[Taste and technique]

I tried her new deconstructed take on a pavlova and I thought the different textures really impressed guests at a dinner party. 

 

Her green pea risotto was also really nice. 

 

I think she used a black garlic sauce in an asparagus dish that I've been meaning to try. 

 

I think she went out of business owing to over spending in the past. I wonder what she's doing now?  I think she started a new project with a new restaurant? 

 

I did see her Ted talk which was also really cool. 

["Jiro Dreams of Sushi"]

22 hours ago, heidih said:

With the changing environment I suggest that you develop a relationship with local fish buyers and trust their info.  Yes they may source globally  but ones with integrity know their sources as best they can. Example  my local favorite https://santamonicaseafood.com/ They supply lots of the best seafood markets near me. You do not have a location listed - would help people help you. My favorite seafood is spiny lobnster so in season I chat with my people who buy from the divers.  http://qualityseafood.com/

My fishmonger seems to busy with like a zillion people on the weekends or its Costco. There was this one fishmonger that was like...not naturally observant of the normal rules of human interaction owing to a tuff background (maybe time spent in prison etc. and now guts fish for peanuts etc.) 

 

But yes. It's weird though that the Japanese (based on the book at least) they seem to know the details this well sometimes 

["Jiro Dreams of Sushi"]

I just needed to ask a question about this topic in case anyone might know the answer. 

 

Jiro came out with a book also and other Japanese masters said he was giving away trade secrets or something. 

 

I did take a look at the book and it describes the seasons for when fish is best - e.g., when a fish gains its fat during a specific season so it tastes better and should be avoided during leaner times etc. 

 

Like... I buy my fish here in the US and I always thought our supply chain was global so trying to pin down the best time to eat a certain fish won't make since the fish could be from Finland, China, Australia etc. or even come from a farm with controlled variables and stuff like that. 

 

But it looks like the Japanese, even though they are part of the global supply chain, do make sense of the seasons for when fish is best (owing to taking on more fat or some other factor). 

 

I'm trying to ask if anyone might have similar knowledge about seafood in the same in the same way (from a US perspective) and if they could share or suggest some books, websites or resources. 

 

So far, the only thing I know is that crab season and lobster season means better prices so I purchase and eat during those times. 

[Woe! Raghavan Iyer is in his last days. But he's making the most of his time.]

Lol. oh. excuse me. I think I googled him an google said "actor" but it was a different Raghavan. Maybe google thinks all Raghavan's are a like...lol...sorry

[Woe! Raghavan Iyer is in his last days. But he's making the most of his time.]

It's kinda cool to know there was someone other th

 

 

an Madhur Jaffrey. It's interesting that they are both listed as actors/actresses in their professional life. 

 

I wonder which books are authoritative now for Indian cookery? 

 

I use this as a reference every so often. It seems to have the classics - like butter chicken etc. 

 

 

 

 

 

 

[Fried Chicken]

30 minutes ago, gfweb said:

 

I keep powdered buttermilk around, but I am completely unconvinced that it is really needed.

Does that powered buttermilk still contain the yeast stuff that could make creme fraiche (i.e., by adding a tiny bit of buttermilk to heavy cream and letting it ferment, it will turn to creme fraiche but the yeast living bacteria stuff needs to come from the buttermilk). 

 

I saw this before but wasn't sure if it works for fried chicken and creme fraiche? 

 

[Fried Chicken]

On 1/26/2009 at 2:17 AM, ChefCrash said:

Use a slurry of seasoned flour and water before dredging in plain or seasoned flour like this:

If you want tangy, try using vinegar instead of water?

wow. this slurry method works. I just tried it out a few hours ago. 

 

I like this method better than the buttermilk just bc I don't have to go out an buy a carton of buttermilk - use some and have no idea what to do with all the extra milk. 

[What Tea Are You Drinking Today? (Part 3)]

55 minutes ago, KennethT said:

Did you season your Yixin teapot?  Also, it's typical to only use that one pot for a single kind of tea.  So, if you use it for oolongs, don't also use it for green or red teas, etc.

Thanks for the info Kenneth about the Ti Kuan Yin. I thought it was all black oolong. 

 

TenRen is the only legit supplier I know in the US so I drink whatever they happen to be selling. 

 

I read something about seasoning the teapot but..it's like I know I have to season a cast iron (for non-stick) but wasn't sure the reasons for seasoning the teapot so I just skipped it used it after rinsing with some warm water. 

