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Suspect Bucket posted:o.o There's an Indonesian soy sauce called Kecap Manis which is sweet, it's very common in Indonesia and the Netherlands.
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Nov 7, 2016 09:18
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Yeah but Kecap Manis is thicker and much gloopier than just Soy sauce, wouldn't you notice? Also to the person looking for Lemongrass, does any of your grocers sell jarred minced lemongrass because that keeps for ages and is a good sub if you can't get fresh.
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Nov 7, 2016 10:45
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Gerblyn posted:There's an Indonesian soy sauce called Kecap Manis which is sweet, it's very common in Indonesia and the Netherlands. That all said, I wonder if the soy sauce in question was in fact leftovers from cheap takaway. The little packet of brown spunk that comes with your order of General Joe's Twice-Lacquered Chicken almost certainly isn't actually soy sauce. At best it's going to be hydrolized soy proteins. And there's a non-negligible chance that it's just salty corn syrup with some MSG. If it's the latter, it's no surprise if it's sweet even if it's not labelled that way. A nicer place will throw packets of Kikkoman or some other utility-grade `real' soy sauce in, but random greasy chopstick stripmall Chinese places will go with Kari-Out, which is soy-ish sauce, or something even cheaper. I mean I'm just spitballing here. No idea if that's what Tired Moritz was using. But takeaway packets seem like something that's more likely to end up in the pan with someone's first attempt at stir fry than kekap manis. Unless you happen to be in Indonesia or something. SubG fucked around with this message at 11:26 on Nov 7, 2016 |
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Nov 7, 2016 11:24
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Well, it said Light soy sauce on the label and it had a flag with YOT on it. idk also I tried making some dumplings but I cant cook why do I keep doing this to myself
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Nov 7, 2016 11:51
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Tired Moritz posted:Well, it said Light soy sauce on the label and it had a flag with YOT on it. idk What was wrong with them? They look like dumplings from here.
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Nov 7, 2016 11:52
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they looked very oily and they're not pretty 
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Nov 7, 2016 11:55
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Tired Moritz posted:they looked very oily and they're not pretty How did they taste? How they look will get better with practice and them being too oily can also improve with technique. How were they otherwise?
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Nov 7, 2016 12:04
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Kinda salty, to be honest. I think I put too much salt.
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Nov 7, 2016 12:14
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Tired Moritz posted:Well, it said Light soy sauce on the label and it had a flag with YOT on it. idk They don't look bad to me. The only way you're going to learn how to cook is to do it a lot and gently caress up a lot. Just keep at it and don't get discouraged when things turn out poorly, it's part of the process! Look for naturally brewed light soy, or a generic Japanese one like Kikkoman are good places to start with soy sauce. Don't get dark that's for special usages you'll learn later if you get into Chinese cooking.
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Nov 7, 2016 12:42
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Yeah, those look great. Just keep making them.SubG posted:There are actually sweet soy sauces in pretty much every place where soy sauce is an ingredient in the local cuisine(s). Soy sauce is one of those things that often gets treated as a single ingredient, while in fact it's a whole genre dotted with nearly endless regional variations. Like Japanese soy sauces are, taken as a whole, different from Chinese soy sauces...but at the same time the soy sauce you'll find on the table in your average place in Kansai is likely to be different from what's in the bottle on the table in the average place in downtown Tokyo. And both of those are different from what you'd expect to find in a random bottle in Nagoya, which in turn will more closely resemble a typical Chinese soy sauce than either of the other two. And so on. Back in summer of 2001, I was working in south Ireland. I had Sky TV, so I watched lots of British stuff. There was a scandal about the quality of the soy sauce in the take out packets that the take-out places handed out. The BBC sent a bunch to a lab, and not only were they 100% chemically hyrdolized protein, but most of them also contained carcinogenic byproducts. Something like 70% of them.
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Nov 7, 2016 13:06
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Suspect Bucket posted:o.o Indonesian keccap is sweet.
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Nov 7, 2016 13:33
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I have an open package of powdered gelatin that's like a year old. Does this stuff go bad? It doesn't look like it's sucked up a bunch of moisture or anything.
