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Gravity - tried your ma po tofu recipe last night and it was wonderful. My only problem was that it was a little too salty, i think with the sichuan vegetables, chili bean paste, black beans and soy it was just a bit too much. I used low sodium stock but is there any good way to reduce the saltiness. Should I have rinsed off the fermented black beans?
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Jul 7, 2012 04:00
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GrAviTy84 posted:You can try that. Honestly I usually make it that salty to eat with plain steamed rice and it evens out just right. Were you eating it plain? I did mix it up with plain rice which helped. I might eliminate the soy altogether next time and see if that does it. Thanks for the great recipe. p.s. I used soft tofu and it turned out very nicely p.p.s. thanks to this thread i've been introduced to the wonders of scowling lady crunchy chili oil. what amazing stuff! large hands fucked around with this message at 04:22 on Jul 7, 2012 |
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Jul 7, 2012 04:16
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GrAviTy84 posted:You can lightly crush them and the fruit part will fall off and the black seeds will be easier to pick out. Next time buy better quality peppercorns. The better quality ones will have the seeds already removed. Th bag I have seems to have hardly any seeds, the pods are almost all popped open and empty
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Jul 7, 2012 16:38
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King Bahamut posted:Also show up in rice at dim sum Cross posting from the "what did you cook last night?" thread: my favourite use for lap cheong.   lotus leaf sticky rice. I used this random recipe and it turned out great. I doubled the recipe and substituted thigh meat for chicken breast. I would probably soak the rice for longer than an hour next time, as it was a touch on the dry side, though still tasty.
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Sep 10, 2012 02:29
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dino. posted:What's his face from America's Test Kitchen with the douchey bowtie Johnny Vermont. I think that's his name.
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Sep 30, 2012 19:40
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making Kenji's wonton soup recipe, interested to see how the stock turns out.
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Feb 1, 2015 22:28
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GrAviTy84 posted:I'm like, 99% sure that's ceramic coating which is PTFE/PFOA free for precisely the reasons why teflon is bad. Also looks more like a saucepot in profile than a wok. Pretty sure they were talking about the big Teflon wok with the steamed fish in it right above the picture of the ceramic pot.
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Feb 10, 2015 22:29
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if you can get lotus leaves do it, the flavour they give the rice is the whole point of lo mai gai for me.
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Jan 15, 2016 08:38
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you could try something like this for a similar result: http://ladyandpups.com/2015/03/04/my-xian-famous-spicy-cumin-lamb-hand-smashed-noodles/ luckily I can buy fresh rice noodle sheets locally because gently caress doing that every time I want char kway teo
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Mar 3, 2016 22:19
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maybe hoisin instead of sugar. a little oyster sauce and a few drops of sesame oil can be nice in stir fries too. I'd use Lao Gan ma instead of sriracha, which I find too sweet and garlicky e: see you've already tried sesame oil and oyster sauce if I were you I'd find some recipes I liked for stir fry on a reliable site like serious eats or rasa Malaysia use those as building blocks for experimenting once you find some you like large hands fucked around with this message at 00:10 on Mar 8, 2016 |
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Mar 8, 2016 00:07
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Humphrey Vasel posted:She has a recipe for spiced soy sauce in one of her books maybe that's what she meant? I made some of that, it was super rich and spicy but really tasty in small doses with dumplings
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Aug 26, 2016 04:42
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made kenji's xlb tonight. A+ would make again
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Jul 11, 2017 04:02
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wife folded them after 2 horrible attempts by me. we just watched the first YouTube video that came up for "folding soup dumplings" it was set to some bad techno
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Jul 11, 2017 04:48
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hakimashou posted:I made fuscia dunlop's yuxiang eggplant and that poo poo is right. Just made her fish fragrant pork slivers and they were really good, I'll have to try that. My only issue is that I think the pork chops I used were too lean, so they wound up a little dry. Might try a fattier cut next time.
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Nov 5, 2017 15:10
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emotive posted:Does the ingredient to tofu ratio seem insane to anyone else? and 1/4 cup of fermented black beans and 13 cloves of garlic and 13oz of chickencheese
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Nov 8, 2017 05:14
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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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Make bun Bo hue, once you add all the lemongrass and chili oil the delicate flavors of a lovingly simmered stock don't matter.
