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Do dry Chinese sausages and bacon need to be refrigerated? I don't see them in fridges here but nothing here is properly refrigerated so I'm not sure.
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Apr 10, 2017 13:15
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Grand Fromage posted:Do dry Chinese sausages and bacon need to be refrigerated? I don't see them in fridges here but nothing here is properly refrigerated so I'm not sure. They probably last a long time on the shelf, but over here (Europe), all chinese sausages and bacon is either in the fridge or in the freezer, never seen them sitting on the shelf.
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Apr 10, 2017 18:37
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totalnewbie posted:In what ways are your attempts falling short? consistency is wrong i think, not thick enough, and the egg drops don't seem the same.
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Apr 15, 2017 04:29
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It's probably a techniques thing. Try thickening the soup first, bring to a boil, turn off the heat, then stir in the eggs and leave it.
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Apr 16, 2017 19:06
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I've been wanting to try and make a vegetarian approximation of beef noodle soup. Has anyone else ever tried this? I was thinking tofu skin might make a decent replacement for the beef, but I'm very open to suggestions.
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Apr 20, 2017 16:11
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Grand Fromage posted:Do dry Chinese sausages and bacon need to be refrigerated? I don't see them in fridges here but nothing here is properly refrigerated so I'm not sure. I do refrigerate but Singapore climate. I would anyway, it can only extend lifespan, surely?
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Apr 20, 2017 17:05
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Laocius posted:I've been wanting to try and make a vegetarian approximation of beef noodle soup. Has anyone else ever tried this? I was thinking tofu skin might make a decent replacement for the beef, but I'm very open to suggestions. I'm not too up to speed on my Asian style mock-meats, but I believe that'd pretty suitable. I think they also make a dried mock beef that you just reconsititute in water.
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Apr 20, 2017 17:22
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Use lots of interesting dried mushrooms, both for the broth and as the meaty bits.
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Apr 20, 2017 20:10
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kru posted:I do refrigerate but Singapore climate. I would anyway, it can only extend lifespan, surely? Yeah I don't see a downside, I just don't have a big fridge. Also Chinese bacon is so pungently smoky it tends to smoke up the whole place. I wrapped it in like eight bags and crammed it back in the corner.
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Apr 21, 2017 02:59
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Any recommended brand for Chinese bacon? The one I bought a while back wasn't as smokey as I was expecting, based on descriptions here. I'm in the bay area and have access to a Pacific chain asian supermarket.
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Apr 24, 2017 23:45
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Ranter posted:Any recommended brand for Chinese bacon? The one I bought a while back wasn't as smokey as I was expecting, based on descriptions here. I'm in the bay area and have access to a Pacific chain asian supermarket. Smuggle it in from China  What kind of bacon do you use? Can you take a picture of it?
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Apr 25, 2017 04:54
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I'll take some sneaky store shots next time I'm there. I don't remember what the brand was that I bought from a different asian market.
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Apr 25, 2017 08:03
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Should kung pao use a liter of sauce (750ml of which is soy sauce) and a cup and a half of sugar for 9oz of chicken and https://munchies.vice.com/en_us/article/kung-po-chicken It also says it has a 2 week prep time though so maybe it's a huge prank??????? I'm not sure how great that sauce gets after 2 weeks but I've never heard of anyone letting their sauce marinate that long here in Sichuan so maybe I'm the crazy one. Would that actually do anything? I'm going crazy over this since it's wildly different from other recipes I've learned for the dish. Ailumao fucked around with this message at 12:37 on May 1, 2017 |
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May 1, 2017 12:10
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Magna Kaser posted:Should kung pao use a liter of sauce (750ml of which is soy sauce) and a cup and a half of sugar for 9oz of chicken and That definitely makes enough sauce for several batches, but still... that recipe seems really weird. Four teaspoons of white pepper for 9 oz. of chicken? Three kinds of soy sauce? emotive fucked around with this message at 14:11 on May 1, 2017 |
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May 1, 2017 13:24
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It must be a joke but they've posted so many dumb articles about Chinese food lately I don't even know.
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May 1, 2017 13:25
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apparently the guy has a restaurant in brooklyn making chinese food. idk why whitey needs to open a chinese restaurant in a city filled with actual chinese people who don't pretend that marinating your chicken for longer than overnight actually has any benefits, but hey, everyone's gotta make a living our lord and savior kenji is here with two actual decent recipes though: http://www.seriouseats.com/recipes/2014/07/takeout-style-kung-pao-chicken-diced-chicken-peppers-peanuts-recipe.html http://www.seriouseats.com/recipes/2010/06/real-deal-kung-pao-chicken-recipe.html
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May 1, 2017 19:01
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I made the Serious Eats lo mein this weekend and I am forever spoiled and ruined for carryout lo mein. http://www.seriouseats.com/recipes/2014/04/stir-fried-lo-mein-beef-broccoli-recipe.html
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May 1, 2017 20:42
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Jeoh posted:apparently the guy has a restaurant in brooklyn making chinese food. idk why whitey needs to open a chinese restaurant in a city filled with actual chinese people who don't pretend that marinating your chicken for longer than overnight actually has any benefits, but hey, everyone's gotta make a living Shameless plug for Fuschia Dunlop's recipe, as well since it's fantastic: http://www.fuchsiadunlop.com/cooking/
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May 1, 2017 21:35
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emotive posted:That definitely makes enough sauce for several batches, but still... that recipe seems really weird. Four teaspoons of white pepper for 9 oz. of chicken? Three kinds of soy sauce? The 3 kinds of soy sauce part part actually isn't so weird. A lot of Chinese sauces call for more than one type. I'm a weirdo who has multiple kinds of soy sauce, and I do use all of them, but one the recipe calls "premium soy sauce" and I have no idea what that one is. I'd guess lao chou???