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Nov 7, 2016 13:52
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Tired Moritz posted:Well, it said Light soy sauce on the label and it had a flag with YOT on it. idk Those look fine. If something's coming out too oily, the causes are usually that either the oil wasn't hot enough, or they were put in before the oil came up to temperature. On the other hand, pre-heating the oil too hot makes it smoke and take on nasty flavors; it just takes practice and a few disappointments before you get the hang of it, like pretty much everyone else said. Oh, two oil temperature tips: wet your hand and flick some water in it, see if it crackles and steams. Also look for the shimmering surface. hogmartin fucked around with this message at 14:27 on Nov 7, 2016 |
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Nov 7, 2016 14:24
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I have a bunch of deli turkey that I don't want to go to waste but I don't want to just make sandwiches. Anyone have any ideas/suggestions?
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Nov 7, 2016 14:49
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lifts cats over head posted:I have a bunch of deli turkey that I don't want to go to waste but I don't want to just make sandwiches. Anyone have any ideas/suggestions? In a pan with gravy and mushrooms, served with mashed potatoes and green beans. It's not really creative or anything, but it's a tasty hot comfort-food meal.
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Nov 7, 2016 15:16
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lifts cats over head posted:I have a bunch of deli turkey that I don't want to go to waste but I don't want to just make sandwiches. Anyone have any ideas/suggestions? Shred it and make quesadillas.
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Nov 7, 2016 15:22
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Yes, I know some soy sauces are sweet. That's why I said it's USUALLY salty. Vinegar is USUALLY sour, but it can also be sweet. The pots tickets look fine. You'll get a feel with spices as you go. Maybe take a step back and experiment with more forgiving dishes, like stews or stuff you can ladle out over rice.
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Nov 7, 2016 15:25
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Grand Fromage posted:I have an open package of powdered gelatin that's like a year old. Does this stuff go bad? It doesn't look like it's sucked up a bunch of moisture or anything. If it's stayed quite dry it's probably fine. If it's taken on enough humidity to no longer be powdery I would at least be suspect of it.
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Nov 7, 2016 17:06
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I live in the Southern US and I would expect any conversation regarding soy sauce to be about a salty product, not a sweet one. Maybe it's just regional.
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Nov 7, 2016 17:14
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The Ferret King posted:I live in the Southern US and I would expect any conversation regarding soy sauce to be about a salty product, not a sweet one. Nah, that's pretty much it here in the northern US too, a salty sauce for the table and something that makes your beef stock taste 'fuller' in the kitchen. The only question is whether you get the real stuff (e.g. Kikkoman) or the hydrolized protein stuff (e.g. La Choy). Like others have said, though, there are sweeter soy sauces. I don't know where Tired Moritz lives, but around here I'd have to go out of my way to seek those out, instead of going to a supermarket for ordinary Kikkoman.
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Nov 7, 2016 18:12
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Just dropping in to say I would happily put those dumplings in my mouf, though if they're salty as you said then that's a shame.
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Nov 7, 2016 21:46
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Anyone have goto recipes for summer sausage particularly for venison?
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Nov 7, 2016 23:02
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Recipe for kimchi that's still spicy, but on the milder end of the spectrum? I'm trying to get the flavor of spiciness, but without so much of the direct heat. I don't want a straight-up mild kimchi though. I made it before with chili garlic sauce and it turned out extremely spicy (I may have had my proportions wrong). I didn't mind it, but I'm making it for people.
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Nov 8, 2016 16:04
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Are you using gochugaru? I've found you can just adjust the amount you put in and it's really easy to control the spiciness.
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Nov 8, 2016 22:40
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There's also varying heat levels of gochugaru. Look for deolmaewoon gochugaru, which is mild pepper flake. Also, make sure you buy coarse, not fine. Adding the same volume of fine as you do coarse is gonna make it a lot spicier as well.
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Nov 8, 2016 23:45
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Anyone here made shola, the Afghan rice/mung bean dish? I only just found the proper name of the dish and have been binging on YouTube videos of the prep. They say sticky rice, but I'm doubting that it's the same type of sticky rice used in SE Asia - is it? Or is it just short grain rice or other starchy rice like arborio?
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Nov 9, 2016 00:53
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My local supermarket has started selling "gochujang" sauce, is that something I could use to make Kimchi? I don't think I would be able to find any other types of Korean chili... Would it make much of a difference if I was to use a different type of chili?
