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I made Fucshia Dunlop's fish-fragrant eggplant http://andrewzimmern.com/2013/03/28/fuchsia-dunlops-fish-fragrant-eggplant/ last night and while good, it was a bit underwhelming flavor wise, certainly compared with both other versions I've made and restaurant versions. The only thing I really changed was using water instead of broth, would that really make such a big difference? Don't get me wrong, it was good, but not quite the fragrance I was expecting.
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Jan 12, 2018 00:34
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Carillon posted:I made Fucshia Dunlop's fish-fragrant eggplant http://andrewzimmern.com/2013/03/28/fuchsia-dunlops-fish-fragrant-eggplant/ last night and while good, it was a bit underwhelming flavor wise, certainly compared with both other versions I've made and restaurant versions. The only thing I really changed was using water instead of broth, would that really make such a big difference? Don't get me wrong, it was good, but not quite the fragrance I was expecting.
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Jan 12, 2018 04:22
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Grand Fromage posted:When I ask Chinese people for recipes they look at me like I have three heads, it's a very un-recipe kind of culture and def do whatever you enjoy eating. Nothing made my Chinese girlfriend laugh more than me measuring things out for a recipe, she found it absurd. Yeah, my girlfriend finds it simultaneously odd that I bother to actually read & follow recipes but also that I can cook food in styles other than the one I grew up eating. If I want Chinese friends to tell me how to cook stuff I think the best way is to just invite them over to my place on a Sunday afternoon to cook in my kitchen and watch them do it while asking questions. Or just use 下厨房 because that's pretty good too
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Jan 12, 2018 13:05
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Also gentle reminder: (USER WAS PUT ON PROBATION FOR THIS POST)
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Jan 12, 2018 13:08
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TychoCelchuuu posted:It's hard to really know, since taste is pretty subjective, but I've always made it with broth and it tastes like lots of restaurant versions I've had. There's a fair amount of liquid in there, so I would suspect it'd be a lot plainer with water. The fragrance part is mostly from the doubanjiang though, so maybe you didn't fry it long enough to infuse the oil with it or something like that. Interesting, that's probably it the with the fry time of the oil contributing as well, thanks.
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Jan 12, 2018 19:59
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There are two kinds of people in this world, people who own food scales and people who don't bake bread.
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Jan 13, 2018 08:41
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You really see it when you have a restaurant you visit regularly. The quality varies wildly at any given restaurant from day to day since nobody is learning a standard recipe/technique to follow. There's only one restaurant chain in Chengdu that is consistently good but even there it's completely different at every branch since there's no recipe book they're all following.
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Jan 13, 2018 08:48
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fart simpson posted:Also gentle reminder: ayyyyyy lmao
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Jan 13, 2018 09:56
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TychoCelchuuu posted:Fish-fragrant eggplant. Ima make some tonight.
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Jan 17, 2018 20:24
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What's the secret to swirling egg into a soup? When I tried it this weekend I just got a cloudy (still delicious) soup with a few clumps of egg in it instead of clear broth with long ribbons of egg. I just beat the egg and poured it in as slowly as I could while stirring the soup in a clockwise direction.
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Jan 17, 2018 22:55
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AnonSpore posted:What's the secret to swirling egg into a soup? When I tried it this weekend I just got a cloudy (still delicious) soup with a few clumps of egg in it instead of clear broth with long ribbons of egg. I just beat the egg and poured it in as slowly as I could while stirring the soup in a clockwise direction. Using a fork helps some, but I'm still terrible at it.
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Jan 17, 2018 23:11
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I tried to make white rice with millet in it like I've had in Sichuan but the millet exploded in the cooking process. Is there a correct way to combine these while cooking?
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Jan 17, 2018 23:41
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Jhet posted:making doubanjiang at home That doubanjiang is still smelling a bit meh, so I'm going to chalk that down to not using peppers that were fleshy enough and having a not optimal mold growth on my beans.  But I'm making GF soy sauce instead now, and that's going a lot easier and better. Having better control of your mold growing temperature and humidity is key and right now I have 10# of dehusked soybeans that have been steamed for hours, mashed, blended with koji covered rice and rice flours, and then kneeded into a dough which was shaped and sliced into discs to grow mold. It's wrapped in moist clothes, stacked in aluminium pans, and closed up inside a box that's sitting on top of a radiator for better temperatures. It's not 95% humidity or anything, but it's better than the variables of a winter kitchen. I can understand why this method of preparation and preservation didn't arise in Northern European kitchens the way it did in Asia. It's not consistently warm enough, so salt-brines and smoke are a much more controllable and consistent method to make food last into the winter. Not that molds weren't used in N. Europe, but they were used differently (cheese/meats) and in a way that was more consistent with the environment. Slower growth cycles, focus on fermentation instead of enzymatic changes of the starches, etc. Anyway, I expect to have about 7 gallons of gluten free soy sauce by next fall at the earliest, and there should be a bunch of leftover solids to press and use as a sort of miso. It won't be the same, as miso production seems to abhor the introduction of light and oxygen, so I'm not exactly sure what to call whatever solids that are left over. As I did make up 10# of the stuff, I'll be putting some aside in a light and oxygen free setting so that I can compare the two methods. Up until that point, the steps are the same, so I'll take 1-2 pounds and put it in for miso fermentation too. I'm also making my own noodles now, because I don't really want to drive half an hour to get decent noodles anymore. It's not really difficult and they taste better than dry noodles from the store. It makes me laugh about how easy it really is to do.
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Feb 9, 2018 17:18
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So is the 200k burner i picked up on amazon too much heat? It hasn't arrived yet and i'm doing my usual fretting like always.
