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Tamari is gluten free, iirc
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Jun 14, 2017 06:41
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It is but it's the only one I can think of. Miso's been around in the US long enough that there might be locally made no wheat ones though. That and chilies is not the same as doubanjiang at all but it'd probably still be good.
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Jun 14, 2017 06:48
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Grand Fromage posted:It is but it's the only one I can think of. Miso's been around in the US long enough that there might be locally made no wheat ones though. That and chilies is not the same as doubanjiang at all but it'd probably still be good. There are quite a few companies in the US making miso with brown rice, etc... I know Miso Master and South River Miso both make GF options.
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Jun 14, 2017 16:28
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emotive posted:There are quite a few companies in the US making miso with brown rice, etc... I know Miso Master and South River Miso both make GF options. Kikkoman makes a GF soy as well, but most of the tamari's I've tried have been pretty watery and flat in flavor. I will look for some GF miso and see about blending to taste, but I may also just try fermenting my own because I regularly do that sort of thing anyway. I was just trying to avoid one more thing taking up shelf space, but when I mentioned it (and even making soy sauce and miso in the backyard), my wife didn't even blink, so I may end up just doing that anyway. I just need to get it started right away to take advantage of the summer sun. This all started because I made http://www.chinasichuanfood.com/boiled-fish-sichuan/ , it was pretty amazing with some good funk, and I wanted to make it for other people too.
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Jun 14, 2017 18:12
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I'm getting a little bored with Kenji's mapo dofu recipe and want to play the field a little bit, anybody want to vouch for a good one? Edit: Also a killer twice cooked pork recipe would be appreciated. Human Tornada fucked around with this message at 03:57 on Jun 15, 2017 |
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Jun 15, 2017 03:52
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I like this twice cooked pork http://thewoksoflife.com/2014/11/twice-cooked-pork/
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Jun 16, 2017 02:20
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This recipe came out identical to what you get here in Sichuan: http://themalaproject.com/chengdu-challenge-8-twice-cooked-pork-hui-guo-rou/ Tips: Don't be shy with using a lot of oil if you're going for authentic. Don't add too much of the sauce, it can be overpowering. You want enough to just coat everything when mixed with the oil. Add chili peppers. Get a bunch of green chilies and cook them in a dry pan first, until the skin starts getting crispy and blackened, add those at the end. You can't go wrong with adding more douchi imo. Also it needs garlic I'm not sure why that was left out. Ginger is optional. Both are usually added in big slices here, not minced. Grand Fromage fucked around with this message at 02:47 on Jun 16, 2017 |
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Jun 16, 2017 02:44
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Also I looked through the doubanjiang at the store earlier, all had wheat. Pixian is just down the road from here so you're probably not going to have a greater variety than I do.
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Jun 16, 2017 08:38
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Grand Fromage posted:Also I looked through the doubanjiang at the store earlier, all had wheat. Pixian is just down the road from here so you're probably not going to have a greater variety than I do. Thanks for taking a look. I've looked at a couple different places including an Asian grocery this week. I didn't have time to make it to Chinatown, but if you can't find it near the source, there's no way I'm going to find a GF variety in the US. Guess I'll just make my own. It seems to be about as difficult as making saurkraut or rice wine. So mostly it just takes time and the right temp/humidity for the first inoculation portion. I shall report back in 3-4 months when it is ready for consumption.
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Jun 16, 2017 15:02
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I got black garlic on amazon to make this: https://norecipes.com/triple-garlic-noodles I should have a decent amount extra after. Ideas??
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Jul 4, 2017 03:28
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Anyone have any good recipes for mock dock? I had some in a spring roll recently and loved it, and now I'm wondering what else I can use it in.
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Jul 7, 2017 00:14
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It's an expensive dish, generally you'll need around 40x4ft of 2x4 planks, 4x4s for framing. You can skip the piles for mock dock of course though.
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Jul 7, 2017 00:45
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Arglebargle III posted:It's an expensive dish, generally you'll need around 40x4ft of 2x4 planks, 4x4s for framing. You can skip the piles for mock dock of course though. This gave me a much-needed chuckle, thanks.
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Jul 7, 2017 00:53
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Laocius posted:mock dock Dammit, I meant "duck."
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Jul 7, 2017 02:59
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THE MACHO MAN posted:I got black garlic on amazon to make this: https://norecipes.com/triple-garlic-noodles Back it up to where you bought black garlic I an interest
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Jul 7, 2017 03:15
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Adult Sword Owner posted:Back it up to where you bought black garlic Make your own, fool.
