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skooma512 posted:If the fumes will kill birds in minutes then what does that mean for people who breathe the fumes and subsequently eat the food cooked in it?
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Mar 19, 2022 17:28
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This is going to sound stupid but I make lamb and cumin with the air fryer a lot lately. I marinate thinly sliced lamb in a little wine dark soy, garlic, ginger, and ground cumin, then add some chili oil over that (or just oil if you prefer). I make sure the slices get properly separated and then put that in the air fryer for like 6-8 minutes or so at I think 450 F. Then I cook some onions and jalapenos in the wok separately with garlic and huajiao, adding dark and light soy, a little more wine, and a good amount of ground cumin and cumin seeds. After adding the sauce I add the now crisped up lamb to the wok and combine it with some fresh cilantro real fast. I don't let it cook much longer after that. It's certainly not "real" lamb and cumin but it does the job and it's nice to have the lamb crisping up in the air fryer or broiler while you get everything else together. I've also recently found myself gravitating toward xiaochao rou or rousi over yuxiang rousi for weeknight stir fries, often using the same ingredients (minus the cilantro and cumin). Basically I just do a light marinade (light soy and wine) and pre-fry the pork in the oil. If it's belly or komagire pork bits I just throw it in as is, but if I have loin I'll cut it into rousi. Then I cook nira and hot peppers (I usually go with jalapenos) in the wok with aromatics, adding any leftover mushrooms too. I add wine to deglaze, then roughly a 70/30 ratio of dark and light soy, some white pepper, and a little extra salt/msg. A eureka moment I had for this was to tip the wok a bit, let the sauce drain away from the ingredients, and then add a little corn starch to the sauce (maybe a teaspoon? just enough to coat the ingredients well without getting mushy) . This way I can turn the sauce into more of a glaze without needing a cornstarch slurry. I mix that up a bit with the spatula, then set the wok back down, add the meat. If I've done it right, there isn't much extra sauce and everything is well-coated in the soy sauce mix. It's a relatively simple flavor which has been helpful lately since I'm cooking for a toddler now too. Lately I find myself mostly turning to the doubanjiang mostly for twice cooked pork or mapo tofu and less for general stir fries. Nickoten fucked around with this message at 20:10 on May 5, 2022 |
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May 5, 2022 19:53
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Nickoten posted:This is going to sound stupid but I make lamb and cumin with the air fryer a lot lately. I marinate thinly sliced lamb in a little wine dark soy, garlic, ginger, and ground cumin, then add some chili oil over that (or just oil if you prefer). I make sure the slices get properly separated and then put that in the air fryer for like 6-8 minutes or so at I think 450 F. Then I cook some onions and jalapenos in the wok separately, adding dark and light soy, a little more wine, and a good amount of ground cumin and cumin seeds. After adding the sauce I add the now crisped up lamb to the wok and combine it with some fresh cilantro real fast. I don't let it cook much longer after that. It's certainly not "real" lamb and cumin but it does the job and it's nice to have the lamb crisping up in the air fryer or broiler while you get everything else together. I don't understand how much more real it could get. You have lamb and you have cumin with the onions and peppers. You're using the tools you have and the produce available. That should taste great, and I bet it's easier to get the lamb to a great texture than it is in other methods.
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May 5, 2022 20:00
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Jhet posted:I don't understand how much more real it could get. You have lamb and you have cumin with the onions and peppers. You're using the tools you have and the produce available. That should taste great, and I bet it's easier to get the lamb to a great texture than it is in other methods. Haha it's mostly cause I saw a chef Wang video about it recently and, among my many other reactions, I was like "man I remember when I used to actually deep fry meat." I still overall prefer the deep fryer for this but with the thin slices the air fryer does get close enough.
