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Mr. Wiggles posted:Sometimes I just watch his videos to see his uncle. Dude is absolutely great. Yeah, the uncle ones are an always-click, not matter what. I liked when the host was showing off the fresh star anise and uncle asked if they could plant it and make some money.
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Apr 8, 2020 06:30
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Check out these cool outfits: https://www.youtube.com/watch?v=wNZ5n4sW_8Y After years of trying I finally made a fried rice that I consider good. For many years I've been making fried rice that came out too soft and oily. The key was getting a cast iron pan screaming hot and stir frying small to medium batches of rice on maximum for only two minutes before removing from the heat. If you can't smell burning as you move the rice it isn't hot enough. This finally produced the nice dry toasty rice that I was looking for.
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Apr 8, 2020 20:15
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totalnewbie posted:
  Third reuse of the marinade, and it was a lot weaker (even though I've reboiled it and added a bit of pepper and another cinnamon stick). But the yolk consistency is just right and absolutely delicious.
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Apr 17, 2020 12:23
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spent my sunday inside making dumplings for the next few  
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Apr 20, 2020 04:01
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Magna Kaser posted:spent my sunday inside making dumplings for the next few I made dumplings too following Andrea Nguyens wrapper recipe for hot water dough. What's your dough recipe? Those look great.
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Apr 20, 2020 16:57
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Carillon posted:I made dumplings too following Andrea Nguyens wrapper recipe for hot water dough. What's your dough recipe? Those look great. Seconding this, those look amazing
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Apr 20, 2020 17:17
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Carillon posted:I made dumplings too following Andrea Nguyens wrapper recipe for hot water dough. What's your dough recipe? Those look great. I'll admit I learned from an ex-girlfriend's old bejing grandma and that is more a strategy and less a recipe: 1. put a bunch of flour down 2. add a little bit of salt 3. add either cold or half hot + half cold water until the consistency is right. also, feel free to add more flour too if you gently caress up with the water, you just get more dough which freezes super well if you end up with too much. I've always heard is to shoot for 2:1 flour to water by weight, but this never works for me in reality. I always start with about 300g of flour and 150ml of water but I invariably add more of both until I get the right consistency. The right consistency is when you don't see any more powdery white four, but it may still be lumpy. I hand knead it for like 10 minutes or so until it's pretty smooth, cover and let it rest for like 10-20minutes and then knead it again until its very smooth. You should then store it for at least an hour and knead it a bit to get it up to room temp (if you fridged it, which I wouldn't say is required) once you are ready to roll out the skins themselves. but on hot vs cold water: I've always learned that fully hot water only is not very often (if ever) used for dumpling skins, but is commonly used for unleavened fried meat pies like rou bing or men ding rou bing. Hot water dough fries up very well and is easy to get thinner, but is actually worse to boil since it's more fragile and will often break open in the pot. It's also just more annoying to work with cuz it's way, way stickier. Conversely, cold/room temp water dough firms up better and breaks less when boiling or steaming but you get a less crispy, thicker skin if you fry it. most boiled or steamed dumpling skin is made with cold water. Cold water dough is way less sticky and much easier to work with overall. so with that said, in my experience, you make the dough based on how you plan to cook the dumplings. I've always learned to use half hot and half cold when making dumplings you plan to fry like potstickers, and just cold water if you want to steam or boil them. the half and half method is pretty safe cuz you can actually do either fine, above I boiled but I did half and half cuz I may fry a later batch. One thing is you want to add the hot water first in this method then the cold water to cool down the mixture, but besides that it's the same method.
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Apr 21, 2020 05:07
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Are tofu expiration dates a real thing? I forgot a couple packages in my fridge from December.
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Apr 21, 2020 21:39
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Yeah, it gets pretty gross eventually. I would throw that out.
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Apr 21, 2020 22:47
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Is it just chou do fu now?
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Apr 21, 2020 23:13
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Fleta Mcgurn posted:Is it just chou do fu now?
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Apr 22, 2020 02:03
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Grand Fromage posted:Yeah, it gets pretty gross eventually. I would throw that out. fresh tofu gets gross fast as well. if I don't use it in a week or so it starts to get slimy and weird. Tofu from December would be probably a nice way to clear your bowels tho. Ailumao fucked around with this message at 04:32 on Apr 22, 2020 |
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Apr 22, 2020 03:19
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TychoCelchuuu posted:I had this for the first time when I visited China back in October. It's delicious! (I actually had two varieties - one was black.) I want to try to make it some day. It seems like a neat project. I live in India right now where there aren't any Chinese ingredients of any sort, so even if I made my own tofu (I could maybe find soybeans) I think I'd be out of luck. But, someday maybe! I was joking, but if you made your own, I'd be interested in seeing the results! (But not smelling them)
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Apr 22, 2020 08:53
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I was looking at getting one of Fuchsia Dunlops books, either Every Grain of Rice or The Food of Sichuan, does anyone have experience with either one and have a recommendation one over the other?