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Nov 9, 2016 09:41
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Gerblyn posted:My local supermarket has started selling "gochujang" sauce, is that something I could use to make Kimchi? I don't think I would be able to find any other types of Korean chili... Would it make much of a difference if I was to use a different type of chili? I'd use pizzeria-type dry crushed red pepper instead, or chopped fresh red chili peppers. Kimchi and other banchan I've had are pretty much like western pickles, raw spices and vegetables in salt, maybe with some sesame oil for things like sukjunamul. Gochujang is a sweet/spicy prepared condiment paste that usually goes on the table, not in kimchi. Is there a particular recipe you're using?
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Nov 9, 2016 13:54
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hogmartin posted:I'd use pizzeria-type dry crushed red pepper instead, or chopped fresh red chili peppers. Kimchi and other banchan I've had are pretty much like western pickles, raw spices and vegetables in salt, maybe with some sesame oil for things like sukjunamul. Gochujang is a sweet/spicy prepared condiment paste that usually goes on the table, not in kimchi. Nope, if you could suggest one that would be great! All I really know about Kimchi is that it's like spicy sauerkraut, and that I really liked it the 2 times I ate it in a restaurant.
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Nov 9, 2016 14:20
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Gerblyn posted:Nope, if you could suggest one that would be great! All I really know about Kimchi is that it's like spicy sauerkraut, and that I really liked it the 2 times I ate it in a restaurant. Start here: http://www.maangchi.com/recipe/tongbaechu-kimchi I haven't made that one, but her other recipes are great.
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Nov 9, 2016 14:27
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Thank you very much!
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Nov 9, 2016 14:32
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Gerblyn posted:Thank you very much! No problem, let us know how it turns out! e: Oh, she has two others that are simpler/less work. They're linked on that page, but here they are, in case you just want to get some kimchi but aren't interested in all the work in the traditional recipe. http://www.maangchi.com/recipe/easy-kimchi http://www.maangchi.com/recipe/yangbaechu-kimchi hogmartin fucked around with this message at 14:42 on Nov 9, 2016 |
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Nov 9, 2016 14:34
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Gerblyn posted:My local supermarket has started selling "gochujang" sauce, is that something I could use to make Kimchi? I don't think I would be able to find any other types of Korean chili... Would it make much of a difference if I was to use a different type of chili? Gochujang is very different from gochugaru. They're made using the same peppers, but gochugaru (what's used in making kimchi) is dried and ground red pepper while gochujang is a condiment made using that pepper + a bunch of other stuff. You're not supposed to use gochujang or any other sort of condiment for the making of kimchi.
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Nov 9, 2016 18:56
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My local international market sells bottles of kimchi paste. Anyone ever use that?
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Nov 9, 2016 18:57
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Flash Gordon Ramsay posted:My local international market sells bottles of kimchi paste. Anyone ever use that? put a spoonful of that in anything The one true heezy fucked around with this message at 21:03 on Nov 9, 2016 |
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Nov 9, 2016 20:58
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The only time I've been able to enjoy kimchi is in a dried and powdered form. I absolutely can not get over the terrible smell of regular jarred kimchi, it reminds me way too much of hot garbage and sewage. I do like the taste though, I wish I could get over that awful smell.
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Nov 9, 2016 21:25
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Suspect Bucket posted:The only time I've been able to enjoy kimchi is in a dried and powdered form. I absolutely can not get over the terrible smell of regular jarred kimchi, it reminds me way too much of hot garbage and sewage. I do like the taste though, I wish I could get over that awful smell. There are kimchis that are pasteurized, that might make a difference. I once threw out a jar of Asian grocery kimchi because it fizzed when I opened it, except I learned months later that's what it's supposed to do. Some people can eat Vlasic pickles all day but gag at the thought of a fermented deli-style half-sour. If it's the cabbage smell though, you're kind of out of luck 
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Nov 9, 2016 22:21
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I bought a can of SPAM the other day because, well, gently caress if i know, it was on sale and i hadn't tried it. What's the best way to make SPAM shine (if it even can)? Hot spam and swiss? Locomoco? Spam + mac n cheese? Spam musubi? spam and eggs?
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Nov 10, 2016 00:19
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Amatriciana with spam is one of my secret guilty pleasures
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Nov 10, 2016 00:25
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toplitzin posted:What's the best way to make SPAM shine (if it even can)? SPAM omurice. 
hogmartin fucked around with this message at 00:37 on Nov 10, 2016 |
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Nov 10, 2016 00:29
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