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Posts posted by sasquatch

  1. Been consuming a lot of Fried Rice in Hong Kong during a recent trip, different types, with char siu, shrimps, salted fish, etc. They have a distinct aroma that I cannot get from cooking at home. I would guess this aroma comes from the shine/sheen that you can see on the rice. Is it the oil? lard perhaps? Or is it the light soy sauce? What is their common ingredient?

  2. Could anyone here give some tips on how not to run out of water (by evaporation) during very long cooking times, like 48 hours? I usually set an alarm for myself to wake up around 3 hours after I do my last "refill" or addition of water, just to make sure my pot doesn't run out of water which would shut-off my thermal immersion circulator.

  3. What do you think of the following ingredients for a salad? Would they all go together?

    Assorted Greens and herbs

    Tomato Confit with some garlic (slightly salty, not too sour)

    Candied Cashews (sweet and crunchy)

    Citrus (mandarin or some lime) (sour and soft)

    Balsamic Vinaigrette (sour and slightly salty)

    Soft white cheese (soft ad creamy)

    caramelized pears or apples (sweet and crunchy)

    fine julienned carrots

  4. Great info, guys! Thank you!

    It is so very easy to tell when a rib has been reheated, and a huge turn off to me- I really would not do it.

    I saw on BBQ America where one restaurant makes their leftovers into "fried ribs" the next day. Straight out of the fridge cut into 2 bone portions, dunked in batter then fried.


    In a restaurant business there are trade offs. Four or six hours on a steam table does far more damage to quality than a ten minute reheat on a grill.


  5. I'm planning to buy a smoker, probably a Traeger or a Fast Eddy for my restaurant. What should I do with the unsold smoked ribs at the end of the day?

    I'll probably quick-cool them and store in the chiller after service. What do I do the next day? Smoke them again?

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