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Jul 8, 2017 00:23
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I'm trying to follow a recipe that uses Shaoxing wine (Sesame oil chicken) and I ended up buying something with 'Shaoxing Cooking Wine' on the label rather than just Shaoxing wine. This cooking wine contains salt, and I was wondering if I had bought the wrong bottle to use in the recipe? (Apologies if this is an obvious question, but I've tried googling and I'm finding the results I'm getting to be confusing) @ Grand Fromage: Thanks, I'll keep that in mind. manny kaltz fucked around with this message at 13:43 on Jul 9, 2017 |
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Jul 9, 2017 13:17
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Yes, it's not supposed to have salt in it. It may still be okay if you're careful with the other salt.
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Jul 9, 2017 13:31
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I'm so glad this thread came back to life! I just bought a house with an outdoor gas line and I've been contemplating wok burners. How many BTUs is reasonable? Those 200,000 BTU/hr crab cookers look insane and I'm worried I'll burn my face off, but these http://outdoorstirfry.com/?page_id=321#EF13LN50WG are only around 23,000 BTU/hr which isn't much hotter than a conventional stove.
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Jul 9, 2017 16:03
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I use a 185,000 BTU turkey fryer and besides the singed arm hairs its perfect.
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Jul 9, 2017 22:28
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If all the things labeled 'Shaoxing Wine' available to you are salted, most sources seem to say you can use a pale dry sherry as a substitute.
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Jul 10, 2017 01:07
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Yeah pretty much every recipe in my database that calls for it lists dry sherry as an alternative. I've made most of them both ways at one point or another and it works just fine.Laocius posted:Anyone have any good recipes for mock dock? I had some in a spring roll recently and loved it, and now I'm wondering what else I can use it in. Not Chinese, but this Vietnamese-inspired Lemongrass Noodle Bowl with Mock Duck is drat good.
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Jul 10, 2017 05:45
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made kenji's xlb tonight. A+ would make again
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Jul 11, 2017 04:02
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Those are beautiful.
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Jul 11, 2017 04:36
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Ya that's some fancy dumpling folding there.
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Jul 11, 2017 04:39
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wife folded them after 2 horrible attempts by me. we just watched the first YouTube video that came up for "folding soup dumplings" it was set to some bad techno
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Jul 11, 2017 04:48
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Made Mapo Tofu again tonight, it's one of my favorites, but I hadn't been able to find a chili oil that was hot enough to reaaally get the "Ma La" flavor....until now Found this stuff at a Taiwanese grocery nearby:  It's almost...too hot. Perfect.
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Jul 14, 2017 03:18
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Yo what do I do with this stuff? Also I bought a shitton of Pixian doubanjiang so it would be cool to have some more recipes to use it in (I mostly make a ton of fish fragrant eggplant). Bonus points if they're vegetarian/vegan already because I'm vegan, although if they're meat recipes I can always try to figure out a substitute.
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Jul 23, 2017 05:29
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Eat it with zhou Chop it up and use it in dan dan mian
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Jul 23, 2017 05:36
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TychoCelchuuu posted:Yo what do I do with this stuff? Use it as a topping when you want some different texture. I see it fairly often on top of rice noodle soups here, but you could also throw it on cold noodle salads, minced meat/mushroom over rice, etc. Also like interrodactyl said you can chop them up and use them in dan dan mian, or add them to dumpling/bun filling. I did a thing once where I did an "asian style" deviled egg with miso and kewpie in the egg mixture and these stems chopped up with some other chopped up homemade pickles as a relish substitute, and it wasn't bad. poo poo throw them on a sandwich/burger as a topping.
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Jul 23, 2017 07:11
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Dan dan noodles or hot and sour tofu would use that and both are vegan! I'll be honest, I bought ya cai since a lot of recipes called for it, but I think any readily available pickled vegetable provides a similar experience - they're there to add crisp texture to otherwise mushy dishes. I find their taste oddly unpleasant. I generally substitute either pickled red onions or pickled jalapenos, depending on if I want heat or not.
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Jul 25, 2017 20:12
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TychoCelchuuu posted:Also I bought a shitton of Pixian doubanjiang so it would be cool to have some more recipes to use it in (I mostly make a ton of fish fragrant eggplant). Bonus points if they're vegetarian/vegan already because I'm vegan, although if they're meat recipes I can always try to figure out a substitute. Serious Eats has a really good vegan mapo tofu recipe: http://www.seriouseats.com/recipes/2013/02/the-best-vegan-mapo-tofu-recipe.html
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Jul 25, 2017 20:19
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Jhet posted: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. Is this any good? Anyone?
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Jul 27, 2017 16:57
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Anyone got some good and easy to make recipes for steamed Bao? I've had surprisingly little luck searching around the internet for good fillings, or even recipes for dough that have proper weighted measurements. A local place here has some I love that are referred to as "Spicy Beef and Pork Steamed Bao", on the menu here if it helps: https://www.yelp.com/biz_photos/jds...source=(direct) I'd love to make something like that at home if possible.
