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GrAviTy84 posted:Pickles I made these when you first posted them, but they ended up too salty, I think. I'd eat one and the saltiness would be entirely overwhelming. What's the coarseness of the sea-salt for the 1/4 cup? Or do pickles taste less salty as they ferment and saltiness gets in the pickles? I ended up prematurely ending their fermentation after a day or so by putting them in the fridge since our water heater broke and we had a bunch of fans blowing humid, hot air around, which I guessed would be a really bad environment for spontaneously fermented pickles.
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Sep 3, 2012 04:45
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Is it similar at all to halva? That's basically straight sesame and sugar and fairly oily. I don't know if there's a chinese version but that may help narrow it down.
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Mar 30, 2015 17:10
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I'm planning on getting one of those outdoor wok burners. Probably still overkill but then I won't have to worry about smoke/flare ups. I can't use it during the cooler months, but then I'd rather have like soups anyway. Unrelated, I've got some questions about hot pot. Do most people make up their own broth or is it like Japanese curry where the pre-packaged mixes are more common? My wife is pescatarian so I'd like to have a recipe/brand recommendation for vegetarian/fish-based hot pot broth. And is it always spicy? My wife can't handle a lot of heat so I'd need to prepare something on the milder side.
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Jan 7, 2022 22:01
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Wowporn posted:I managed to buy the only flat bottom cast iron wok at either of the Asian groceries I went to(they had a thousand cheap marble/aluminum woks and the huge 3 foot wide round ones and little in between), and also got a metal wok spatula. I noticed after I got home that the wok says it is cast iron and non stick, advising against using metal utensils. Can I just ignore that, since underneath any lovely non stick coating is cast iron? It seems like a confusing decision. If it's actually nonstick (coated in like teflon or something similar) then I think it would be best to avoid metal utensils. What you're worried about is teflon/nonstick shavings getting into your food. Not sure of the prospects of just stripping it off; presumably it's not too hard, but safety/environmental effects would be an issue. If it's "nonstick" because it's just pre-seasoned then it should be ok.
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Jan 19, 2022 19:04
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I'm pretty decent at tossing in a frying pan but it's somehow way harder in my wok. Stuff just seems to bounce off the bottom after I toss and then bounce right out of the pan.
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Mar 18, 2022 04:34
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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. Not saying anyone shouldn’t shop there, I got my merchandise and it’s fine. But even without the Kenji effect it was a bit slow and I remember not really knowing how the order was progressing.
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Jun 10, 2022 06:53
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Taima posted: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 don't know too much, but I do know one thing: you're going to need a nice and powerful vent. If you get a dedicated wok burner it can put out a lot of smoke.
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Sep 18, 2022 22:07
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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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I’ll add that the webstaurant store one looks like it’s designed for flat-bottomed boiling pots (so like a seafood boil or beer making or turkey frying). The wok stoves tend to have a bit of a different flame pattern and are a bit more efficient with woks. That is more of the heat ends up in the wok with a wok burner than one built for flat-bottomed pots. And probably the other way too, I’d bet the wok burner wouldn’t make the best beer brewer either. The powerflamer has a few more basic designs, I think I linked them a couple posts later. As far as I can tell it’s just how fancy the ignition/plumbing is. Not as inexpensive as the webstaurant store deal though. And one more nice thing to have is a control valve at the burner side so you’re not having to go down to the tank to control it. The powerflamer ones have that for sure, and it’s definitely convenient.
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Apr 29, 2023 04:55
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I’ll add one more thing with outdoor burners. Kenji did a review of the ones available a while ago: https://www.seriouseats.com/outdoor-wok-burner-review (that’s where I got most of my info). He recommends a smaller burner by Eastman as well as the bigger one I’ve been using, and it looks like it’s a bit cheaper as well since it’s currently on sale on Amazon.
Eeyo fucked around with this message at 05:31 on Apr 29, 2023 |
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Apr 29, 2023 05:29
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That Old Ganon posted:JFC I just remembered I had an order from The Wok Shop that was never fulfilled. I've heard nothing from those people. Yeah I'd just bug them. My order was only like a month or two late, but it did arrive so they're clearly a legitimate business. I think it's just a shop that does orders on the side so you probably got dropped accidentally.
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May 29, 2023 14:37
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I got a packet of douchi, the same one from here (but I’m pretty sure I got it from Hmart). There’s an expiration date on the packet, but will it go bad? I’m thinking since they’re salted and preserved it should be fine. It’s unopened and vacuum sealed inside the plastic bag, and the date is like a year ago. The Mala market people say it’s a different style from Cantonese types. How different would it be for tofu with black bean?
