|
If you want to cook stuff at high heats on an electric stove, make sure you cook things in small batches. You obviously won't get the same results as gas even by doing that, but it'll still let you char the outside of your meat.
|
#
?
Feb 27, 2016 03:26
|
|
|
|
| # ? Apr 28, 2024 23:33 |
|
|
Use a thick-bottomed stainless steel sautée pan and heat that fucker up hard, to get a head start. You can even get a nice kind of huò qì/wok hei going that way.
|
|
#
?
Feb 28, 2016 21:50
|
|
|
http://steamykitchen.com/39943-chinese-steamed-buns-recipe.html Anyone have experience with making these? Or a better recommendation for steamed buns? They look good but if there's something better out there happy to make those instead. I realize that it might not make a huge difference, but with baking/steaming there's usually enough of a difference that I like to check.
|
|
#
?
Feb 29, 2016 21:00
|
|
|
I just hosted my first real dinner party for friends this Saturday! I decided to go full-on Chinese with Eight Savory Courses (for good luck!) and a Five-Flavor Dessert Plate (another lucky number). Important thing to know about me is that I was raised by a mom whose ancestors were from the Jiangsu Province of China (aka Jiangsu-Ren) and Jiangsu peeps have a real sweet tooth. They love to put a heaping spoonful of sugar in everything, including the savory courses. At the same time however, my mom loves to cook Szechuan cuisine so I'll be taking us on a bit of a pan-China tour.  And as my mom always said, "For us Jiangsu-Ren, a dinner feels incomplete without a dessert." I was chatting with another Chinese friend about this and he joked that "well, even the main courses in Jiangsu dishes always felt like dessert to me." Eight Savory Courses: Dinner was served with jasmine & green tea-perfumed rice (not counting this as a course) and an excellent gewurztraminer with a great distinctive lychee aroma.   1) Mapo Tofu. A traditional Szechuan dish typified by its "ma la" flavor profile: Numbing (from the szechuan peppercorns) and spicy-hot. Normally this dish would be swimming in chili oil, but I decided to go not add any more fat to it than necessary since I wanted this to be a stew to pour over the tea-scented rice. Silken tofu means it's got a tender mouthfeel next to the richness of the minced meat, and the milky soy quality of the tofu also helps to quench the heat of the sauce a little.  2) Red Cooked Short Ribs. Braised for 72 hours in my immersion circulator at 144*F in a rich dark sauce spiced with chili peppers, star anise, ginger, and szechuan peppercorns and aged orange peel. I originally wanted the meat to be more pink and medium but upon reheating it got cooked through a little past that. The glaze has a good hunk of cane sugar in it so it's nice and sweet.  3) Scallion Oil Chicken. For this popular Cantonese dish I deboned some chicken legs & thighs, seasoned them with salt and white pepper, rolled them into roulades, and poached them in my immersion circulator for 12 hours at 150*F. After chilling them overnight I slice them into medallions and arrange them into a blossom of delicious chicken meat. These days it's customary to serve the dish cold, and just before putting it on the table I top the chicken medallions with scallions and ginger sauteed in a generous amount of vegetable oil. Silky, moist, unctuous, and cooling.  4) Hong Shao Rou. Red-cooked braised pork cheeks. These were also cooked for 72 hours in my immersion circulator, in a rich dark sauce. Pork cheeks are a wonderful cut of meat that get delightfully soft and silky when you cook them down for that long. The sauce made from the bag juices also became exceptionally gelatinous and laquered each individual piece of fatty cheek meat. I also backseasoned the sauce with more spices, and arranged them as part of the presentation. Quite proud of the plating here.  5) Thai basil & pepper braised eggplant. I took a donkey's dick of a Chinese eggplant and sauteed it in a dark vinegar sauce and it shriveled down terribly to this pathetic little amount that barely fills a small bowl (this also hearkens to a phobia unique to Japan and some parts of China). Despite this, it was remarkably tasty and one of my friends said this was one of his favorite dishes of the night, even when stacked up against the other meatier courses. Got a nice deep thrumming base of umami to it.  6) Xiao Long Bao. AKA Little Basket Dumplings, AKA Shanghai Soup Dumplings. Handmade dumplings with soup on the INSIDE of the wrapper along with a small nugget of meat. I made these with the help and teaching of my Tibetan uncle, a master dumpling maker. Went with two flavors: Original Shanghai style (white), and spicy Szechuan filling with a broth made from like 8 different spices. What you're seeing here is when they're freshly made, before steaming. To eat these you nip the skirt of the dumpling, slurp out the mouthful of soup, and then dip the dumpling into a vinegar-ginger sauce and eat the sucker. Delish.  