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Jul 27, 2017 19:05
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^^ The one on the right is Gluten Free at least, but I'm going down the route of making my own doubanjiang. I just have to get started. It's actually rather infuriating, because the wheat flour is used primarily for mixing with the koji and then spreading on the broad beans to begin the fermentation. Considering it's the same bacteria that's used for saccarification in sake making, you can easily get away with using a starchy rice flour to give it a way to reproduce quickly. The hardest part of the whole process is making sure you have proper temp control for about a day between 30-36C (86-96F).Gwyrgyn Blood posted:Anyone got some good and easy to make recipes for steamed Bao? I've had surprisingly little luck searching around the internet for good fillings, or even recipes for dough that have proper weighted measurements. http://www.goonswithspoons.com/Home_Baked_Char_Siu_Bao_(Hum_Bao) There's actually a decent recipe on the GWS wiki. I adjust the taste of the sauce, and you can see at the very bottom instructions from someone who steamed them instead. Bascially just make a filling with a thick sauce, and steam. No mass measurements, but you can convert fairly well. I tone down the sugar by about half in the dough because I just don't have a sweet tooth. Jhet fucked around with this message at 19:23 on Jul 27, 2017 |
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Jul 27, 2017 19:17
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Jhet posted:http://www.goonswithspoons.com/Home_Baked_Char_Siu_Bao_(Hum_Bao) Alright that looks pretty good, only missing the pork to make it too. 7 and a half tablespoons of oil for the dough huh? That sounds like a lot but I'll give it a spin.
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Jul 27, 2017 19:51
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Jhet posted:^^ The one on the right is Gluten Free at least, but I'm going down the route of making my own doubanjiang. I just have to get started. It's actually rather infuriating, because the wheat flour is used primarily for mixing with the koji and then spreading on the broad beans to begin the fermentation. Considering it's the same bacteria that's used for saccarification in sake making, you can easily get away with using a starchy rice flour to give it a way to reproduce quickly. The hardest part of the whole process is making sure you have proper temp control for about a day between 30-36C (86-96F). What recipe are you using? I'm interested in making a big pot of doubanjiang considering I throw that poo poo on everything.
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Jul 27, 2017 20:39
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Jeoh posted:What recipe are you using? I'm interested in making a big pot of doubanjiang considering I throw that poo poo on everything. I tend to read a bunch of recipes and then pick and choose which parts I'm going to use in my process. That said, I'm looking at the method here http://www.chinasichuanfood.com/doubanjiang/ and sort of collecting bits and pieces of different recipes for my ingredients list. The primary difference is that mine will be GF in all steps and I may end up culturing the bought koji on a GF medium before using in the fermentation process. I may not though, it's 10g and the people who would be eating it while celiac, won't have a reaction to such a possibly miniscule amount in a large batch. Actual ratios of broad beans to spices/chili will probably vary from that recipe above to suit my tastes.
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Jul 27, 2017 21:11
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Jhet posted:I tend to read a bunch of recipes and then pick and choose which parts I'm going to use in my process. That said, I'm looking at the method here http://www.chinasichuanfood.com/doubanjiang/ and sort of collecting bits and pieces of different recipes for my ingredients list. The primary difference is that mine will be GF in all steps and I may end up culturing the bought koji on a GF medium before using in the fermentation process. I may not though, it's 10g and the people who would be eating it while celiac, won't have a reaction to such a possibly miniscule amount in a large batch. Actual ratios of broad beans to spices/chili will probably vary from that recipe above to suit my tastes. That looks great and not too hard to make. Time to get some pots to experiment with different peppers and ingredients. Thanks!
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Jul 29, 2017 13:57
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Jhet posted:There's actually a decent recipe on the GWS wiki. I adjust the taste of the sauce, and you can see at the very bottom instructions from someone who steamed them instead. Bascially just make a filling with a thick sauce, and steam. No mass measurements, but you can convert fairly well. I tone down the sugar by about half in the dough because I just don't have a sweet tooth. Oh yeah, I ended up making this one and it turned out great! Well, mostly, actually forming the Bao was a bit of a learning process as the dough was different from others I've worked with. So a few got messed up along the way, dough too thick, too thin, sauce touched the side so it won't stick closed, ran out of filling with a few left to fill, etc. But they tasted great so that's a huge improvement  One question about it though, mine ended up really cavernous, this was one of the better ones in that regard:  Many others were much more exaggerated than that. Is that pretty normal? Or can I improve that somehow? It just seems a bit sad to have such a huge amount of empty space not filled with delicious pig. I was thinking maybe I let them sit too long before putting them in the oven? Also might be worth a mention is that it's hot and humid around here, it was probably something like 90F and ~95% humidity outside. I'm pretty new to any sort of breadmaking but I've heard that can have an impact on rise times and such?
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Aug 4, 2017 21:14
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