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Pham Nuwen posted:I only know Maggi as the instant noodle with curry powder seasoning packet that my Indian wife loves. I think the thread is talking about this:  it's the flavour of my childhood....salt, msg, and a distinct...ehm...maggi flavour. We had that in the house during my childhood, my mom would cook and set the table, my dad made sure the maggi flask was on the table. He drowned pretty much everyting he ate in that stuff, god she hated that! I used it on macaroni, and I currently do not own a flask. (not a fan)
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Dec 11, 2014 18:41
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Biomute posted:I've got a cast iron wok and it seems pretty smooth to me. Stir frying veggies works great, but meat coats the bottom with a layer of marinade/protein that burns to a crisp and keeps the rest of the food from getting any action. What am I doing wrong? Stirring too quickly after adding the meat? Not hot enough? Too much marinade? I've never worked with a cast iron wok (only carbon steel), but yeah this typically happened at my ex-employer when the wok wasn't hot enough. It's pretty easy to avoid with a legitimate industrial wok burner but might be harder to avoid at home. Another thing is that marinated meat typically didn't end up going into a dry (or even lightly oiled) wok. Usually, the meat was par-fried in the wok and then strained, with ~10-20% of the oil left in the wok to form a base for the aromatics or whatever. You would clean the meat bits off of the bottom with a bamboo brush while bringing the wok back up to temperature. Usually it went Oil -> Raw Meat -> Strain, stir in aromatics -> Mostly cooked meat/vegetables. There were a handful of dishes where raw meat went directly into the wok and all of them either had extra oil (about 3tbsp per 10oz of meat), intense heat, or some other compensating factor. Even the fried rice/noodles guy, who had this problem more than anyone else, had a dedicated side-fryer set to ~300 with a bunch of little round handbaskets to do his meats in, because trying to keep up with pounds of rice and noodles going into your wok at volume is a nightmare. If your wok is hot enough to handle rice without coating the entire thing in a layer of burnt rice, it's probably too hot for tiny slices of meat or seafood. 
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Dec 12, 2014 05:01
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Remember there's not really such a thing as too hot for a wok. I've seen plenty here in China that are literally glowing red when they put the food in, which the internet tells me means it's at least 900 degrees F. That's like a real pizza oven kind of temperature.
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Dec 12, 2014 11:30
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even in Chinese it's called 燒紅 shao hong - roasted red
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Dec 12, 2014 11:41
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caberham posted:even in Chinese it's called 燒紅 shao hong - roasted red I did not know this, neat. This is also why you should not spend more than $25 or so on a wok, that kind of abuse destroys them eventually. They aren't like a cast iron pan, if you can't stand the idea of throwing it out in a few years you're paying too much.
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Dec 12, 2014 11:46
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I love teflon. There I said it
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Dec 12, 2014 12:00
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Enjoy your cancerous wok hei
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Dec 12, 2014 12:42
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caberham posted:Maggi is god and works wonders for your fried eggs in the morning as well. It is the end all and be all of ingredients in commonwealth countries.
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Dec 12, 2014 12:49
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In my experience, people with Teflon coated woks don't stir fry. They boil meat in its own juices.
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Dec 12, 2014 13:47
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Flash Gordon Ramsay posted:In my experience, people with Teflon coated woks don't stir fry. They boil meat in its own juices. gently caress I'm so busted
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Dec 12, 2014 13:57
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I saw a thing from Alton Brown where you use a charcoal chimney to fire the wok. Apparently you can get it super hot that way.
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Dec 12, 2014 14:25
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caberham posted:gently caress I'm so busted It's ok when you all you use it for is steaming bland seafood, Hong Kong. 
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Dec 12, 2014 16:54
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Arglebargle III posted:It's ok when you all you use it for is steaming bland seafood, Hong Kong.  Oh no you didn't! Your seafood is only flavourful when drenched in gutter oil and debris because it was all frozen poo poo to begin with.
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Dec 12, 2014 17:54
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There's nothing wrong with frozen seafood. All seafood is flash frozen on the boat. Unless you're catching it yourself/buying it from a fisherman at the docks/getting it live, it was frozen. If you're not buying live stuff it's actually best to buy it frozen since you can thaw it properly, instead of whatever they did to thaw the "fresh" seafood at the grocery store counter. Also literally every grocery store here has numerous tanks full of live fish, I dunno where you got this idea that all the seafood in Sichuan is frozen. I see more fresh fish here than I did living right next to the ocean in Korea.
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Dec 12, 2014 18:09
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Apologies if this has been covered, but I don't recall seeing it up thread: Any recommendations for Taiwanese recipes (especially comfort food) or basic cook books?