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May 2, 2017 00:22
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 I made the Serious Eats dan dan noodles recipe and it was very good. I think next time I'll add Sichuan peppercorns to the sauce though. This stuff was on sale so I bought it. What should I do with it? I think I had some normal fermented bean curd without chili a few years back and I used to just mix it in to rice, stir fries, etc. Is there anything else it's for?  
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May 2, 2017 17:45
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That's how I've always had it. It's good in congee.
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May 3, 2017 21:10
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This may be a bit of a long shot, but does anyone here have recommendations for Indo-Chinese cookbooks or recipe websites? I just got and seasoned my first wok, and while I plan to do Chinese stir-fry (and have Stir-Frying to the Sky's Edge to help me), I do rather like Indo-Chinese chop suey, Manchurian vegetables, chili aloo, and so on. I am familiar with the Rajshri Food YouTube videos, but other options would be great, too. Especially an actual cookbook.
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May 21, 2017 02:47
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It's been a while since I made Chinese food, recommend me a recipe that you can cook in your western kitchen!
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May 21, 2017 06:06
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Gong some bao.
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May 21, 2017 06:10
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Arglebargle III posted:It's been a while since I made Chinese food, recommend me a recipe that you can cook in your western kitchen! Sichuan Cucumber Salad
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May 21, 2017 11:14
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Mapo Tofu
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May 21, 2017 14:24
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餐蛋麵
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May 21, 2017 15:19
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caberham posted:餐蛋麵 Never heard of this one, what is it?
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May 21, 2017 17:11
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Arglebargle III posted:Never heard of this one, what is it? Eggs and spam over ramen based on an image search.
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May 21, 2017 19:10
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I bought some mung bean starch to make that cold noodle appetizer dish good Sichuan restaurants have. Are there any other uses for this stuff besides different shapes and sizes of jelly in numbing hot sauce?
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May 21, 2017 21:01
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ulmont posted:Eggs and spam over ramen based on an image search. The important part to this dish is you use instant noodles, never fresh.
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May 21, 2017 23:06
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Fish-fragrant eggplant.
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May 21, 2017 23:09
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凉面 Cold noodles, with a thousand variations but a common one in Kunming is a spicy peanut sauce with shredded chicken and celery.
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May 22, 2017 02:13
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Has anyone ever run across Pixian/Sichuan doubanjiang or douchi that doesn't contain wheat as an ingredient? I know that douchi is going to be more impossible to find, but even all the doubanjiang I can find contains wheat flour as an ingredient as well. Having to use gluten free soy sauce alternatives already makes cooking for my celiac family member more difficult to get the flavor I want. I have seen the suggestions that there's so little wheat in these things that most people will be fine eating soy sauce and the like, but it's not my digestive system I'm playing with here. I guess my last alternative is trying to ferment them myself, but I already have a lot of cooking adjacent projects I'm trying to avoid one more.
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Jun 13, 2017 18:12
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There's no such thing as gluten-free here except as a rarely sighted expensive foreign fad, so I doubt it exists.
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Jun 14, 2017 02:32
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Yeah Chinese food is a free fire zone with regard to food sensitivities.
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Jun 14, 2017 02:51
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I'll check labels next time I'm at the store, who knows. There might be a kind that just doesn't use it for some other reason. Food allergies don't exist/aren't recognized here so there's no accommodation for them.
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Jun 14, 2017 02:57
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Grand Fromage posted:I'll check labels next time I'm at the store, who knows. There might be a kind that just doesn't use it for some other reason. Food allergies don't exist/aren't recognized here so there's no accommodation for them. That's kind of what I figured, but if I don't ask, I don't get the answer. Guess I get to make my own! Just running through the ingredients lists of basically everything I come across and finding wheat is tiresome, but it sort of makes sense considering how it's easy to grow and is very versatile in so many ways.
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Jun 14, 2017 04:01
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It definitely won't have the same flavor or funk as doubanjiang, but I wonder if dried chilies mixed with red miso might give a close enough substitute? I have this brand of douchi and it doesn't have wheat listed as an ingredient: https://www.amazon.com/Yang-Jiang-P...keywords=douchi I only paid $2 for a container at my local Asian grocer though so it might be worth hunting down if you have access. emotive fucked around with this message at 05:35 on Jun 14, 2017 |
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Jun 14, 2017 05:32
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Miso will also have wheat in it as far as I know. I think every fermented Asian sauce does.
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Jun 14, 2017 06:26
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