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Cool, they look a lot more like gyozas. Only thing I can think of is to make smaller batches so the dough won't sweat as much. Some restaurants just sprinkle flour on top but I think that just makes everything clumpy. I'm more of a rice eater than wheat eater
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Mar 9, 2016 10:38
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Damp paper towel over top. But usually we just make batches of wrappers at a time.
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Mar 9, 2016 14:19
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So is the corn starch slurry just a convenient way to thicken a sauce or does it have roots in traditional Chinese cuisine? Most of my experience is in Japanese cooking and we'll normally end up reducing mirin to give tack to the texture of a sauce. Is rice porridge common? Roux?
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Mar 9, 2016 18:26
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http://www.seriouseats.com/2011/04/velveting-meat-asian-cooking-technique-cornstarch.html
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Mar 9, 2016 19:39
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The one true heezy posted:So is the corn starch slurry just a convenient way to thicken a sauce or does it have roots in traditional Chinese cuisine? Most of my experience is in Japanese cooking and we'll normally end up reducing mirin to give tack to the texture of a sauce. Is rice porridge common? Roux?
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Mar 9, 2016 20:07
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How does velveting supposedly make meat more tender?
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Mar 9, 2016 20:09
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Velveting is a great trick salvage cuts of meat. I think it's kind of like greasing up the pan. The coat spreads the cooking temperature around the meat so nothing gets burnt. My biggest complaint with stir fry is that it either gets too greasy, or the meat gets way too cooked. I blame steak houses for spoiling me
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Mar 9, 2016 20:39
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caberham posted:Velveting is a great trick salvage cuts of meat. I think it's kind of like greasing up the pan. The coat spreads the cooking temperature around the meat so nothing gets burnt. My biggest complaint with stir fry is that it either gets too greasy, or the meat gets way too cooked. Maybe you should stop eating lovely stir fried foods and/or don't compare stir fried meat to rare or midrare cuts of meat.
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Mar 9, 2016 22:05
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fickle poofterist posted:[quote="Ziir" post="390264521"] Do you have a recipe for this?
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Mar 9, 2016 22:49
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lambeth posted:Do you have a recipe for this? Looks similar to the one linked to on the first page, http://forums.somethingawful.com/showthread.php?threadid=3401971&pagenumber=2#post390264521.
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Mar 9, 2016 23:35
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Oracle posted:Corn starch is totally western. Corn starch is commonly used here in China. If I go to the store the ones available are corn, sweet potato, and soybean starches. A lot of the sauces in Sichuan aren't thickened at all though. They're not really supposed to stick to the food, just give it a slight coating.
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Mar 10, 2016 00:48
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Flash Gordon Ramsay posted:How does velveting supposedly make meat more tender? it doesn't, the pounding does. when you "velvet" meat, you take some cheaper cuts of beef / pork you wouldn't normally wanna chew on - like top cap or blade steaks or something, and you thin slice them against the grain and pound them out. then you marinate them in wine and starch and poo poo and par-cook them for use in your stirfry. the starch has a velvety mouthfeel, and helps hold the pounded meat together as kinda a cohesive piece - whereas if you just thin sliced and pounded some poo poo normally, it might fall apart or whatever. the starchy exterior also helps sauce coat the meat evenly, so it's like a classic way of doing poo poo. you can even deep fry the meat after you par cook it, which I guess is how the americanized chicken dishes like general tsos are done or whatever. anyways, great technique if you understand why you're using it.
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Mar 11, 2016 06:34
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The velveting only refers to the cornstarch marinade and then quick oil blanch. You don't necessarily pound the meat - I've never seen that done personally for velveting since it's usually used on really tiny pieces. The only explanation I've seen is that the cornstarch slurry forms a barrier between the meat and the heat and keeps juices inside. I don't know how much sense that makes. Also I'm with grand formage that corn starch is readily used.
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Mar 11, 2016 13:01
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My mom uses corn starch so it must be legit.
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Mar 11, 2016 15:54
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Corn starch is the hallmark of lazy cooking says my mom
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Mar 11, 2016 15:57
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caberham posted:Corn starch is the hallmark of lazy cooking says my mom In that case, I don't think I want to know what your mom does with cornstarch
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Mar 11, 2016 17:05
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paraquat posted:In that case, I don't think I want to know what your mom does with cornstarch She doesn't use it. Nor do renowned Michelin starred Cantonese chefs in Hong Kong. The only remote case I can think of using corn starch is wet fried rice. There's not much taste to the corn starch slurry, it's like a bio degradable food condom to pick up the oils and juices from your stir fry. It's a neat way to cook, but it's gimmicky like throwing baking soda on your green vegetables to make them look greener.