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Dec 12, 2014 21:13
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Grand Fromage posted:There's nothing wrong with frozen seafood. All seafood is flash frozen on the boat. Unless you're catching it yourself/buying it from a fisherman at the docks/getting it live, it was frozen. What IS unacceptable is the pre-cooked stuff. Made that mistake, once. Never again.
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Dec 12, 2014 21:49
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caberham posted:
You're just mad that we have food that's seared with a hot wok and smothered in chili garlic sauce while you gently titrate abalone farts into your clear broths for fear of tasting something. caberham posted:God loving damnit Lmfao Arglebargle III fucked around with this message at 05:32 on Dec 13, 2014 |
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Dec 13, 2014 04:13
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Are there any "best" brands of doubanjiang? Since I already have gochujang, I've been using that when I make mapo tofu and it tastes great, but if there's a difference between that and doubanjiang, I'd like to try making it more authentic next time.
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Dec 13, 2014 05:35
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I always get pixian doubanjiang but that's more of a "thing" than a brand I guess?
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Dec 13, 2014 11:22
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I always get pixian doubanjiang but that's more of a "thing" than a brand I guess?
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Dec 13, 2014 11:31
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Arglebargle III posted:I always get pixian doubanjiang but that's more of a "thing" than a brand I guess? This one: 
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Dec 13, 2014 12:56
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Any recommendations for cooking with huy foods Sarah sauce? Do you guys add it right to the pan or add it as a toping only. I'm curious how it does in the pan but am scared it could runion the food if it cooks funny.
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Dec 13, 2014 23:39
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caberham posted:Please post a picture! I was just trash talking Boston's Sichuan Garden. I love to be wrong about Chinese food in America Not worth posting a picture, sadly. It was reasonably good for what it was, but the best huiguorou I've had in the US (Famous Sichuan, NY China town) and in China (too many to mention, but Chen's Mapo Doufu comes to mind) all had similar characteristics. Pork belly cut similar to bacon, vegetables cut in a complimentary way similar to the pork belly, and spicy. Theirs was just celery, bell pepper, and belly cut about as thick as a pencil. I'll have to make it myself. I now have plan this weekend. We also ordered some cumin chicken, which actually WAS loving good. One thing I had in Shanghai that I was really unfamiliar with was this thin sliced beef, fried similar to how we do "country fried steak" in the Southern US, but tasted heavily of cumin. Any ideas what that was? We had it at Harvest Festival in Shanghai. Which is also where I had the dongporou. Their hongshaorou was different than any other hongshao I had, where as the dongporou was similar to most hongshaorou I've had. Their hongshaorou was one single large piece cut into thin slices with the meat almost having the texture of pulled pork.
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Dec 15, 2014 16:20
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Yeah posted this earlier, Shanghainese love adding a lot more sugar and vinegar to their dishes so things are more saucy. Not so sure about the beef unless there's a picture though
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Dec 15, 2014 16:51
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caberham posted:Yeah posted this earlier, Shanghainese love adding a lot more sugar and vinegar to their dishes so things are more saucy. Not so sure about the beef unless there's a picture though Not all of Shanghai, just that one particular restaurant had hongshaorou that was different from everywhere else I've had it. I can try to get a picture, but it looked like a thinner slice of chicken fried steak.
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Dec 15, 2014 17:02
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This isn't really the right thread but it's the closest thing active right now. My wife has fallen in love with duk boki and I live next to a bangin' Korean grocery store so I can get fresh rice noodles. Now all I need is to know how to make the thing. Anybody have a recipe they love? I was thinking seafood + rice noodles with all the great ingredients that make that red sauce. So, yeah, what should I do?
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Dec 16, 2014 02:52
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There was a Korean food thread in GWS, you should be able to find it easily. The following recipe was posted there, I've made it several times now and it's pretty good: http://www.maangchi.com/recipe/ddukbokkie There isn't much seafood in the basic recipe, but you can add some if you like. I also finish it with more seaweed, roasted sesame seeds and oil. Ddukbokkie is awesome, gotta love that texture!
