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Ranter posted:I'm making the red-braised pork from the OP today. Seriously, red-braised pork is so good. I made some last week and that's all I wanted to eat until we finished it.
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Oct 16, 2015 00:25
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I was curious what the best way to figure out when to add different vegetables when stir-frying without a whole bunch of just trial an error. Does anyone have a handy chart of something so I can get my broccoli nice and soft without having obliterated the bell pepper?
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Oct 21, 2015 18:04
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Makes sense, my stir fry tomorrow will be all the better for it. I've just been so all over the place with texture that I figured there had to be a better idea than just guessing lol.
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Oct 21, 2015 20:39
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Anjow posted:Today I made lo mai gai according to this recipe. They turned out pretty good, however could do with being a bit stickier/more moist. The only differences between what I made and the recipe were no mushroom as I don't like them, and I only added lap cheung and no Chinese bacon. I soaked the rice overnight and they were also steamed in baking parchment as opposed to lotus leaves. Does anyone know how I'd go about making them more moist? Is it as simple as including more liquid in the package that gets steamed? Or is it something to do with the packaging material? Well thanks to your post I plan on making lo mai gai this weekend following that recipe. I'll let you know if it's moist/sticky when I use lotus leaves. Any tips or anything I should be aware of that's more difficult than expected? The real question is though whether or not I'll be able to keep these bamboo steamer inserts from going moldy like the last ones.
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Jan 13, 2016 23:55
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Awesome thanks! I'll report back with how the lotus leaves work unless you've already given it a shot by then.
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Jan 15, 2016 00:47
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Ended up doubling the seasoning for the rice like you suggested Anjow and I thought it had a great flavor. Maybe try finding lotus leaves because i thought the texture was perfect, moist and quite sticky all around. The lotus flavor was a bit more muted compared to at the dim sum restaurants I've had them at before, not sure if I got an old batch, but there were no texture issues. Really do see if you can find the bacon too, I liked it even more than the lap cheong.
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Jan 19, 2016 21:58
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caberham posted:Dunk the bamboo steamers into bleach to kill the mold. Wouldn't that not be great for me later? Or can I get away with it if it's dilute enough.
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Jan 21, 2016 21:57
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http://steamykitchen.com/39943-chinese-steamed-buns-recipe.html Anyone have experience with making these? Or a better recommendation for steamed buns? They look good but if there's something better out there happy to make those instead. I realize that it might not make a huge difference, but with baking/steaming there's usually enough of a difference that I like to check.
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Feb 29, 2016 21:00
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ShadowCatboy posted:AWESOME DINNER PARTY STUFF Wow that looks amazing! That looks really well put together!
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Mar 1, 2016 18:52
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Carillon posted:http://steamykitchen.com/39943-chinese-steamed-buns-recipe.html So to answer my own question, all but one turned out really really well. Fluffy, with that taste that I've associated with steamed bread/buns. I assume the one that came out flat was user error given the success of the other 12. Would recommend!
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Mar 2, 2016 18:28
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Anyone have a not terrible Chinese eggplant recipe? I tried to make some last night and absolutely ruined them. They soaked up so much oil!
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Mar 3, 2016 23:55
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Rurutia posted:No salting, you just steam it whole. Let it get soft, I'd say it goes down by like 1/4? Not much really, just more of a loss of structure. When you shred it, it's soft and silky. Do you peel it at all? Does it separate into fibers or more chunks?
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Mar 4, 2016 21:41
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Rurutia posted:No peeling. I'm not sure what you mean by fibers and chunks. Both? I'm just trying to imagine the shredding aspect was all and sorta comparing it to meat. Maybe the wrong tact to take. Sounds interesting regardless though!
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Mar 4, 2016 22:44
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Astonishing Wang posted:Here's a simple stir-fry sauce I threw together last night, which came out pretty good when used with chicken thigh meat, carrots, brocoli, onion, garlic and udon noodles: One of my favorite additions is Shaoxing wine. I really like the flavor it adds to things. Get a bottle, it'll last a while and really make things taste good.
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Mar 7, 2016 21:51
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Another good one to add is Chinkiang black vinegar.
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Mar 7, 2016 23:17
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Anyone have a killer-app for dumplings? I've made a number of different ones, mainly with pork, but haven't found ones that are absolutely mind blowing. Always good, never great. I asked my friend's mom how she got hers so juicy but she said it's a family secret so struck out there.
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Mar 8, 2016 20:21
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Straight powdered? bloomed in water and mixed in?
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Mar 8, 2016 21:39
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lambeth posted:Do you have a recipe for this? Looks similar to the one linked to on the first page, http://forums.somethingawful.com/showthread.php?threadid=3401971&pagenumber=2#post390264521.
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Mar 9, 2016 23:35
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Anyone have any success making liangpi? I'm thinking of trying my hand at it this weekend as it looks interesting and delicious, always a great combo.
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Mar 24, 2016 16:52
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Anyone have anything they love to do with dried mustard greens? I got some and realize that I'm lacking in recipes to use them in.
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Dec 15, 2016 22:23
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If people are that upset over charging money for Mapo, imagine the shock and thinking pieces over what they charge for grilled cheese in SF. The horror!