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Mar 11, 2016 18:56
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Isn't the corn starch to thicken the sauce? What do they do instead?
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Mar 11, 2016 19:27
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caberham posted:She doesn't use it. Nor do renowned Michelin starred Cantonese chefs in Hong Kong. The only remote case I can think of using corn starch is wet fried rice. Michelin starred chef techniques are not reflective or representative of how the average competent/delicious kitchen of that culture cooks. In any case, I don't buy that not a single Michelin starred Cantonese chef in HK uses cornstarch. Besides, HK is one of many many different regions. I just don't get your need to be all elitist about Chinese food and the 'one true way'. It's all just finely powdered starch. What's the big deal? You come off like Joe Bastianach talking about his mother and Italian food, without the credentials to back it up. edit I grew up using tapioca starch, and use it in my own kitchen although I like cornstarch for my cauliflower and tomato soup. Rurutia fucked around with this message at 19:47 on Mar 11, 2016 |
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Mar 11, 2016 19:43
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They use really good stock and reduce. But the flavour easily gets too strong so sauces are used sparingly. I apologize if I come off as a Cantonese food snob prick.
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Mar 11, 2016 20:03
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caberham posted:They use really good stock and reduce. But the flavour easily gets too strong so sauces are used sparingly. If you were actually sorry you'd stop sounding like that.
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Mar 11, 2016 22:06
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Adult Sword Owner posted:Isn't the corn starch to thicken the sauce? What do they do instead? In Sichuan a lot of sauces just aren't thick, they're not supposed to stick to the food much. You'll finish a bowl of takeout and there's like a full cup of oily sauce left in the bottom. But there are also gloppy corn starch sauces exactly like an American Chinese restaurant. All depends on what you're making.
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Mar 12, 2016 05:06
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mindphlux posted:is there a reason you don't eat in a restaurant every time you want food? Nothing wrong with that, I'm just not sure the end product is necessarily worth the trouble. I mean I get the appeal of fresh italian pasta but I dunno if homemade fresh chow fun noodles would be all that different from store-bought. To me it seems to contribute as much additional quality as hand-milling your own flour.
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Mar 14, 2016 07:38
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ShadowCatboy posted:Nothing wrong with that, I'm just not sure the end product is necessarily worth the trouble. I mean I get the appeal of fresh italian pasta but I dunno if homemade fresh chow fun noodles would be all that different from store-bought. To me it seems to contribute as much additional quality as hand-milling your own flour. yeah for sure. I don't know that the end product will be worth it or not either. that's sort of why I'm trying it. along with the whole 'learning for the sake of learning' bit.
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Mar 14, 2016 08:40
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Anyone have any success making liangpi? I'm thinking of trying my hand at it this weekend as it looks interesting and delicious, always a great combo.
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Mar 24, 2016 16:52
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CARL MARK FORCE IV posted:Yes. That smokey flavor comes from insanely hot metal hitting things that are not insanely hot metal(they are usually food). Commercial Chinese places have these obscene, beautiful jets of embodied heat that poo poo out 150,000 BTUs and treat the wok like a Ronson JetFlame lighter treats a thin spoon with a bead of sticky tar slowly evaporating in its concavity. Tom Cruise-style jump on-the-couch-and-in-to-your-palate flavor action ensues. Dr. Mailliard cackles, glances at his instruments, displays unmitigated joy. Chicken wobbles back, forth in volcanic stir-fry-heat, simultaneously browns and causes singularity. Is this why even when I pounded the poo poo out of thin sliced pork loin to something ridiculous like 1-2mm in width, it still came out kind of tough and chewy? I'm trying to make pork shogayaki, so it's not a Chinese dish, but I did want the pork slices to come out with this kind of consistency. Is it the thickness, the marinade, the amount of heat, or the length of cooking that gives meat the Chinese-food tender quality? I tried making shumai recently, too, and I am not very good at making nice and pretty rolls  I also ended up making half of them in some sort of steam-fry setup with an oiled pan bottom and a half-inch of water, but it ended up browning at the bottom and getting really greasy. I made the other half with a more classic steaming method, but the bottom got really mushy and it was still really greasy. I used a beef-pork-veal mixture for the filling, is there some other kind of filling I should use for shumai?
