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I have never refrigerated sesame oil.
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Oct 25, 2022 22:42
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I used to follow the labels, if it says refrigerate, in it goes. Nothing about fridge? Cupboard. But then I saw pearl river refrigerate and my whole world collapsed.
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Oct 25, 2022 23:40
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If the sesame oil goes rancid before you can finish it and you have the space in your refrigerator and want it to last longer then knock yourself out. I probably wouldn't bother since sesame oil isn't that expensive, though. If it's poo poo like walnut oil that goes bad quickly and is hard to use up it makes more sense to refrigerate it imo
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Oct 26, 2022 00:00
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It just depends on how quickly you go through it. I go through two or three bottles a year and have never noticed the flavor change.
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Oct 26, 2022 00:10
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I refrigerate everything cause I am cooking for one so some of that poo poo is hanging around my place for a long rear end time before it runs out
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Oct 26, 2022 03:42
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Lee kum kee is only good for soy sauces, light/dark/steam fish/ and oyster sauces. Their dbj and anything spice related is garbage. That’s because Lee kum kee is a Hong Kong company catering to Cantonese tastes- can’t handle any spices. Lao gan ma or anything in south west China should be a lot better
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Oct 26, 2022 10:35
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Wonton posted:Lee kum kee is only good for soy sauces, light/dark/steam fish/ and oyster sauces. your right... cantonese cuisine cant handle tastes
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Oct 26, 2022 11:00
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Wonton posted:Lee kum kee is only good for soy sauces, light/dark/steam fish/ and oyster sauces. I use LKK for anything that I very rarely use and better alternatives aren't immediately available. There is something to be said for convenience.
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Oct 26, 2022 16:59
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If this is actually attempting to be doubanjiang, it is very bad at it. But it is delicious. 
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Oct 26, 2022 19:07
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Doom Rooster posted:If this is actually attempting to be doubanjiang, it is very bad at it. But it is delicious. I disagree. I think it's very boring and flat, but if you like it then why not use it? I do buy the big bags of the aged stuff about twice a year though. One of these years I will attempt to make it again at home. My last attempt I very much used the wrong peppers and it was not great. It was plenty of flavor, but the heat level was too much to use for others. Not everyone enjoys the more funky fermented flavors either, but they really make great to me.
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Oct 26, 2022 19:26
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Doom Rooster posted:If this is actually attempting to be doubanjiang, it is very bad at it. But it is delicious.  I thought this stuff was the real stuff until I checked in this thread.
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Oct 26, 2022 23:14
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Raenir Salazar posted:
I've just seen this and realised. What should I be looking for instead?
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Oct 27, 2022 15:21
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Sir Sidney Poitier posted:I've just seen this and realised. What should I be looking for instead? This is the normal good stuff.  This is the more aged stuff. 
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Oct 27, 2022 15:42
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You should also know that the first one is already in oil, the second one needs to be fried in lower temp oil and has much larger pieces of bean and pepper. The difference is important if you're making hot pot more than stir frying something, as it won't be as fragrant without the fry in the oil first. I tend to give it a quick dice as well.
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Oct 27, 2022 16:19
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Yeah I find the larger chunks of beans and peppers a little unpleasant.
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Oct 27, 2022 22:59
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Jhet posted:You should also know that the first one is already in oil, the second one needs to be fried in lower temp oil and has much larger pieces of bean and pepper. The difference is important if you're making hot pot more than stir frying something, as it won't be as fragrant without the fry in the oil first. I tend to give it a quick dice as well. Tell me more about using it for hotpot
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Oct 27, 2022 23:02
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Flash Gordon Ramsay posted:Tell me more about using it for hotpot If you pay attention to a lot of the hotpot soup packages, many of the spicy ones are basically doubanjiang and Sichuan peppercorns plus some extra bits. Bloom it all and dump it in a broth.
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Oct 27, 2022 23:08
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Flash Gordon Ramsay posted:Tell me more about using it for hotpot https://www.chinasichuanfood.com/spicy-chicken-hot-pot/ Step 6 essentially. You just fry it up with the garlic and other aromatics. Follow as much or as little of the recipe as you want though, hot pot is very customizable. I'd just recommend using some sort of stock/bullion if you're not wanting to make your own. It's why I rarely buy the hot pot packets, I already have most everything in my pantry anyway. If you want to push the flavor a little more, fry the aromatics in lard or leftover bacon grease too.
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Oct 27, 2022 23:11
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Awesome. We do hotpot a lot, but I always use premade packets. And I have one of those envelopes of doubanjang in the pantry just waiting for me.
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Oct 27, 2022 23:17
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Doom Rooster posted:This is the normal good stuff. Goddamnit I had a chance to get the aged stuff but I had no idea what it was and was afraid to ask a store clerk!
