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Jhet posted:How have you not used it at least a couple times since using it last month? Combo of being busy travelling around the planet, the holidays and prioritizing other foods when I do have a moment to cook  What is a simple dish I can make with it that won't require procurement of other unusual ingredients? I have access to Ranch 99 and stuff but cbf going there whereas I have American supermarkets on my way home from work.
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Nov 28, 2018 17:57
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Fair enough. Being busy and gone does keep a person from using delicious things. I use it in fried rice, and in many versions of "throw things in the pan with a sauce". I use it as my flavor base when I'm just stir frying whatever I have on hand basically. I'll use vinegars, soy sauce, stocks, or whatever in the sauce and thicken with some cornstarch usually. Ginger, garlic, and scallions go in the pan too. Fry the doubanjiang on lower heat to not burn it. I'd use it for noodles too. Personally, I'm guilty of just using the ingredients with a rudimentary knowledge of how they're used and then just going from there. I'm sure there are plenty of recipes out there besides mapo tofu, but I never seem to try them exactly right. I really enjoy using it with star anise and sometimes cinnamon, and I find it goes great in a braise.
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Nov 28, 2018 18:12
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You cook exactly like me so I'm just gonna do what you do and see what I like thanks.
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Nov 28, 2018 18:25
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Hey guys, I got these dried black beans a little while ago and have been struggling to find something to do with them.  I picked them up mistaking them for fermented dried black beans but these are just regular dried black soy beans. Anyone got any suggestions for a good way to use them? I found a recipe for black bean soup which looks interesting, but I've got lots of beans to use up.
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Dec 14, 2018 18:46
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I never saw those eaten in China and have no idea what they're used for or why they were for sale everywhere, but this Korean thing is decent. https://www.maangchi.com/recipe/geomeun-kongjorim
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Dec 14, 2018 20:31
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Ideas to use up yuba/foo jook sheets? I've always tossed em in braised pork type dishes, anything else come to mind?
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Jan 27, 2019 07:16
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Casu Marzu posted:Ideas to use up yuba/foo jook sheets? I've always tossed em in braised pork type dishes, anything else come to mind? Fu pei guen/dim sum tofu skin rolls I like to put some black beans in the sauce
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Jan 27, 2019 22:44
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I'm having trouble with sichuan peppercorns. I find the tingle is way too weak compared to what I know from good restaurants, but if I try to increase the amount I find the taste gets overwhelmingly sharp and bitter. Is it just a matter of bad shells or am I loving up somehow (more inclined to believe the latter tbh)?
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Jan 28, 2019 05:42
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how are you using them? the way it's done often is you (before adding any meat/veggies) fry up the peppercorns in oil to make the oil very ma. it's more the oil that gives everything the ma flavor than the peppercorns themselves. alternatively you can just get powdered huajiao and use that. That's how it's normally piled on the dishes that get lots.
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Jan 28, 2019 10:09
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large hands posted:Fu pei guen/dim sum tofu skin rolls I like to put some black beans in the sauce One of my very favorite dim sum dishes!
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Jan 28, 2019 10:19
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AnonSpore posted:I'm having trouble with sichuan peppercorns. I find the tingle is way too weak compared to what I know from good restaurants, but if I try to increase the amount I find the taste gets overwhelmingly sharp and bitter. Is it just a matter of bad shells or am I loving up somehow (more inclined to believe the latter tbh)? are you removing the seed? are the peppercorns fresh?
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Jan 28, 2019 12:10
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AnonSpore posted:I'm having trouble with sichuan peppercorns. I find the tingle is way too weak compared to what I know from good restaurants, but if I try to increase the amount I find the taste gets overwhelmingly sharp and bitter. Is it just a matter of bad shells or am I loving up somehow (more inclined to believe the latter tbh)? I had the same problem with a couple batches I bought at stores. They probably sit on the shelves for years. If they’re brownish, dusty, and lack a strong citrusy flavor when you eat them, they’re probably old and crap. I bought a popular brand off amazon and those both taste a lot better and have far fewer seeds than the bags I’ve bought from the store.
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Jan 29, 2019 02:34
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Which brand? I'm going to need to restock when my supply from Sichuan runs out and don't want to buy poo poo. Also if you want a stronger citrus flavor look for green ones instead of the regular type. 青花椒 is what you're looking for on the package.
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Jan 29, 2019 02:36
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Amazon says I last bought Soeos brand. They are fine. I just went for whatever had a lot of decent reviews.
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Jan 29, 2019 03:06
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Thanks for the replies guys. I was grinding em up in a spice grinder then frying them before cooking everything else, and I got them from Penzey's, a local Asian market, and another online spice retailer. They were all probably around a few months from time of purchase, at least, when I used them. I'll keep your advice in mind next time I give it a go.
