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I believe the Juancheng Pixian Doubanjiang in the pouch is the preferred brand. Edit: I I know this is a weird time for restaurants right now but have any of the Cincinnati area people gotten to try Great Tang in West Chester yet? IMO they belong right up there with Sichuan Chili and Sichuan Bistro. They're take-out only right now I believe, I've been missing it like crazy. Human Tornada fucked around with this message at 01:36 on Aug 7, 2020 |
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Aug 7, 2020 01:28
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Human Tornada posted:I believe the Juancheng Pixian Doubanjiang in the pouch is the preferred brand. Speaking of which...what's up with the weird bail handle on the jars?
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Aug 7, 2020 01:41
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I had everything the dude in that mapo dofu video used except garlic stems and sichuanese rapeseed oil (get it back in stock already MALAMARKET!!!) so I made some following him, doing scallions at the end instead of garlic stems, was pretty tasty!
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Aug 7, 2020 08:35
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made the dudes meat pancakes tonight made some scallion/leek/ginger/garlic oil to mix in with the meat and then steeped the dregs and used that with shaanxi vinegar and laoganma for a dipping sauce did it in a frying pan with spells under the broiler since i dont have a george foreman rou bing maker thing    A+ hao chi xie xie lao fan guo
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Aug 9, 2020 01:26
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made a bunch of lo mai gai with extra lap cheong. forgot we were out of twine but they worked fine anyways. pressure cooked them for 30 minutes instead of steaming for 90 
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Aug 10, 2020 01:30
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SubG posted:Yeah, JC is what I usually get, although I often use the stuff with chili oil in the derpy fat jar with the weird bail handle. Have you not seen the catering sized jars? It's for picking up and I guess they just didn't want to change the design.
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Aug 10, 2020 14:17
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Spuckuk posted:Have you not seen the catering sized jars? It's for picking up and I guess they just didn't want to change the design.  I mean the jars like this...this one's 1.2 kg, but the design is the same for the 0.5-1.5 kg jars:  And I mean yeah you can pick 'em up using the little plastic handle...but why?
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Aug 10, 2020 14:51
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SubG posted:I don't mean the giant 5-15 kg size like this: Because its fun to swing the little tub around by the dinky little handle!
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Aug 10, 2020 17:54
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Anyone have a recommendation for a good online store that sells Chinese ingredients? I've wanted to make the woks of life's instant pot soy sauce chicken for a while but I've never been able to find the rose wine. I'm also out of other stuff like dark soy, oyster sauce, and a few other things.
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Aug 10, 2020 19:03
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God I fucking love Diablo 3 gold, it even paid for this shitty title
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pogothemonkey0 posted:Anyone have a recommendation for a good online store that sells Chinese ingredients? I've wanted to make the woks of life's instant pot soy sauce chicken for a while but I've never been able to find the rose wine. I'm also out of other stuff like dark soy, oyster sauce, and a few other things.
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Aug 10, 2020 23:22
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I was going to make Dou Jiang only to find my just opened Soy Milk looking like this. It's been sitting in the fridge for about two weeks sealed and has a use by date of 9/1. Aside from looking unpalatable and potentially spoiled, it still smells like Soy Milk and doesn't taste or smell off. I don't usually keep a lot of Soy Milk around but this is the first time I've seen it do this. So is this safe?
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Aug 11, 2020 15:32
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it will eventually go rancid
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Aug 11, 2020 17:30
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My wife and I upgraded to a house and rather than get a grill I bought one of those heavy duty jet exhaust outdoor woks. After using it a couple times this was absolutely the correct decision. That said, I don't have a lot of familiarity with different Stir fry dishes. Is there a generally accepted best cookbook to get some recipes to work off of? Also guys it is so much easier to season carbon steel when you can turn it blue within like 30 seconds of putting it on the burner. I've used it like 4 times and its already "fry an egg" style seasoned. Edit: like within 30 seconds of starting it for the first tome I realized that one day I am absolutely gonna burn the poo poo outa myself. Eifert Posting fucked around with this message at 23:31 on Aug 23, 2020 |
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Aug 23, 2020 23:29
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I'd recommend Chinese Cooking Demystified and Chef Wang Gang on Youtube to start out so you can see how it's done. Cookbook just depends on what cuisine. The Food of Sichuan is the one I'd start with because it's Sichuan.
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Aug 23, 2020 23:36
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Eifert Posting posted:My wife and I upgraded to a house and rather than get a grill I bought one of those heavy duty jet exhaust outdoor woks. After using it a couple times this was absolutely the correct decision. That said, I don't have a lot of familiarity with different Stir fry dishes. Is there a generally accepted best cookbook to get some recipes to work off of? Got a link to the one you got?
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Aug 24, 2020 00:11
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https://www.feradyne.com/22-carbon-steel-wok-kit-w-big-kahuna-burner/ The wok is something I'll probably never use but the burner owns.
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Aug 24, 2020 00:35
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Grand Fromage posted:Chef Wang Gang on Youtube Will his uncle ever show up in their new commercial kitchen? I can't wait.
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Aug 24, 2020 06:27
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i was a big fan of the wang gang videos, but the way him and his uncle launched a humiliation campaign against that girl working for him is hosed up
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Aug 24, 2020 11:57
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Man I am still thinking about that stir fry from yesterday. So good.
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Aug 24, 2020 15:34
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Stringent posted:i was a big fan of the wang gang videos, but the way him and his uncle launched a humiliation campaign against that girl working for him is hosed up Did they do that? I don’t watch any of their videos much anymore but like a month ago Qierwa posted some apology video which seemed to be based on a lot of comments from xiao hongshu and other Chinese sites criticizing her for not being a good cook and being very casual around older people, and I just assumed it was lovely internet commenters. It’s extra suck if it was started by them.