Pollyanna fucked around with this message at 20:06 on Mar 26, 2016 |
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Mar 26, 2016 20:03
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I'm doing a stir fry for serving with rice for a change tonight (usually just add noodles at the end). Someone was asking above about how to make more sauce, and it was suggested to add chicken broth... do I do this when I add everything back in + soy/oyster, near the end? Just add some broth in there at the same time - or best to mix with the sauces first? I pretty much go by the standard method in the OP for my stir fries.
El Grillo fucked around with this message at 19:28 on Mar 31, 2016 |
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Mar 31, 2016 18:23
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Pollyanna posted:Is this why even when I pounded the poo poo out of thin sliced pork loin to something ridiculous like 1-2mm in width, it still came out kind of tough and chewy? I'm trying to make pork shogayaki, so it's not a Chinese dish, but I did want the pork slices to come out with this kind of consistency. Is it the thickness, the marinade, the amount of heat, or the length of cooking that gives meat the Chinese-food tender quality? I think there's a good chance it's the cooking time in this case. If it's cut that thinly it might need even less cooking than you're giving it. Are you reserving the pork after doing the initial fry?
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Mar 31, 2016 18:28
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My yi jiao as a non-Chinese, usually-low-carb-eating person, is that cornstarch isn't always necessary. But I am terrible.
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Apr 5, 2016 14:40
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bringmyfishback posted:My yi jiao as a non-Chinese, usually-low-carb-eating person, is that cornstarch isn't always necessary. What happened to the other cent?
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Apr 5, 2016 18:30
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Jeoh posted:What happened to the other cent? It went towards buying me Chinese lessons. As you can see, I got my money's worth!
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Apr 6, 2016 07:08
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Nickoten posted:I think there's a good chance it's the cooking time in this case. If it's cut that thinly it might need even less cooking than you're giving it. Are you reserving the pork after doing the initial fry? I don't know what that means. I'm frying the pork over medium-high heat (about 6 or 7) on an electric range, making sure that there's no pink whatsoever. I cook one side past the point where the bottom side is brown, then flip it over. I don't want a pink inside. You're saying that I need to cook it in a shorter amount of time? Do I put the heat up, or down?
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Apr 10, 2016 14:24
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If you're slicing that thinly the cooking time is extremely short. Let it sit until it's room temp, get your wok/pan going at the maximum possible heat. Throw the meat in, stir it around for 30-45 seconds and take it out. Cook the rest of the stuff and re-add the pork at the end for perhaps another 45 seconds of cooking with the sauce.
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Apr 10, 2016 14:38
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Alright. I'll try that out next I make shogayaki. I tried stir frying yu choy today and although it tastes alright, it's a little tough and stringy. Am I supposed to blanch it first? Braise it, cut it into pieces, slice it thin?
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Apr 10, 2016 19:32
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fickle poofterist posted:What is the shelf life of fermented bean curd? And once open how long can I keep it? I seem to have heaps of it. It is rotten before they put it in the jar 
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May 9, 2016 06:41
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TastyLemonDrops posted:The most common ones are sweet, yes. The best chinese sausage i ever had was actually not at all sweet but instead quite salty. Someone's family made it and in spite of a lot of looking I was never able to find something like it again 
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May 9, 2016 06:42
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I thought I should post about it here. I was at the grocery store and saw they had some nice pork belly, then I saw that one of the packages was $8.88 so of course I had to buy it. Now it's marinating to be char siu.
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May 9, 2016 06:43
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http://www.womenofchina.com.cn/html/report/1163-1.htm i'm glad the angry lady on my jars is the person who owns the company
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May 10, 2016 10:26
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Yeah by all accounts she's one of the extremely rare good bosses that treats the workers well and actually cares about the quality of her product instead of just squeezing every penny from every possible source.
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May 10, 2016 10:59
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I know I asked about yu choy earlier, but I picked up some gai lan and I'm wondering how to cook those, too. Most recipes on the internet seem to say that the basic idea is to sautee them in garlic and oil for a bit, then braise them in some chicken stock. Is that a good option, or is there a better use for them?
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May 30, 2016 15:45
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