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I think Jhet means using it when you use salt. You def don't want to use the same amount, you don't need as much MSG. I don't have a rule but like, 20% of how much salt you're using? At most? I also clearly don't use as much tho, I also do the little hand shaker and that lasts me a long time.
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Nov 3, 2022 22:37
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Yeah I have the little ajimoto shaker that I refill from a 2# ajimoto bag.
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Nov 3, 2022 22:56
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droll posted:1:1 ratio seems crazy high to me. I'm not saying anyone's wrong, just, woah. I don't use it at 1:1 usually, but it does get used as frequently as salt. I'd say it's about an 1/8th of a teaspoon? I don't measure these things, it just goes in by how I'm tasting the dish that day. Like a big pot of chili will get a higher ratio of msg to salt than a gravy for a roast. It adds depth of flavor without fuss.
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Nov 4, 2022 00:44
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My mouth gets really thirsty and dry afterwards if I go to restaurants that add too much of it.
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Nov 4, 2022 02:01
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Wonton posted:Lee kum kee is only good for soy sauces, light/dark/steam fish/ and oyster sauces. i once went on a tinder date with someone who said they were the great grandchild of lee kum sheung and i asked if I could get an oyster sauce hookup and they said no 
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Nov 4, 2022 05:02
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Ailumao posted:i once went on a tinder date with someone who said they were the great grandchild of lee kum sheung and i asked if I could get an oyster sauce hookup and they said no
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Nov 4, 2022 05:20
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Ailumao posted:i once went on a tinder date with someone who said they were the great grandchild of lee kum sheung and i asked if I could get an oyster sauce hookup and they said no Should have asked for some abalone sauce, you dummy
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Nov 4, 2022 06:04
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I'm temporarily in another state and I went to an Asian market and I was finally able to get my hands on a jug of legit shaoxing wine that isn't salty cooking wine
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Nov 6, 2022 20:08
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Chinese cooking thread, please give me the lowdown on those stone-texture/color woks compared to iron.
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Nov 23, 2022 09:00
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SwissArmyDruid posted:Chinese cooking thread, please give me the lowdown on those stone-texture/color woks compared to iron. Do you mean the stoneware woks or are they making enameled cast iron as well? It’s mostly unnecessary as cookware in general and I’d not want it for regular wok use. Cast iron or carbon steel is where I’d go still. However, stoneware is good for braising and soups, so if that’s what you’re making in it then it’ll be good at holding heat and keeping the food warm. There are probably better shapes for it than a wok shape.
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Nov 23, 2022 18:19
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What "stone-texture/color woks"?
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Nov 23, 2022 18:28
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I mean these things.  They are not the thinness of carbon steel, nor are they the weight of cast iron. I assume it's thick aluminum with a coating, but I don't know what the coating is.
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Nov 24, 2022 03:10
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I have no idea what that is but the fact it says non stick means I wouldn't buy it.
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Nov 24, 2022 03:33
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I like enamelled for regular frying/stove stuff. My sauce pan with the honeycomb pattern (Hexclad?) has been pretty good for mapo tofu actually, but I'm just using it temporarily until I get a portable gas burner. 
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Nov 24, 2022 03:58
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Those things look horribly cheap but some of the Asian markets near me that's like 90% of their stock of woks I am considering getting a carbon steel wok to go with my cast iron just so I have one that is not heavy enough to rip my arm out the socket when carefully plating stuff
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Nov 24, 2022 04:16
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Wowporn posted:Those things look horribly cheap but some of the Asian markets near me that's like 90% of their stock of woks Those are just the ones that they bought a box of and no one buys I’d bet. Carbon steel is pretty great for me though and I still haven’t replaced the glass top stove that I have right now. Heats up hot enough to put things through in batch style and then toss everything together really easily and season. It also works really great on my propane burner outside to the extent that it takes maybe 3 minutes to do a whole dish and dry fried beans are done in 60 seconds or less and super nicely blistered.
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Nov 24, 2022 05:32
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Wonton posted:Yes “soy sauce for seafood” even though in Chinese it’s written as steam fish soy sauce To be honest I had no idea what double fermented meant when I bought that, it just sounded good. Is that the kind of light soy Cantonese restaurants tend to use?
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Dec 22, 2022 21:49
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Uh, what did my doubanjiang grow? Is it yeast, doesn't look like any food mold I've seen before.
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Feb 17, 2023 02:43
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That certainly looks like a fungus.
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Feb 17, 2023 02:47
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Yikes. Throw that poo poo out.
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Feb 17, 2023 02:48
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Some wild poo poo has happened there. That looks so white and dry it reminds me of the safe/good mold on very good aged salami, but yeah unless you’re a master charcutier uhhh I’d dump that.
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Feb 17, 2023 02:56
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mystes posted:I'm temporarily in another state and I went to an Asian market and I was finally able to get my hands on a jug of legit shaoxing wine that isn't salty cooking wine did you like it
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Feb 17, 2023 03:03
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fart simpson posted:did you like it
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Feb 17, 2023 03:04
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goodness posted:Uh, what did my doubanjiang grow? Is it yeast, doesn't look like any food mold I've seen before. that is so white and dry, I *almost* wonder if it's crystallized something precipitating out of solution. I'd still toss it out for safety.
