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Magna Kaser posted:Hey more food. Is this good with beef shin?
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Feb 27, 2013 18:23
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HUNDU THE BEAST GOD posted:Is this good with beef shin? Yeah that's what a lot of people use for it. Also depending on the size of your cuts, and really, how much meat you're using this could take a lot longer than 2 hours. Over here any cut of beef is $$$$ so I only had two tiny pieces and about 2 hours got it nice and tender. Ailumao fucked around with this message at 02:16 on Feb 28, 2013 |
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Feb 28, 2013 02:11
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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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So I've got a Lodge cast iron wok that I'm pretty comfortable using, but oddly enough have never really stir-fried in. I mostly use it to deep fry and steam (with some bamboo steamers) or really anytime I need to get a good sear going. I gather that it isn't that authentic or nimble as a normal carbon steel wok, but is there any reason for me to go out and buy something else when I already have one? My puny gas burners take awhile to heat it up, but I imagine as long as I invest in a nice wok spatula I should be able to get pretty decent results. Turkey burner and traditional wok sound like the best way to go, but I live in Wisconsin and we save the turkey burners for beer brewing (or when it isn't freezing cold outside).
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Mar 7, 2013 18:45
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Honestly you'll probably get a little closer to the heat you need with your cast iron than a thin carbon steel one. The heat in the carbon steel would drop immediately when stuff goes in and if your burners aren't great it'll take too long to get back up to temp to cook properly. The only issue I would have with the cast iron is that you won't have the immediately responsive heat control you'd get with a badass burner and carbon steel. Heat manipulation is a huge part of being a good wok cook but yeah I'm sure you can get some good results, you'll just have to be real careful not to burn stuff once you get it ripping hot (there's a difference between a bit of nice wok char and just being burnt).
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Mar 7, 2013 19:41
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I've been looking at a 15,000 BTU butane stove I found at a shop in Chinatown, and I've been mulling over whether or not it's worth it. The cheaper models seem to range from 7000-9000 BTU. I've done stir-fry on a turkey fryer which was glorious, but my living situation for the forseeable future doesn't allow me to have one. If I'm going for maximum heat output, that stove is the best I'm going to be able to do. I guess it's better to have something to cook on than not at all, but is 15,000 that much of an improvement over something like 9,000 enough to justify the cost?
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Mar 8, 2013 05:23
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I found some yu choy. I've never eaten yu choy. What do I do with it? I'm thinking treating it like gai lan would be good and tossing some oyster sauce on it, or the simple veggie stir fry. Any other--and more interesting--suggestions?
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Mar 20, 2013 16:09
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It's really tender, much more so than gai lan, so you really shouldn't cook it too long or it'll be a limp mess; just a real quick stir fry and it should be good. If you're cooking it with other veggies, I'd get them cooked through first then throw the yu choy in right at the end and give it a few tosses on the heat. It's relatively sweet in the stems with a mild mustard flavor to the leaves.
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Mar 20, 2013 19:37
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Tenderloin posted:So I've got a Lodge cast iron wok that I'm pretty comfortable using, but oddly enough have never really stir-fried in. I mostly use it to deep fry and steam (with some bamboo steamers) or really anytime I need to get a good sear going. I gather that it isn't that authentic or nimble as a normal carbon steel wok, but is there any reason for me to go out and buy something else when I already have one? My puny gas burners take awhile to heat it up, but I imagine as long as I invest in a nice wok spatula I should be able to get pretty decent results. I bought a couple cast-iron skillets today that were smaller size for $1.50 each to match my big one. Any thrift stores near you sir? That's where I find my skillets.
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Mar 20, 2013 21:27
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Yu choy is really good in a brothy soups. Quick sautee some garlic, giner and get some chicken stock, toss in some fishballs or meat, tomatoes and the stalks of the veggie first. Once that is almost tender, turn off the heat and dump the leaves in. You can also do wonton soup.
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Mar 20, 2013 22:48
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Thanks for the tips! It's really good.
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Mar 21, 2013 01:45
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fartzilla posted:I've been looking at a 15,000 BTU butane stove I found at a shop in Chinatown, and I've been mulling over whether or not it's worth it. The cheaper models seem to range from 7000-9000 BTU. So an update on this, I wound up buying the stove and I now highly recommend it if you want the highest heat output you can manage if your stove sucks and you can't have a propane burner. I picked up some cheap butane cans at a Chinatown shop, which work fine even though the instructions say you have to use Iwatani brand butane. I'm still depressingly wokless, but I got some very impressive results when I used the stove to season a cast iron skillet and cook fajitas in it over extremely high heat. I have no doubt this would translate over to similarly impressive results with a wok.