7) Shanghai-Style Pickled Cucumbers. Lightly brined so they still retain a good crunch, they're seasoned with garlic, rice vinegar, soy sauce, and (of course) a good spoonful of sugar. A nice palate cleanser. 8) (Not pictured) Creamed Corn Egg Drop Soup. A thick yet light soup meant to close the meal. Unlike the West, the Chinese prefer to END a meal with a bowl of soup since it leaves the guests with a nice, warm comforting feeling. Chinese soups are also much less salty since they're not meant to be eaten with bread, and you also don't wanna leave a cloying sensation when you're ending the meal.  ***INTERMISSION***  If you guys don't have a bottle of this poo poo, you gotta pick it up. Saint Elizabeth's Allspice Liqueur. After the meal I served this as a digestif, and boy does it warm you up inside. Sweet, soft, and with a wonderful spicy aroma it really helps comfort and cleanse the palate. And now, back to the show. Five Flavor Dessert Platter:  Normally Chinese desserts are grossly disappointing, so I wanted to use some more western techniques to jazz things up a bit. These were served with an orange moscato. After we finished this plate we retired to the sofa for some Death to Smoochy and Chrysanthemum Tea sweetened with crystallized honey. 1) Asian-style flan. The main star of the dish, I wanted this (and the wine) to be a playful variant of the Chinese American tradition of having orange slices for dessert (funny enough that Chinese friend of mine is from the Mainland and he's never heard of the orange slice thing and thought it was weird). I modified a Japanese flan/egg custard pudding recipe (puri) and flavored it with orange zest, orange blossom water, osmanthus, and vanilla. Sweetened very very lightly with Turkish honey, it's got notes of bitterness that helps play wonderfully against the sweet syrup. Also after some experimentation I got just the right ratios of ingredients such that the texture was perfect and it was supple as a courtesan's inner thigh. 2) Burnt sugar syrup infused with cinnamon and cloves. Lightly spicy, it synergizes with the orange aroma and faint bitterness in the flan. 3) Sugar-Infused Wolfberries. Wolfberries in Chinese herbalism are supposed to be very cleansing, and they also add a certain raisiney sweetness to the dish. Got a faintly meaty texture and a nice chewy bite to contrast against the silken softness of the flan. 4) Lychees. These came from a can, I'll admit. 5) Hawthorn berry sorbet. Homemade with dried hawthorn berries, the sorbet was thick in texture and had a wonderfuly zingy tartness that also wedded well with the syrup. Background Music: I didn't want to do Chinese classical music even though it can be very pretty, because that would've just been way too much. Instead I went with the French electroswing group, Caravan Palace. With the volume down low it was very nice and stimulating without being too energetic. Give it a listen.
|
|
#
?
Mar 1, 2016 01:31
|
|
|
Pretty good.
|
|
#
?
Mar 1, 2016 02:06
|
|
|
ShadowCatboy posted:AWESOME DINNER PARTY STUFF Wow that looks amazing! That looks really well put together!
|
|
#
?
Mar 1, 2016 18:52
|
|
|
Seriously. Invite me next time.
|
|
#
?
Mar 2, 2016 01:37
|
|
|
Goddamn, that looks amazing.
|
|
#
?
Mar 2, 2016 02:47
|
|
|
Carillon posted:http://steamykitchen.com/39943-chinese-steamed-buns-recipe.html So to answer my own question, all but one turned out really really well. Fluffy, with that taste that I've associated with steamed bread/buns. I assume the one that came out flat was user error given the success of the other 12. Would recommend!
|
|
#
?
Mar 2, 2016 18:28
|
|
|
Carillon posted:So to answer my own question, all but one turned out really really well. Fluffy, with that taste that I've associated with steamed bread/buns. I assume the one that came out flat was user error given the success of the other 12. Would recommend! We make these daily at work, and proofing is the only aspect I've found to be really touchy.
|
|
#
?
Mar 2, 2016 19:30
|
|
|
What is the shelf life of fermented bean curd? And once open how long can I keep it? I seem to have heaps of it.
|
|
#
?
Mar 3, 2016 05:46
|
|
|
does anyone know about making ho fun (those flat chewy rice noodles in char kway teow / tons of poo poo)? my gal and I tried tonight and couldn't get it right. we steamed a rice batter, but it just tasted... like uncooked flour mostly. one batch we made was almost cakey. if we did it thin enough, it was close - but not a success. tried a few different recipies / ratios.
|
|
#
?
Mar 3, 2016 09:06
|
|
|
mindphlux posted:does anyone know about making ho fun (those flat chewy rice noodles in char kway teow / tons of poo poo)? Seconding this question, had the same thing happen.
|
|
#
?
Mar 3, 2016 18:24
|
|
|
mindphlux posted:does anyone know about making ho fun (those flat chewy rice noodles in char kway teow / tons of poo poo)? Is there a reason you guys aren't using store bought noodles?
|
|
#
?