 

It feels ok so far. 

[What Tea Are You Drinking Today? (Part 3)]

I just got my teapot from Amazon. The prior one that broke costed close to $200. This one costed only $33 and it looks like the quality is very good. I think i got ripped off? 

 

I don't think there is any way to judge the quality and price of yixing teapots? 

 

I made the green oolong with it 

[What Tea Are You Drinking Today? (Part 3)]

19 minutes ago, KennethT said:

TenRen is great, but expensive.  I don't understand the 'oolong black tea'.  What is called black tea in English countries is typically called red tea in China, and oolongs are neither (no matter whether you call it red or black).  Different oolongs have had different amounts of fermentation prior to drying, and many other differences, but I've never heard of one described as black.  Do you have a link or a photo of the package?

 

Oh yeah. They have red, yellow, green, white teas. 

 

But I guess for me it's easier to just make a green tea vs. black tea distinction (easier to think about). 

 

I bought a green oolong tea and something called "Ti Kuan Yin Tea." I looked it up on google and it said it's actually a dark (I call it black) oolong tea.

 

The green oolong tea I got looks like the one below. It tastes just okay. The Jamine tea I got from TenRen has stronger flavors and aromas than the pricier green oolong: 

 

 

[What Tea Are You Drinking Today? (Part 3)]

I tried Oolong black tea by TenRen recently. 

 

The flavor was surprisingly clear. I really could taste smoke from roasting and vegetal aromas. 

 

I think TenRen makes very high quality teas that you can get at different grades/quality. 

 

I tried Sun's in NYC's Chinatown and it was so-so. But TenRen has always been consistently good and you can buy online too. 

 

Recently, I broke my $200 special clay teapot. It kinda looks like the pic below but much better looking. It happened in like 5 seconds when I dropped it in the sink and it was crushing. I got a cheaper one for $33 from amazon that should come in the mail today. I don't want to get another one and break that too. 

 

 

1600 x 1600 · jpeg

aliexpress.com

 

 

 

[Show us your latest cookbook acquisitions!]

55 minutes ago, johnnyd said:

Valentine's Day is my birthday, and my Valentine gave me this masterpiece. I buried my head in it for three hours then made a big batch of Chow Fun, and watched Crazy Rich Asians.

 

 

 

How was the Chow Fun? Did you have to get the noodles freshly made? 

 

I think I put mine in the fridge overnight and it hardened and turned tough or something and had to be used immediately the day it's made. 

 

Was the movie authentic? 

[Pictorial: General Tso's Chicken]

4 minutes ago, heidih said:

That fried and dipped into glop sounds more Americn-Chinese

Hmmm...it's supposed to be the original recipe for General Tso's Chicken from the book Phoenix Claw and Jade Trees (James Beard Awarded book etc.). 

 

Your right on that heidih 

 

I'm sure you already know, he was a chef in America that made General Tso's Chicken with a sauce that was supposed to be like American Ketchup with french fries. 

 

So when you dip the fried chicken in the sauce, it would be like dipping french fries in ketchup in a way that wouldn't make the fried chicken/ fries soggy. 

 

It's like an American version of Chinese food. 

 

The thing I learned about that technique was that if you cut up chicken into smaller pieces - like nuggets  - then you don't have to deep fry it twice to get a crispy texture. I'm guessing because the steam from the meat loses it's moisture quicker - unlike larger pieces. 

 

Now I fry my chicken in smaller pieces instead of big chunks. And it seems more civilized to eat meat in smaller pieces. 

 

 

[Pictorial: General Tso's Chicken]

This might sound weird but in some dishes that texture is best when the cook is trying to make the broth thick like ketchup for dipping fried foods in (without making the food soggy). 

 

If the sauce didn't turn into a thick paste like that, the fried chicken etc. would be doused in soup/sauce and soggy. 

 

Hey. Mabe not change the sauce but change the chicken and deep fry with a batter. Now the sauce is perfect. lol 

 

 

[Beyond the Great Wall - Jeremy Alford and Naomi Duguid]

Thanks for pointing out this book. I think it might have a James Beard award too. I'm taking a look at it now and the sauce recipes in the initial pages look pretty solid. 

[" X.O." sauce: do you use it?]

I just made XO sauce today using the recipe from Phoenix Claw and Jade Tree. 

