SECRETS of CHINESE COOKING

in reality, all of this has been a total load of old bollocks
User avatar
Harvey K-Tel
Long Player
Posts: 39475
Joined: 16 Jul 2003, 23:20
Location: 1220 on your AM dial

Re: SECRETS of CHINESE COOKING

Postby Harvey K-Tel » 28 Mar 2018, 14:31

Ever since I discovered the secret to General Tso chicken (and deep fried chicken in general(!)) was dipping the chicken in corn starch before frying, I now do it all the time. Sooo crispy!
If you've got nothing to do, don't do it here.

User avatar
Minnie the Minx
funky thigh collector
Posts: 29333
Joined: 29 Dec 2006, 16:00
Location: In the naughty North and in the sexy South

Re: SECRETS of CHINESE COOKING

Postby Minnie the Minx » 28 Mar 2018, 14:32

Harvey K-Tel wrote:Ever since I discovered the secret to General Tso chicken (and deep fried chicken in general(!)) was dipping the chicken in corn starch before frying, I now do it all the time. Sooo crispy!


My tofu cooking has gone the same way. Once you dip in cornflour you never go back!
You come at the Queen, you best not miss.

Dr Markus wrote:
Someone in your line of work usually as their own man cave aka the shed we're they can potter around fixing stuff or something don't they?

User avatar
Bumblecorn Cats Nightmare
hounds people off the board
Posts: 16384
Joined: 24 Apr 2007, 23:21
Location: pursued by the enraged queen

Re: SECRETS of CHINESE COOKING

Postby Bumblecorn Cats Nightmare » 28 Mar 2018, 14:32

The Modernist wrote:Did you remember the chicken?


:)

I used leftovers from a roast. The whole thing didn't have much flavour at all, really.
TG wrote:The best thing I can say about it is it’s not prog.

User avatar
Harvey K-Tel
Long Player
Posts: 39475
Joined: 16 Jul 2003, 23:20
Location: 1220 on your AM dial

Re: SECRETS of CHINESE COOKING

Postby Harvey K-Tel » 28 Mar 2018, 14:34

Alleged Local Policeman wrote:
Harvey K-Tel wrote:Ever since I discovered the secret to General Tso chicken (and deep fried chicken in general(!)) was dipping the chicken in corn starch before frying, I now do it all the time. Sooo crispy!


My tofu cooking has gone the same way. Once you dip in cornflour you never go back!


I'm a cornvert!
If you've got nothing to do, don't do it here.

User avatar
Minnie the Minx
funky thigh collector
Posts: 29333
Joined: 29 Dec 2006, 16:00
Location: In the naughty North and in the sexy South

Re: SECRETS of CHINESE COOKING

Postby Minnie the Minx » 28 Mar 2018, 14:47

It's amaizing!
You come at the Queen, you best not miss.

Dr Markus wrote:
Someone in your line of work usually as their own man cave aka the shed we're they can potter around fixing stuff or something don't they?

User avatar
Darkness_Fish
Posts: 4761
Joined: 27 Jul 2015, 09:58

Re: SECRETS of CHINESE COOKING

Postby Darkness_Fish » 28 Mar 2018, 15:00

*Some barley credible rye wit here*
Like fast-moving clouds casting shadows against a hillside, the melody-loop shuddered with a sense of the sublime, the awful unknowable majesty of the world.

User avatar
sloopjohnc
Posts: 61547
Joined: 03 Jun 2004, 20:12
Location: One quake away from beachfront property
Contact:

Re: SECRETS of CHINESE COOKING

Postby sloopjohnc » 28 Mar 2018, 16:39

I make stir fry in a wok every week. Just the usual stuff - broccoli, cauliflower, onions, carrots and pea pods. Sometimes chicken, but not much.

This is my starter for oiling the base of the wok and sprinkle it through cooking.

Image

If I want to make it spicier, then this.

Image
OCT wrote:Roger Waters is a cunt and his music is fucking shit.

Six String
Posts: 20031
Joined: 16 Jul 2003, 20:22

Re: SECRETS of CHINESE COOKING

Postby Six String » 28 Mar 2018, 19:50

BEEF BEE 'E' wrote:
The Modernist wrote:Did you remember the chicken?


:)

I used leftovers from a roast. The whole thing didn't have much flavour at all, really.


If you were using white meat, i.e the breast, that's probably why. It also helps to build the flavors in the dish before adding the cooked chicken too. The meat won't be in the pan long enough to contribute much in the way of flavors. Chicken breast is the tofu of the meat world, very bland. You're better off using thighs.