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Jun 6, 2023 18:03
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I'm thinking of like stir-fried veggies/meat in a burrito, that sounds tasty in my mind.
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Jun 6, 2023 19:59
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Wow that guy loves meat
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Jul 18, 2023 15:44
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Sometimes you gotta  even when you don't have any pants on
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Aug 4, 2023 03:58
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Sir Sidney Poitier posted:The Leidenfrost effect I think. This happened to me once. I was heating up my pan after cooking to make sure it was nice and dry and I kept hearing a sizzling sound and was thinking "ok why is my pan sizzling it should be dry already". It was a little sprinkle coming in and making a little sizzle on the pan.
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Sep 12, 2023 15:59
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I thumbed through it a while back. I don’t think I made any of the recipes, I was mostly just picking through it for techniques, tips, and inspiration. There was a lot of good info in it, but my impression was that it was a little unstructured and rambly. Like you’d have a recipe, then an aside about a technique or ingredient, then another recipe. Definitely a good pick up from the library. If you want to buy it you can always just start by watching a couple of his wok videos on his YouTube channel for a good start, then evaluate if you want his book or not.
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Sep 15, 2023 04:37
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It sounds like it's some kind of nonstick pan (well it says it has a silicone resin coating, which I haven't heard of before). IMO some kind of carbon steel would be the best and would last the longest.
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Sep 16, 2023 20:30
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Neat, basically an mre (or a nre if you will. noodles, ready to eat). I'm tempted to get some for my wife, so she'll have something she can have at the office if the need arises.
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Oct 24, 2023 14:58
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I know everyone says stir fry is best fresh or whatever, but I just make a big batch of noodles or fried rice and some stir fried veggies and that can be 2-3 meals for my wife and I. Also of course dumplings are a good make ahead choice. Take a few hours and wrap up a pack of dumplings then freeze them before cooking. I put a wet paper towel over a sheet pan and put the wrapped dumplings on the sheet pan to keep them moist. Then just freeze with the towel on and put them in containers/bags. You can cook by steaming or frying, your choice. In Kenji’s wok book there were several recipes for noodle sauces that you cook ahead of time, then just toss cooked noodles in them before serving. So that’s probably half the effort of a full meal I’d guess. He has one video about scallion oil on his YouTube that looks good but I’ve never tried. https://youtube.com/watch?v=lC87cKrwU5I
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Dec 29, 2023 18:39
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Other dumplings that freeze well: baozi (steamed buns) and zongzi.
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Dec 29, 2023 18:42
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it's a pierogi obviously
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Dec 30, 2023 04:02
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Raenir Salazar posted:My personal superstition is smashing the garlic destroys some of the barrier between its essence and the surrounding world, and needs to be cooked immediately before its like, food-energy disperses. Yeah garlic has lots of reactions when it's bruised. The main one is the production of allicin which gives it a lot of aroma, but it's quickly degraded. For ginger I often just freeze whole roots and grate, but IDK if it's any good or not. I tend to have sad ginger around here anyway though.
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Jan 13, 2024 01:42
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I like good ginger but more often than not what I get is bitter and hot, with none of the redeeming spicy and citrus notes I want in ginger.
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Jan 13, 2024 17:31
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Is it a similar situation to mustard oil used in Indian cooking? I’ve read that in the states they sell mustard oil for “cosmetic purposes”  but I might be off base on that one.
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Feb 7, 2024 23:46
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Erucic acid was linked to heart disease in some animal studies (IDK if there's been anything more than that or anything modern) which prompted the development of canola oil way back when. That's also why there's limits to the acid content of imported oils, and the "for external use only" mustard oils that people cook with anyway.
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Feb 8, 2024 15:20
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Grand Fromage posted:The studies are pretty iffy. It does cause issues for rats, but those issues have never been observed in any other animal and it seems more like erucic acid is bad for rats rather than it's just bad in general. Yeah I was looking it up this morning. It looks like part of it was those rat studies, and part of it was incorrectly attributing some toxic oil syndrome to the acid. But I'm guessing if it's bad it can't be that bad, it's not like people in Sichuan or India are dying from heart attacks at an insane rate.
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Feb 8, 2024 19:52
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| # ¿ May 15, 2024 05:23 |
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distortion park posted:Every Grain of Rice has a mashed potato recipe which is just normal mash with a load of fried pickled mustard greens (and I think spring onions? don't see why you couldn't add them and maybe some garlic) mixed in. Really tasty starch option. Sounds neat, like colcannon or something.
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Mar 2, 2024 05:32
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