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emotive posted:Do people generally reserve light and dark soy for cooking, and keep an all purpose like Kikkoman for dipping sauces, etc.? We normally used medium (regular) and light soy sauces for cooking, but my mother-in-law uses mostly dark soy sauce to get a better depth of flavor, using light/medium soy sauce only to dilute it if necessary. I like her results so I'm trying to use the dark more. This isn't including sweetened soy sauce, mushroom soy sauce or seafood soy sauce. Also, Lee Kum Kee. It's available almost anywhere. Don't bother with Kikkoman. I've never tried Tamari.
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# ? Feb 14, 2017 02:51 |
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# ? Jun 8, 2024 07:44 |
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I feel like this has been asked before but I can't find it right now, on my phone. I've got a buddy who's in China right now visiting his wife's family (I think somewhere near Canton). Is there anything good/interesting I should ask if he'll grab for me to bring back that I couldn't get at a nice Asian food market here in the States?
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# ? Feb 14, 2017 23:52 |
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Archenteron posted:I feel like this has been asked before but I can't find it right now, on my phone. dried scallops
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# ? Feb 15, 2017 00:12 |
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The CPB is supposedly to be tough on food but from the few times I have been to the States they seem to be undermanned and not care as much about Taxes and Duties. Lots of Chinatowns do sell dried scallops but yeah you can get some in the South. There's also dried sausages and liver sausages like lap cheong. As for specialty sauses, get some dried olives like these https://item.taobao.com/item.htm?spm=a21m2.1.0.0&id=10075852671 (the label says Hong Kong but you can't find any in Hong Kong and have to go to China) It's a good general savoury sauce like XO sauce, not spicy and has that hint of pesto taste to it. Great for stir frying your light meats like Pork and Fish
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# ? Feb 15, 2017 10:55 |
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That olive poo poo is my favorite. In general getting good alternative brands of stuff you can get here is my go to. There are a ton of zhejiang black vinegar brands which I prefer to the two brands we get here. Talk to the locals and find out what they use.
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# ? Feb 15, 2017 14:24 |
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Probably a better variety of Shaoxing wine too.
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# ? Feb 15, 2017 14:36 |
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Stuff like sichuan peppercorn are also outrageously cheap here by comparison, but I'm not sure how that falls when you go through customs. Also lao gan ma/angry lady sauce is equally cheap, and there are 1 jillion varieties in China compared to the 1~2 most asian markets in elsewhere carry.
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# ? Feb 15, 2017 17:03 |
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Magna Kaser posted:Stuff like sichuan peppercorn are also outrageously cheap here by comparison, but I'm not sure how that falls when you go through customs. Do you mean the different sauces made by the company, or the zillion and one knockoff brands?
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# ? Feb 15, 2017 18:14 |
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Magna Kaser posted:Stuff like sichuan peppercorn are also outrageously cheap here by comparison, but I'm not sure how that falls when you go through customs. watching chinese people going through australian customs with loads of stuff they shouldn't is surprisingly entertaining tv
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# ? Feb 15, 2017 19:19 |
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Bertrand Hustle posted:Do you mean the different sauces made by the company, or the zillion and one knockoff brands? The same company, there's just different versions of it.
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# ? Feb 16, 2017 01:03 |
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https://www.youtube.com/watch?v=EtfUAiWO-9Q This video is so bullshit. Raw fruits and Veg, ok I can see why. But Spanish ham? Salami? Candy? Oh don't even think about bringing in nice Cheese from Europe. gently caress Customs and immigration.
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# ? Feb 16, 2017 07:09 |
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I'm white and a citizen so I've never had US customs check my stuff. I even started opening my bag once and the guy just told me to stop and waved me through.
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# ? Feb 16, 2017 07:13 |
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Grand Fromage posted:I'm white and a citizen so I've never had US customs check my stuff. I even started opening my bag once and the guy just told me to stop and waved me through.