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Apr 1, 2013 01:32
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I tried Ziir's siu yuk recipe today. It was a complete failure. I had the oven on its highest setting (and a toaster oven, like his), but the pork skin would not crisp. I left it in about twenty minutes and there was no movement at all on the skin, so I switched to the broiler. It just ended up burning and never really crisping up well. I pulled it after a total of forty minutes and it was as dry and leathery as you might expect, and the skin had only partially crisped. The parts that had bubbled up were blackened from the heat. I'm trying the other method next but what's the deal? I dried the pork in the fridge, the skin was salted and very thoroughly punctured. Fat was rendering out the holes like it was supposed to. I followed the recipe to the letter, I don't understand why it hosed up so badly.
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Apr 1, 2013 04:56
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Grand Fromage posted:I tried Ziir's siu yuk recipe today. It was a complete failure. I had the oven on its highest setting (and a toaster oven, like his), but the pork skin would not crisp. I left it in about twenty minutes and there was no movement at all on the skin, so I switched to the broiler. It just ended up burning and never really crisping up well. I pulled it after a total of forty minutes and it was as dry and leathery as you might expect, and the skin had only partially crisped. The parts that had bubbled up were blackened from the heat.
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Apr 1, 2013 05:50
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Tupperwarez posted:Did you brush the skin with high-proof booze (vodka works best) or alkaline water? Doing that will break down the skin a little and make it more likely to bubble. No, that's the other recipe. I'm trying it next, but I don't want it to gently caress up too. Will some skin just not crisp up without burning?
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Apr 1, 2013 10:58
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I just bought Fuschia Dunlop's Sichuan Cookery. What should I cook first?
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Apr 1, 2013 20:37
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Ma po doufu and water-cooked fish.
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Apr 1, 2013 21:29
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I really like the mapo tofu, the Dan Dan noodles, and the tiger something bell peppers. The potato slivers are great, if unusual. Really everything I've made from it has been delicious.
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Apr 2, 2013 00:32
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tilp posted:I just bought Fuschia Dunlop's Sichuan Cookery. What should I cook first? Also the mapo tofu WHAT ARE YOU WAITING FOR?
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Apr 2, 2013 00:53
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So there is this great Chinese restaurant around the corner from my house with very odd hours 4pm-330am, and delicious mapo tofu and spicy green beans. The green beans are on the vegetarian menu but come have ground pork in them. Sooo good. Anyway, I was thinking of asking for something spicy and awesome and not normally on a menu, but would be known/reasonable to make. The reason I ask, is the owner was very surprised, and pleased, that my friend and i ordered traditional Chinese and not bastardized/American take out style. I was thinking maybe the 小煎鸡 Spicy fried chicken. Should i just write that down and hope?
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Apr 2, 2013 03:26
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toplitzin posted:So there is this great Chinese restaurant around the corner from my house with very odd hours 4pm-330am, and delicious mapo tofu and spicy green beans. Is it a sichuan or generally spicy place? 小煎鸡 is a dish from Sichuan/Hunan. It helps if you know what area the people come from. When I lived in Columbus, Ohio (Which has a zillion Chinese people and a zillion authentic restaurants for whatever reason) I asked for 地三鲜 at a place that was Sichuanese and the waitress got all snooty at me about how they aren't wimpy northeasterners and I should eat something spicy, Weirdly enough now I am in actual Sichuan and it's everywhere 
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Apr 2, 2013 03:55
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Here's their menu, does that help? http://imgur.com/a/vLlIj Correction: it was the "vegetarian" ma-po, that was full of delicious pork. we also had the shredded pork with garlic sauce, and their "special spicy pork lo mein"
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Apr 2, 2013 04:40
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Got another Fuchsia Dunlop question. I got Every Grain of Rice recently and am enjoying it very much, but a lot of the recipes call for chili oil, with or without sediment depending on the recipe. I've been using laoganma - does she mean something else?
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Apr 3, 2013 16:22
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Chilli oil is literally oil infused with chilli flakes. Usually a cup of oil heated and 2-3T of chilli flakes added to it. Way too simple a thing to buy pre made stuff unless you can't get any chillies cheap. Some are as simple as heating up some peanut oil, adding the chilli, then some sesame oil and that's it. Others chuck a bit of garlic or onion or sesame seeds or spices. Cook it off, strain, cool and bottle. They're mainly about the oil and heat and chilli flavour, so if a recipe calls for it, it's not expecting loa gan ma sauce there to cover all flavour duties. Fo3 fucked around with this message at 16:44 on Apr 3, 2013 |
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Apr 3, 2013 16:41
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If you're going to do room temperature oils with garlic, read up on botulism and safety first.
