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pr0k posted:is this a ten year old thread? wow, yes it's just been fermenting.
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Apr 13, 2021 14:31
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It has that true thread hei.
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Apr 13, 2021 14:44
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I made some scallion oil using a ground nut oil base. How long will this last whilst refrigerated?
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Apr 13, 2021 18:42
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Sir Sidney Poitier posted:I made some scallion oil using a ground nut oil base. How long will this last whilst refrigerated? The FDA says 7-10 days for homemade oil infusions due to botulism risk. These similar recipes give a more generous 2 weeks: - https://www.splendidtable.org/story/2000/12/12/scallion-oil - https://www.finecooking.com/recipe/scallion-oil Don't leave it at room temp & don't rely on the sniff test.
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Apr 13, 2021 20:09
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I've left homemade aromatic chili oil at room temp for months and months.
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Apr 13, 2021 20:14
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Botulinum toxin is one of those things where you can get away doing something with no consequences for years and then one day it kills you.
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Apr 13, 2021 23:21
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You can acidify it to get rid of this problem (*as well as following normal canning/pressure canning methods). Taking the scallions out of the oil will help, as does heating it well above boiling. So does eating it quickly. How do you have any left after 3 days I do not know. Everyone has citric acid just sitting around, don't they?
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Apr 13, 2021 23:42
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Jhet posted:How do you have any left after 3 days I do not know. I seem to go through phases. I made 500ml of it previously and had it every day until it was gone, so I thought I'd better make more - but then I came out of the phase. It was heated above boiling and there are no solids in it at all. loving botulism! It has to ruin everything fun.
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Apr 14, 2021 08:12
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I'm pretty sure it's made up.
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Apr 14, 2021 09:19
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lurker2006 posted:broad issue but I find my stir fried noodle dishes usually end up seeming kind of bland regardless of recipe, am I looking simply at a sauce-noodle ratio problem or is there some obscure technique I haven't grasped or am incapable of on a home range? I jazz up my fried noodles with laoganma, but that has the unfortunate side effect of making everything taste like laoganma. A less dramatic effect is gained with white pepper. This does not sound at all like an authentic chinese spice, but if you are accustomed to fried noodles outside China, then ordinary white pepper is surprisingly enriching.
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Apr 14, 2021 21:48
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Pookah posted:but that has the unfortunate side effect of making everything taste like laoganma. This is a downside? :P
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Apr 14, 2021 21:55
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Pookah posted:A less dramatic effect is gained with white pepper. This does not sound at all like an authentic chinese spice, but if you are accustomed to fried noodles outside China, then ordinary white pepper is surprisingly enriching. White pepper is quite common in Chinese cooking. Go for it.
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Apr 14, 2021 22:25
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Pookah posted:I jazz up my fried noodles with laoganma, but that has the unfortunate side effect of making everything taste like laoganma. A less dramatic effect is gained with white pepper. This does not sound at all like an authentic chinese spice, but if you are accustomed to fried noodles outside China, then ordinary white pepper is surprisingly enriching. white pepper is super duper common in chinese sauces/marinades/etc. not that this matters, tho. if it tastes good do it.
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Apr 15, 2021 04:46
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White pepper is awesome in noodle based stir fries and hot and sour soup. Probably lots to other things too.
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Apr 15, 2021 05:03
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OP said it doesn't sound like an authentic Chinese spice (I'm going to extrapolate to meaning 'to western white folks'). They did not say it's not common in Chinese cooking. 2 different meanings.
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Apr 15, 2021 05:08
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late response. A rough description of what form my recipes take is usually 12-16 oz noodles. sauce base is usually a couple T of soy sauce, couple T of oyster, T ricewine, 1/2 t white pepper, chili component depending on the recipe, 3-4 cloves garlic and knob of ginger as the aromatics, onion+assorted vegetables and chicken/beef/pork protein. The issue might just be the lack of msg and proper wok hei as someone said.
