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So with La Rou Fan and Chinese bacon, what's the best way to prepare the bacon? I've read that it says to remove the rind and steam, does that mean the outer tough part of the skin or the entire skin? And is steaming the best way or should I steam then saute? Too many questions for such a simple dish.
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Sep 24, 2015 13:23
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Thanks for the tips guys! I'll let you know how mine turns out.
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Sep 24, 2015 17:38
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net work error posted:So with La Rou Fan and Chinese bacon, what's the best way to prepare the bacon? I've read that it says to remove the rind and steam, does that mean the outer tough part of the skin or the entire skin? And is steaming the best way or should I steam then saute? Too many questions for such a simple dish. Outer part - the actual rind - I infer. The fat is good for you  Chinese bacon and ham are incredibly salty. I use them often for cooking greens, diced very finely, along with garlic cloves. Works best for more substantial greens like gai lan and water spinach. No salt needed, the meat adds all that is required. Goes into fried rice, too, in tiny cubes. A few solid bits put into ye olde chicken soupe with ginger and scallion to simmer for hours is a great flavour enhancer. I like to stack Shanghainese ham or bacon, very finely sliced, in between slices of winter melon with goji berries sprinkled on top and steam the poo poo out of it. Excellent winter dish.
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Sep 24, 2015 20:10
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I'm excited to see how this turns out tonight.  I might be buying it pretty often if I can have as much fun with it as you make it seem it is.
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Sep 24, 2015 20:39
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It's a great ingredient for sure. We fill up the freezer every time we go to Shanghai. There's this famous store for preserved foods on Nanjing Road, the guy taking the money looks like the Chinese Benicio del Toro. And the ham is excellent as are the dried clams.
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Sep 24, 2015 23:45
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Broke up a duck yesterday and red-cooked the thighs Shanghai-style. I tossed in a liberal handful of 陳皮 - dried mandarin peel - in addition to the ordinary seasonings of star aniseed, cinnamon stick and bay leaf. Then on a whim of inspiration I added a couple of whole arils of mace and holy loving poo poo did it match well with the chenpi, fatty duck, dark soy, wine and red sugar 
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Oct 9, 2015 13:34
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Next time I'll look for a less fatty cut of belly. The smell of the 5 spice when roasting was wonderful.
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Oct 11, 2015 23:18
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Ranter posted:Next time I'll look for a less fatty cut of belly. The smell of the 5 spice when roasting was wonderful. That looks amazing.
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Oct 11, 2015 23:20
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So I'm thinking of doing something like a red braised beef for dinner with eggplant using the red braised recipe from the first few pages of this thread. Thoughts? I'd love some advice. I've even got the long skinny Asian eggplants! Edit: trip update! It turned out very good, rather spicy, very fragrant, totally delicious. Highly recommended. Nicol Bolas fucked around with this message at 02:08 on Oct 12, 2015 |
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Oct 11, 2015 23:35
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GreyPowerVan posted:That looks amazing. Thanks. I made this without reading the recipes from the OP (googled a bunch, kinda winged it based on various blog post recipes), and to be honest this threads roast pork looks way better. I don't think I poked holes deep enough to get it properly crispy. And so, I'm going to try this again! I couldn't find the asian/chinese style hole-poker thing on amazon so I got a jaccard instead.
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Oct 12, 2015 05:03
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The more layers the better thinks I. Also the fat must be firm. Looks delish :d
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Oct 12, 2015 10:57
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Force de Fappe posted:Also the fat must be firm. Oh then I got that part right. I thought it needed to be soft like my local hong kong style BBQ joint.
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Oct 12, 2015 14:18
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For an american who's, thusly, mostly used to americanized poo poo, what's a good set of authentic dishes to wean myself onto more traditional chinese cuisine as I learn to cook it?
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Oct 12, 2015 18:33
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For real Chinese stir-fry, it needs a very hot flame. If you don't have a big gas burner, that's probably not an option for you. Depending on your cooktop, I'd say get something that's most convenient, EXCEPT for teflon. Either a stainless steel flat-bottom wok or a carbon steel and you can google for the right way to season it, but it NEEDS to be seasoned. If you get a carbon steel wok, be sure you take care of it, because it should literally last you your entire life and your food will taste better for it. Do keep some teflon stuff around for the annoying poo poo like eggs, etc. that don't play very well with stainless. Otherwise, your other pots/pans should be stainless/cast iron. Otherwise, you really don't need anything fancy beyond general cooking stuff (as far as hardware goes), though the following might be useful: Good rice cooker Pressure cooker Clay pot Bamboo steamer
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Oct 12, 2015 19:49
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Ah, I already know the equipment, I meant actual food/recipes I should try out.
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Oct 12, 2015 20:12
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Oh, you set "good set of dishes" and.. Did you check the OP? Those are pretty solid. I've also made this: http://imgur.com/a/9pWAb (sadly before I switched to stainless) made this based on a Cantonese grandmother on youtube's instructions: http://imgur.com/a/lFbl8 and this from some cookbook: http://imgur.com/a/p3VE7
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Oct 12, 2015 20:21
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Neopie posted:Ah, I already know the equipment, I meant actual food/recipes I should try out. I'm making the red-braised pork from the OP today.
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Oct 12, 2015 20:40
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Bought a big burner for brewing beer and it just clicked that I can make some hell of excellent stir fry I happen to also have some meat that needs to be used today Beef and asparagus is authentic right??
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Oct 12, 2015 20:48
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Neopie posted:For an american who's, thusly, mostly used to americanized poo poo, what's a good set of authentic dishes to wean myself onto more traditional chinese cuisine as I learn to cook it? Don't stir fry. Make noodles, dumplings, braised bork etc. Stir-fry is the thing that everyone associates with Chinese cooking, but it's not the only cooking method in China and it's the hardest to do in a Western kitchen.
