muichoi

Makes perfect sense, Ben. Some oyster sauces do not include MSG according to the labels-though I'm not sure how reliable they are here. Others have HVP, which to me is a lot worse. MSG is a useful tool when handled with discretion-a pinch added to a panful of first class stock makes a wonderful difference.

I wonder when adding cornstarch and caramel began?I have the idea that originally it was much closer to South-East Asian fish sauce.

I knew that-but choisam in particular blanched in first class stock finished with just a little hot oil-chinese peanut oil is vastly preferable for this-and a dribble of light soy is a beautiful thing! I'm not at pleased when I cook vegetables from raw in the microwave, but water-blanched then refreshed in icy water they reheat very nicely-and can be beautifully presented.

That's exactly what I thought-I must say, though, that I never get as good a result just frying-a very quick blanch first is always better.

Thanks-will try tomorrow.

I find it's too slow, doesn't do much for the colour or texture, and encourages bitterness. Now a large vat of boiling stock would be nice to have perpetually on the go!

Do Chinese people eat steamed green vegetables-ie cooked in a steamer, not fried and then covered with a lid? I've always thought it an unsuitable method for greens in any cuisine.

I seem to remember reading something here about fixing cracks in clay pots. Anyone got any advice? Thanks in advance!

Hzrt8w's reply is a beacon of wisdom which should be pasted in capital letters on every kitchen wall. It applies to all cuisines.

Aren't Kosher versions of such things a step too far? there's nothing to worry the strictest orthodox jew in any version of either of these products.

This parable can unfortunately be applied across the board in the UK, where few have any real knowledge of what things are meant to be like. Sausages spring to mind, in particular.

Yes. Nearly all the information you need is to be found in books. If you cook your way through Richard Olneys' 'Simple French Food' you will end up as an excellent cook. I think it is a dead end approach to want to emulate restaurant cooking. For this you need a brigade, and ultimately restaurant food is a poor substitute for what can be done at home by a gifted cook.

Simply by not cooking them by themselves for very long-means that most of the hotness doesn't come out as well.

Interesting you say 'medium rather than pink'. To me pink is medium,properly rare is red-or used to be until the dreaded sous-vide came along.

What on earth is wrong with lamb neck? maybe you'd like a nice loin 'medallion' instead?

Usual crap. There was nothing sophisticated about salad cream, even in the seventies. I was there. Lardo is extremely fashionable. Jellied eels may have been popular, but were always the opposite of fashionable-though UK eel consumption is about three times higher than it was in the seventies, mostly due to Chinese restaurants. Tripe would be the next big thing if it were available. Even St. John uses disgusting blanched pap.

I don't know if it would work on your stove, but I used to take off the ring and ignite with a match. A much better concentration of heat at the centre.

hzrt, is it not necessary to devein? Another way of doing this is to put everything in together and pour the lot through a fine strainer. Nice pics!

I haven't been yet-but I suspect they have the wisdom to present simple dishes in their classic form . This would of course be a revelation to many, and I've seen many reviews suggesting that the most common dishes of Sichuan are in fact brilliant inventions by the restaurant! most of our critics are pretty ignorant.

I too think that domestic stoves are not powerful enough for woks. Now I have my primitive high powered burner I could never go back.

What's wrong with blood?

Are you sure about the lemon juice?

That's easy-DON'T! what a terrible idea.

Yum!

No-bring a picnic!