|
Magna Kaser posted:So I guess use whatever you feel like! Chinese cuisine!  or, FIVE THOUSAND YEARS OF RECIPES!But yeah, okay, I figured there would be several kinds. I'll probably check a few yeasted recipes to get an idea of the percentages and throw some dough together. I'll report back if the results are promising. Hell, I might report back if the results are hilariously terrible!
|
#
?
Nov 13, 2012 02:05
|
|
|
|
| # ? Apr 26, 2024 01:48 |
|
|
Mach420 posted:My pops from Canton says that they usually use shoulder, since tenderloin doesn't have enough fat in it. Tenderloin will be less chewy due to not being tendony, but there's no delicious pig grease for the mouthfeel. Hmm. I'm making it for a Cantonese person so I'm trying to go traditional, and I thought belly was the cut of choice. Now I'm conflicted. I guess I could do both.  But meat's so damned expensive here.
|
|
#
?
Nov 13, 2012 02:48
|
|
|
I made it, using the recipe I linked plus Mach's suggestions (except the fermented bean, didn't have it or want to go looking). It came out great!  It didn't crust as much as I would've liked, I started to broil but the sauce was burning with all the sugar. But it was still really drat good. I want to try with shoulder too.
|
|
#
?
Nov 14, 2012 14:48
|
|
|
Grand Fromage posted:I made it, using the recipe I linked plus Mach's suggestions (except the fermented bean, didn't have it or want to go looking). It came out great! Man I need an oven.
|
|
#
?
Nov 14, 2012 20:50
|
|
|
Grand Fromage posted:It didn't crust as much as I would've liked, I started to broil but the sauce was burning with all the sugar. But it was still really drat good. I want to try with shoulder too. To get better crust, you could just briefly seal the sides and then let it sit on one side. Then the crust forms well on the top. Especially if your meat is lean, you should also pour some water on the meat every now and then. Adding some swallow slices into the fat layer also improves the crust. 
|
|
#
?
Nov 14, 2012 22:03
|
|
|
Magna Kaser posted:Man I need an oven. I picked up a toaster oven on our Taobao for the equivalent of about $30. The ghost of Pro PRC compels you to Taobao!
|
|
#
?
Nov 14, 2012 23:24
|
|
|
Grand Fromage posted:It didn't crust as much as I would've liked, I started to broil but the sauce was burning with all the sugar. But it was still really drat good. I want to try with shoulder too. That looks fantastic, but maybe a little too much char on it. I think that you can also try using the broiler before you do the honey glaze. The crust will be good but with more, and tastier, charred meat instead of burning sugar.
|
|
#
?
Nov 15, 2012 02:23
|
|
|
Mach420 posted:That looks fantastic, but maybe a little too much char on it. I think that you can also try using the broiler before you do the honey glaze. The crust will be good but with more, and tastier, charred meat instead of burning sugar. It's just lovely phone camera/lighting/color of the marinade, it wasn't charred at all. The minute the broiler heated up the smoke started and I took it out before anything burned. Going to be hell getting that off my roasting pan though.
|
|
#
?
Nov 15, 2012 02:59
|
|
|
Magna Kaser posted:Man I need an oven. It really is the single biggest obstacle to cooking at home in China.  (I don't know about the rest of Asia.)
|
|
#
?
Nov 15, 2012 14:38
|
|
|
Arglebargle III posted:It really is the single biggest obstacle to cooking at home in China. Ovens aren't standard in Korea either. They are sold as specialty things though. I got a toaster oven just big enough to fit a duck or a pie in, so that covers most everything I need. There are proper sized ovens too but no need to drop that much money. First time I had duck with crispy skin and rendered fat instead of the rubbery skin poo poo Koreans like made the purchase completely worth it.
|
|
#
?
Nov 15, 2012 14:50
|
|
|
Magna Kaser posted:Man I need an oven. I finally tried the rotisserie function, and it was... eh. Chicken had nice color, but the temperature wasn't nearly hot enough to crisp the skin. Oh well, the five-spice powder made everything better, as it does.
|
|
#
?
Nov 15, 2012 15:23
|
|
|
Grand Fromage posted:I'm looking for a cha siu recipe. I found this which looks reasonable but I don't know. Anyone made it before? This is the char siu rack my father in law built for the convection oven in his restaurant. He'd been making char siu the same way for 20+ years.  I don't have a recipe because it's all in his head, I just wanted to show you his super cool rack. From what I can remember, that appetiteforchina recipe looks about right. For restaurant use he also added red food coloring and let it sit in the marinade overnight. According to my husband, he also knew how to butcher his pork to have the right amount of fat to cook into each piece. Charmmi fucked around with this message at 16:13 on Nov 15, 2012 |
|
#
?