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Aug 24, 2020 22:32
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Magna Kaser posted:Did they do that? I don’t watch any of their videos much anymore but like a month ago Qierwa posted some apology video which seemed to be based on a lot of comments from xiao hongshu and other Chinese sites criticizing her for not being a good cook and being very casual around older people, and I just assumed it was lovely internet commenters. It’s extra suck if it was started by them. They were just making a lot of snide comments in their videos and I think the fans just turned it up to eleven.
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Aug 25, 2020 06:14
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Yeah poo poo like "oh Qierwa hosed up this dish last time so now I'm doing it right", I don't like it
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Aug 25, 2020 11:57
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any brand recs for steamer baskets? seems like a lot of complaints of mold or generally lovely build quality on amazon reviews
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Aug 25, 2020 22:31
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I don't want to hear anything about the whole wang gang and qi erwa situation. can't something be okay for two seconds?
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Aug 25, 2020 23:04
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Arglebargle III posted:can't something be okay for two seconds? no.
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Aug 25, 2020 23:47
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Arglebargle III posted:I don't want to hear anything about the whole wang gang and qi erwa situation. can't something be okay for two seconds? I think they largely are ok. The ribbing and "humiliation" afforded to qi erwa by Wang gang and family is the normal treatment apprentices get in all sorts of trades, and especially in cooking. I'm not saying the YouTube commenters are ok - there's a reason you don't read the comments. But I can't think of a single person who came up in any organization who wasn't corrected/scolded/reprimanded/ etc. at some point. And I say this as a culturally ignorant American, but my understanding of Chinese master/apprentice culture is that the junior member owes a ton of respect and deference to their senior and that some amount of humiliation is expected.
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Aug 26, 2020 00:23
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I think we also miss a lot of the context outside of the videos - for example, the fact that she made something too salty or something could be a running joke within their little group that also comes out in the video, but people only see the video. That said, I hope they can be a little more cognizant of remarks like that in the future and the impact they can have.
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Aug 26, 2020 00:30
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Too salty is definitely a running joke. She made one dish too salty and they’ve been joking about it since. Maybe we could all just stop reading into edited videos for things that we can’t see for a couple minutes. There was that month of her saying she was failing at making the dishes, so that’s probably where it comes from. I know for a fact if you ended up dumping a few dishes in a professional setting you’re going to be hearing it for a bit while you get better. I’ve only seen that start one fist fight, and then it was fine after, so this seems tame compared to that.
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Aug 26, 2020 01:14
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Arglebargle III posted:Cool pop science look at the difference between 菜籽油, canola oil, and European rapeseed oil. https://www.youtube.com/watch?v=AujuLHK3hvs And I urge you all to check the video where they compare a normal Mapo Doufu to a version from The Culinary Institute of America. I generally think that "authenticity" is a fairly silly concept when it comes to food but the CIA recipe had me going "what the gently caress!" about every five seconds. Just watch it.
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Aug 31, 2020 18:19
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I love that channel a bunch but they can't write recipes for poo poo sadly. I've gotten good results making their stuff but the written recipes make it twice as hard as it needs to be.
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Aug 31, 2020 19:29
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https://www.nytimes.com/2020/09/04/dining/stir-fry-recipe-wok-hei.html A long-ish but good article on a chef's research into recreating the flavor of restaurant wok cooking at home. tl;dr He discovered that a few blasts with a butane torch as things are cooking to blacken things a bit - even perhaps briefly dumping the wok contents onto a baking sheet for torching - works pretty well.
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Sep 6, 2020 08:51
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See also this Serious Eats article on the topic from February.
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Sep 6, 2020 09:46
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been shooting chinese food with a kitchen blowtorch for years!
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Sep 6, 2020 10:24
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Anybody have a recommendation on a good chinese style clay pot? I want to do some dongpo pork and want to do it more the traditional route. Also I have an electric coil stove. Anybody have experience using a pot on that? So far I know I need a heat diffuser and to go low and slow but any other advice would be useful.
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Sep 13, 2020 03:45
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BraveUlysses posted:any brand recs for steamer baskets? seems like a lot of complaints of mold or generally lovely build quality on amazon reviews 
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Sep 25, 2020 04:02
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Steamer baskets are whatever fits your method. Bamboo baskets will mold if you don’t wash them clean with water and then make sure they dry completely before putting them away. Just a fact of them being a wood product, if they get put into a cupboard wet, they will mold. If they do mold, just scrub them and then steam them. Funny enough, that will take care of the mold problem unless they get put away wet again.
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Sep 25, 2020 04:35
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https://www.youtube.com/watch?v=Dcv-MD6_4DA How did these guys get their dough so stretchy? I tried making some noodles today, and they were somewhat tough and didn't stretch nearly as long or as well as this does. Did my dough need to rest longer or something?
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Sep 27, 2020 23:54
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Pollyanna posted:https://www.youtube.com/watch?v=Dcv-MD6_4DA If they were tough you should add more water. When I make these I add a bit more hydration than I do for most other noodles or they'll be too dry to stretch. Kneeding is also pretty important to get the gluten going too. It looks like they cut and store their dough in oil too maybe? I have seen that in recipes for it before too. Resting for 20-30 minutes should be plenty.
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Sep 28, 2020 06:28
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Malamarket got roasted rapeseed oil back in stock today
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Sep 30, 2020 22:08
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Hell yeah it did. I just put in an order for other stuff yesterday and you bet your rear end I dropped another 45 bucks on oil because I'm a dumb rear end in a top hat. I cooked some Sichuan food today. I used the Indian toasted mustard seed oil for the first time that was recommended as a sub for roasted rapeseed. It's pretty tasty. I was going to post pics but imgur is apparently making GBS threads itself so no pics for you!
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Sep 30, 2020 23:24
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