Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Chris Hennes

Cooking with "Stir-frying to the Sky's Edge" (Grace Young)

Recommended Posts

I found the recipe for the Ginger Beef online and made it tonight. I enjoyed it, but found the beef still did not have the seared texture I wanted. I'm attributing this to the fact it was cooked in a 12" skillet on a crappy electric burner, not a wok. I will try and Beef and Broccoli tomorrow.

Once I find a good stir fry I really like I'm gonna try Alton Brown's method with a wok over a charcoal fire.

Share this post


Link to post
Share on other sites

I had pretty good success in my pre-Big Kahuna days using a skillet on an electric stove: just make sure you let it preheat until very hot, and don't add too much to the pan all at once. And hope your ventilation can keep up! I set off the fire alarm on more than one occasion...

Share this post


Link to post
Share on other sites

Yeah, I added way to much beef at once. Gonna make a smaller portion tomorrow. I still feel like something was missing from that dish.

Share this post


Link to post
Share on other sites

Chinese Burmese Chili Chicken (pp. 140–141)

So that the regional affiliations are clear, here are Young's comments on the dish:

Irene Khin Wong, owner of Saffron 59 Catering in New York City and a native of Myanmar (formerly Burma), taught me this recipe, one of her signature dishes. Wong's parents were both born in Myanmar but her father's family was originally from Guangzhou, China. [...] This recipe reflects the fusion of Chinese, Burmese, and Indian cuisines.

I enjoyed the flavor combination, though I was a bit surprised by the way the chile powder is added at the very end, off the heat. I am used to taking nearly the opposite approach, and letting the powder toast and incorporate more into the dish, instead of treating it as a last-minute seasoning. I don't know which region's cooking that is representative of: anyone? And Prawncrackers, so you don't think I am missing my vegetables: this dish has way more vegetable than meat, so I didn't think it was necessary to prepare a side dish :smile:.

Chinese Burmese Chili Chicken.jpg

Share this post


Link to post
Share on other sites

Five-Spice Chicken with Sugar Snaps (p. 120)

Stir-Fried Baby Bok Choy with Sichuan Pepper and Salt (p. 189)

First off, thanks to those who gave me the advice about the Sichuan Pepper: I removed the little beads and just toasted and ground the husks, which worked perfectly: no grittiness, and plenty of flavor. The pepper is tossed with the bok choy and carrots as they are quickly stir-fried: not a complex dish, but a good one. The chicken dish was also good: I used a homemade five-spice powder based on a recipe I found on the forums here, and it was very good. The dish tasted first of the five-spice powder, then of the dark soy, which is a nice combination, and very flavorful. Overall I thought it worked well as a counterpoint to the relatively mild bok choi.

(For those of you who mocked my use of the mandolin in the first stir fry: I julienned these carrots by hand just for you! (yeah, OK, my knife skills need work...) :smile:)

Five-Spice Chicken with Sugar Snaps.jpg

Stir-Fried Baby Bok Choy with Sichuan Pepper and Salt.jpg

Share this post


Link to post
Share on other sites

Chris: Try slicing the carrots on a diagonal. Leave the slices in the shape of the carrot as you slice, then pat them down, still in the "shape of the carrot" then julienne. I find that much easier then stacking the slice then cutting.

Share this post


Link to post
Share on other sites

Yes, that's the method I use. Works a trick, and it's really fast.

Share this post


Link to post
Share on other sites

If you mean like a slightly spread deck of cards, then that is the way I do it, too. Also -- you can cheat and get the shredded carrots in the packages from the supermarket. It is what I usually use when I make Dry-Fried Beef -- Gan Bian Niu Rou Si.

Share this post


Link to post
Share on other sites

Stir-Fried Bean Sprouts with Chili Bean Sauce (p. 200)

I tried this once before, but used sub-standard sprouts, so I gave it another go tonight to much better effect. The flavor of the sprouts is predominant, as it should be, but it means that overall the dish is fairly mild: the sauce recedes pretty far into the background. Still, a well-flavored and visually attractive vegetable side. (The rest of the meal was a stir-fried pork and rice, for those keeping track of these things)

