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Pretty sure udon is often made that way (edit: the parboil and then stir fry)
xtal fucked around with this message at 23:58 on Feb 17, 2021 |
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Feb 17, 2021 23:28
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I think fundamentally that would work, but I'd be careful about adding egg to a pan that's just been stirfrying noodles - that's likely too hot and you'll end up with scrambled eggs. You could wait a few minutes or transfer to a bowl first. You definitely don't need the low heat if you want to get the eggs to a saucy consistency, residual heat will be more than enough.
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Feb 17, 2021 23:46
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Yeah, there's a certain amount of experimentation involved, because the amount of carryover cooking will depend on the volume of noodles, the pan you're using, how hot you got it before taking it off the heat, and so on. My personal contemporary carbonara recipe involves frying off the meat in a 12" fry pan, taking it off the heat like 6, 7 minutes before the pasta's ready, pasta goes into a colander, colander is dumped promptly into the fry pan, gets stirred around to loosen any fond or whatever, and then waits for ~60 seconds. When that's nearly up egg gets cracked into a prep bowl where the p. reggiano/pecorino has been grated, whisk that for a couple seconds with a fork, then into the pan to get tossed vigorously until everything's coated. Plate immediately, serve immediately. That works when I'm making pasta for two. Single serving of pasta gets colder faster, so wants the egg sooner. When I was getting this down I hosed around with an IR thermometer a lot, now I just eyeball it.
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Feb 18, 2021 00:01
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SubG posted:all the duck stuff Thanks for the write up. This sounds like a cool way to use everything for different dishes. Will search around for more details on the cassoulet. Thanks to everyone else for your suggestions as well.
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Feb 18, 2021 00:18
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I’ve got to say, I’ve never heard of frying pasta to reconstitute it, I’m pretty sure you need to cook it out with water first.
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Feb 18, 2021 06:37
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Oh yeah, the Chinese method is always to parcook noodles in water first
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Feb 18, 2021 09:41
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Folks have always said not to use metal utensils in non-stick pans, but does this apply to rounded things like whisks? Will they damage the coating?
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Feb 18, 2021 15:21
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Yeah I think a metal whisk is not good for nonstick either. It’s mostly that the metal will be harder than the coating and you can scratch it.
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Feb 18, 2021 15:27
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I have a silicone coated whisk, it’s great, and I use it in metal pans all the time. I used to use a wooden one, which was OK too
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Feb 18, 2021 15:49
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I use a metal whisk 100% of the time, including in non-stick. You just aren’t going to generate enough force through the extremely thin wires of the whisk to scratch the nonstick coating. Plus, silicon kitchen utensils just perform worse than their rigid metallic counterparts, imo, worse enough that I’d rather avoid using them than baby my $20 tramontina nonstick.
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Feb 18, 2021 16:25
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Lawnie posted:I use a metal whisk 100% of the time, including in non-stick. You just aren’t going to generate enough force through the extremely thin wires of the whisk to scratch the nonstick coating. Plus, silicon kitchen utensils just perform worse than their rigid metallic counterparts, imo, worse enough that I’d rather avoid using them than baby my $20 tramontina nonstick. The wires being thin has nothing to do with it, the only thing that matters is hardness. You can easily scratch a pan with the tines of a fork for example. Any time metal utensils touch teflon it is going to scratch just because that's how hardness works.
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Feb 18, 2021 16:28
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I don't think I've ever needed to whisk in a nonstick skillet, what's the use case there? I normally whisk egg early with the salt so it can sit for 15 minutes prior to cooking, and most anything else I whisk while cooking is a double boiler situation.
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Feb 18, 2021 16:31
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I often use a whisk when making dark roux, that's not really something you can whisk before going in the pot.
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Feb 18, 2021 16:44
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BrianBoitano posted:I don't think I've ever needed to whisk in a nonstick skillet, what's the use case there? I normally whisk egg early with the salt so it can sit for 15 minutes prior to cooking, and most anything else I whisk while cooking is a double boiler situation. Why would you salt eggs before cooking them? Isn't that just going to dry them out?
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Feb 18, 2021 18:12
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I just don't use non-stick skillets.
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Feb 18, 2021 18:33
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xtal posted:The wires being thin has nothing to do with it, the only thing that matters is hardness. You can easily scratch a pan with the tines of a fork for example. Any time metal utensils touch teflon it is going to scratch just because that's how hardness works. I regret to inform you that hardness and scratch resistance is more complex than the mohs scale. There are plenty of additional factors such as original surface roughness, sharpness of the tool, stress applied, temperature, and more. Yes, a fork tine can scratch nonstick. This is because it is shaped like a scribe, a tool designed to scratch. It’s much more difficult to make a scratch with the convex side of a spoon stirring gently.
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Feb 18, 2021 18:41
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poo poo POST MALONE posted:Why would you salt eggs before cooking them? Isn't that just going to dry them out? I read it once, tried it, and liked it. Same principle for salting meat, including that there's a sweet spot and salting less or more time than the sweet spot is detrimental. Gives the perfect amount of time to saute any mix-ins, prep tortillas, and sort out drinks  https://www.seriouseats.com/2016/04/food-lab-american-omelettes-ham-and-cheese.html
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Feb 18, 2021 18:44
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poo poo POST MALONE posted:Why would you salt eggs before cooking them? Isn't that just going to dry them out? I haven't heard dry them out before. Gritzer does some experimentation here and says it doesn't make a huge difference, though it might in fact improve the texture in a small way.