 

Simple recipe: dried scallops, dried shrimp, fresh chilis, garlic, and small onion 

 

The recipe called for dried fish. There are too many at the Chinese grocer - yellow croaker, anchovy, etc. - not sure which to get so I just substituted with canned tin anchovy 

 

Smells great!!! 

 

 

[How do you cook dried, preserved duck?]

7 hours ago, liuzhou said:

 

Except they aren't.

 

I have no idea what the 'shā' part is referring to. My largest dictionary lists 14 different characters for 'shā', none of which seem relevant. The most common meanings are 砂 'sand', 杀 'kill' and 沙 'hoarse'. 

 

Also for 'yā zhǎng', the only possible match is 鸭掌 (yā zhǎng), which is 'duck feet' and not 'duck legs'.

 

The most common term for these preserved duck legs is 腊鸭腿 (là yā tuǐ).

 

I would also say the recipe provided is very basic and uninspiring.

I tried using the dried duck legs by steaming on top of sticky/glutinous rice and it didn't taste good. 

 

Like.. there was this gamey aroma (not strong and only subtle but still there on the nose) and the fat from the leg and sticky texture of the rice wasn't a good combo (like not well balanced). 

 

I think braising it with ginger etc. will take out the gamey aroma and it sounds like a good way to rehrdrate and cook and the same time. 

 

I think I'm going to dry the ChatGPT recipe just because I can't find anything else on the web. A lot of the stuff I'm getting is just steam it with white rice and eat. 

[ChatGPT A.I. and solving the "why" in cooking]

Just now, Anna N said:

I can only shake my head in disbelief. Do we need another source of coherent but useless information?

Okay. I agree with you about the limitations but I actually wanted the AI to respond to its shortcomings. 

 

Here is what it said: 

 

ME: But don't I need a batter coating on the chicken to get the crispy skin?

ChatGPT: 

 

A batter coating can certainly help to create a crispy skin on fried chicken, but it is not the only way to achieve this texture. Brining and properly drying the chicken, using the right cooking oil and temperature, and frying for the right amount of time can all contribute to creating a crispy, crunchy exterior without the use of a batter coating.

 

If you prefer to use a batter coating, you can make a simple batter by mixing together flour, salt, pepper, and any other spices you like. Dip the chicken pieces in the batter to coat them evenly, then shake off any excess before frying. The batter will create a crispy, crunchy coating on the outside of the chicken that will help to trap the moisture inside, resulting in juicy and flavorful meat.

 

So, whether you choose to use a batter coating or not, following the steps outlined above will help you to achieve that desired crispy, crunchy texture in your fried chicken.

 

[ChatGPT A.I. and solving the "why" in cooking]

2 minutes ago, Anna N said:

What am I missing here? Without a coating or a batter I fail to see how you can even approach the chicken in the photograph. 

I was sort of surprised that it was robust enough to understand "squiggly lines" on chicken. 

 

Like...it gave a coherent answer in response to what may be a curve ball. 

[How do you cook dried, preserved duck?]

Hey. I used ChatGPT A.I. for this question and it seemed to give a good answer: 

 

Me: how do I cook dried preserved Chinese duck legs?

 

ChatGPT: Dried preserved Chinese duck legs, also known as "shā yā zhǎng" in Mandarin, are a popular ingredient in Chinese cuisine that can be used to make a flavorful and savory dish. Here's a simple recipe to get you started:

 

 

Ingredients:

• 2 dried preserved Chinese duck legs
• 2 cups of water
• 1 piece of ginger, sliced
• 4 cloves of garlic, sliced
• 2 green onions, sliced
• 1 tablespoon of light soy sauce
• 1 tablespoon of dark soy sauce
• 1 tablespoon of Chinese cooking wine
• 1 tablespoon of sugar
• 2 tablespoons of oil
• 2 cups of boiling water

Instructions:

1. Soak the dried preserved duck legs in cold water for at least 2 hours to rehydrate them.

2. In a large saucepan or wok, heat the oil over medium heat. Add the ginger, garlic, and green onions and stir-fry until fragrant.

3. Add the duck legs to the pan and stir-fry for a few minutes until they are browned on both sides.

4. Add the light soy sauce, dark soy sauce, Chinese cooking wine, and sugar to the pan and stir to combine.

5. Pour 2 cups of boiling water into the pan and bring the mixture to a boil.

6. Reduce the heat to low, cover the pan, and simmer the duck legs for 1 hour or until they are tender and the sauce has thickened.