Mar 3, 2016 22:08
|
|
|
you could try something like this for a similar result: http://ladyandpups.com/2015/03/04/my-xian-famous-spicy-cumin-lamb-hand-smashed-noodles/ luckily I can buy fresh rice noodle sheets locally because gently caress doing that every time I want char kway teo
|
|
#
?
Mar 3, 2016 22:19
|
|
|
Anyone have a not terrible Chinese eggplant recipe? I tried to make some last night and absolutely ruined them. They soaked up so much oil!
|
|
#
?
Mar 3, 2016 23:55
|
|
|
Carillon posted:Anyone have a not terrible Chinese eggplant recipe? I tried to make some last night and absolutely ruined them. They soaked up so much oil! There's a lot of different kinds of eggplant dishes, but my go-to is yuxiang eggplant. I usually use this recipe: http://www.seriouseats.com/recipes/2015/02/sichuan-braised-eggplant-vegan-experience-food-lab-recipe.html
|
|
#
?
Mar 4, 2016 02:31
|
|
|
Carillon posted:Anyone have a not terrible Chinese eggplant recipe? I tried to make some last night and absolutely ruined them. They soaked up so much oil! I love eggplants, especially caponata (lots of oil soaking) and the eggplant salad casu mentioned (hardly any oil), I like this recipe http://www.chinasichuanfood.com/chinese-eggplant-salad-recipe/ but will check the seriouseats one as well
|
|
#
?
Mar 4, 2016 08:41
|
|
|
Peter Chang does the most unbelievable dry-fried eggplant. WaPo has a recipe: https://www.washingtonpost.com/pb/recipes/dry-fried-eggplant/12553/
|
|
#
?
Mar 4, 2016 14:42
|
|
|
My parents used to just roast or steam the eggplant whole, shred it, then toss it with sesame oil and soy sauce. Easy, fast, and delicious.
|
|
#
?
Mar 4, 2016 15:15
|
|
|
Rurutia posted:My parents used to just roast or steam the eggplant whole, shred it, then toss it with sesame oil and soy sauce. Easy, fast, and delicious. I have SO many questions about steaming an eggplant. What happens? Do you salt it down first & rinse it? Do you score it or slice it in two? How long does it take? How much size do you lose when you steam? What is the texture like?
|
|
#
?
Mar 4, 2016 20:07
|
|
|
Nicol Bolas posted:I have SO many questions about steaming an eggplant. What happens? Do you salt it down first & rinse it? Do you score it or slice it in two? How long does it take? How much size do you lose when you steam? What is the texture like? No salting, you just steam it whole. Let it get soft, I'd say it goes down by like 1/4? Not much really, just more of a loss of structure. When you shred it, it's soft and silky.
|
|
#
?
Mar 4, 2016 20:09
|
|
|
Rurutia posted:No salting, you just steam it whole. Let it get soft, I'd say it goes down by like 1/4? Not much really, just more of a loss of structure. When you shred it, it's soft and silky. Do you peel it at all? Does it separate into fibers or more chunks?
|
|
#
?
Mar 4, 2016 21:41
|
|
|
No peeling. I'm not sure what you mean by fibers and chunks. Both?
|
|
#
?
Mar 4, 2016 21:43
|
|
|
Rurutia posted:No peeling. I'm not sure what you mean by fibers and chunks. Both? I'm just trying to imagine the shredding aspect was all and sorta comparing it to meat. Maybe the wrong tact to take. Sounds interesting regardless though!
|
|
#
?
Mar 4, 2016 22:44
|
|
|
ShadowCatboy posted:Is there a reason you guys aren't using store bought noodles? is there a reason you don't eat in a restaurant every time you want food? I'm just trying to learn new technique and become a better cook! if I just did the easy thing every time I wanted to cook food, I would have 1/100th the breadth of cooking experience/knowledge I do today. and my tiny fraction of knowledge and competency is pretty much 0% compared to what there is to learn from people and cultures worldwide.
|
|
#
?
Mar 7, 2016 09:04
|
|
|
Here's a simple stir-fry sauce I threw together last night, which came out pretty good when used with chicken thigh meat, carrots, brocoli, onion, garlic and udon noodles: 2 T soy sauce 2 T water 1 T grated ginger 1 T brown sugar 1 T sriracha 1 T corn starch Questions: - I'm trying to experiment with sauces but I keep wrecking the ratio and ruining a whole bowl of ingredients. What should I add to enhance the flavors? In the few recipes I've used I've put in oyster sauce, rice wine vinegar, sesame oil... - Is there a better way to stretch out the sauce besides adding water? I feel like water is NOT a good flavor contributor. - Is rice wine vinegar the same thing as seasoned rice vinegar? Astonishing Wang fucked around with this message at 20:42 on Mar 7, 2016 |
|
#
?