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Sep 11, 2018 23:06
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Casu Marzu posted:Ideas to use up yuba/foo jook sheets? I've always tossed em in braised pork type dishes, anything else come to mind? Fu pei guen/dim sum tofu skin rolls I like to put some black beans in the sauce
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Jan 27, 2019 22:44
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I sold my tiger rice cooker after I got an instant pot. It takes a little experimentation but once I got it dialed in I actually preferred the pressure cooker rice.
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Mar 27, 2019 02:02
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Grand Fromage posted:Anyone got go-to English recipe sites? I just wasted an evening cooking a couple things from The Woks of Life that did not in any way resemble either the pictures or what they were like in China and am annoyed at the waste of my time. Chinese language sites suck because they give zero actual direction. I have some okay Sichuanese sources. If you don't have any of her books you could probably just Google around for fuschia dunlop recipes
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Mar 31, 2019 02:17
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Grand Fromage posted:To contribute on Sichuan, I've found the Chengdu challenge recipes at https://blog.themalamarket.com to be the closest to that mythical Chengdu restaurant standard I've found yet. The hui gou rou and gan bian sijidou are spot the gently caress on. This looks great, thanks!
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Mar 31, 2019 15:28
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Realised I needed more doubanjiang and wound up getting stuff for lo mein tonight and beef noodle soup (from that malamarket site) tomorrow 😎
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Apr 1, 2019 00:49
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Kenji's lo mein recipe with cabbage, chive and shiitake for dinner. One of my favorite vegan recipes
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Apr 1, 2019 01:52
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sounds like prik namsom e: unless it's clear amber and fishy, then it's prik nam pla large hands fucked around with this message at 00:12 on Feb 26, 2020 |
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Feb 25, 2020 23:50
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Carillon posted:I made dumplings too following Andrea Nguyens wrapper recipe for hot water dough. What's your dough recipe? Those look great. Seconding this, those look amazing
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Apr 20, 2020 17:17
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Carillon posted:I was looking at getting one of Fuchsia Dunlops books, either Every Grain of Rice or The Food of Sichuan, does anyone have experience with either one and have a recommendation one over the other? If you get the food of Sichuan, be sure to pick up the new edition if you're one of those people that likes pictures of all the dishes (I am). The early editions had a few pages of pictures that only showed a few of the recipes
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Apr 22, 2020 22:05
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Is there a good wok burner that hooks up to a BBQ style propane tank? Our deck is right outside the kitchen and it would be awesome to do wokking outside in the summer.
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May 6, 2020 02:03
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Carillon posted:I'm making a recipe that I just realize calls for sweet bean paste. I don't have that but do have black beans and pin xian doubanjiang. Can I substitute either of those in? No
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May 12, 2020 04:21
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If you're making bean buns or something I wouldn't use hoisin, but if the sweet paste is just a minor flavoring ingredient it might sub ok
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May 12, 2020 04:41
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Arglebargle III posted:https://www.youtube.com/watch?v=l-Mqm9y0sf8 Can't answer the first question but I'm assuming there is something reflected in the mirror shine of the big bowl they don't want people seeing
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Jun 10, 2020 23:18
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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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I like kenjis wonton stock recipe as it tastes pretty similar to the HK restaurant/bakery type places that are my main wonton source here (BC). Gotta have that little hint of seafood taste behind the pork/chicken/msg e::I think canola (Canada Oil) was just a more appealing name for rapeseed invented by Canadian farmers for marketing purposes
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Dec 5, 2020 21:14
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I would ask Fuschia Dunlop, she's in London or close and regularly answers pretty much everything on Instagram.
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Dec 19, 2020 22:41
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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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Yeah birds custard powder is pretty much just starch and yellow coloring so it's probably that.
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May 29, 2021 22:47
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Flash Gordon Ramsay posted:What's the usage difference between rice vermicelli and mung bean vermicelli? I discovered the other day that I thought I had been buying rice noodles but have been getting the other kind for some time. Is there a reason to use one over the other? Bean thread is clear and more slippery texture, rice is white and firmer I find. Depends on the use but for example Vietnamese cha gio would only ever use bean thread, whereas bun and salad/summer rules use rice vermicelli. They're quite different. It's like the different between udon and shiratake
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Aug 30, 2021 22:04
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