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Oct 12, 2015 21:18
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I don't know that it's the hardest thing to do in a Western kitchen. I mean, you can make most things decently well in a Western kitchen. I know we want to aim high in quality, but are we aiming for a "this dinner is pretty good" level or a "when do I get my Michelin star" level? I'd guess the former and, for that, you can stir-fry just fine in a Western kitchen and it is definitely a staple of Chinese cooking. People do noodles, dumplings, braised pork, etc. sure, but stir-frying is the bread and butter of Chinese cooking.
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Oct 12, 2015 22:18
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Ranter posted:I'm making the red-braised pork from the OP today. Seriously, red-braised pork is so good. I made some last week and that's all I wanted to eat until we finished it.
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Oct 16, 2015 00:25
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It became brown braised pork, but it was still tasty. I'm working on perfecting my siu yuk as a bring-along dish for a Halloween party. Put toothpicks in each bite sized piece, put out some dipping sauces (mustard and hoi sin) and you're golden!
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Oct 16, 2015 00:59
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I was curious what the best way to figure out when to add different vegetables when stir-frying without a whole bunch of just trial an error. Does anyone have a handy chart of something so I can get my broccoli nice and soft without having obliterated the bell pepper?
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Oct 21, 2015 18:04
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easiest way is to do things separately and reincorporate it all at the end
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Oct 21, 2015 18:55
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Carillon posted:I was curious what the best way to figure out when to add different vegetables when stir-frying without a whole bunch of just trial an error. Does anyone have a handy chart of something so I can get my broccoli nice and soft without having obliterated the bell pepper? Bell pepper will get mushy in just a few minutes. I like to add bell pepper like a minute before I turn off the heat. Rule of thumb: root vegetables 10 minutes to get soft, 5 minutes to be edible; aromatics no more than 5 minutes; fruits no more than 2. Assuming roots and aromatics are sliced fairly thin and you're stir-frying. Peppers and tomatoes are fruits. Eggs generally have to be done separately because they cook so fast and can't be added raw to the rest of the dish without binding with other ingredients.
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Oct 21, 2015 19:09
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Carillon posted:I was curious what the best way to figure out when to add different vegetables when stir-frying without a whole bunch of just trial an error. Does anyone have a handy chart of something so I can get my broccoli nice and soft without having obliterated the bell pepper? Blanching works great, short of that cook separately then mix at the end as suggested.
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Oct 21, 2015 19:19
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The jaccard I bought off amazon is a piece of poo poo and can't penetrate pig skin. Anyone know of a place online to get the chinese hole poking thing? And are there actual names for the hole poking thing so I can ask in Asian markets?
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Oct 21, 2015 19:20
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Makes sense, my stir fry tomorrow will be all the better for it. I've just been so all over the place with texture that I figured there had to be a better idea than just guessing lol.
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Oct 21, 2015 20:39
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totalnewbie posted:Oh, you set "good set of dishes" and.. Made this earlier this week, came out great. Thanks for that one.
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Oct 22, 2015 18:30
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Just checking in to say I followed Force de Fappe and paraquat's advice and my congee turned out great!
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Oct 22, 2015 21:22
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Chinese food in Japan is just hosed up. Apparently, yang chow fried rice is the jewl of fried rice  And there's dan dan noodles everywhere. Even in Shanghai or Cantonese cuisine
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Oct 23, 2015 14:41
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It's basically the same story everywhere in the world that's not China / Chinatown, dude.
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Oct 23, 2015 14:50
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There's supposedly pretty good Sichuan food in Shinjuku. In Kansai I only ever found very Japanese-style Chinese food though.
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Oct 24, 2015 04:38
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I had some floury dumplings that were filled with a mix of pork and broth of some kind. It was interesting having a soup-like dumpling. Does anyone know what these are called?
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Oct 24, 2015 07:04
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Were they different from soup dumplings? I don't know how to word this to make it not sound like I'm being a dick but soup dumplings are a thing. Xiaolongbao is probably the most famous kind. Tangbao are really big ones and you usually don't even eat the dumpling skin, but instead drink the soup out of them.
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Oct 24, 2015 07:06
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Grand Fromage posted:Were they different from soup dumplings? I don't know how to word this to make it not sound like I'm being a dick but soup dumplings are a thing. Xiaolongbao is probably the most famous kind. Tangbao are really big ones and you usually don't even eat the dumpling skin, but instead drink the soup out of them. No, I understand. I've just literally never had them or anything similar before, so I didn't know if they had an actual name or were just called "soup dumplings". Thanks, anyways, it was Xiaolongbao.
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Oct 24, 2015 07:10
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Good xiaolongbao are one of the greatest things on Earth so I hope the name will help you find more and put them into your mouth.
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Oct 24, 2015 08:24
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Grand Fromage posted:Good xiaolongbao are one of the greatest things on Earth so I hope the name will help you find more and put them into your mouth. Good news: the person who made them is an exchange student here and I know her roommate, so I may be able to get the recipe/be shown how to make them.
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Oct 24, 2015 08:41
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Does anyone know the secret of why cheap supermarket brand rice tastes so bad? Want to do some egg fried this eve, went to waitrose looking for long grain but they didn't have any branded stuff, just their own long grain. Assumed it couldn't be tescos level of bad but drat, it's just the same. How do they even achieve the weird taste of cheap rice, what do they do to it? e: correction, it tastes of nothing but leaves a really weird aftertaste. And it doesn't fluff up at all. El Grillo fucked around with this message at 17:40 on Oct 25, 2015 |
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Oct 25, 2015 17:35
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Maybe a combination of fast boiling/freeze drying
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Oct 25, 2015 18:15
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