Bean sprouts.jpg

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Lisa Shock
      Years ago, when I visited Tokyo, I ate in a small but fascinating restaurant called 'It's Vegetable' which is now, unfortunately, closed. The chef was from Taiwan, and he made Buddhist vegetarian and vegan dishes that resembled meat. During my visit, several monks wearing robes stopped in to eat dinner. The dishes were pretty amazing. I understood some of them, like using seitan to mimic chicken in stir fry dishes, others used tofu products like yuba, but, others were complex and obviously difficult. One very notable dish we enjoyed was a large 'fish' fillet designed to serve several people. It had a 'skin' made of carefully layered 'scales' cut from nori and attached to the surface. Inside, the white 'flesh' flaked and tasted much like a mild fish. Anyway, apparently Buddhist fake meat meals are very popular in Taiwan and many places, cheap through to fine dining serve them. Yes, if I worked on it for a while, I could probably refine one or two dishes on my own, but, I am wondering if there's a Modernist Cuisine type cookbook for skillfully making these mock meats from scratch? (I have heard that some items are commercially made and available frozen there, much like soy-based burgers are in the US.) I am willing to try almost any offering, even if it's entirely in Chinese. And, I know how to use remailers to purchase regional items from the various local retailers worldwide who do not ship to the US.
    • By chefmd
      It's time to get excited about new cookbooks coming out this year.  Hopefully some will also appear on bargain thread.   Here is an article from Food and Wine that lists some of the spring offerings.
      http://www.foodandwine.com/news/cookbooks-spring-2018
    • By ElsieD
      I got an e-mail this morning about the Modernist team's next project - pizza! 
       
      Modernist Pizza is Underway!
      After taking on the world of bread, we’re thrilled to announce the topic of our next book: pizza. Modernist Pizza will explore the science, history, equipment, technology, and people that have made pizza so beloved.

      Authors Nathan Myhrvold and Francisco Migoya, with the Modernist Cuisine team, are currently at work conducting extensive research and testing long-held pizza-making beliefs; this quest for knowledge has already taken them to cities across the United States, Italy, and beyond. The result of their work will be a multivolume cookbook that includes both traditional and innovative recipes for pizzas found around the globe along with techniques that will help you make pizza the way you like it.

      Modernist Pizza is in its early stages, and although we’ve begun to dig in, we still have a lot of work ahead of us. Although we can’t guarantee when it will arrive at your door just yet, we can promise that this book will deliver the complete story of pizza as it’s never been told before.

      In the meantime, we would love to hear from you as we continue to research pizza from around the world. Contact pizza@modernistcuisine.com to tell us about your favorite pizzerias and their pizza. Connect with us on social media to get all the latest Modernist Pizza updates.
    • By liuzhou
      Note: This follows on from the Munching with the Miao topic.
       
      The three-hour journey north from Miao territory ended up taking four, as the driver missed a turning and we had to drive on to the next exit and go back. But our hosts waited for us at the expressway exit and lead us up a winding road to our destination - Buyang 10,000 mu tea plantation (布央万亩茶园 bù yāng wàn mǔ chá yuán) The 'mu' is  a Chinese measurement of area equal to 0.07 of a hectare, but the 10,000 figure is just another Chinese way of saying "very large".
       
      We were in Sanjiang Dong Autonomous County, where 57% of the inhabitants are Dong.
       
      The Dong people (also known as the Kam) are noted for their tea, love of glutinous rice and their carpentry and architecture. And their hospitality. They tend to live at the foot of mountains, unlike the Miao who live in the mid-levels.
       
      By the time we arrived, it was lunch time, but first we had to have a sip of the local tea. This lady did the preparation duty.
       

       

       
      This was what we call black tea, but the Chinese more sensibly call 'red tea'. There is something special about drinking tea when you can see the bush it grew on just outside the window!
       
      Then into lunch:
       

       

      Chicken Soup
       

      The ubiquitous Egg and Tomato
       

      Dried fish with soy beans and chilli peppers. Delicious.
       

      Stir fried lotus root
       

      Daikon Radish
       

      Rice Paddy Fish Deep Fried in Camellia Oil - wonderful with a smoky flavour, but they are not smoked.
       

      Out of Focus Corn and mixed vegetable
       

      Fried Beans
       

      Steamed Pumpkin
       

      Chicken
       

      Beef with Bitter Melon
       

      Glutinous (Sticky) Rice
       

      Oranges
       

      The juiciest pomelo ever. The area is known  for the quality of its pomelos.
       
      After lunch we headed out to explore the tea plantation.
       

       

       

       

       
      Interspersed with the tea plants are these camellia trees, the seeds of which are used to make the Dong people's preferred cooking oil.
       

       
      As we climbed the terraces we could hear singing and then came across this group of women. They are the tea pickers. It isn't tea picking time, but they came out in their traditional costumes to welcome us with their call and response music. They do often sing when picking. They were clearly enjoying themselves.
       

       
      And here they are:
       
       
      After our serenade we headed off again, this time to the east and the most memorable meal of the trip. Coming soon.
       
       
    • By JoNorvelleWalker
      Tonight I finished Kristen Kish Cooking, Recipes and Techniques.  Alas these are restaurant or competition dishes, and while I would probably enjoy most of them, I saw nothing that I am compelled to cook.  Nor for that matter am competent to cook.  I commend her for sharing them.  I appreciate her definition of culinary terms.  My only gripe is that after assuring us she uses a Packojet at work, her ice cream recipes call for a home ice cream maker.
       
      Kristen moved me.  I was taken by her back story as a gay interracial adoptee.  I can relate to that.
       
  • Recently Browsing   0 members

    No registered users viewing this page.

×