Jump to content

HowardLi

participating member
  • Posts

    433
  • Joined

  • Last visited

Everything posted by HowardLi

  1. Has anybody ever experimented with using both brining and marinading (with buttermilk) for their chicken? I imagine it would have to be done in two separate steps, as salt does not dissolve well in cold liquids and I don't think it's a good idea to heat up buttermilk. Perhaps pickling salt would do the job, but I don't have any of that. Does anybody think that the additional moisture uptake makes a difference?
  2. What temperature are you baking at? How long do you preheat your stone? What are you making your burgers out of?
  3. Thanks for the detailed post. How much pickled radish do I add?
  4. Looking for something that doesn't include tamarind.
  5. Might I recommend a Chinese cleaver instead?
  6. A coffee filter with disposable paper filters might do the trick as well.
  7. Would frozen scallops be any better for little cooking?
  8. HowardLi

    Need an ethnic soup

    French onion is the first thing that came to mind (after I noticed that you didn't want anything from the Asian or Latin regions).
  9. Are there any dangers when consuming uncooked scallop, either fresh or frozen? There are recipes that call for searing such that the center is pretty much only warm when done.
  10. HowardLi

    Turkey Brining

    Yes. It can be done in pretty much anything, including a 5 gallon plastic bucket (please use a food-safe plastic bag). Note that a brine doesn't contain any acid. Once it does, it's considered a marinade. Can you marinade in enamel? I have no clue.
  11. Alton Brown shows shredded chard cooking in a cast iron skillet with duck fat, though I imagine you can get the same effect with pork fat (say, from pork chops). In his show he had browned a duck, so it was the rendered fat and the residual heat that did the cooking. When the chard just starts to wilt, add some shallots and balsamic vinegar.
  12. Even anodized aluminum can be damaged by acid, so I would suggest keeping to non-stick aluminum or stainless steel otherwise.
  13. Hong Kong is mostly comprised of Cantonese-speaking people, so I suppose the people living on the boats might do that, but there's a huge number of Cantonese in mainland China as well. I think for most Cantonese, salted and dried foods are made for about the same reason anybody else would have them made.
  14. Looks like I'll be heading down to the Chinese supermarket to pick up a clay pot. Is there anything that can get me the shape of a batard without the cost of the one linked to ($50)?
  15. What kind of wine is the Shaohsing? Rice wine?
  16. I know this isn't an ingredient, but has anybody seen a decent saucier pan? I'm looking for a 2-2.5 quart version.
  17. Does anybody know where to find these in Toronto? I've looked in a bunch of stores, both specializing and non-specializing in kitchen equipment, and I can never find anything that'll fit a whisk. I'm looking for a 2-2.5 quart version. Thanks
×
×
  • Create New...