Nov 15, 2012 15:33
|
|
|
Made some char siu tonight with the recipe linked earlier. Smells amazing, tastes even better.
|
|
#
?
Nov 16, 2012 03:26
|
|
|
Finally, a GWC dish that I can make at home. Got to try it out some time soon.
|
|
#
?
Nov 16, 2012 07:38
|
|
|
Grand Fromage posted:rubbery skin poo poo Koreans like Eeew, really?
|
|
#
?
Nov 16, 2012 10:15
|
|
|
Arglebargle III posted:Eeew, really? Yeah, duck here is almost invariably smoked and the skin/fat are like chewing on a tire. Koreans really like chewy textured stuff, squid and octopus get overcooked to turn them chewy too.
|
|
#
?
Nov 16, 2012 10:23
|
|
|
Happy thanksgiving everyone! Instead of turkey, my family had a huge hairy crab feast. Us southerners use scissors and crackers and tweezers, but a friend of mine from zhejiang just gnashes the shell wish her teeth and rips the crab in half to suck out the goeey yellow brains and yummy part. The brains are the best. Fancy restaurants make 蟹粉小籠包, xiao long bao dumplings with em to have a golden smooth rich taste. And a dash of sweet vinegar. It's heaven 
|
|
#
?
Nov 21, 2012 18:09
|
|
|
caberham posted:Us southerners use scissors and crackers and tweezers, but a friend of mine from zhejiang just gnashes the shell wish her teeth and rips the crab in half to suck out the goeey yellow brains and yummy part. Xie Huang are actually gonads and digestive glands e:  I guess
Adrastus fucked around with this message at 04:30 on Nov 24, 2012 |
|
#
?
Nov 24, 2012 01:55
|
|
|
Maybe I'm just a cultural imperialist, but I have yet to see a southerner eat shellfish without being disgusting.
|
|
#
?
Nov 24, 2012 05:33
|
|
|
Have you ever been to the American northeast and seen anyone eat lobster? They give you bibs for a reason...
|
|
#
?
Nov 24, 2012 07:43
|
|
|
Arglebargle III posted:Maybe I'm just a cultural imperialist, but I have yet to see anyone eat shellfish without being disgusting. The quote needs but one correction. Shellfish is sea bug after all, you know.
|
|
#
?
Nov 24, 2012 15:47
|
|
|
Jeek posted:The quote needs but one correction. Shellfish is sea bug after all, you know. True. Anecdote: My friend had her hen-night over the course of a weekend in a very remote country cottage in County Mayo. The guests were all old friends of hers but we didn't all know each other, so there was a little bit of relaxing into new friendship. This was accomplished by a meal beginning with crab-claws sautéed in garlic butter. As implements we had: 2 locking pliars 1 coal hammer 1 nicely shaped stone we found. 0 real crab crackin' tools. You make friends really quickly when you have to share bizarre and inadequate tools to eat delicious delicious crab.
|
|
#
?
Nov 24, 2012 18:46
|
|
|
When I worked at a crab picking shack, we didn't have any special crab tools either. We used a big, thick plastic cutting board cut into clubs to crack the shells and vegetable peelers to dig meat out of tight spaces. Just those two tools are sufficient for just about everything crab related.
|
|
#
?
Nov 28, 2012 11:19
|
|
|
I only ever need a fork. I don't know where I got the technique from and I've never seen anyone else do it to my recollection (not even my parents), but I use the bottom tine like a letter opener along the leg. Crack/cut a line, pull the shell back and have a big ol chunk of crab. Other sections, use the fork kind of like a crowbar.
|
|
#
?
Nov 28, 2012 18:41
|
|
|
GrAviTy84 posted:I only ever need a fork. I don't know where I got the technique from and I've never seen anyone else do it to my recollection (not even my parents), but I use the bottom tine like a letter opener along the leg. Crack/cut a line, pull the shell back and have a big ol chunk of crab. Other sections, use the fork kind of like a crowbar. That's what I've always done. Gives you a nice seam to open the whole leg and pull the meat in one piece. Way better than squishing it with a cracker.
|
|
#
?
Nov 28, 2012 18:44
|
|
|
/Mild derail/ That meal was actually even more awesome now that I think about it - the main course was rack of lamb but when we went to the butcher to pick some up, he only had about 1/2 of one side of a large lamb ready to go. We were all "psssh, we're ladies, we need a lot more meat that that thanks" so he hauled a full sheep carcase out of the back storage and cut off another half-sheepsworth of lamb rack right there with a bow saw. It was loving delicious.
|
|
#
?