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Feb 18, 2021 18:49
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Making shepherds pit for the first time and have extra mushrooms lying around. Will that be a good addition?
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Feb 18, 2021 18:49
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pro starcraft loser posted:Making shepherds pit for the first time and have extra mushrooms lying around. Will that be a good addition? sure why not.
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Feb 18, 2021 18:55
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Lawnie posted:I use a metal whisk 100% of the time, including in non-stick. You just aren’t going to generate enough force through the extremely thin wires of the whisk to scratch the nonstick coating. Plus, silicon kitchen utensils just perform worse than their rigid metallic counterparts, imo, worse enough that I’d rather avoid using them than baby my $20 tramontina nonstick. This is why I love my chefn spatula (https://www.amazon.com/Chefn-Renovated-Switchit-Spatula-Vintage/dp/B0762D6834/ref=sr_1_3?dchild=1&keywords=chefn&qid=1613678223&sr=8-3) -- its a silicone spatula with a metal plate in it to give it some rigidness.
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Feb 18, 2021 20:58
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I need to buy dried shrimp for a chinese recipe but it's a little weird that the results on amazon are for cooking and half the results are for turtle food and there's basically no visible difference. Does anyone have any brands they recommend?
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Feb 18, 2021 20:58
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mystes posted:I need to buy dried shrimp for a chinese recipe but it's a little weird that the results on amazon are for cooking and half the results are for turtle food and there's basically no visible difference. Does anyone have any brands they recommend? Any Mexican or Asian stores near you
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Feb 18, 2021 21:08
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Steve Yun posted:Any Mexican or Asian stores near you
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Feb 18, 2021 21:09
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I wouldn't be surprised if the pet treats are the exact same thing, but any of the ones for human consumption should be fine? I just grab whatever bag is at the Chinese grocery.
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Feb 18, 2021 21:11
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African market around me has dried as well.
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Feb 18, 2021 21:16
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Are the dried shrimp for cooking salted? I know some of the shrimp pet treats are freeze-dried and unsalted, maybe that can filter some out for you.
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Feb 18, 2021 21:32
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Here, buy these if you want dried: https://www.amazon.com/dp/B08BNHY2SD/ref=cm_sw_r_cp_apa_fabc_Z1YB58J0CM7HYG5DA97F
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Feb 18, 2021 21:50
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Grand Fromage posted:I wouldn't be surprised if the pet treats are the exact same thing, but any of the ones for human consumption should be fine? I just grab whatever bag is at the Chinese grocery. Yeah the Bonito flake I get off Amazon occasionally is labeled as cat treats on the listing, but it's the same Japanese bag I've seen in p much every Asian store. Edit: its also like $5 cheaper than the equivalent actual human food labeled ones
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Feb 18, 2021 23:14
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What can I do with two pounds of small scallops Any crazy effort idea is on the table Are there good vegetables I could stir fry it with if I wanna leave out noodles or rice
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Feb 19, 2021 08:02
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Steve Yun posted:What can I do with two pounds of small scallops Make XO Sauce, you would have to dry then first. And get a bunch of other ingredients.
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Feb 19, 2021 08:18
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Steve Yun posted:What can I do with two pounds of small scallops I did a scallop stir fry using shredded delicata squash in place of the rice. Other than that, I'd do snowpea, scallion, ginger, garlic, shredded carrot, shredded cabbage. All of those would have complementary flavors. Peanut oil for the cooking, maybe a tiny dash of rice vinegar and tamari after cooking instead of any heavy sauce.
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Feb 19, 2021 16:08
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poo poo POST MALONE posted:Why would you salt eggs before cooking them? Isn't that just going to dry them out? Serious eats has a thing on this, as does Kenji's Food Lab book. Salt has a minor impact but if you salt them long enough ahead of time it seems to actually make the eggs better https://www.seriouseats.com/2014/04/does-pre-salting-eggs-make-them-tough.html
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Feb 19, 2021 16:38
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Yeah, odd how they never went back and added an asterisk to the Serious Eats 2014 article which says "not a noticeable difference" to be like "uhh we tested more in 2015 and yeah it's a good idea"
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Feb 19, 2021 16:51
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Is there a good way to store fresh ginger? I don’t really use it very often but I like to have it for stir frys and stuff. It’s cheap enough to toss and replace as needed, but is there a better option? Grate and freeze in 1 tsp portions or something?
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Feb 19, 2021 18:48
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Dont even have to grate it. Just freeze it whole and grate as you go, any loss of quality over fresh is negligible.
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Feb 19, 2021 18:59
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Agreed. I don't really peel it any more, since microplane usually leaves behind the skin. My MIL bought some 1 tsp freezer cubes of minced ginger and garlic which are great for those every-minute-counts kind of days, and when we run out I'll probably reuse the container to do it all over again. It's only once a month or so, but if say takeout forgot a dipping sauce and you're exhausted (like yesterday), it saves the day.
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Feb 19, 2021 19:25
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Bluedeanie posted:Dont even have to grate it. Just freeze it whole and grate as you go, any loss of quality over fresh is negligible. Should I peel it first?
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Feb 19, 2021 20:20
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BrianBoitano posted:I don't really peel it any more, since microplane usually leaves behind the skin. Also fresh (e.g. not papery, still has pinks or greens) ginger doesn't ever need to be peeled, even if you're using it sliced.
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Feb 19, 2021 20:51
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Even if it's papery, I don't peel it if I'm grating it. Makes no difference.
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Feb 19, 2021 20:57
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