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Everything posted by mudbug

  1. Higher quality Sichuan peppercorns have the hard black seed removed. Learn more: Sichuan pepper Sourcing Hua Jiao (Sichuan Peppercorn)
  2. "I’m originally from Hong Kong, and my grandma and mom both steam their chickens for 白切雞. They salt the outside and inside, and steam. For a prettier chicken you can rub salt over the skin in a circular motion to exfoliate the skin first. Then we either use a ice bath or rub sesame oil over the chicken for aroma. The poached chicken meat is more tender and soft. Steaming + ice bath makes the meat and skin more bouncy and chewy, which is my preference. We have never served the chicken pink - with the ice bath the breasts are fully cooked and still juicy. I think part of it is using a chicken which isn’t too big - we normally buy a free range chicken for 白切雞." Three generations of home cooking experience. I trust that.
  3. Looks like they can be fished but you'd have to do more research on when/where and the regulations. A source to purchase: https://www.tryfreshcatch.com/pacific-rock-crab
  4. Ah, wonderful! Thank you. I'll save this for next time I'm in Oakland and make the rounds. I hear you on the live crab. "Here's an old trick: Put the crab in the freezer for 15-20 minutes. This does not freeze it, or affect the quality, but it does put it in a sleep/dormant/numb state, so that there is no kicking when you put it in the boiling water." I'd love to try your dumplings sometime. ; )
  5. Ah, reminds me of De Buyer by the looks. Also made in France. https://www.debuyer.com/en/products/induction-hob-special-stainless-steel-wok-stainless-steel-tube-handle https://www.francecorner.com/cook/2018-de-buyer-affinity-wok.html This one is less pricey, comes with lid and wok spatula: https://www.amazon.com/Souped-Up-Recipes-Induction-Seasoning/dp/B07RJ39JVL You may find this more recent article of interest: https://theequippedcook.com/induction-wok/
  6. Where do/did you find your live crab Katie?
  7. You can do either or both, it depends on your personal palate and what your preference is. Sometimes the seeds can be too grainy for certain dishes that are more delicate in texture.
  8. I love to make this at home, and have personally introduced the technique to many friends (and their friends) at their homes. They now share the technique with others. It doesn't take that long to do and everyone truly has fun making it and eating it.
  9. Yes, there would be an initial dip upon adding the chicken to the pot, but it's not like lowering the temperature of a large pot of water and waiting for that water to heat back up to boiling. The time and energy required are far less with steaming. As well as maintenance. Steam for 15 minutes, turn off heat, do not remove lid, sit for 20 (give or take depending on size of bird).
  10. "The skin on white cut chicken is very soft." It doesn't have to be. For those who have access to ice cubes or ice packs to make a very cold water bath to constrict the skin, this can make for a crunchy (not crispy) skin. As discussed here: https://www.youtube.com/watch?v=CkJN9Hy9rsM
  11. Since you do lower in temp and enjoy what you make, keep doing it! Why boiled chicken is.bad: https://www.chefdarin.com/2011/04/why-boiled-chicken-is-bad/
  12. Perhaps my question has been answered here however steaming is a more consistent gentle heat than poaching and doesn't dilute the flavor into the water so it seems an experiment is in order. https://tasteasianfood.com/chinese-steamed-chicken Thoughts: start with the highest quality organic chicken allowed to free range and process it yourself if possible for optimum inherent flavor, poach and use ice bath for to tighten skin so it's crunchy (not crispy since it's not fried). Preferred chicken: 16 week old "wong mo gai" (Cantonese), "huang mao ji" in Mandarin, more mature, more flavorful. Not bred for breast size. Consider a side by side experiment with one poached and one steamed chicken to see what the differences are with the meat.
  13. There's no need to use an oven to make crispy, chip like chicken skin. A little peanut oil or rice bran oil (or your favorite frying oil) in the bottom of a wok will do the trick. Dry the chicken skin, lightly fry util crisp, sprinkle with salt and MSG. DELISH and oven free.
  14. There's no need to use an oven to make crispy, chip like chicken skin. A little peanut oil or rice bran oil (or your favorite frying oil) in the bottom of a wok will do the trick. Dry the chicken skin, lightly fry util crisp, sprinkle with salt and MSG. DELISH and oven free.
  15. Yes, of course a high quality chicken from your favorite local organic farm at the most appropriate maturity is ideal. Also the way the chicken is de-feathered can make a difference. My understanding based on other's experience is that done by hand, the skin can be more yellow. What a chicken eats can influence skin color. And certain varieties of chickens can have more yellow skin.
  16. I disagree, people appreciate diversity in texture, especially when it's well executed. They don't need to know why or how, and it can be subtle, but they don't need to know, the cook/chef knows how they did it. As in this video, their crunchy skin is what sets them apart and raises them to the upper echelon of this dish. "The most authentic white sliced chicken in Guangzhou" Award winning: https://www.youtube.com/watch?v=CkJN9Hy9rsM
  17. With COVID-19 and people staying at home more, more people have time to plan ahead and enjoy the process. Most of our friends and family enjoy planning ahead, whether it be dry aging meat for weeks, fermenting foods or drinks, growing the plants from seed, etc.