Mar 7, 2016 20:37
|
|
|
Astonishing Wang posted:Here's a simple stir-fry sauce I threw together last night, which came out pretty good when used with chicken thigh meat, carrots, brocoli, onion, garlic and udon noodles: seasoned rice vinegar has sugar and salt in it to stretch out sauces I normally use less? oh, and less helpfull, but when I saw your ingredients, my first thought was: leave out the cornstarch and add 1or 2 T of ketchup and 1 T of peanut butter....heat, stir, voila: the perfect satay sauce!!!
|
|
#
?
Mar 7, 2016 20:51
|
|
|
Astonishing Wang posted:Here's a simple stir-fry sauce I threw together last night, which came out pretty good when used with chicken thigh meat, carrots, brocoli, onion, garlic and udon noodles: One of my favorite additions is Shaoxing wine. I really like the flavor it adds to things. Get a bottle, it'll last a while and really make things taste good.
|
|
#
?
Mar 7, 2016 21:51
|
|
|
Add MSG
|
|
#
?
Mar 7, 2016 22:11
|
|
|
Another good one to add is Chinkiang black vinegar.
|
|
#
?
Mar 7, 2016 23:17
|
|
|
Swap some chicken broth in for your water.
|
|
#
?
Mar 8, 2016 00:02
|
|
|
maybe hoisin instead of sugar. a little oyster sauce and a few drops of sesame oil can be nice in stir fries too. I'd use Lao Gan ma instead of sriracha, which I find too sweet and garlicky e: see you've already tried sesame oil and oyster sauce if I were you I'd find some recipes I liked for stir fry on a reliable site like serious eats or rasa Malaysia use those as building blocks for experimenting once you find some you like large hands fucked around with this message at 00:10 on Mar 8, 2016 |
|
#
?
Mar 8, 2016 00:07
|
|
|
Astonishing Wang posted:Here's a simple stir-fry sauce I threw together last night, which came out pretty good when used with chicken thigh meat, carrots, brocoli, onion, garlic and udon noodles: Personally I don't bother with brown sugar or the rest (although I should probably start being more adventurous!) I just go for a healthy dollop of oyster (~1 tbsp) and a few good splashes of soy. Honestly unless you go totally crazy with these (especially soy because of the high salt content) I think it'd be pretty hard to mess up a dish. But it's definitely quite a simplistic approach. I tend to add ginger & garlic when my veggies are almost done but a little before adding the meat back in asking with sauce (and noodles if applicable). As someone posted above I think usually broth (& whatever else you feel like using beyond the soy and oyster) should be added if you want to up the volume of sauce. I tend to keep mine relatively dry if I'm adding noodles, and I haven't recently been doing stir fries for eating with rice where you'd need more sauce (because I loving love noodles).
|
|
#
?
Mar 8, 2016 02:27
|
|
|
Casu Marzu posted:Add MSG The Something Awful Forums > Discussion > Something Offal >The Chinese food thread: add MSG
|
|
#
?
Mar 8, 2016 11:28
|
|
|
Anyone have a killer-app for dumplings? I've made a number of different ones, mainly with pork, but haven't found ones that are absolutely mind blowing. Always good, never great. I asked my friend's mom how she got hers so juicy but she said it's a family secret so struck out there.
|
|
#
?
Mar 8, 2016 20:21
|
|
|
The secret is gelatin.
|
|
#
?
Mar 8, 2016 21:13
|
|
|
Straight powdered? bloomed in water and mixed in?
|
|
#
?
Mar 8, 2016 21:39
|
|
|
[quote="Ziir" post="390264521"] Siew Yuk or Roast Pork  I have made this a lot over the years, it amazing for blowing people away at "bring a side or salad" bbqs and so on. It is so so simple its brilliant, and the vodka is a masterstroke. Slight (possibly sacreligious) alterations to the recipe can make it sing too, like grinding up some sichuan peppers for the marinade. Is there any way to make the skin flatter though? This is the last one I made https://www.instagram.com/p/BCmqqHnS0M8r76HSREQdF4x0En-xX1Vq9NQmjE0/ I accidentally ordered a gigantic pork belly from my butcher (3.6 kg)and picked it up yesterday. There is no way half of it wont end up curling up and getting burnt...
|
|
#
?
Mar 9, 2016 05:50
|
|
|
|
| # ? Apr 28, 2024 23:33 |
|
|
A friend requested some dumplings, so I made dumplings. This is my second attempt at making them - I used a pasta machine for the dough and had a lot more success than doing it by hand the first time I tried. A few tore due to the dough drying out - what's the best way to keep the wrappers from drying out during the whole wrapping process? 
|
|
#
?
Mar 9, 2016 09:46
|
|