nice dumpling sauce I found somewhere or possibly invented is 3 parts light soy, 2 parts Chinkiang vinegar, I part (or more) LGM chili crisp, plus maybe a pinch of soft brown sugar. Pookah fucked around with this message at 21:48 on Feb 6, 2015 |
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Feb 6, 2015 21:46
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