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Jan 31, 2019 07:33
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That might be the problem. There's no need to grind Sichuan pepper, throw the whole ones into the oil the same time as the dried chilies. If it's not strong enough do the Sichuan method: use more. Pile that poo poo in there. Dump entire bags into it.
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Jan 31, 2019 23:05
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I just cooked with a fifth of this bag off amazon and its barely noticable. Really tasty though I will double the amount I put in next time at least. No seeds in my bag, at least not from the top. https://www.amazon.com/Three-Squirrels-Szechuan-Peppercorns%EF%BC%8CSichuan-Peppercorns/dp/B07CMD859X?th=1
Bald Stalin fucked around with this message at 06:12 on Feb 1, 2019 |
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Feb 1, 2019 05:59
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I have been told by a Sichuanese friend's chef uncle that these are Sichuan chili seeds, for those who were trying to track them down before: https://www.amazon.com/Kung-Pao-Asi...er%2Bseeds&th=1 The pics are a lot longer than the dried peppers I've always seen but this guy should know what he's talking about so I'm going to trust him on it.
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Feb 2, 2019 02:34
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That was probably me. I’m not sure those pictures look like erjingtiao, but the picture might just be misleading. I gave them an order, because I don’t mind trying them in the off chance that they’re not exactly right. I can always cook with whatever these are anyway. I haven’t finished planning my garden yet so this is great timing.
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Feb 2, 2019 03:50
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GISing erjingtao gives me both the short ones I'm familiar with and ones that look that length so maybe they're different cultivars of the same pepper? Or the commercially grown ones are picked when shorter? I dunno, we'll see!
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Feb 2, 2019 03:55
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This is pretty cool, a chick in Yunnan with a cool doggo making food in a giant old fashioned wok https://www.youtube.com/watch?v=sbr-SAi6PHM E lol she has another one making corn whisky for her grandpa https://www.youtube.com/watch?v=KGx0W_2S3bE hakimashou fucked around with this message at 09:14 on Feb 5, 2019 |
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Feb 5, 2019 08:16
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I'm tired of having to buy chili oil all the way at walmart and would like to make my own. Any tips on making a larger amount at once without hurting myself? My one attempt ended with a near burning so far.
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Feb 18, 2019 05:12
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Captainsalami posted:I'm tired of having to buy chili oil all the way at walmart and would like to make my own. Any tips on making a larger amount at once without hurting myself? My one attempt ended with a near burning so far. I imagine you're having trouble pouring hot oil? Just put it all in a bowl far too large so that you can pour with the pan fully over the bowl. Also, use a thermometer so that your oil isn't too hot. Keep it under 250F. I have large metal aluminium mixing bowls that would work, or just use a wok. No need to use a wok to heat the oil, you'd be better served using a pot better suited for pouring from for you. Grand Fromage posted:GISing erjingtao gives me both the short ones I'm familiar with and ones that look that length so maybe they're different cultivars of the same pepper? Or the commercially grown ones are picked when shorter? I dunno, we'll see! Finally got those seeds yesterday. It's good timing because I'm setting up and starting peppers this week. I guess I'll find out in about 5 months if they're the right ones.
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Feb 18, 2019 06:30
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So I've got a high end induction cooktop because my townhome doesn't have hookups for gas. So far it's been fine for my cooking (boy do I miss a proper clothes dryer that works, but I digress) but I want to get into proper chinese cooking since I've moved somewhere with an abundance of chinese grocers nearby and I'm just not sure I can get a wok hot enough on it. Any recommendations for an induction compatible wok? Should I just gently caress off and go with slower, lower-temp cooking styles?
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Feb 21, 2019 07:53
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If you have a balcony or a decent exhaust hood, I would just try to get a tabletop gas burner. Most Chinese supermarkets tend to have them, largely for this reason. If that's not an option, induction should be fine even if not optimal? It's certainly better than old electric stoves, though you might have to pay some attention to not loving up the stove surface moving a wok around on it. Waci fucked around with this message at 08:42 on Feb 21, 2019 |
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Feb 21, 2019 08:40
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Outdoors with a turkey fryer burner or something similar is the best you're going to get. If you can only cook indoors, do cast iron pans work on induction? I've found that cast iron's ability to get ripping hot makes it a decent substitute for a proper wok. Have to be careful with stirring and you'll be forced to do it in batches, but it's what I did in China (can't get a proper burner there either!) and it works reasonably well.
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Feb 21, 2019 12:23
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Waci posted:If you have a balcony or a decent exhaust hood, I would just try to get a tabletop gas burner. Most Chinese supermarkets tend to have them, largely for this reason. I was under the impression is that a good wok burner is going to get like 10x as hot as one of those butane cookers. I've been wanting to get a wok burner, but I'm in the same boat where I dunno exactly what I'm looking for besides heat.