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Nov 30, 2017 18:05
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I made Fucshia Dunlop's fish-fragrant eggplant http://andrewzimmern.com/2013/03/28/fuchsia-dunlops-fish-fragrant-eggplant/ last night and while good, it was a bit underwhelming flavor wise, certainly compared with both other versions I've made and restaurant versions. The only thing I really changed was using water instead of broth, would that really make such a big difference? Don't get me wrong, it was good, but not quite the fragrance I was expecting.
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Jan 12, 2018 00:34
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TychoCelchuuu posted:It's hard to really know, since taste is pretty subjective, but I've always made it with broth and it tastes like lots of restaurant versions I've had. There's a fair amount of liquid in there, so I would suspect it'd be a lot plainer with water. The fragrance part is mostly from the doubanjiang though, so maybe you didn't fry it long enough to infuse the oil with it or something like that. Interesting, that's probably it the with the fry time of the oil contributing as well, thanks.
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Jan 12, 2018 19:59
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Captainsalami posted:So is the 200k burner i picked up on amazon too much heat? It hasn't arrived yet and i'm doing my usual fretting like always. Do you have a hood/setup that can handle it? I'd worry about venting a lot more at that point.
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Mar 9, 2018 18:10
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Grand Fromage posted:Anyone got go-to English recipe sites? I just wasted an evening cooking a couple things from The Woks of Life that did not in any way resemble either the pictures or what they were like in China and am annoyed at the waste of my time. Chinese language sites suck because they give zero actual direction. I have some okay Sichuanese sources. I've really liked https://www.chinasichuanfood.com/ in the past. She has recipes and grew up in Sichuan. Sometimes you'll need to make a best guess as to the next steps, but overall I've liked what I've made. Can't speak to how closely it comes to what you're looking for though.
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Apr 1, 2019 17:04
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Anyone have good things to say about All Under Heaven? It looks interesting but I'm trying to be picky about hardcover cookbooks I buy as I don't have unlimited space in my house.
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May 1, 2019 17:19
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hakimashou posted:I got a friend to bring me back a bag of good dried scallops from HK recently. XO sauce?
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May 18, 2019 00:16
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I've some pickled mustard greens that are whole, include part of the base. Everything I've seen says to soak greens for up to 4 hours before using, but that seems to be the pre-chopped variety and it's concerned with grime. Any reason I should treat these differently, or should I soak these as well for a long time?
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May 23, 2019 21:46
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Ranter posted:I've been searching for something similar to this, what I believe is referred to as biang biang noodles here, for a while. Hand pulled/"bounced" noodles, fresh chili/ginger/scallion, vinegar/soy in bottom, hot oil poured over, mix. Check out noodleosophy in San Mateo. They hand pull the noodles, the cumin lamb version is amazing.
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Jun 3, 2019 18:31
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Chinese Cooking Demystified ran a piece today on Lao Gan Ma, the grandmother chili crisp. https://www.youtube.com/watch?v=nkTQTS2RSCU
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Nov 20, 2019 00:49
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For those of us with western burners, apparently a way to approach better wok hei, haven't tried it myself yet, but hopeful! https://www.seriouseats.com/2020/02/hei-now-youre-a-wok-star-a-fiery-hack-for-stir-frying-at-home.html
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Feb 12, 2020 23:44
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Magna Kaser posted:spent my sunday inside making dumplings for the next few I made dumplings too following Andrea Nguyens wrapper recipe for hot water dough. What's your dough recipe? Those look great.
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Apr 20, 2020 16:57
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I was looking at getting one of Fuchsia Dunlops books, either Every Grain of Rice or The Food of Sichuan, does anyone have experience with either one and have a recommendation one over the other?
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Apr 22, 2020 21:37
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Thanks everyone, my partner decided she'd rather have Every Grain of Rice as the description states it's vegetable focused, which she loves, so getting that one for now. Will definitely get the updated Sichuan one soon.
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Apr 23, 2020 17:14
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I'm making a recipe that I just realize calls for sweet bean paste. I don't have that but do have black beans and pin xian doubanjiang. Can I substitute either of those in?
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May 12, 2020 04:06
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Thanks, I'll use hoisin and keep an eye out for the paste when things reopen.
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May 12, 2020 04:33
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Grand Fromage posted:Hoisin is sweeter so use a little less. What are you making? Was thinking to make Zhajiangmian from Dunlop's every grain of rice. I confirmed in the back that she is talking about tian mian jiang. Usually I'd just go out and get what was needed but with the shelter-in-lace and a miscommunication on the shopping list with my partner we found ourselves with everything but the paste. I had done a quick google and saw fermented soy was included so thought I might get away with using another fermented soy product. Thanks for the information.
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May 12, 2020 18:49
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The weird thing to me is that it doesn't seem like there's one actual origin story, there's some debate over how old the dish is, so dying on the beef hill just comes across as weird. And maybe it was, but I'm surprised by the double down.
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Jul 9, 2020 19:28
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Flash Gordon Ramsay posted:So what do I need if i want to do a hot pot night? I have an induction burner I can use tableside, but beyond that I have no idea where ot start. I've only had hotpot once or twice in my life, so is there a guide someone can point me to? I've set it once at someone elses home, but this was the guide I used, https://www.seriouseats.com/2015/02/how-to-make-chinese-hot-pot-at-home-guide.html.
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Oct 16, 2020 20:21
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| # ¿ May 15, 2024 17:28 |
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We made these fish tiles from Fuchsia Dunlop's Every Grain of Rice and really loved them. Not sure if that's what you had in mind, but they're really nice.
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Dec 18, 2020 19:58
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