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Showing results for 'wok'.
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In case you don't know about The Onion's cooking videos (or even if you do), here are a couple to get you started. Links to the rest of them are on the right side of each video. https://www.theonion.com/how-to-make-slow-cooked-russet-potatoes-that-fall-right-1821015185 https://www.theonion.com/perfect-one-pot-six-pan-10-wok-25-baking-sheet-dinne-1820847016
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OK let's get this back on track, so here's a pseudo-recipe for a Lahori-style goat karahi as I'd make it, one of my favorite uses for goat: Par-cook some goat, until just about done. Simmered, sous-vided, whatever. Include onions, tomatoes, garlic, ginger, cumin while it's cooking if you wish. (this could take a few hours) When the goat is nearly done, heat up a wok with a good glug of oil, add minced garlic, ginger, and sliced green chiles. Stir until very fragrant, remove the chiles and reserve them, add some cumin and turmeric, stir, and then add a bunch of fresh diced tomatoes (let's say at least 2 cups' worth). If you want it really hot, add red chile powder. Let that all cook down until the tomatoes have transformed into a thick sauce, periodically adding a splash of water if it threatens to dry out. Once the tomatoes have broken down, add the pre-cooked goat (without all the other stuff it was cooking in) and let it cook until done to your liking. Sprinkle in a spoonful or two of garam masala powder, julienned ginger, and reserved chiles. Top with fresh coriander leaves and serve with naan. (this whole process shouldn't take more than about 20-30 minutes)
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A pictorial guide to Chinese cooking ingredients
dmreed replied to a topic in China: Cooking & Baking
I read in one of my cookbooks, that this is the way to order it if one wants to check out the wok expertise of the chef! I have yet to try it because none of the restaurants have had it...so I ordered Chinese Brocolli plain instead. Apparently I will have to buy some choy sum and cook it myself. -
A pictorial guide to Chinese cooking ingredients
dmreed replied to a topic in China: Cooking & Baking
but what I what is choy sum without garlic...just oil and salt! what would be the name and the Chinese characters. BTW I got my original name from a cookbook and it said that this was the best way to test the wok hay capabilities of the chef. -
A pictorial guide to Chinese cooking ingredients
dmreed replied to a topic in China: Cooking & Baking
Yow Yim Choy Sum I would like to have the Chinese characters for one of my favorite dishes, Yow Yim Choy Sum, which I now order to check the quality of the cooking especially the wok hay when I visit a Chinese restaurant for the first time. so far, I have had to specifically order the dish as "plain" rather than with garlic or oyster sauce so I would appreciate any further Chinese characters which specify "plain", i.e., just salt and oil! -
A pictorial guide to Chinese cooking ingredients
dmreed replied to a topic in China: Cooking & Baking
Chinese characters: TEEM for SWEET: 甜 SEEN for SOUR: 酸 HEONG for pan-flavor: 香 (I think this is what you were referring to) WOK HAY: 鑊氣 (I bought a hand-writing Chinese input device. Entering Chinese characters is much easier now. ) - 阿梁 thanks...are the above Mandarin, Cantonese??? Really nice to see you are still here!!!!!! how about the remaining flavors: HOM like salt FOO from very slightly bitter to very bitter TOM like rice or the "baked" flavor of bread LOT like in mustard or chili peppers GUM cool, acrid-sweet like citrus peel -
A pictorial guide to Chinese cooking ingredients
hzrt8w replied to a topic in China: Cooking & Baking
Chinese characters: TEEM for SWEET: 甜 SEEN for SOUR: 酸 HEONG for pan-flavor: 香 (I think this is what you were referring to) WOK HAY: 鑊氣 (I bought a hand-writing Chinese input device. Entering Chinese characters is much easier now. ) - 阿梁 -
A pictorial guide to Chinese cooking ingredients
dmreed replied to a topic in China: Cooking & Baking
there are Chinese names for flavors and tastes such as TEEM for SWEET, SEEN for SOUR, HEONG for pan-flavor or WOK HAY, etc. using soy sauce and other fermented soy products, I know the Chinese are aware of the Japanese flavor called UMAMI but what is the Chinese name for this flavor? -
Serious climate- and health-related concerns about gas stoves
EatingBen replied to a topic in Kitchen Consumer
I’ve a high powered gas wok burner outside, want a big charcoal bbq. Inside I’ve unfortunately a plain electric cook top and a portable induction cook top. Moved here from an apartment that was gas and really good gas cook too at that as well. im going to stick with gas outside and when the kitchen gets renovated it will be changed to a high powered induction cook top. For years I fell into the camp of gas but the cheap induction cooktop has converted me it’s a 100 times better then gas has ever been in the 19 or so years I’ve had it. Plus these studies are just confirming everything already known about gas cook tops they aren’t as healthy and combustion if any type shouldn’t be in a closed environment especially in places where we don’t have lots of mechanical ventilation like the USA in Australia we have doors and windows and that’s about it mostly not all kitchen hoods vent outside unfortunately. charing peppers doesn’t work as well with induction though haha -
Did crepes today @ 335 F on a dubuyer crepe pan (mineral B IIRC). Did a quick pre-heat to 400 with some oil in there, wok style. It worked very well, browned but not overly so, quickly cooked. The dubuyer pans seem to overshoot quite a bit on the initial heating, so letting it go back down a bit to stay out of butter burn zone is good idea (I use butter to cook them, with that very thin film of oil from the initial heating left in there). This is much better the trying to move the gas knob a hair or two back and forth. I think breaking out the big crepe pan and hitting up some galettes might be in order.