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Apr 3, 2013 17:07
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There's a bit of a difference between chucking some raw garlic cloves into an olive oil bottle for flavoured olive oil to use at room temps, compared to cooking garlic in an oil, straining to remove the garlic/onion/large solids, and storing the flavoured oil and then reheating the oil for use in cooking. If the latter was unsafe, then no one could ever reuse oil they deep fried in for example. Edit: But yeah, in the former case, botulism risk, as nothing ever is cooked... Fo3 fucked around with this message at 17:40 on Apr 3, 2013 |
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Apr 3, 2013 17:32
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Mons Hubris posted:Got another Fuchsia Dunlop question. I got Every Grain of Rice recently and am enjoying it very much, but a lot of the recipes call for chili oil, with or without sediment depending on the recipe. I've been using laoganma - does she mean something else? There's a fairly serious recipe here http://www.ladyandpups.com/2012/10/25/sichuan-chili-oil-eng/ Lao Gan Ma has sichuan pepper in it so it's fine, although AFAIK it should be just the oil, not the bits.
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Apr 4, 2013 12:39
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branedotorg posted:There's a fairly serious recipe here Man, I don't think the Asian market here even has green sichuan peppercorn. Is that a common ingredient?
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Apr 4, 2013 20:39
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tilp posted:I just bought Fuschia Dunlop's Sichuan Cookery. What should I cook first? I was going to take the advice in this thread... but I finished work too late to get to the Asian supermarket. So instead I came home and cooked Tai Bai Chicken (although I subbed in fresh mild red chillies for the pickled ones). It is DELICIOUS.
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Apr 4, 2013 22:35
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Mons Hubris posted:Man, I don't think the Asian market here even has green sichuan peppercorn. Is that a common ingredient? Dunno, I've seen them occasionally in Melbourne but TBH I think you can live without. The flavour is apparently lighter than than the red but that's second hand knowledge from the internet.
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Apr 5, 2013 12:41
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bunnielab posted:Let me know if you ever find some. I know this is a super-old post, but what about the butchers at Eastern Market or Union Market? Red Apron is probably expensive as gently caress, but the other butcher at Union Market is pretty reasonable IMO. edit - and if I kept reading I'd have seen you already went to Eastern Market... drgitlin fucked around with this message at 20:27 on Apr 5, 2013 |
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Apr 5, 2013 20:20
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Is there a stewed beef recipe equivalent that's good for a whole chicken?
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Apr 6, 2013 04:49
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Chicken is mostly cut into parts and braised, simmering it whole is unpractical with the kitchen equipment most Chinese have had available.
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Apr 6, 2013 08:27
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I did the vodka method siu yuk. My Chinese friend declared it identical to Hong Kong. It worked waaaaay better than the first method, this is the way I'll always be doing it.
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Apr 7, 2013 13:08
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Mons Hubris posted:Got another Fuchsia Dunlop question. I got Every Grain of Rice recently and am enjoying it very much, but a lot of the recipes call for chili oil, with or without sediment depending on the recipe. I've been using laoganma - does she mean something else? Look in the back of the book - there's a whole section where she describes all the ingredients she uses and where to get them/what to substitute. The method she uses for making chili oil is in there (no szechuan pepper as I recall, just chilies). I just tend to buy big pots of chili oil at one of the local chinese supermarkets, they all come with a nice layer of sediment. If the US edition is somehow different and doesn't have that bit in the back (which would be a shame, it's a great description of the ingredients), I'm happy to scan the relevant bit for you and post it. Fuchsia 
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Apr 10, 2013 08:33
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Has anybody got a good (read: authentic) recipe for Hoisin sauce they can drop on me? I'm prepping to make Ah Leung's Ma po tofu, and just realized hoisin's about all that I haven't got.
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Apr 13, 2013 19:01
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I'm gonna pollute this thread by asking about how to make egg roll wrappers. My friend has never had American Chinese food and would like to try it. I'd like to make some egg rolls but I don't have a clue about the wrapper. I don't think it's just a wonton skin. Has anybody made them?
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Apr 13, 2013 19:04
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bottles and cans posted:Has anybody got a good (read: authentic) recipe for Hoisin sauce they can drop on me? I'm prepping to make Ah Leung's Ma po tofu, and just realized hoisin's about all that I haven't got. I'm sure it's a thing, but making hoisin is kinda like making soy sauce. There's almost no point. That said I don't think I've seen a single ma po tofu recipe with it.
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Apr 13, 2013 19:12
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Then I'll be using this one, with soybean paste standing in for peanut butter, and I'll let you know how it goes. Thanks anyway.
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Apr 13, 2013 19:16
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Grand Fromage posted:I'm gonna pollute this thread by asking about how to make egg roll wrappers. My friend has never had American Chinese food and would like to try it. I'd like to make some egg rolls but I don't have a clue about the wrapper. I don't think it's just a wonton skin. Has anybody made them? It's difficult. You use a very thin dough rubbed into circles on a flat heated surface. Normally it's done on a semi-industrial basis with one shop that every restaurant and housewife in the neighbourhood buys from. https://www.youtube.com/watch?v=dLIYqGn50Sc
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Apr 13, 2013 21:14
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