Nov 28, 2012 19:09
|
|
|
GrAviTy84 posted:I only ever need a fork. I don't know where I got the technique from and I've never seen anyone else do it to my recollection (not even my parents), but I use the bottom tine like a letter opener along the leg. Crack/cut a line, pull the shell back and have a big ol chunk of crab. Other sections, use the fork kind of like a crowbar. That's what I do. I feel it's the mark of a true professional crab eater. Much faster and less messy.
|
|
#
?
Nov 28, 2012 23:35
|
|
|
dino. posted:I've been watching this lady too: http://www.youtube.com/user/wantanmien?feature=watch I made this a while ago. Here are the instructions in a less youtube way (in the form of an imgur album) YouTube's Wantanmien's Hot and Sour Soup http://imgur.com/a/lFbl8 
|
|
#
?
Dec 2, 2012 03:24
|
|
|
Grand Fromage posted:That's what I do. I feel it's the mark of a true professional crab eater. Much faster and less messy. I just use my teeth. Bite open, suck, repeat. Messy but satisfying.
|
|
#
?
Dec 2, 2012 20:47
|
|
|
Magna Kaser posted:Have you ever been to the American northeast and seen anyone eat lobster? Yes, but at least we aren't monsters and only eat the tail, legs, and claws. Sucking the brains out of seaspiders 
|
|
#
?
Dec 4, 2012 00:52
|
|
|
The wantanmien channel on youtube is awesome. Lots of my favorite dishes from my childhood. Does anyone know of any other similar channels? Being in Cantonese is awesome to, as I don't really know the English names for a lot of stuff.
|
|
#
?
Dec 4, 2012 01:04
|
|
|
Saint Darwin posted:Yes, but at least we aren't monsters and only eat the tail, legs, and claws. I don't know where you're from, but in Maine it's pretty common for people to eat more than just that. Especially older people, who will tell you the tomalley is the best part.
|
|
#
?
Dec 4, 2012 02:57
|
|
|
All I know is that Cantonese Style Lobster is one of the most decadent and tasty flavor profiles for bugs I've ever had. Beats the hell out of just grilled and butter in my opinion.
|
|
#
?
Dec 4, 2012 03:03
|
|
|
A Chinese restaurant recently opened in my town which is so insanely awesome, and feels ttoally un-westernised (even down to the flourescent lighting and dubbed dramas on the TV). Love love love. Anyway, they're northern-style Chinese and they have a braised pot pork that is seriously to die for. Would any of you have a recipe like that? (I know this isn't very specific, but I'm just after ideas, not replicating their recipe). The sad thing about this restaurant is that it isn't well patroned, even though it is seriously the best Chinese food I've had outside of China. Hope it doesn't close before we get back from overseas
|
|
#
?
Dec 4, 2012 12:22
|
|
|
Josie posted:Anyway, they're northern-style Chinese and they have a braised pot pork that is seriously to die for. Would any of you have a recipe like that? (I know this isn't very specific, but I'm just after ideas, not replicating their recipe). Does the dish look anything like this? It would help if you have the Chinese name as well.
|
|
#
?
Dec 4, 2012 12:46
|
|
|
Josie posted:Anyway, they're northern-style Chinese and they have a braised pot pork that is seriously to die for. Would any of you have a recipe like that? (I know this isn't very specific, but I'm just after ideas, not replicating their recipe).
|
|
#
?
Dec 4, 2012 17:42
|
|
|
Peven Stan posted:Does it have eggplant? Does the menu item mention Yu Xiang? If you are thinking of the same dish as I do, it is more about the eggplant than the pork, plus no braising would be involved.
|
|
#
?
Dec 5, 2012 08:05
|
|
|
I'm guessing it's Hong Shao Rou 红烧肉 since it's sometimes cooked and served in a clay pot and is almost always translated as "braised pork". Also you can get 鱼香... anything. Eggplant is probably the most common, but I've seen 肉丝、土豆、肉片等等 as well. Shandong and Liaoning especially love the yuxiang flavor! Ailumao fucked around with this message at 08:49 on Dec 5, 2012 |
|
#
?
Dec 5, 2012 08:46
|
|
|
Hong Shao Rou was also Mao's favorite. Fun story: I got the worst 红烧肉 I have ever been served in Shaoshan, Mao's birthplace. Josie: China has a couple hundred braised pork dishes. Without more information everyone here is just making random guesses! Please tell us more so we can salivate.
|
|
#
?
Dec 5, 2012 14:52
|
|
|
|
| # ? Apr 26, 2024 01:48 |
|
|
I finally got actual Shaoxing wine thanks to a lovely man named caberham.  I'm only going to use it for cooking. Should I keep it in the fridge after I open or does it not matter?
|
|
#
?
Dec 7, 2012 08:21
|
|