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Oct 28, 2022 04:28
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fart simpson posted:your right... cantonese cuisine cant handle tastes Your taste buds are wrecked
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Oct 28, 2022 05:09
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Human Tornada posted:I've made that one, it's excellent and very rich even without the meat. Hahaha I love this. However I am also a person who has on multiple occasions put leftover Mapo Tofu on hot dogs to make "mapo dogs", so my opinion is not necessarily to be trusted.
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Oct 31, 2022 15:08
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Nickoten posted:Hahaha I love this. However I am also a person who has on multiple occasions put leftover Mapo Tofu on hot dogs to make "mapo dogs", so my opinion is not necessarily to be trusted. That rules and I want to try it
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Oct 31, 2022 15:23
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Mapo dogs sound really good, tbh.
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Oct 31, 2022 18:56
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Wonton posted:Lee kum kee is only good for soy sauces, light/dark/steam fish/ and oyster sauces. Their black pepper sauce is pretty good. Anything Cantonese they do is decent in a pinch.
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Nov 1, 2022 09:31
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If by LKK's steamed fish soy sauce you mean their "seasoned soy sauce for sea food", yeah it's pretty great. I use it for yakiniku too.
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Nov 1, 2022 15:38
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Yes “soy sauce for seafood” even though in Chinese it’s written as steam fish soy sauce  https://hk.lkk.com/en/products/seasoned-soy-sauce-for-seafood It’s basically regular soy sauce cooked in scalding hot oil and scallions which you pour over your steamed fish or seafood at the last minute. Basically the steam fish is supposed to be slightly undercooked but the thin coat of hot soy sauce makes the fish just right and let’s the meat flake when you use your chopsticks. Looking at the US sent, I’m glad there’s finally the double fermented soy sauce. It’s not cheap, but using it makes your Cantonese cooking near top-level restaurant quality. There’s enough umami/fragrance without you needing to slather it all over your pan/wok. Stuff like pearl and river bridge makes your food too salty too easily which gives you that syrupy takeout taste/texture
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Nov 2, 2022 16:45
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Is there a difference between Lao Gan Ma and sichuan chili oil?
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Nov 2, 2022 18:23
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Raenir Salazar posted:Is there a difference between Lao Gan Ma and sichuan chili oil? yep. chili oil usually is just what it says on the tin, lao gan ma is a brand with a half dozen or so condiments at least. lao gan ma is less spicy and they have other things added in like dried beef or tofu or nuts and a few others
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Nov 2, 2022 18:32
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fart simpson posted:yep. chili oil usually is just what it says on the tin, lao gan ma is a brand with a half dozen or so condiments at least. lao gan ma is less spicy and they have other things added in like dried beef or tofu or nuts and a few others So for making Dan Dan noodles I want to try to find a jar that just says sichuan chili oil?
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Nov 2, 2022 20:51
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Raenir Salazar posted:So for making Dan Dan noodles I want to try to find a jar that just says sichuan chili oil? You can also make it yourself, but this has pictures to show you what it looks like. https://thewoksoflife.com/dan-dan-noodles/ The difference is the Sichuan peppercorns in the oil.
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Nov 2, 2022 21:12
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Use a big pot or you will have hot oil all over your stove.
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Nov 3, 2022 00:27
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Who makes the tastiest msg I gotta pick some up for fried rice
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Nov 3, 2022 04:16
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It's all identical. If there's any difference it might be in the crystal size/shape but I have never paid any attention to that. Just grab whatever they have. If you're new to MSG use a light touch. If you use too much you can get a weird unpleasant flavor.
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Nov 3, 2022 04:26
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Wowporn posted:Who makes the tastiest msg I gotta pick some up for fried rice I'm a fan of mushroom stock powder (I forget the brand though). Works in other stuff too.
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Nov 3, 2022 07:07
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Wowporn posted:Who makes the tastiest msg I gotta pick some up for fried rice
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Nov 3, 2022 22:04
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The ajimoto small hand shaker takes up no space, but I must not use that much msg if y'all are buying 2lbs lol. Fish sauce goes in Bolognese and chili etc maybe that's why.
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Nov 3, 2022 22:07
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I cook a lot, especially when the garden is producing.
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Nov 3, 2022 22:16
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Yeah, 1# of MSG goes pretty quickly. I use it in western stuff all the time. It raises stews and braises to another level. It gets used almost as often as salt.
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Nov 3, 2022 22:24
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| # ? May 14, 2024 08:58 |
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Jhet posted:Yeah, 1# of MSG goes pretty quickly. I use it in western stuff all the time. It raises stews and braises to another level. It gets used almost as often as salt. 1:1 ratio seems crazy high to me. I'm not saying anyone's wrong, just, woah.
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Nov 3, 2022 22:31
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