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Apr 22, 2020 21:37
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Carillon posted:I was looking at getting one of Fuchsia Dunlops books, either Every Grain of Rice or The Food of Sichuan, does anyone have experience with either one and have a recommendation one over the other? If you get the food of Sichuan, be sure to pick up the new edition if you're one of those people that likes pictures of all the dishes (I am). The early editions had a few pages of pictures that only showed a few of the recipes
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Apr 22, 2020 22:05
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Carillon posted:I was looking at getting one of Fuchsia Dunlops books, either Every Grain of Rice or The Food of Sichuan, does anyone have experience with either one and have a recommendation one over the other? I love all her books, but like The Food of Sichuan (or Sichuan Cookery, as the initial uk version was called) best. It's her first book, and hence was a bit more raw and - i guess - real? It's super szechuan focussed and that's the charm of it. Lots of local colour, lots of slightly fiddly recipes that taste amazing (and require sourcing the actual ingredients, rather than bland western supermarkt substitutions). We flew to Chengdu and traveled around szechuan for a couple of weeks just to eat, mostly because of this book. I like Every Grain Of Rice too, and it's probably a more versatile book, covering a greater range of chinese cuisines. It feels in general quite a lot more mature, with better trialled and easier to follow recipes. But i cook way more from Sichuan Cookery, its just more fun  .
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Apr 22, 2020 22:06
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I only have Every Grain of Rice but I love its focus on veg-heavy homestyle cooking. So many of the recipes you can whip up in like 10-15 minutes including cooking time. As someone who only occasionally cooks Chinese, it's a great all-round book with very little fiddliness or complexity which is perfect for me.
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Apr 22, 2020 22:25
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I only have Food of Sichuan, but as someone who's lived in the region for a while, I can confirm it's extremely legit.
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Apr 22, 2020 22:46
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The Food of Sichuan is good. The old version was not, but the update makes it taste like Chengdu. I can also recommend the Mala Market's blog, all their recipes have been ace--I prefer their yuxiang to Dunlop's, for one. I haven't tried anything from her other books but she's the first resource I'd check for Chinese recipes in English.
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Apr 23, 2020 00:11
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Seconding Mala Market. I learned a lot from Dunlop via Land of Plenty (which I see has now been updated), but I noticed her recipes sometimes seemed very different from what every other sichuan cooking source I found said. I assume this is because Dunlop is classically trained at a Sichuan culinary school? Anyway, Mala Market's recipes are very well researched and they seem to be informed by the author's survey of how restaurants in Sichuan currently do things which is cool.
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Apr 23, 2020 00:22
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i would just watch wang gang's videos cuz all his cooking videos are good and fun to watch.
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Apr 23, 2020 03:03
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I'm not really joking either I think his videos are really good cuz he is all business and doesn't spend like 5 minutes telling you about their childhood and all sorts of other extraneous stuff. https://www.youtube.com/watch?v=bJLjJ-qF89I I actually really like this recipe for the dish and steaming over deep frying the eggplant was a game changer as it saves a ton of time (idk that it's healthier, also its tbh not as good but i'd say like 80-90% as good as if you deep fry the eggplant). Also all his goofy home videos with his million year old great uncle are great cuz he just stands in the background commenting the whole time. https://www.youtube.com/watch?v=Rhp7IyIo1uw
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Apr 23, 2020 03:15
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Yes, I think maybe he's got the best cooking channel on YouTube. Short and to the point, a kitchen that I am envious of, and awesome food.
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Apr 23, 2020 04:32
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Thanks for the tip, that channel is great, he's great, his uncle is great.
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Apr 23, 2020 05:06
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Thanks everyone, my partner decided she'd rather have Every Grain of Rice as the description states it's vegetable focused, which she loves, so getting that one for now. Will definitely get the updated Sichuan one soon.
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Apr 23, 2020 17:14
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The high heat from making fried rice in a cast iron pan is destroying the seasoning on the underside of my pan. How do Chinese cooks deal with this problem? I imagine carbon steel woks on very hot gas/charcoal stoves would have the same issue.
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Apr 23, 2020 23:15
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https://www.youtube.com/watch?v=MVHZXEHMwrg
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Apr 25, 2020 02:11
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That is hypnotizing.
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Apr 25, 2020 02:53
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What are some recipes to use all the varied seafood at hmart? Im talking the little containers of stir fried/dried anchovies, crabs, eels, and a dozen other things ive never heard of. They look delicious but I don't know if they are supposed to be eaten straight or cooked in something.