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Mar 9, 2018 17:01
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Captainsalami posted:So is the 200k burner i picked up on amazon too much heat? It hasn't arrived yet and i'm doing my usual fretting like always. Do you have a hood/setup that can handle it? I'd worry about venting a lot more at that point.
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Mar 9, 2018 18:10
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Outdoor burner
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Mar 9, 2018 20:54
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If you're using a 20lb propane tank, it's probably not going to have enough pressure to completely feed a 200,000 BTU burner. I think you'll be able to get 50,000 to 100,000 BTU's based on varying factors. The good news is that 50,000 to 100,000 BTU is plenty and you'll probably be fine using 1/2 or 2/3 of that much power for a wok. I think there should be a valve that lets you turn the gas up or down Steve Yun fucked around with this message at 00:48 on Mar 10, 2018 |
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Mar 9, 2018 23:37
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ForkPat posted:Yeah, I'm sure it would be good, but you don't get those flames coming up over the side. So I just got a wok today and made one of these: https://youtu.be/bg8syllDtQc Am I actually going to ruin the enamel on my stove like this quoted post says? I have enameled pots that are ages old and aren't damaged from constant repeated contact with direct heat.
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Mar 11, 2018 06:36
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I dunno, I’ve applied my blowtorch directly on the enamel of my stove, and I figure that was probably hotter than anything the stove could do But YMMV
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Mar 11, 2018 07:35
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For this Stir-Fry Hot Pot recipe: http://thewoksoflife.com/2015/10/ma-la-xiang-guo/ What kind of temperature would I be looking for to infuse the oil at? I tried at ~140F but I have no idea if that's too low or what.
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Mar 28, 2018 17:06
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I'd aim for right below where they start to sizzle and sound like they're frying
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Mar 28, 2018 19:37
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I made some hongshao pork spare ribs the other day and drat were they good. Got some chinese "rock sugar" at the asian market along with the spare ribs and fried it til it carmelized, blanched the ribs and then soy sauce, dark soy sauce, cooking wine, a couple slices of ginger, a capful of vinegar, some water, and braised it for three hours real low, so drat good! My buddy's wife made it once at a dinner thing and I liked it better than pork belly. Im thinking of doing a mix of spare ribs and pork belly next time though. I did pork belly char siu a while ago where I sous vide the pork belly overnight then sliced it and roasted it in the over low for about an hour glazing it with the bag juices mixed with honey, it turned out really good! I really want to somehow make perfect char siu pork belly that was as good as the best kind i had in China but i've never had much luck. hakimashou fucked around with this message at 05:29 on Apr 20, 2018 |
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Apr 20, 2018 05:25
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I picked up some of these the other day because they were really cheap, but I'm not quite sure how to cook them. Any ideas?
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Apr 22, 2018 21:58
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Tofu puffs are great. I toss em in stir fries and soups and curries and whatever. They're also really good with a general tso type sauce.
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Apr 22, 2018 23:23
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That's what I was thinking too. I was planning on using them to make kung-pao chicken for my vegetarian girlfriend.
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Apr 22, 2018 23:29
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I have seen tofu puffs used in fish stew.
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Apr 22, 2018 23:33
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Laocius posted:I picked up some of these the other day because they were really cheap, but I'm not quite sure how to cook them. Any ideas? It's most commonly used in soups. You just pop them in and get them warm. They're basically just fried cubes of tofu, though, so you could throw them in about anything.
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Apr 22, 2018 23:45
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I quarter them up and throw them in Thai curries right before they're done
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Apr 23, 2018 01:04
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You can cut them in half and stuff em with whatever and deep fry them again. Or Cook in a stew. Or cut into strips and add to stir fry after soaking them in stock/water
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Apr 23, 2018 02:17
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I made them into a vegetarian Chongqing chicken, which turned out pretty well, but I think next time I'll cut them into smaller pieces before stir-frying, as a couple of you have already suggested.
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Apr 23, 2018 03:38
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I need me some hot and sour soup! Help!!
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Apr 23, 2018 04:01
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Piggy Smalls posted:I need me some hot and sour soup! Help!! https://thewoksoflife.com/2013/10/hot-sour-soup/
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Apr 23, 2018 04:41
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Dumb question but trying to make fried rice. I make the rice in the rice cook and then put it in the fridge overnight. Every recipe says to break apart the rice before frying it but the rice is still mushy and doesn't really break apart. It doesn't become dry like leftover rice from a Chinese restaurant the day after. Is there anyway to get the rice dry like that? Thanks.
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Apr 23, 2018 23:03
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I've had good luck spreading the rice out on a plate or small sheet pan. Then just leave it uncovered in the fridge overnight. Unless your fridge is way too humid, that ought to do it.
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Apr 23, 2018 23:37
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You might be cooking the rice with too much water. I usually do almost equal parts, with just a bit more water.
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Apr 24, 2018 02:46
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Or just leave it in the fridge for another night uncovered and let the fridge fan blow dry it 
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Apr 24, 2018 12:18
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Kenji also posted a method on Serious Eats to cook fresh rice that works for fried rice. I think you just cool it down and then go.
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Apr 24, 2018 12:37
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Does anyone have any tips for cooking with mianjin?
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May 19, 2018 23:43
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I keep loving up sautéed green beans for some godforsaken reason. Besides the overseasoning I’m prone to do, is the idea to just sauté some garlic and shallots, then cook beans in soy sauce? Cause the soy and beans often burn by the time the beans are tender.
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May 20, 2018 17:01
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Soy sauce burns really easily. Try not putting it in until the beans are already tender. You could also try steaming (or microwaving) the beans first so you don't have to worry so much about it.
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May 20, 2018 17:15
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