GrAviTy84 posted:

Tenderizes, gives the meat a sort of soft spongy texture. Good for making something like pork shoulder tender, even for only cooking for a minute or so.

amishsexpot posted:

Whoops! I should've read more carefully.

GrAviTy84 posted:

I only ever need a fork. I don't know where I got the technique from and I've never seen anyone else do it to my recollection (not even my parents), but I use the bottom tine like a letter opener along the leg. Crack/cut a line, pull the shell back and have a big ol chunk of crab. Other sections, use the fork kind of like a crowbar.

GrAviTy84 posted:

It's probably residue from the manufacturing process. Should be food safe so you can either season with it or wipe it off and season with another oil.

caberham posted:

Awesome fried pancakes, piping hot. Only 4rmb, that's like 66 cents.

Steve Yun posted:

Where do you guys get peanut oil? I either see 24oz bottles at the grocery for $10 or Costco's 35lb jug for $45

Rurutia posted:

Soy, maltose, hoisin. Add rice vinegar and/or xiaoshin wine as you see fit.

Sashimi posted:

Tried seasoning a new wok this evening as per the youtube video in the OP, yet I had A LOT of smoke, more than I was expecting (enough to set off my alarm), and was left with a sticky residue at the bottom of my wok. The sides were fine and I think were properly seasoned; a bit greasy but very smooth. Is it possible my burner actually went too high and burned something onto the surface? For the record I was using a cast iron wok with canola oil.

Arglebargle III posted:

What kind of rice are you using? I never pre-soak the rice but I don't know that it's a bad thing.

Laocius posted:

Does anyone know a good dumpling sauce recipe? I can never seem to get the ratio of ingredients quite right.

Trustfund. posted:

I was inspired by this thread and drove to the Asian market to pick up some goodies. Most of this probably isn't the ideal equipment or ingredients, but I very little clue as to what I was searching for in most cases.



I purchased most of the stuff that's in the OP, however I think my wok has a non-stick coating on it. When I turned it on the highest heat for my range's quick boil setting, it began to emit smoke and a plasticky smell. Any recommendations for how to remove this? Is it even worth it? The wok was only $12 so I could splurge for a more suitable one if anyone has any recommendations in that department as well. They had a plethora of different types at the market.

Adult Sword Owner posted:

Has anyone used a WokMon?

http://www.wokmon.com

It looks like it could work well. I have one of those PowerBoil settings on my gas range but the flame is gigantic and nearly goes around the wok. It's a small wok to be sure.

It's no badass jet but I also live in a condo

Magna Kaser posted:

Induction cookers are really good at boiling water, cooking rice and not a whole lot else. You could probably fry eggs or something in it but the way they heat up isn't that great for cooking meat, stir fries, etc...

Also bamboo is the best caberham urgh!!

Steve Yun posted:

What am I looking for in a Chinese soup spoon

Adult Sword Owner posted:

Rocko Bonaparte posted:

I have a wood fired oven and do some cast iron in it too, and the rust will find any little way to weasel in even if I've left it out of any precipitation. So yes I have some experience. I have one carbon fiber wok that pretty much rusts as soon as I finish with it so anything I might leave outside overnight a few times is bound to start loving up. If the goal is to use it enough to form some patina that can take that, then I guess that's fine.

Jhet posted:

So, homemade miso comparison. The one on the left is from my soy sauce bucket. It's very pale, and saltier than most store bought. That's mostly because I used 18% salinity in the process. I could have gone less yet, but it was my first batch. It clearly needs some time in the sun, and some more oxidation. But it tastes like a really young miso. Not great yet, but there's promise.

The middle one is a store bought for color comparison. It's also flavored with bonito, seaweed, and msg. It's not the best I've ever had, but I don't always want to make a special trip for something I don't constantly use.

The right is from the same batch as the first. I took one log and put it in a glass container with a bad seal. It was stuck in a box about 15 months ago. I've left it in the box undisturbed except once to check it's progress about 6 months ago. It's much darker and tastes a lot like the store bought in fermented flavor. It's thinner, but I haven't stuck it in a food processor or anything. I could eat this.

The sauces are similar in color to the soy beans. So the big batch of soy sauce won't get packaging until I can get more oxidation and color change.


Method:
Cook soy beans until just barely firm. You don't want to overcook them or it makes forming them more difficult. I then mashed them by hand, and kneaded in rice that was covered in A. oryzae. It was formed into logs and then sliced. I left them covered in a humid environment for a few days and when they were covered in the white mold I took them out and dried them in a combination of the little sun I had and a gentle fan. It took a couple days, but they dried out and turned brown. They were put into 18% brine and set out on the porch over night with just a mesh cover. I don't have any appropriate zygosaccharomyces or pediococcus strains that survive in a saline environment, but the air does. They were moved into my basement and the soy sauce was in a mostly full 8 gallon bucket. The miso was in a 2qt container. The soy sauce container has been stirred regularly, but not quite as much as it probably needs to have been. I know that traditionally it's stirred basically every day, but I did it about once a week. I also need to cover it, but I probably could have gotten away without using an airlock on it. Really I needed more oxygen in.

TLDR, the miso turned out great. Need to leave the soy sauce for longer and put it in the sun. Definitely will do this again, but probably do the mold stage in August and not November or January or whenever I did it when it was cold.

Having a good GF option to give to my celiac family members is A+. So they're getting a bunch of miso and a jar of the tamari to start.

Xander77 posted:

I've tried making tea eggs several times over the last three months. Followed this recipe. The effect was pretty good overall, but I can't seem to get them to peel in a way that leaves the marbling effect intact.

I've tried soft-boiling them, hard-boiling them, consistently dropped them into an ice-bath after cooking and before marinating - nada. The shell insists on sticking to the surface portions of the egg and coming apart in sections.

Xander77 posted:

No, but I did smash them quite a bit to get the patterns (which I've subsequently lost upon peeling), so I'm not sure how another hole is going to help.

(Edit - I've alternated between "roll the egg on the counter" which is a bit rough on the egg and "tap it all over with a spoon")
I don't have a steaming basket though. Does the second method here work?