lurker2006 fucked around with this message at 08:14 on Apr 15, 2021 |
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Apr 15, 2021 06:56
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lurker2006 posted:late response. A rough description of what form my recipes take is usually 12-16 oz noodles. sauce base is usually a couple T of soy sauce, couple T of oyster, T ricewine, 1/2 t white pepper, chili component depending on the recipe, 3-4 cloves garlic and knob of ginger as the aromatics, onion+assorted vegetables and chicken/beef/pork protein. The issue might just be the lack of msg and proper wok hei as someone said. Sounds fine. If the noodle texture is off you can try cooking them and the other components separately and combining at the end. Here's what I would do: Fry the meat and vegetables first to mostly cooked, remove. Warm the wok back up, put in more oil than you think you need. Garlic and ginger first, fry to aromatic. Noodles next for a minute or two. Add chilies, stir until you can smell them. Add the meat and vegetables back in, mix. Huangjiu poured around the edge of the wok, mix. Soy sauce added the same way, mix. Add the oyster sauce, then your powdered mix. White pepper, MSG, a pinch of sugar, and you might want to try some extra salt here. Mix and toss for 30 seconds or so. Finish with a bit of vinegar and green onions. E: A bit of toasted sesame oil at the finish is nice too. Grand Fromage fucked around with this message at 00:20 on Apr 16, 2021 |
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Apr 15, 2021 23:29
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pr0k posted:is this a ten year old thread? wow, yes We're a tenth of the way to becoming a Century Egg
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Apr 16, 2021 02:59
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droll posted:OP said it doesn't sound like an authentic Chinese spice (I'm going to extrapolate to meaning 'to western white folks'). They did not say it's not common in Chinese cooking. 2 different meanings. That's what I meant yeah; in these parts white pepper is the thing your Dad puts in his mashed turnips - it really isn't associated at all with chinese cooking. Framboise posted:This is a downside? :P It's a slippery slope that can lead to skipping the recipes and just eating LGM off a spoon. As an aside, I envy all of you who live in places where they aren't just 'chinese restaurants' but rather places cooking specific regional styles. 99% of Chinese places in Ireland will have essentially the same menu, which caters to the palate of irish people in the 1980's - bland or sweet. There was a place in my town that switched from serving the usual range to having a much more interesting menu, but they switched back after a few months. I'm guessing not enough people were willing to try the new things  Fortunately the Chinese population here has increased a lot in the last 20 years, which has led to the opening of a lot of Chinese groceries, so even if the restaurant choice isn't there you can at least attempt to cook a wider range of recipes at home.
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Apr 17, 2021 11:04
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Thanks for the ideas everybody. I'll look into these snd see what sticks for me. I've started cutting up raw tofu and making some dipping sauces for a light snack or side.Jhet posted:My solution to that is steaming some fish with ginger and scallion. Or doing something veg heavy with greens and garlic and vinegar and just reign in the salt. I’d send recipes, but it depends on what’s around at the store. Do you do whole fish or just filets and is it just a matter of laying a few scallions or ginger slices on the fish?
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Apr 17, 2021 23:21
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Testikles posted:Thanks for the ideas everybody. I'll look into these snd see what sticks for me. I've started cutting up raw tofu and making some dipping sauces for a light snack or side. Normally I'll just grab a whole trout from the fish monger and make shallow cuts down the sides. I'll put the ginger and scallions (and salt!) inside the cavity and on top and bottom. You don't need to do it this way and can just grab a filet of something of course. This would work with lots of different fish. I just prefer to steam instead of the French method en papillote because it's more convenient of a method for me. I add the vinegar at the end of the cooking right in the steam, but you could do a lot of different sauce combinations here too.
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Apr 18, 2021 00:05
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Pookah posted:As an aside, I envy all of you who live in places where they aren't just 'chinese restaurants' but rather places cooking specific regional styles. 99% of Chinese places in Ireland will have essentially the same menu, which caters to the palate of irish people in the 1980's - bland or sweet. There was a place in my town that switched from serving the usual range to having a much more interesting menu, but they switched back after a few months. I'm guessing not enough people were willing to try the new things A restaurant about a block away from me does all the "Americanized Chinese" classics, beef and broccoli, etc. etc. I was recommended an app on the google store the other day and downloaded it out of sheer lockdown boredom, it's Fantuan, an apparently Asian food oriented delivery app. Lo and behold, my local chicken ball restaurant has a whole traditional Chinese menu - I knew it had a "secret" menu but not like, 50 menu items like Chongqing maoxuewang.
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Apr 18, 2021 02:05
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Testikles posted:Thanks for the ideas everybody. I'll look into these snd see what sticks for me. I've started cutting up raw tofu and making some dipping sauces for a light snack or side. I like whole fish best but often use fillets, and there are lots of ways you can vary it - I normally rub the fish with cooking wine, sesame oil and a little soy, then put julienned ginger, scallions, rehydrated black mushrooms and slivers of fatty pork or bacon on top (the fat adds flavor and texture, and I think it keeps it hot at the table longer). There was a video that said to throw out the liquid in the dish after steaming, I don't know what I do differently but mine is delicious with rice and I'd never discard it. That's dad's portion while everybody else gets more fish.
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Apr 18, 2021 02:28
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delivery meixuewang sounds like something that would be risky lol kfc here in china does like delivery 串串 which is a weird but I respect their dedication to it for having chuan chuan-sized, spill-proof containers that look like oldschool bionicle containers.
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Apr 19, 2021 07:19
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So it begins
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Apr 20, 2021 19:44
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I checked out that Fantuan delivery app myself too, but no one has a secret menu. It's okay though, because there are a few places that just serve food of different Chinese style already and the American Chinese food places are just that too.Grand Fromage posted:So it begins Hooray, also those cups may hinder your success if they don't stay wet enough. I put mine outside and started a couple more to shove into the row. They are pretty forgiving as far as peppers go, but I'd cover that tray and set it somewhere nice and warm where it can stay damp enough. Make sure to take them out of the cups too or it'll stunt the growth.
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Apr 20, 2021 19:59
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I haven't seen secret menus but I've seen places that have two different names, even though I bet you they have the same kitchen. Though that was on the same app. Also have seen places that have two different incomplete menus per app and you only get the full one if you phone and do pickup.
