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TapTheForwardAssist posted:Sichuan question: currently I often make "Sichuan food" by just getting various Sichuan ingredients from the Chinese grocery and just combining them however. For example, I'll get some "bracken pickle" (tasty, but no idea what it is), some salted black beans, and then just stir-fry them all up with some noodles, vegetables, etc. I guess it's "Sichuan" in the sense that anything involving white bread, ground beef, processed cheese, and mayo is going to end up tasting "American" regardless of what you do to it. Well, it sounds to me like you fell into the Chinese Takeout Menu trap of thinking that calling something 'Sichuan', 'Cantonese' or whatever actually covers properly a whole style of food. This could just be me projecting since I hate bad chinese restaurants though  In the very very broadest sense this may be true but calling for one method to make any main ingredient you have on had end up as 'Sichuan' seems odd to me. It's a very broad family of ingredients and techniques. I guess the question is how genuine you want to be? Personally I still don't know a huge amount about Chinese cooking and the various families of it but I'm not sure there's a good answer to your question. I guess I'd start with some genuine classic recipes first and only then make shite up on that basis later  That's the best way I've found to get a little bit of a grip on a style of cooking/taste.
NLJP fucked around with this message at 04:16 on May 8, 2011 |
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May 8, 2011 03:37
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Sjurygg posted:Má pó dňufu This looks really great but just a quick question, what's the best way to sift out the seeds in this case? I'm probably being dumb but either I separate the skin from the seed at the start or I end up with the occasional gritty bit later. Can you just pound them in a mortar? I'd assume a grinder would grind too much gritty stuff in with it all, which is basically what happened the first time I tried to use sichuan pepper since I didn't know about the grit and haven't used them much since. Just wondering what the most convenient way to sort these buggers out is
NLJP fucked around with this message at 23:10 on Sep 26, 2011 |
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Sep 26, 2011 23:08
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By the way guys, in case you haven't seen it there's a food show making a stir in China at the moment called A bite of China, some of which is now on youtube apparently. It's really good and, unusually for chinese official TV, really emphasises different ethnicities, subcultures and histories: https://www.youtube.com/watch?v=FRHNa9qdtlw The subtitles are real ropey but the show is excellent. I especially love that they foley guys appear to have had a real good time. edit: later episodes have more on the actual processes of cooking and preparation NLJP fucked around with this message at 01:21 on Jul 7, 2012 |
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Jul 7, 2012 00:06
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My roommate has a big bag of dried scallops, what should I do with them? Never encountered them as an ingredient.
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Feb 16, 2013 02:15
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bamhand posted:Stir fry with napa. Kai yang bai cai. http://www.whats4eats.com/vegetables/kai-yang-bai-cai-recipe This sounds like a good thing to try them out with, thanks. Also AriTheDog, a long time being roughly how long? A few hours?
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Feb 16, 2013 03:05
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AriTheDog posted:Sorry, yeah. Until soft and falling apart. I just do everything in the kitchen by braille, I'm the wrong person to ask. No worries, I'll do it by feel then blame you if it goes wrong. Should I just discard the soaking liquid or can I use it like stock in the final dish? Will the liquid just be gross?
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Feb 16, 2013 03:50
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Also mix with some soy sauce and use as dumpling dip. edit: oh wait you mean the sweetish almost treacle-like stuff? There's definitely two kinds of black vinegar, the more balsamic style and a heavily fermented far less sweet more traditionally 'vinegary' type. Both come from Zhejiang and the latter is what I use with soy sauce for dipping
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Feb 27, 2013 10:43
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Sjurygg posted:Not Zhčjiang ( 浙江), the province surrounding Shanghai, but Zhčnjiang (镇江), a city in Jiangsu province. Which is confusingly enough the neighbour province of Zhčjiang. :B Oh oops. Well to be honest my chinese geography sucks in general anyway.
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Mar 2, 2013 04:11
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EVG posted:So what do you use this for anyways? I've seen it at my asian grocer. Is it a condiment or an ingredient? Anything to do with eggs. Also in congee! Laoganma is my friend.
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Nov 10, 2013 13:33
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Excess lobster or crayfish: Toss it in pasta with lemon juice, bit of olive oil and basil. I know this is the chinese thread but this is what we always do with leftover crayfish from midsummer crayfish parties and it seemed relevant to the conversation.
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Feb 26, 2014 17:15
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El Grillo posted:Well, ended up making my standard chicken fried rice with it and it turned out OK. The hob I'm using is electric so it's never going to be quite the same as in my old place, but the thing's powerful enough that if I let the wok heat for a few minutes it still gets a bit of that wok hei going on. The most 'welp this may as well have been teleported in from china' Sichuan I've been to in London is Chili Cool near Euston. Bonus you can have a pint or two at the Euston Tap or Cider Tap before or after. Bar Shu and Ba Shan (Ba Shan is Hunanese so a little different but I actually prefer it; get the braised cabbage) are both great but much 'fancier'. The only thing that makes Chili Cool feel fancy is that the restaurant (not hot pot) side has a weird back area that is kind of a glass covered gazebo. Try not to be sat there because it's real hard to get the staff attention. I haven't obviously tried every sichuan or sichuan like in London but these really loving own. Go to these go go go.
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Nov 5, 2015 00:09
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Laocius posted:Does anyone have any tips for cooking with mianjin? I made my own gluten the other day, just deep fried it and put it into hot and sour soup. Very good! Make smallish balls to put into the oil and at a slightly lower heat than you might expect for a bit longer. I did it at slightly too high a heat and they had a lovely crust but still a bit uncooked in the center. Even slightly uncooked it was still great in the soup tho. edit: oh if it's pre-cooked just chuck it into anything saucy I guess NLJP fucked around with this message at 02:17 on Jun 4, 2018 |
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Jun 4, 2018 02:15
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I love that channel a bunch but they can't write recipes for poo poo sadly. I've gotten good results making their stuff but the written recipes make it twice as hard as it needs to be.
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Aug 31, 2020 19:29
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It's hard to get here but honestly a dry sherry works very well as a substitute
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Sep 16, 2022 03:04
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Also potato starch tends to make for crispier, less protein than vorn flour etc iirc
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Jul 2, 2023 02:21
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Not an offal fan but yeah i'd give those a go. How to make a cheap ingredient expensive with all that rice wine though, right?
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Oct 31, 2023 17:40
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