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feelz good man posted:http://www.amazon.com/Bayou-Classic-SP1-Jet-Cooker/dp/B0002913MI/ref=wl_it_dp_o?ie=UTF8&coliid=I3DN7IYRSG2331&colid=1GYU5MXZ3VIO1 That's assuming there's a backyard or large garage to work in. Large cast iron would be safer and easier.
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Apr 4, 2011 03:30
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| # ¿ Apr 29, 2024 06:54 |
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Bo-Pepper posted:I was thinking of trying this today. Should my supermarket not have ground pork, what kind of pork would folks suggest I whack in my food processor to get the desired result? Boneless country-style ribs work better than ground pork. You can ground half to a course texture and half to a finer texture. edit: Also Cook's Illustrated throws 1/2 of a teaspoon of powdered gelatin into 2 tablespoons of soy sauce for 5 minutes before adding to the filling to help keep it juicy. indoflaven fucked around with this message at 20:07 on Apr 11, 2011 |
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Apr 11, 2011 19:57
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GrAviTy84 posted:Lo Bak Go (Turnip cake) I applaud your effort, but what is daikon radish and chinese bacon? Any substitutes?
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Apr 12, 2011 06:35
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dcgrp posted:And now a question. I'm on an electric stove, so I tried making the above mentioned recipe on a few different occasions using my trusty cast iron pan. The second time I tried it I decided to crank it all the way up to see what cooking at that setting was like. Anyway, the canola oil caught fire right away and I had to let it cool down a bit before I finished cooking. Don't stir fry with canola oil you silly goose: http://www.goodeatsfanpage.com/collectedinfo/oilsmokepoints.htm
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May 2, 2011 04:39
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feelz good man posted:Prepare right like you normally would. Huh?
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May 3, 2011 02:19
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I realized today there is just no reason for me to make some stuff myself. There is no way I could make a huge mound of chicken/shrimp/pork lo mein for $7.
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May 7, 2011 03:23
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Goddamn posted:I live in an apartment with only a small and rather flammable balcony. Is there any kind of decent high heat burner that can be used indoors? The electric woks on Amazon don't seem to have bad reviews.
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May 11, 2011 00:11
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silversiren posted:I just got a wok for Christmas and I cannot wait to begin cooking with it. This Thursday I'm planning on getting it all seasoned up and junk. What fun it will be! A metal wok on a glasstop stove sounds like disaster. Perhaps there is something you can put between the glasstop and the wok though. If not, use the burner.
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Dec 28, 2011 03:04
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gret posted:I always thought velveting was briefly deep frying the meat in oil. I think it's both. Most of the time when I read about stir frying meat it's always "marinated" in a little corn starch (that's what Martin Yan calls it) and cooked in a decent amount of oil.
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Jan 10, 2012 03:17
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What kind of noodles did you use? Looks like rice noodles.
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Jan 17, 2012 02:08
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What do the Koreans put in their fried rice that makes it so awesome, just tons of green onion?
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Mar 6, 2012 01:11
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