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Apr 21, 2021 06:07
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Grand Fromage posted:So it begins nice handwriting not!
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Apr 21, 2021 06:52
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I just want to add sichuan peppercorns on every recipe forever
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Apr 22, 2021 05:44
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I need sone advice on wok seasoning. I bought a (European, not jet engine powerful) gas burner for use on my balcony and picked up a cheap round bottom steel wok and ladle at the Asian store, because apparently those are the best anyway. After scrubbig the wok down properly, I am supposed to burn away the rest of the protective layer of whatever is in there off and then season it with a high smoke point oil, so I was thinking peanut, sunflower or canola, as I have those on hand. However, I can't do this in the oven, because if it really smokes as much as people say, my neighbours would probably call the firefighters. So I intend to do it outside in my parents garden on the burner. But how am I supposed to get the upper inside seasoned if there is only heat from below? Is it okay to just season the inner bottom? Alternatively, I could try to wipe down the entire inside of the wok with oil and then stick it inside a gas BBQ upside down with the wooden handle sticking out under the BBQ lid. Would that work better? Or should I do something completely different?
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Apr 23, 2021 21:53
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You tilt the wok to season the sides. Grab some tongs and just lay the part you’re heating onto the flame. You’ll be able to see it change color and you can tilt it around with the oil on it as well.
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Apr 23, 2021 22:02
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Thanks, I'll try that. Not sure why I didn't think of that myself.. Edit: I seasoned the wok today. Used peanut oil and did 4 rounds of seasoning. It took a. while to rotate the wok on all sides to get an even seasoning but worked well. First cooking test was a success, doesn't stick. Scrubbing the thing down to get the protective layer off earlier was a chore though, first I used a steel wool scrubber and normal dishwashing liquid, then switched to a slightly more abrasive cleaner to be t It off properly. Very happy with the result, now my balcony wokstation is ready and I am looking forward to doing culinary trips to Asia, since we can't do real ones right now. Hopper fucked around with this message at 23:32 on Apr 25, 2021 |
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Apr 24, 2021 01:46
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Anyone know if there are other names for shishito peppers that I might find used at my local Asian market? They have peppers that look just like shishitos but that’s not what they call them and I can’t remember what they do call them. Just trying to be prepared next time I go.
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Apr 25, 2021 23:49
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That’s the Japanese name for the variety. I’d expect you could google for the Korean term if your store is more Korean. I’ve never seen it called anything else except Capsicum annuum because it’s that type of plant. Any other name would probably be a different variety, but you could sub with Padrón okay.
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Apr 26, 2021 00:16
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Jhet posted:That’s the Japanese name for the variety. I’d expect you could google for the Korean term if your store is more Korean. I’ve never seen it called anything else except Capsicum annuum because it’s that type of plant. Any other name would probably be a different variety, but you could sub with Padrón okay. All good information. Looks like the Korean name is groundcherry. I’ll add all those names to the list and see what I can find. Thanks!
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Apr 26, 2021 00:24
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how much does a 500g jar of Pixian bean paste go for at a b&m store? I bought a packet on Amazon last time but idk if it's a reasonable price
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Apr 28, 2021 06:44
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BraveUlysses posted:how much does a 500g jar of Pixian bean paste go for at a b&m store? I bought a packet on Amazon last time but idk if it's a reasonable price I don't know, I can't even get it in b&m stores, but the prices over here made me angry at what I pay for other chinese stuff: https://www.posharpstore.com/en/juancheng-pixian-broad-bean-paste-with-oil-doubanjiang-11-lbs
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Apr 28, 2021 22:16
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No idea if this is the right place to ask this, but, I really like Mongolian grill. Yes I know it's not even remotely actual Mongolian food. But I was curious if anyone knew what kind of noodles and sauces that dumb chain uses so I can replicate it at home in a wok?
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May 5, 2021 20:37
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Skyarb posted:No idea if this is the right place to ask this, but, I really like Mongolian grill. Yes I know it's not even remotely actual Mongolian food. But I was curious if anyone knew what kind of noodles and sauces that dumb chain uses so I can replicate it at home in a wok? Man, I wish we still had one of those; it wasn't great but at least it was different from the photocopy bar and grill bullshit that's out here. Google pulled this up. No measurements, but it should be a good place to start: http://www.loyalcustomerclub.com/facsites/mongoliangrillcolumbia/signaturesauces.htm
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May 5, 2021 21:30
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Oh man that takes me back. My aunt and uncle used to run Mongolian BBQ place in an affluent town in upper central Jersey and it was a blast while they still had it. By good fortune, they sold the restaurant and retired shortly before the housing crash of '08. Sadly, the grills are long gone; both the main one and a portable one (probably about 3 ft in diameter) that got used when the town was running street fairs. Without those, I wouldn't even consider trying to make it myself though upon retrospect those grills probably required a bit of upkeep. I don't know any of the sauce formulations that were used though I do know that at least one was Shacha sauce or used it as a base. I know they kept and used a lot of it and that was my first exposure to Shacha.
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May 6, 2021 01:58
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