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# ? Feb 16, 2017 08:18 |
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Grand Fromage posted:I'm white and a citizen so I've never had US customs check my stuff. I even started opening my bag once and the guy just told me to stop and waved me through. You probably don't even have to bother shoving the cocaine up your bum anymore.
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# ? Feb 16, 2017 13:25 |
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I'm really sick of my electric hob. It just isn't hot enough for stir frys Can anyone recommend a powerful portable gas powered burner for woks?
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# ? Feb 16, 2017 23:21 |
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Bedshaped posted:I'm really sick of my electric hob. It just isn't hot enough for stir frys I've been told Induction is the way to go but I've never tried it.
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# ? Feb 16, 2017 23:26 |
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Bedshaped posted:I'm really sick of my electric hob. It just isn't hot enough for stir frys Kenji recommends wok cooking in small batches on western stoves. It's worked well for me thus far on my old electric stove.
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# ? Feb 17, 2017 21:45 |
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Bedshaped posted:I'm really sick of my electric hob. It just isn't hot enough for stir frys https://www.amazon.com/Bayou-Classic-SP10-High-Pressure-Outdoor/dp/B000291GBQ/
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# ? Feb 17, 2017 23:39 |
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I've had great success with a glass-top electric stove and a wok by cooking in batches, as mentioned above. My stove can get that thing hot as fuuuck. I would kill for one of those Breville Control Freak induction cooktops like Kenji uses though, but $1800 USD is, well, gently caress-you money for something like that.
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# ? Feb 18, 2017 23:32 |
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That $50 Bayou Classic will poo poo all over Kenji's $1800 induction cooktop for stir frying.
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# ? Feb 19, 2017 03:15 |
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marshalljim posted:That $50 Bayou Classic will poo poo all over Kenji's $1800 induction cooktop for stir frying. Kenji's can be used indoors though. Safely*.
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# ? Feb 19, 2017 04:46 |
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I've heard butane is much safer over propane for indoors. And they both seem to have similar burn temps: https://en.wikipedia.org/wiki/Gas_burner#Flame_temperatures_of_common_gases_and_fuels
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# ? Feb 21, 2017 03:28 |
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Bedshaped posted:I've heard butane is much safer over propane for indoors. I believe those small portable stoves use butane and are made for indoors with a fan.
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# ? Feb 21, 2017 21:33 |
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caberham posted:https://www.youtube.com/watch?v=EtfUAiWO-9Q Cheese is actually fine in most cases, actually. As long as it's not ricotta, quark or any other liquid cheese, or certain Indian cheese based desserts like canned gulab jamun or rasgulla. Spanish ham and Italian salami requires certificates regarding the origin and processing of the product, basically that it's not from areas affected with the two viruses of economic importance; swine vesicular disease and classic swine fever. Anywhere else it's basically banned, because the early 2000 outbreak of hoof and mouth in the UK was caused by feeding improperly treated swill contaminated with likely bones from either improperly treated international garbage, or smuggled cured meat, given the strain of FMD, probably from South or Southeast Asia. That being said, enforcement is not consistent across all ports, partly because it isn't a high priority, plus staffing is getting worse by the year because of attrition. And now Donnie has cut off any new hires for agriculture, probably the only position in CBP where hiring is frozen. Make no mistake the ban's primarily rooted in protecting American financial interests; basically to allow the U.S. to continue to be able to sell a lot of meat overseas by maintaining "disease-free" status for anything other countries could quarantine for. UN trade rules doesn't allow complete bans on agricultural products for anything less than disease quarantine rules. And a lot of other countries are eager to ban American agricultural goods because the agriculture industry is extremely aggressive in pushing into other countries, and then flooding the market full of cheap food, especially meat. Not a lot of countries have the space and cheap feed prices the US has, which are required to produce cheap meat at volume.
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# ? Feb 22, 2017 10:57 |
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What do I use this stuff for?