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May 5, 2022 20:05
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Drakyn posted:I can't speak to the specifics of this question but birds are basically walking lungs who are PHENOMENALLY good at extracting every gram of oxygen from inhaled air and are hence very much more vulnerable to air quality issues than humans are. Hence the canary in the coalmine: it's advance warning that the air's getting crappy. Grand Fromage posted:Honestly the huajiao sold by Mala Market, 50 Hertz, and Fly by Jing is better than anything I ever bought in Chengdu.  And go through the entire harvest in about a week and use storebought the rest of the year.
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May 5, 2022 21:12
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I got a sansho and a huajiao tree but they both died I think. 
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May 5, 2022 21:14
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SubG posted:Yeah, and bad news about what cooking, independent of whatever worries you might have about teflon, does to the air quality of indoor spaces. Mine are leafing out like crazy the last couple weeks. And one of them looks like it wants to flower already. OneGreenWorld sent some really great plants and I guess I picked a good spot for them.
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May 5, 2022 21:26
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Grand Fromage posted:I got a sansho and a huajiao tree but they both died I think.  Jhet posted:Mine are leafing out like crazy the last couple weeks. And one of them looks like it wants to flower already. OneGreenWorld sent some really great plants and I guess I picked a good spot for them. The Sansho was tiny but it's already put on several inches of green new growth. The new Z. simulans plants look like they're not going to produce anything this year (the "original" one I got years ago didn't produce the first year either) but they're putting on a lot of new growth. They also arrived looking beefier than the first one I got--they looked more or less like what you'd expect a gallon-sized fruit tree to look like, while the first one was super thin (the analogy I used at the time was Charlie Brown's Christmas tree).
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May 5, 2022 21:37
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Dunno. I planted them when they sent them last fall and followed the care instructions. It's been cold here so maybe they're still in hibernation, I'm not going to yank them out until I'm sure. Garlic all died too.
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May 5, 2022 21:39
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Grand Fromage posted:Dunno. I planted them when they sent them last fall and followed the care instructions. It's been cold here so maybe they're still in hibernation, I'm not going to yank them out until I'm sure. Garlic all died too.
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May 5, 2022 21:44
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 It’s that time of year again where I try to make things that I can probably just buy in the store. So this is my attempts at making pickled mustard greens. They’re hanging out to dry and they’ll get the salt treatment later. It only looks like they’re touching the ground, but they’re fully above it.
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May 9, 2022 20:10
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For eggrolls, blanch the cabbage/veggies or stir-fry them?
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May 15, 2022 18:57
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Stir fry, Soma's to remove more moisture. Otherwise your fillings get too soggy.
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May 15, 2022 20:08
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I make clay pot rice which calls for soaking the rice beforehand for an hour. What is the effect of longer soaking? Say if it was two or three hours to fit in with other life stuff, or longer?
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May 18, 2022 13:39
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Sir Sidney Poitier posted:I make clay pot rice which calls for soaking the rice beforehand for an hour. What is the effect of longer soaking? Say if it was two or three hours to fit in with other life stuff, or longer? Same effect as overcooking your rice. Chinese Cooking Demystified did a good video on claypot rice recently: https://www.youtube.com/watch?v=rL0QUPfl5-w
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May 18, 2022 14:45
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Huh. Disappointed grandma made it to national morning news https://www.youtube.com/watch?v=CtZ3223ek_Y
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May 23, 2022 06:34
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Steve Yun posted:Huh. Disappointed grandma made it to national morning news i didn't know fly by jing was the same person who opened baoism. once they closed shanghai had a 刈包 hole that wasn't filled until tiger bites starting doing them a couple years later.
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May 23, 2022 07:53
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Steve Yun posted:Huh. Disappointed grandma made it to national morning news slow news day?
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May 23, 2022 12:51
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Steve Yun posted:Huh. Disappointed grandma made it to national morning news Not available in Canada
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May 23, 2022 14:37
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In occasional growin' updates, I decided to save a bunch of seeds from Mala Market chaotianjiao and erjingtiaos. Threw a huge pile of each into a couple pots thinking hey, maybe one or two will germinate. I now have like, a hundred seedlings. If you want to grow these guys I can confirm the drying process for Mala Market's peppers does not destroy the seeds.
