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Has anyone here cooked with camellia/tea seed oil? And also know a decent online source for it so I can access it in the middle of the U.S.?
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Jun 16, 2022 19:44
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Once about 15 years ago I found some tea seed oil at Whole Foods and I really liked cooking stir fry with it, but I didn't realize how unusual it was to find it. Some time later when I wanted to get some again, I couldn't find any and every source everywhere insisted "did you mean tea tree oil?" to the point I started to believe that I was crazy and I had never cooked with it and it wasn't a real thing. It wasn't until later I realized that it is a real but is apparently not a Thing at all in America and I've never seen any again despite looking for it in maybe a dozen Chinese grocery stores over the years.
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Jun 17, 2022 04:52
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^^ do you mean this kind of stuff? Too lazy to embed: https://www.amazon.com/Arette-Organic-Certified-Pressed-Milliliter/dp/B00390MLIW or you can probably learn my bloodtype and credit history from this ebay URL: https://www.ebay.com/itm/1713839259...%3ABFBM3rvKpq5g I've been curious about the stuff but don't know a soul IRL that cooks with it -- suppose that's another youtube rabbit hole to explore. Would also much prefer to read trip reports here, if anyone's in the know.
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Jun 17, 2022 17:15
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Eeyo posted: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. i tried to order back at the beginning of may and the charge showed up under pending for almost the entire month of may, then it disappeared and no notice of shipment, no phone call, nothing. oh well, guess i'll shop elsewhere.
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Jun 18, 2022 00:01
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Yeah, the one on Amazon is the one I encountered as well, but was hoping there might be one online around a third of that price, lmao
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Jun 19, 2022 09:28
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Anyone have a recipe they like for Fish Maw Soup?
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Jun 21, 2022 02:11
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FishBowlRobot posted:Anyone have a recipe they like for Fish Maw Soup? I see this stuff at my Asian mart all the time and I've always wondered how it was used.
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Jun 22, 2022 03:08
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Guess I'll ask in here; Doing some wok cooking, it's nice. Electric stove so I can't go full ham, but it does the job. I can do pork and chicken and etc, but cooking ground beef there's a pretty fat layer of fat at the bottom. Draining it out with a wok seems a little dangerous given the size of the thing, any general go-tos? Or should I just leave it altogther?
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Jun 28, 2022 22:43
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There shouldn't be any situation where you need to drain. My guess is you're crowding the pan and getting a lot of non-fat liquid that shouldn't be there, first thing I'd try is cooking the beef in a couple batches to see how that comes out. If there's no way to do it without getting too much liquid I'd ladle it out. If it genuinely is too much fat you'd be better off just buying leaner ground beef to avoid the problem entirely.
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Jun 28, 2022 23:08
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You could always pour into something heat-safe with a mesh strainer on top.
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Jun 29, 2022 16:16
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Made some Chinese bacon:   https://londonishungry.com/lap-yuk-cured-pork-belly-chinese/
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Jun 30, 2022 17:57
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That looks seriously good. I think I've just found my weekend project.
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Jul 6, 2022 16:52
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Does XO sauce generally cost 25bux per jar??? I made Fuchsia Dunlop's mapo tofu, but added in some ground pork. When I did this before I had LKK black bean garlic sauce, but this time I used the fermented black beans from the same people that make the chili bean paste (from Mala Market). They specifically asked not to rinse the beans, and the result ended up with a mustardy kind of taste I've never experienced before. Definitely going to keep an eye out for other brands of fermented black beans, because now I'm curious. Ignore those spices, they had nothing to do with the mapo tofu.
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Jul 25, 2022 06:59
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That Old Ganon posted:Does XO sauce generally cost 25bux per jar???
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Jul 25, 2022 08:02
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Guess it depends on the jar? I've never seen it anywhere close to $25. The bigass jars on Amazon are $21.
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Jul 25, 2022 08:14
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What is sweet pasta sauce in this recipe from wang gang? https://www.youtube.com/watch?v=oeATRssHw2Q
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Aug 31, 2022 02:31
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Sichuan tianmianjiang. Weird translation.
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Aug 31, 2022 02:37
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Grand Fromage posted:Sichuan tianmianjiang. Weird translation. Tyvm!
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Aug 31, 2022 03:03
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I don't know Chinese but presumably the 面 (miàn) turned into "pasta" because that's one of the things it can mean. (In tianmianjiang it means wheat flour.)
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Aug 31, 2022 03:05
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Ok maybe that is the recipe I bought the sweet bean sauce for, as its been sitting in my pantry after I forgot what it was for.
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Aug 31, 2022 15:55
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After trying about three recipes, it feels like the Woks of Life people really enjoy their salt. I did the egg drop soup, ginger chicken, and mall chicken teriyaki.