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Apr 26, 2020 03:33
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https://www.youtube.com/watch?v=NarnE7DQtuc A classic
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Apr 26, 2020 03:45
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goodness posted:What are some recipes to use all the varied seafood at hmart? Im talking the little containers of stir fried/dried anchovies, crabs, eels, and a dozen other things ive never heard of. They look delicious but I don't know if they are supposed to be eaten straight or cooked in something. Go grab some things and let us know what you grab. It really depends on what you're talking about, whether it's dried or fresh, pickled or kept in oil or by itself, etc. I'd if it's dried, soups. Fried, toppings (for rice or noodles or whatever - not the main protein, just crunchy flavor to go with the main protein). Pickled, throw it into salads or stir fry with other things and have over rice/noodles. Larger things like crabs (even the smaller river crabs), you steam with some aromatics and maybe have a dipping sauce. If it has bones and is larger than your hand then you probably steam and pick meat off. If it's a smaller fish then you can just deep fry and eat whole if you don't mind small bones.
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Apr 27, 2020 15:34
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Started off this these two and some raw enoki mushrooms.
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Apr 27, 2020 23:44
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goodness posted:Started off this these two and some raw enoki mushrooms. These are Korean side dishes called banchan. You just eat them as-is.
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Apr 27, 2020 23:56
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Grand Fromage posted:These are Korean side dishes called banchan. You just eat them as-is. Awesome. Tried a bit of the anchovy after seeing this, they are a little chewy but would be good on some rice I bet.
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Apr 28, 2020 00:25
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Can someone school me on stir fry sauces? Thought I was ordering one bottle of oyster sauce and got a dozen. I also have hoisin, sesame oil, shao xing, rice vinegar, black vinegar, and mirin, so I should be able to cobble some stuff together. I cook with a pescatarian sometimes so trying to match shrimp/white fish/tofu/tempeh etc.
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Apr 28, 2020 00:26
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goodness posted:Awesome. Tried a bit of the anchovy after seeing this, they are a little chewy but would be good on some rice I bet. check out nasi lemak and similar
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Apr 28, 2020 01:07
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goodness posted:Awesome. Tried a bit of the anchovy after seeing this, they are a little chewy but would be good on some rice I bet. They'd probably be a good onigiri filling. Come on over to the Korean thread for spicy banchan talk.
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Apr 28, 2020 01:12
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Oyster sauce is awesome. It goes with many savory dishes in various concentrations. Sometimes when I'm making beef and onions I skip all other seasoning and just use oyster sauce. It takes care of sugar, salt, sour and umami.
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Apr 28, 2020 01:24
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blk posted:Can someone school me on stir fry sauces? Thought I was ordering one bottle of oyster sauce and got a dozen. I also have hoisin, sesame oil, shao xing, rice vinegar, black vinegar, and mirin, so I should be able to cobble some stuff together. Sauté some gai lan (or bok choy) with oyster sauce.
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Apr 28, 2020 03:11
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Most Chinese stir fry sauces are pretty similar, you're just playing with ratios and adding or subtracting certain ingredients. Off the top of my head the most common ingredients are: light soy sauce, dark soy sauce, oyster sauce, sugar, salt, MSG, and shaoxing wing/liaojiu. Also nearly every chinese stir fry will add a water and corn or potato starch slurry to thicken the sauce. One note about soy sauce is light soy is used like 90% of the time and any generic soy sauce you buy that's not otherwise labeled can be used as this. Dark soy sauce is thicker, darker and actually less salty. It's almost exclusively used to color dishes and how many chinese braises get hat distinctive brown/red coloring. It can almost always be skipped if a recipe calls for it. I'm not gonna get into stuff like tian mian jiang and taiwanese sweet or thick soy sauces which have even more fringe uses! just as an example, the base sauce for one of my favorite veggie stir-fries, di san xian would be: oyster sauce, light soy sauce, dark soy sauce (for color, feel free to skip), sugar, salt and then MSG if you want, finished with a slurry to thicken the sauce. the amount is kinda relative to how much you're cooking but id say as a base like 1tbsp of oyster sauce, 2tbsp of light soy sauce, 1/2 tsp dark soy, 1/2 tsp sugar and 1/4 tsp salt would be decent as a start. For your slurry, you generally want a 2:1 ratio for water to starch so 1tbsp water and 1/2 tbsp starch as a starter. you can pre-measure and throw all the other ingredients in first once your stir fry is just about done, mix, then add in the slurry to thicken it up to a sticky sauce. For a real dongbei flavor also toss like 1/2tsp or so changking black vinegar and some minced garlic in at the end (after everything above) for a nice acidic and garlicky kick. But yeah basically play with mixing what you have and follow this and you got most sauces. Add in the hoisin or whatever else you have and experiment. One thing is I think Mirin is bad for sauces cuz it doesn't have much flavor really, and is a bad replacement for shaoxing wine. shaoxing wine has way more sodium and other flavors so it adds a lot more to a sauce than mirin. I stick to mirin for marinades where it really shines. drgitlin posted:Sauté some gai lan (or bok choy) with oyster sauce. when i make gai lan i make a real simple "sauce" of pounded up ginger, liaojiu, salt and some slurry then top it with a very small amount of light soy sauce and it's v good.
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Apr 28, 2020 05:32
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