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Feb 17, 2023 05:20
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Yeh but those weird browny yellow blobs.... My ex chef has never seen anything like it.
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Feb 17, 2023 06:00
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That’s nothing precipitating. Those are both molds. The yellow globs will be sort of slimy and the white dry one looks the least horrible of them. I do some amateur yeast wrangling and that’s what the agar plates look like when they’re infected. The white stuff could be okay as that’s similar to what yeast/useful bacteria can possibly look like, but you can’t tell just by looking at a standard picture and would need to plate and test.
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Feb 17, 2023 06:06
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agreed. please plate and test. im curious what it tastes like
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Feb 17, 2023 06:53
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Ranter posted:Yeh but those weird browny yellow blobs.... Oh ick, I did not see those on my phone earlier, but I see them on my computer now. Jesus, throw that out, pronto.
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Feb 17, 2023 06:59
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fart simpson posted:agreed. please plate and test. im curious what it tastes like
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Feb 17, 2023 07:30
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I also am curious what that tastes like to someone other than myself.
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Feb 17, 2023 18:14
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marshalljim posted:I also am curious what that tastes like to someone other than myself. I would guess maybe like an excess of butyric acid in 4-8 hours. But maybe just like rotten banana. So many options. I did attempt to make my own doubanjiang at one point, but I had issues with the crock and it went off through bad fermentation management on my end. Definitely was full of yellow and brown colors and slimes that shouldn't have been there. I'm planning my garden to attempt again with a better pepper source this year (this is assuming I don't just manage to eat them all again instead).
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Feb 17, 2023 19:19
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Friends, I've decided that I want to do something useful with my propane tank and the idea was to get a serious burner and a fine carbon steel wok. Can you point me in the right direction what I should be looking for in terms of burner?
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Feb 19, 2023 17:14
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Power Khan posted:Friends, I've decided that I want to do something useful with my propane tank and the idea was to get a serious burner and a fine carbon steel wok. Can you point me in the right direction what I should be looking for in terms of burner? This is what I have on order right now after getting recommendations elsewhere on SA https://outdoorstirfry.com/product/powerflamer-iei-propane-160-long-lead-time/
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Feb 19, 2023 20:00
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DR FRASIER KRANG posted:This is what I have on order right now after getting recommendations elsewhere on SA Quoting this so I can find it in 6 months when I might get to do some outdoor space remodeling. It looks much better than the Bayou burners for heat distribution.
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Feb 19, 2023 23:27
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DR FRASIER KRANG posted:This is what I have on order right now after getting recommendations elsewhere on SA Holy poo poo, that is indeed serious.
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Feb 20, 2023 12:40
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 claypot rice with chicken, lap cheong, and shitake.
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Feb 21, 2023 03:32
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Wow. Hate to double post, but I come seeking inspiration. I want to do fu yu chicken wings, but like, American-style buffalo wings tossed in fu yu. Any ideas on what I might let it down with to get the right consistency for tossing? Some shaoxing, some dark or low-sodium soy sauce, a little black vinegar, sesame oil? That sound like it might work?
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Mar 29, 2023 00:49
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SwissArmyDruid posted:Wow. Hate to double post, but I come seeking inspiration. I want to do fu yu chicken wings, but like, American-style buffalo wings tossed in fu yu. American style wing sauce is about 1/3 butter, so probably adjust for oil content to get it to stick. It’s essentially a pan sauce so treat it as such. I’d skip on the shaoxing in the sauce and use it in a marinade instead. I’d also give it a quick fry and add oil last to get a cohesive sauce first. I’m assuming just fried/oven baked wings and not breaded though. Breaded you’ll probably want a bit of sugar to make more of a glaze if it’s too thin and just soaks into the breading.
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Mar 29, 2023 01:31
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DR FRASIER KRANG posted:This is what I have on order right now after getting recommendations elsewhere on SA I got their other slightly more basic stove: https://outdoorstirfry.com/product/powerflamer-propane-160-long-lead-time/. I actually ordered the pilot light version but they shipped me one with an electric igniter anyway. Not sure what the difference is between this one and the "integrated" one is. Mine has a valve for the gas and a piezo igniter valve. So you turn the gas on a bit, then open the piezo valve until it clicks and ignites the piezo burner which ignites the main burner, then turn off the piezo valve (because it can overheat the element supposedly). I guess the other one is more of a standard gas stove style? Oh if you get the cheaper electronic version just be careful of the igniter gas line. I bent it at some point and it had a really hard time lighting until I bent it back. I love the hell out of it, I can crank out some good stir fry. I just take it out to my driveway or my patio depending on how the wind blows. Too much wind is still a problem for it, but a breeze can be worked around. It's definitely got plenty of power. It doesn't really use much gas either. I got a 15 lb propane tank at the start of the season last year and I was stir-frying like once per week until it got too cold. I don't think I've even used half of the tank yet.
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Mar 29, 2023 05:19
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What kind of fuyu? The pink one or the white one? Apparently every region prepares fuyu differently, kind of like stinky tofu has variations. Fuyu mayo dip sounds fun m Or the comedy option of Swiss chicken wings where it’s cooked in coke 
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Mar 29, 2023 12:47
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