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May 24, 2022 18:37
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Grand Fromage posted:In occasional growin' updates, I decided to save a bunch of seeds from Mala Market chaotianjiao and erjingtiaos. Threw a huge pile of each into a couple pots thinking hey, maybe one or two will germinate.
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May 24, 2022 18:43
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Grand Fromage posted:In occasional growin' updates, I decided to save a bunch of seeds from Mala Market chaotianjiao and erjingtiaos. Threw a huge pile of each into a couple pots thinking hey, maybe one or two will germinate. That’s where I started mine from. They don’t stay viable for more than about a year before the germ rate plummets for me. But that first year is 90% or better. It’s really nice. I want to collect them all.
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May 24, 2022 18:50
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Jhet posted:That’s where I started mine from. They don’t stay viable for more than about a year before the germ rate plummets for me. But that first year is 90% or better. It’s really nice. I want to collect them all. I thought you had too but couldn't remember for sure. Anyway, seed apocalypse over here. I tried transplanting some so we'll see how much pep I get.
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May 24, 2022 19:49
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The Mala Market suggestion is cool and good, I managed to get fermented black beans from them when I was using LKK Black Bean & Garlic (and rinsing it) before.
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Jun 9, 2022 06:04
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I ordered a wok from the Wok Shop back in February and it hadn’t shipped yet. I called the store yesterday and they said they won’t be selling the kind I ordered anymore (round bottom wood helper handle) and asked if I would switch to a metal helper handle, which was fine, and they claim I should have it in a week or so. Looking forward to it since the wok I’ve been using for the past few years is a $10 piece from a restaurant supply store that tilts to the handle if no one is touching it. Still, not an ideal purchasing experience. Neon Belly fucked around with this message at 04:41 on Jun 10, 2022 |
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Jun 9, 2022 14:45
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Were they just gonna keep your money until you reached out to them?
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Jun 9, 2022 18:26
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Seems so. I had emailed in April (no response) and called them in early May, when they told me it should be shipping any day. I assume they were flooded with orders since I think it’s the shop that Kenji recommends in his wok book, but some base level of customer service would have been nice.
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Jun 10, 2022 04:39
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I bought some stuff from them back in January (so before Kenji released his book) and I definitely remember it taking a long-rear end time to get to me. I’m not sure if they ever sent me a shipping notice so it’s hard to say but I think it was like a month from ordering to getting the package. Not saying anyone shouldn’t shop there, I got my merchandise and it’s fine. But even without the Kenji effect it was a bit slow and I remember not really knowing how the order was progressing.
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Jun 10, 2022 06:53
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I ordered a daoxiaomian knife from Aliexpress like six months ago and I'm still waiting. I didn't really expect it to ever arrive but it's funny.
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Jun 10, 2022 06:57
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I made pad Kee mao, it's pretty good, I think I almost died cooking it. I am used to using chilles more just in a sauce/condiment so I was unprepared for the cloud of white phosphorous that expelled when the chilles and ginger hit the wok
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Jun 11, 2022 05:38
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Wowporn posted:I made pad Kee mao, it's pretty good, I think I almost died cooking it. I am used to using chilles more just in a sauce/condiment so I was unprepared for the cloud of white phosphorous that expelled when the chilles and ginger hit the wok I'm not allowed to make ants climbing a tree when my partner is home for this reason - and that's only the doubanjiang.
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Jun 11, 2022 16:52
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On the other hand... I'll fry peppers and whatever and completely smoke out the kitchen for 30 seconds and smile as my family walks through it at looks at me with hatred in their eyes right before they start coughing. I do warn them, but they just keep doing it. Never a problem from the doubanjiang though. And then they devour dinner, so idk.