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Sep 7, 2022 06:06
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That Old Ganon posted:After trying about three recipes, it feels like the Woks of Life people really enjoy their salt. Their salt levels have always been good for me and don't seem out of the range of normal salt additions. Maybe you need a soy sauce that's less salty?
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Sep 7, 2022 06:33
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you can also try using spiro
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Sep 7, 2022 06:41
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volume-based salt measurements can vary a lot between types and brands of salt, so you may also be using a finer salt than them I think this is a common thing with Serious Eats recipes as well
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Sep 7, 2022 08:12
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I always just go with the old "you can always add more salt" idea when making new recipes.
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Sep 7, 2022 15:35
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Yeah there are reasons why it's sometimes better to add salt earlier to get water out or help some things cook, but even in those situations, you don't have to add all the salt at the beginning. Especially with chinese stuff that has soy sauce and if you're using the shaoxing cooking wine you can get in the US, which is really salty, and also maybe stock that has salt it's incredibly easy to go overboard, so I would suggest reducing the quantities of these ingredients and then adding more at the end for flavor if it's not excessively salty.
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Sep 7, 2022 15:42
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I completely forgot about the shaoxing cooking wine being a salt source  I'll lean back on salty stuff in the recipes. My mouth seems kind of sensitive to salt and spiciness so stuff might be salty to me and not my friends (they'll ask if something is That Old Ganon spicy or spicy spicy).
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Sep 8, 2022 00:08
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Woks of Life also has a lot of really terrible/weird recipes. No idea about those particular ones. It's worth finding Shaoxing that is actual Shaoxing intended to be drinkable and not the salted poo poo.
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Sep 8, 2022 00:33
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If you can't reduce the salt in other ways and you can't get real shaoxing wine you can just use dry vermouth or something
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Sep 8, 2022 00:37
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mystes posted:If you can't reduce the salt in other ways and you can't get real shaoxing wine you can just use dry vermouth or something I use cheap sake or sherry. They're not the same, but there's not much in most recipes, and they don't add salt. Normally it's just cheap sake. There's no real replacement for baijiu though in flavor.
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Sep 8, 2022 00:47
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Jhet posted:There's no real replacement for baijiu though in flavor. Gasoline or nail polish remover.
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Sep 8, 2022 01:04
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Grand Fromage posted:Gasoline or nail polish remover. Maybe lower proof Everclear. It’s not a loss.
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Sep 8, 2022 01:31
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I actually have some drinkable baijiu I use in things but 99% of it is godawful.
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Sep 8, 2022 01:35
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I like Woks of Life’s fusion recipes and some of their Cantonese stuff (I use their steamed fish one a lot), but would recommend staying away from their Sichuan ones.
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Sep 9, 2022 04:38
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i saw a couple recipes for clay pot rice, is there a good source for picking up one or two of these things? any chance they're available at h-mart?
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Sep 9, 2022 17:23
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BraveUlysses posted:i saw a couple recipes for clay pot rice, is there a good source for picking up one or two of these things? any chance they're available at h-mart? I don't think clay pots are as common in Korean cooking, but you can always get a lot of other great things at H Mart. I think I've seen them at the Asian Family market on Aurora and 130th. I know I've seen them in the city, but you might try 99Ranch too. I wish I could remember where now.
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Sep 9, 2022 18:37
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Yeah, my Asian mart sells them; they don't really exist outside of those in my city. Downside: I only have induction burners now :-/
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Sep 10, 2022 01:59
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Nickoten posted:I like Woks of Life’s fusion recipes and some of their Cantonese stuff (I use their steamed fish one a lot), but would recommend staying away from their Sichuan ones. The Bang Bang Chicken is really solid. The other one I like from there a lot is the Beef and Tofu stir fry
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Sep 11, 2022 17:44
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Could anyone offer advice on how to incorporate a wok burner and possibly other chinese elements into a kitchen? I'm about to remodel, and have space/money to do it right. I just have no idea where to start <3
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Sep 13, 2022 20:17
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| # ? May 30, 2024 22:34 |
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That Old Ganon posted:I completely forgot about the shaoxing cooking wine being a salt source Grand Fromage posted:It's worth finding Shaoxing that is actual Shaoxing intended to be drinkable and not the salted poo poo. Yikes, I was not aware. I just started cooking with Shaoxing recently (I forget for what recipe exactly, but now I'm using it all the time in stir fry and marinade). I guess I got lucky when I splurged at the H Mart for what looked to be a more upper-mid range brand in an actual wine bottle. Will keep an eye out when it's time to re up.
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Sep 15, 2022 20:46
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