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# ? Feb 24, 2017 04:33 |
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EVG posted:What do I use this stuff for? It's thick soy sauce and it's taiwanese as gently caress. When I was there it was a fairly common condiment for just putting on stuff. It's usually just soy sauce mixed with some sort of starch like glutinous rice to make it thick. But on the bottle it's called 油膏 when normally it's referred to as 酱油膏 so that might be some weird thing I've never heard of. Ailumao fucked around with this message at 08:37 on Feb 24, 2017 |
# ? Feb 24, 2017 08:35 |
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I just got a bottle of Sichuan pepper oil/Prickly oil and and looking for a couple of chicken recipes to try it out with. I have been looking around but most recipes assume you'll be using whole sichuan peppercorns so I'm not sure about the quantity of oil to use or when it should be added. I have a pretty well stocked supply of sauces and condiments, and an asian market nearby so I'm open to trying pretty much anything.
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# ? Feb 24, 2017 12:33 |
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Probably gonna get my head chewed off for this but anyone try using a ceramic non stick wok? I know it's garbage compared to a steel wok but I have a regular electric stove.
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# ? Mar 3, 2017 04:43 |
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Just get a stainless one if you really don't want to get a carbon steel one. It'll still be better than the ceramic nonstick.
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# ? Mar 3, 2017 06:33 |
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lol internet. posted:Probably gonna get my head chewed off for this but anyone try using a ceramic non stick wok? I have a cast iron wok from Ikea that works well on my electric stove. (not my picture)
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# ? Mar 3, 2017 15:43 |
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totalnewbie posted:Just get a stainless one if you really don't want to get a carbon steel one. It'll still be better than the ceramic nonstick. emotive posted:I have a cast iron wok from Ikea that works well on my electric stove. I'm kind of lazy to season it.
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# ? Mar 3, 2017 16:24 |
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Ceramic has been working okay for me. I don't make any claims to authenticity but I do cook Chinese fairly often.
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# ? Mar 3, 2017 17:50 |
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Honesty, if you are feeling too lazy to season and just have an electric top, use a standard skillet or whatever. The advantages of a wok are: you can handle very, very high heat, you can fuss with temperature by pushing stuff up the sides, it is fairly nonstick once seasoned, you can control temperature because it is thin and responds to burner temp changes quickly, and you can toss and mix ingredients easily due to its shape. Once you go to an electric stove, you lose the high heat and temperature response advantages. You also lose the shape (pushing stuff and mixing) advantages because you need to keep contact with the burner. And the nonstick advantage is gone if you don't want to season it. So like, just use whatever normal on or skillet you have to do the stir fry and accept that it won't have the wok hei taste but will still be good.
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# ? Mar 3, 2017 20:48 |
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I have found you can emulate the wok style by just heating the crap out of your pan, using batches and, unintuitively, not stirring.
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# ? Mar 3, 2017 22:25 |
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Are you guys sure....? I've never gotten any wok hei without a wok. I've used triply and cast iron when I don't care enough to bring out the wok. I have an electric glass top.
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# ? Mar 3, 2017 22:36 |
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My current house came with an ancient ugly yellow electric coil stove. That thing got so hot that the oil in the wok would catch fire. I replaced it, but drat that thing could drive a flat bottom wok.
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# ? Mar 3, 2017 22:39 |
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Rurutia posted:Are you guys sure....? I've never gotten any wok hei without a wok. I've used triply and cast iron when I don't care enough to bring out the wok. I have an electric glass top. how exactly are you getting wok hei without an open flame? that's kind of a crucial part
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# ? Mar 3, 2017 22:47 |
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You just need very high heat? Not necessarily open flame. It's certainly not the same as on open flame but there is a distinctively different layer of flavor than when I cook on a flat pan.
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# ? Mar 3, 2017 22:58 |
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Uh isn't wok hei achieved by tossing though an open flame?
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# ? Mar 4, 2017 01:50 |
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# ? Jun 8, 2024 07:44 |
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Rurutia posted:You just need very high heat? Not necessarily open flame. It's certainly not the same as on open flame but there is a distinctively different layer of flavor than when I cook on a flat pan. I'm interested to hear how you think the shape of a vessel influences the flavor in this case.
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# ? Mar 4, 2017 02:49 |