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Feb 21, 2019 15:29
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I've been meaning to build a proper table for my big green egg and i think i'll end up adding a turkey fryer burner to it so i can wok better (which means burn my food because i'm still not good at cooking in a wok)
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Feb 21, 2019 16:04
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Catfish Noodlin posted:I was under the impression is that a good wok burner is going to get like 10x as hot as one of those butane cookers. A good tabletop burner still gets hotter than any induction stove I've ever used, but yea they won't get close to the flamethrower-in-a-barrel ones restaurants have. They're more a match for residential gas stoves. But yea, a turkey fryer burner (or just a reasonably compact gas grill) is better if you can cook outdoors Waci fucked around with this message at 16:27 on Feb 21, 2019 |
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Feb 21, 2019 16:13
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I've found that you can make a decent fried rice or stir fry, after years of experimentation, by getting your western pan as hot as it goes and just leaving the meat or rice in it for about three minutes without touching. Yes it's not quite the same but the water gets driven off and crust develops like it would in a hotter pan. You do have to add aromatics later in the cooking this way tho.
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Feb 21, 2019 17:51
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Right, if you do the cast iron you can't actually stir fry, just leave it alone. Fact is that the proper wok burner is mostly just a restaurant thing even in China so if you're cooking at home you don't have much in the way of options for getting the same effect.
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Feb 21, 2019 22:12
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Pretty sure you can get high BTU tabletop burners, but they're about the same price as a turkey fryer burner, and you can get even better heat from the turkey fryer burner. Fun fact, you can use a different adapter and hook those fryer burners up to natural gas and get quite the output. So if you have NG hookups in your kitchen, you could install one. I wouldn't because of all the oil you're going to put into the air, but they work on propane normally and work great outside. I have a Blichman burner for brewing that I use and just set it up on a table that works great, but if I ever get to build out a dream patio, it would have one of the single flame Bayou classic burners that I would just build into a table with a cover to use for a wok and heating water for brewing and other cooking purposes (like canning food).
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Feb 21, 2019 22:42
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ive been stir frying pork with green peppers a bunch recently. its p easy and good imho
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Feb 22, 2019 11:27
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ate a heckova lot of p deece food in rural hubei during cny. ama.
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Feb 22, 2019 11:29
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I've been wok'ing with a turkey fryer for a few years now. It delivers amazing Wok Hei and my lo mein is perfect and my kung po no longer maces the entire house.
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Feb 22, 2019 15:12
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I'm very happy to announce that after trying for 4 years to replicate the dry fried beans a nice old retired sichuan chef who was also my landlord showed me how to cook once and told me the recipe for, I have finally made one batch that's like 95% correct and I cannot get over how happy this makes me. if you're interested it's simple but hard to do right (or maybe I am bad): 1. cut the beans up, get oil very hot in a wok, fry the beans till the skins get sort of crispy and browned. this takes a deceptively long time and you need to stir a lot so as to not burn them. 2. remove the beans, more oil in wok, add some ground pork along with green onions, ginger, garlic, chili peppers and sichuan peppercorn (more than you feel comfortable adding). once the pork browns a little add some light soy sauce (生抽, not like, low sodium stuff) and shaoxing wine and mix it all up. I added maybe 2 tbsp of the soy sauce and maybe half that of the shaoxing but in true Chinese cooking fashion I was just throwing what seemed to be a reasonable amount into the wok without measuring anything. 3. once the pork is browned and it smells super good throw the beans back in, and add either sichuan pickled vegetables (芽菜）or the cantonese olive stuff? （橄榄菜） I like the olives myself. 4. mix it all up for a bit e: 5. add some lao gan ma cuz why not 6. it's done Ailumao fucked around with this message at 11:57 on Mar 14, 2019 |
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Mar 14, 2019 11:55
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7. your insanely bad
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Mar 14, 2019 12:15
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Magna Kaser posted:I'm very happy to announce that after trying for 4 years to replicate the dry fried beans a nice old retired sichuan chef who was also my landlord showed me how to cook once and told me the recipe for, I have finally made one batch that's like 95% correct and I cannot get over how happy this makes me. Cool, can you do it again?
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Mar 14, 2019 14:11
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This ebook bundle includes the book "Chinese Street Food," which, despite being written by two non-Chinese people, is pretty good. Here's a sample recipe:quote:热搅团 / Rejiao Tuan / Cornmeal Porridge in Sour Soup
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Mar 14, 2019 14:28
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Stringent posted:Cool, can you do it again? likely not
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Mar 14, 2019 14:39
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