User avatar
K
Posts: 7881
Joined: 22 Feb 2012, 21:10
Location: Under the watchful eye of the Clive police

Re: SECRETS of CHINESE COOKING

Postby K » 28 Mar 2018, 23:34

K wrote:For very little reason the title of this thread makes me think of
Image

Bizarrely, I'd forgotten about this, and when I saw the title my first thought was exactly the same as before. Why does "Secrets of Chinese Cooking" make me think of "Mysteries of Chessboxing"?
“He’s got the memory of an elephant ... and the trophy cabinet of one too.”

User avatar
mentalist (slight return)
under mi sensi
Posts: 14356
Joined: 17 Jul 2003, 10:54
Location: Sydney
Contact:

Re: SECRETS of CHINESE COOKING

Postby mentalist (slight return) » 29 Mar 2018, 11:44

Megachef make a great oyster sauce (and fish and soy sauce for that matter). Also, marinate in shaoxing wine, pepper and cornflour/starch.
king of the divan

User avatar
Carl's Son
Grade A Shitpipe
Posts: 12722
Joined: 07 Sep 2003, 17:48
Location: Flitwick
Contact:

Re: SECRETS of CHINESE COOKING

Postby Carl's Son » 31 Mar 2018, 17:45

I ordered lemon chicken once and I could see through to the kitchen to where they were frying the chicken in a wok and adding liberal amounts of Robinson's Fruit and Barly lemon squash.

If I had worked there I'd have been tempted to try peach or Summer Fruits chicken using the same squash based method...
I can just about handle you driving like a pissed up crackhead and treating women like beanbags but I'm gonna say this once and once only Gene, stay out of Camberwick Green!

www.chrischopping.virb.com

http://thatidiotchrischopping.blogspot.com

User avatar
Bumblecorn Cats Nightmare
hounds people off the board
Posts: 16384
Joined: 24 Apr 2007, 23:21
Location: pursued by the enraged queen

Re: SECRETS of CHINESE COOKING

Postby Bumblecorn Cats Nightmare » 31 Mar 2018, 18:11

:)

I was in an Indian restaurant recently and commented that the sauce was quite sweet. After the waiter expressed confusion he told me 'ah yes that must be because of the tomato ketchup' :x
TG wrote:The best thing I can say about it is it’s not prog.

User avatar
Carl's Son
Grade A Shitpipe
Posts: 12722
Joined: 07 Sep 2003, 17:48
Location: Flitwick
Contact:

Re: SECRETS of CHINESE COOKING

Postby Carl's Son » 31 Mar 2018, 20:52

Ketchup in a curry is genuinely saddening...
I can just about handle you driving like a pissed up crackhead and treating women like beanbags but I'm gonna say this once and once only Gene, stay out of Camberwick Green!

www.chrischopping.virb.com

http://thatidiotchrischopping.blogspot.com

User avatar
K
Posts: 7881
Joined: 22 Feb 2012, 21:10
Location: Under the watchful eye of the Clive police

Re: SECRETS of CHINESE COOKING

Postby K » 31 Mar 2018, 21:59

I think it's quite common. Often a tablespoon or so. It's to do a particular 'job' in terms of the dish. It's not like they're slathering everything in ketchup and calling it Madras.
“He’s got the memory of an elephant ... and the trophy cabinet of one too.”

User avatar
Carl's Son
Grade A Shitpipe
Posts: 12722
Joined: 07 Sep 2003, 17:48
Location: Flitwick
Contact:

Re: SECRETS of CHINESE COOKING

Postby Carl's Son » 31 Mar 2018, 23:20

But you don't want to hear about it, or fruit squash in your Chinese dinner. Sometimes learning the secret kills the magic. Like with magic.
I can just about handle you driving like a pissed up crackhead and treating women like beanbags but I'm gonna say this once and once only Gene, stay out of Camberwick Green!

www.chrischopping.virb.com

http://thatidiotchrischopping.blogspot.com

User avatar
Deebank
Resonator
Posts: 22768
Joined: 10 Oct 2003, 13:47
Location: In a beautiful place out in the country

Re: SECRETS of CHINESE COOKING

Postby Deebank » 03 Apr 2018, 08:44

Isn’t chicken Tikka Massala just chicken tikka in a mix of korma sauce and tomato ketchup?

I don’t like any sweet curry sauce particularly but this is Britain’s favourite dish!
Paid anghofio fod dy galon yn y chwyldro