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Jun 11, 2022 17:14
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I made a purchase from the wok shop yesterday and hopefully it goes smoothly. I replaced my old wok that I threw out because I thought blasting it at 500F would work except I didn't take the wood on it into account. I mean, blasting it did work, but not for the wood, so this new wok is going to be entirely metal. Just wish I could find one with a metal helper handle as well. Is there anyone who's made a Xinjiang cookbook that Fuchsia Dunlop tier? I need more lamb in my life blessed by a wok.
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Jun 11, 2022 21:09
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You can’t just replace the wood handle on the one you have? They sell replacements for just that reason. Not that I wouldn’t probably buy a new one in a slightly different form and size myself. I honestly prefer just folding up a towel and using the D handles now anyway. It’s a great left arm workout. There really aren’t many cookbooks like Dunlop’s for any cuisine in the world, but I haven’t seen any for Xinjiang. You may have to scour YouTube to see what’s out there.
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Jun 11, 2022 21:31
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Yeah, the fun thing about dry-frying dried chilli's is that while it going to be a bit pepper-sprayish for me, the cook, it's going to be 100% intolerable for anyone who wasn't there for the whole process, so it keeps everyone else out of the kitchen and out from under my feet. It's awesome.
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Jun 11, 2022 21:50
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I don't know of any Uyghur cookbooks in English. I would second checking out YouTube, Wang Gang at least probably has a few. I wish Laoganma's popularity had launched an interest in Guizhou food and accompanying cookbooks but much like in China, no one seems to care about Guizhou.
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Jun 11, 2022 21:50
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That Old Ganon posted:I made a purchase from the wok shop yesterday and hopefully it goes smoothly. I replaced my old wok that I threw out because I thought blasting it at 500F would work except I didn't take the wood on it into account. I mean, blasting it did work, but not for the wood, so this new wok is going to be entirely metal. Just wish I could find one with a metal helper handle as well. I dunno how helpful these will be, but these are the Xinjiang or Muslim-influenced Chinese cuisine videos/articles I've seen covered by people who try to do at least a little research they provide alongside the dish: https://www.youtube.com/watch?v=VO0M-IghEAc (Andong video on Uyghur noodles) https://themalamarket.com/products/xian-famous-foods-cookbook-by-jason-wang (about a Xi'an cookbook, which is Western China but will have some recipes along the same lines) https://blog.themalamarket.com/xinjiang-big-plate-chicken-da-pan-ji-sarah-ting-ting-hou/ (Dapanji, i.e. big plate chicken) https://blog.themalamarket.com/chengdu-challenge-14-xinjiang-cumin-lamb/ (Cumin Lamb) And Chinese Cooking Demystified has some more recipe-focused videos on Xinjiang food: https://www.youtube.com/watch?v=yFicazAu-x8 https://www.youtube.com/watch?v=rLwmjUHv-C4 Edit: Wang Gang does indeed have some Xinjiang food videos: https://www.youtube.com/watch?v=g4ljL3KBNyA Cumin Lamb https://www.youtube.com/watch?v=Fzm8ckg5J0s Dapanji with noodles Nickoten fucked around with this message at 22:07 on Jun 11, 2022 |
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Jun 11, 2022 22:04
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The Beijing chef uncles channel prob has some in there: https://www.youtube.com/channel/UCBJmYv3Vf_tKcQr5_qmayXg/videos
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Jun 11, 2022 22:15
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Grand Fromage posted:I don't know of any Uyghur cookbooks in English. I would second checking out YouTube, Wang Gang at least probably has a few. I wish Laoganma's popularity had launched an interest in Guizhou food and accompanying cookbooks but much like in China, no one seems to care about Guizhou.
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Jun 12, 2022 00:19
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Grand Fromage posted:I don't know of any Uyghur cookbooks in English. I would second checking out YouTube, Wang Gang at least probably has a few. I wish Laoganma's popularity had launched an interest in Guizhou food and accompanying cookbooks but much like in China, no one seems to care about Guizhou. Chinese Food Demystified has done a bunch of videos on Guizhou food fwiw
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Jun 12, 2022 01:53
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