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Dec 16, 2014 05:22
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Shbobdb posted:This isn't really the right thread but it's the closest thing active right now. My wife has fallen in love with duk boki and I live next to a bangin' Korean grocery store so I can get fresh rice noodles. Now all I need is to know how to make the thing. Anybody have a recipe they love? I was thinking seafood + rice noodles with all the great ingredients that make that red sauce. So, yeah, what should I do? I don't know how to make it Korean style, but If you're asking for the Chinese way there's a lot of options. To start off you have to decide whether you want to make soup or stir-fry it. Then you decide between seafood, fish balls, meat balls, beef, chicken, pork, or cured meats as your protein. For vegetables I like using baby bok choy, carrots, shallots/red onions, and various mushrooms. For seasoning (stir-fry) I usually stick with light soy sauce (usually the one for fish dishes since it's a bit sweeter), salt, and oyster sauce (sometimes a little black vinegar if I want a kick). Don't season it too much; you want to be able to taste the flavor of the rice cakes. edit: Oh yeah and green onion. Don't skimp out on those. Kuhmondo fucked around with this message at 05:25 on Dec 16, 2014 |
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Dec 16, 2014 05:22
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eine dose socken posted:There was a Korean food thread in GWS, you should be able to find it easily. For someone who knows zero about Koreans. Do they cook with a wok or is that a Chinese thing only?
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Dec 16, 2014 09:16
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shankerz posted:For someone who knows zero about Koreans. Do they cook with a wok or is that a Chinese thing only? Now, this is just a casual survey of Korean restaurants I remember being in, in Canada.
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Dec 16, 2014 21:55
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Here's the Korean food thread. http://forums.somethingawful.com/showthread.php?threadid=3591531
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Dec 17, 2014 13:12
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I recently had some chicken and vegetables on dry rice. Threw some chili crisp Lao Gan Ma on the rice and some Maggi on the chicken and broccoli. I was pretty blown away by how big of a difference it made. I used to only use Lao Gan Ma's black beans and chili oil but the chili crisp is pretty amazing. Anyway, moral of the story is to go buy a cheap whole rotisserie chicken from your local Kroger for less than 5 bucks, steam some frozen vegetables and rice, and throw that stuff on there for a really cheap, low effort meal.
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Dec 17, 2014 18:16
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So while the local place mentioned last page was a disappointment, a girlfriend of the wife's came back from Memphis with some huiguorou that was decidedly better. Very large pieces of pork belly, still not thin cut though. Better (more "authentic") use of spices like bean paste and shaoxing wine. This weekend I'm either going to try my hand at huiguorou or hungshaorou.
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Dec 22, 2014 16:43
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Is there any way to keep rice from sticking to the wok? It happens every time I make fried rice. Am I just not using enough oil?
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Dec 23, 2014 04:57
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Laocius posted:Is there any way to keep rice from sticking to the wok? It happens every time I make fried rice. Am I just not using enough oil? Leaving the rice hanging around in the fridge for a day or 2 will help for one thing. I do something that works really well but I don't think is traditional in any way shape or form, anywhere. I mix some beaten egg into my rice before frying it so it's just coated a little and that helps the grains be nicely seperate and not sticky.
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Dec 23, 2014 05:22
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I wandered into a Chinese grocery store today just on a whim and I saw they had the "angry grandma" sauces that I've seen people talk about in this thread. There was a 2 for $3.50 deal so I got the chili oil with black bean sauce one and the chili oil with peanuts one. So what should I do with these sauces again? Can I just put them on rice or what?
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Dec 26, 2014 00:08
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Millow posted:I wandered into a Chinese grocery store today just on a whim and I saw they had the "angry grandma" sauces that I've seen people talk about in this thread. There was a 2 for $3.50 deal so I got the chili oil with black bean sauce one and the chili oil with peanuts one. So what should I do with these sauces again? Can I just put them on rice or what? (Sort of) joke answer: put it on everything. Real answer: mix with some soy and black vinegar and dunk dumplings in it.
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Dec 26, 2014 01:02
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Laocius posted:Is there any way to keep rice from sticking to the wok? It happens every time I make fried rice. Am I just not using enough oil? Another thing is the wok needs to be super-duper hot. When I lived in the states I had a hard time making good fried rice cause most burners in the west don't get hot enough.
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Dec 26, 2014 01:37
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Buy a nu wave induction cooker. The "sear" function gets very hot. It isn't a charcoal stack, but it is a lot more apartment-friendly.
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Dec 26, 2014 02:07
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Millow posted:I wandered into a Chinese grocery store today just on a whim and I saw they had the "angry grandma" sauces that I've seen people talk about in this thread. There was a 2 for $3.50 deal so I got the chili oil with black bean sauce one and the chili oil with peanuts one. So what should I do with these sauces again? Can I just put them on rice or what? I mix a few spoonfuls of it and sometimes soy sauce into a big serving bowl of stir-fried veggies and serve w/ rice. It's not special but I like that it's reliable.
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Dec 26, 2014 04:11
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