7. Serve the duck legs with steamed rice and vegetables.

This recipe should result in tender and flavorful duck legs that are infused with the rich and savory flavors of ginger, garlic, and soy sauce. Enjoy!

[ChatGPT A.I. and solving the "why" in cooking]

19 minutes ago, FeChef said:

Ask it how to get squiggley crevasses in fried chicken. I been searching google for years trying to figure it out.

 

 

 

 

 

 

 

ME: "how to get squiggly crevasses in fried chicken?" 

 

ChatGPT: ask yo momma. 

 

 

 

 

 

 

I'm just kidding..lol. Here is what ChatGPT said in response. I think it's pretty good. 

 

The "squiggly crevasses" you're referring to in fried chicken are often seen in crispy, crunchy skin and are the result of properly frying the chicken to achieve a well-textured exterior. Here are some steps you can follow to achieve this texture:

1. Brine the chicken: Soaking the chicken in a saltwater solution for several hours before frying can help to tenderize the meat and create a crispy skin.

2. Dry the chicken thoroughly: Pat the chicken dry with paper towels to remove any excess moisture before frying. This will help the skin to crisp up and create those desirable crevasses.

3. Use the right cooking oil: Use an oil with a high smoke point, such as peanut or vegetable oil, for frying.

4. Fry at the right temperature: Maintain the oil temperature between 350°F and 375°F to ensure even cooking and to avoid burning the skin.

5. Fry for the right amount of time: Fry the chicken for approximately 12 to 15 minutes, depending on the size and thickness of the pieces, until they are fully cooked and the skin is crispy and golden brown.

By following these steps, you can achieve those squiggly crevasses in your fried chicken and enjoy a delicious, crunchy exterior.

[ChatGPT A.I. and solving the "why" in cooking]

I was just thinking though...for executive chefs and professionals that create/design dishes and know combinations.. 

 

If it's possible to have it generate combination recipes that work etc. since it could aggregate info and give an output that is more or less intelligent? 

 

Like..it  seems there is already a lot of info about flavors that work and could be a resource for the algorithms (like the book below and others like it)

 

I don't know about flavor combinations that well myself or work in designing dishes for fancier restaurants so..it's like I don't know how to ask it myself

 

 

[ChatGPT A.I. and solving the "why" in cooking]

I always liked Cooks Illustrated and Modernist Cuisine because they always explained the why behind most things and I couldn't find it by following a recipe or cookbook. 

 

But is seems like...asking the why on the new chatgpt platform is pretty impressive in a way that is different from just using google. 

 

I guess I'm just posting this to share this tool and see if anyone has better questions for the AI or uses for it. 

 

 

 

I have an example below: 

 

Me: "Does fat absorb flavor?" 

 

 

ChatGPT: Yes, fat can absorb flavor. Fat is a natural flavor carrier, meaning it has the ability to absorb and retain the flavors of the ingredients it comes into contact with. This is why many traditional recipes, such as stews, soups, and braised dishes, often include a generous amount of fat, such as butter, oil, or lard, to help enhance the overall taste and flavor of the dish.

 

When fat is cooked with aromatic ingredients, such as herbs, spices, and vegetables, the flavor compounds are dissolved into the fat, which then disperses the flavor throughout the dish. Additionally, the slow cooking process allows the fat to dissolve into the meat, further intensifying the flavor.

 

It's important to note that the type of fat used will also affect the flavor, as some fats, such as butter, have a distinct taste that can contribute to the overall flavor of the dish. When using fat to enhance flavor, it is important to choose a high-quality fat that is appropriate for the dish and cooking method, and to use it in moderation to maintain a healthy and balanced diet.

[Show us your latest cookbook acquisitions!]

I  got these because Steven Raichlen's sauce recipes for bbq and grill are really good. I have many other bbq/grill books by Cooks Illustrated, Weber, Myran Minx, and famous cooks but Steven's sauces are very international, across different cultures and more importantly, they work and taste good. The ratios, textures, and flavors make sauces easy. 

 

 

 

 

[Fermented Peppers]

6 minutes ago, heidih said:

How do you ferment? 

I actually got that fermentation book by the famous Renne Redzepi 

 

And it was crazy salty and inedible. He calls for 3% salt to water ratio. 

 

But there was a Cooks Illustrated recipe for fermenting hot chilis to make hot sauce and I use that ratio (of water to much less salt) and it tastes great 

 

I don't think the recipes in the famous Noma book is what the cooks there use themselves (or else their food would taste like crap)

 

Not picking up that book again