  18. Ah, we prefer bone in. (Meat without bones is boring to me.) On the ice bath, thank you. yes, makes sense. And on the cooking wine adding flavor, that's what they say here: https://www.youtube.com/watch?v=GADCrcagFh0
  19. I'm not ignoring it, I simply disagree based on the information I presented in my original post. With all due respect, you seem to have not watched any of the videos I provided (many of which from China) which directly contradict your statement "And no one uses Shaoxing wine". The source is a very well respected authority on Chinese Cooking for the content they offer. As for , it may not be called Shaoxing wine where you are. But for the westerners, the term is ubiquitous for the product which is a type of Chinese rice wine that hails from Shaoxing, a city in China’s Zhejiang Province (I do agree with you on this point). Your context may be different in terms of historical authenticity of technique, however you provided no online references or documentation (in English) to support your context. And cooking is an ever evolving phenomena with humans who can absolutely find better techniques to achieve the same (or better) goals—as time, tools, technique and knowledge grow and evolve over time. There can absolutely be ways to improve on classic dishes while maintaining the integrity of the end goal. Steaming is a legitimate heat source, as well as a more uniform heat rather than plunging into boiling water where the temp of the water will go down, then having to bring it to a boiling temperature again before turning the heat off in order to poach. See first two video links provided in original post. If you feel that steaming is not legitimate, then please explain why in terms of meat texture, skin texture, etc. Because when I say steaming, I do not mean overcooking. I mean pick meat that is juicy, succulent, tender. As another example, the best way to boil an egg is to not boil the egg. Bring water to a boil, then turn the heat off to use the residual heat to cook the eggs. Science has found that steaming is by far the most stable, and efficient in terms of time and energy (a little water takes less time to boil). How to Boil the Perfect Egg - The New York Times by Kenji López-Alt (who has decades of experience as a food scientist) https://www.nytimes.com/2019/09/23/dining/how-to-hard-boil-eggs.html I'd appreciate open-minded and nurturing responses rather than being shut down at every turn without context other than I said so. When it is obvious you didn't take the time to watch the videos in my original post before responding.
  20. I'm not looking for baked crunchy skin. If you watch the last video in my original post, you'll learn that they have perfected a cold bath to tighten up the skin to make it cruncy (while not cooking again).
  21. Did you look at any of the videos I linked to? You can totally do this by steaming (very little water). And I refer to the shauxing wine method to replace the ice water bath which imparts more flavor but does not have as crunchy a skin.
  22. "I have just gone through my collection of Chinese language cookbooks. Not one has a recipe; it is not often cooked in domestic kitchens. Even at those family dinners, it is bought in pre-cooked." That's interesting, since it is really so easy for home cooks to make.
  23. I know there are multiple ways to achieve the goal of delicious, succulent chicken that is brought to 155˚F for food safety to kill bacteria. And that meat temp will rise after pulling from heat. I love eating White Cut Chicken that is made for special occasions in certain parts of China. Learning about poaching chicken can be life changing for people who don't know about it. Sooo much better than boiling which results in gristly meat. For flavor, salt the skin overnight. Add ginger, scallions, shauxing wine, salt to the cavity before cooking. For poaching all kinds of aromatics can be added to the poaching liquid. I'm not afraid of pink meat since I know food safety is based on temperature, not color, as so many westerners are conditioned to think. I want my meat to melt in my mouth. My main question is: Does anyone have feedback, based on personal experience about the differences between poaching, steaming, or sautéing in terms of skin texture results? I know that you can cool the skin by plunging in ice water bath (restaurant method) or by basing in shauxing wine (alcohol evaporates and cools the skin while imparting flavor) which can also heavily influence skin texture (more crunchy with ice water finish). Seems putting it in a freezer right away to cool the skin would be most effective for crunchy skin, how would this be different than ice water? Ice water would be easier if one does not have freezer space. And there are people who don't have freezers to make ice, hence the shauxing wine method. Before commenting, please note that all three methods are legitimate in their own right. Sautéing would take the most maintenance, but seems it would be the most flavorful. I haven't tried steaming, but it seems to be the most efficient in terms of energy, water, and least amount of maintenance in terms of attention. I don't speak Chinese, so anyone who does, your feedback is appreciated with regard to videos, see the following examples for reference: Poached: Chinese Cooking Demystified: https://www.youtube.com/watch?v=GADCrcagFh0 Master's Dishes·White Sliced Chicken: https://www.youtube.com/watch?v=LwTUIJlTX7k Steamed: KP Kwan's Chinese steamed chicken: https://www.youtube.com/watch?v=VJeuCQb4_9A / https://tasteasianfood.com/chinese-steamed-chicken/ Sautéd: letscookchinesefood [Hong Kong] :https://www.youtube.com/watch?v=5hn8ZXLuEHM Not over-boiled? Doesn't seem poached: "The most authentic white sliced chicken in Guangzhou" Award winning (don't know recipe, pink bone, succulent, looks delish): https://www.youtube.com/watch?v=CkJN9Hy9rsM How to make Hong Kong-Style Poached Chicken: https://www.youtube.com/watch?v=otFJqZXsu_M
  24. I would say "challenging", but also not reason enough to end a great discussion. People go through phases, society and culture change, individuals come and go, and sometimes come back again (if they haven't passed away). But the discussion about food can, and should — last over lifetimes. *wink*
  25. Lizuhou, "Shortening" is a "type" of fat. However a dictionary definition does not represent common use in an entire country's culture, or their relationship with it. Shortening in the United States is known as a synthetic substance, not nature made. And science has proven it is extremely unhealthy for the human body. https://slate.com/human-interest/2009/06/lard-after-decades-of-trying-its-moment-is-finally-here.html
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