what's cooking? part 5: 2017-2027

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the book is pretty impressive in its detail, and it definitely can be cooked from, but sourcing enough ingredients and doing the planning to put together anything resembling a meal is....a commitment.

call all destroyer, Tuesday, 3 April 2018 22:15 (six years ago) link

yeah, yenbamroong also says 2 servings at a time max for stir fry. will check out the pok pok book as well.

Tapes 'n Tapes of Osho (Sufjan Grafton), Tuesday, 3 April 2018 22:21 (six years ago) link

The first time I bought fresh shahe fen, it was a bit dry. This made the noodles difficult to separate into long strands. I have since learned that you need to grab from the packs in the back to get truly fresh ones. It seems obvious now, but it has made my stir fried noodle addiction more manageable.

Tapes 'n Tapes of Osho (Sufjan Grafton), Monday, 9 April 2018 17:09 (six years ago) link

I have established a definitive guide to cookware materials:

- Frying and saucepans: stainless steel. Plus cast-iron skillet.
- Dutch oven: enameled cast iron (which I don’t actually have and is probably not a huge bonus over regular cast iron but I think I'd prefer it)
- cake pans and cookie sheets: aluminum
- small prep bowls: glass, ceramic
- mixing bowls: stainless steel, ceramic
- wooden spoons: wood
- liquid measure: glass
- measuring spoons: originally wrote "who cares", friend of mine pushed hard for metal, will have to evaluate
- potholders: cloth

to avoid:
- plastic and silicone prep and mixing bowls. They stain like mad and confer no advantages.
- plastic liquid measures like the Oxo ones (you will break off the handle someday then just have to replace it with the Pyrex you should’ve gotten in the first place)
- ceramic knives: who are these for
- nonstick frying pans: take your pick of reasons, just don’t bother

feedback and vicious arguments welcome

valorous wokelord (silby), Tuesday, 10 April 2018 19:30 (six years ago) link

Oh I have some thoughts

mom tossed in kimchee (quincie), Tuesday, 10 April 2018 19:39 (six years ago) link

silicone is good for spatulas and (especially) kitchen brushes.

call all destroyer, Tuesday, 10 April 2018 19:39 (six years ago) link

silicone is permitted for spatulas for sure

I really need a brush, I keep having to rub things on other things with my damn hands

valorous wokelord (silby), Tuesday, 10 April 2018 19:40 (six years ago) link

Measuring spoons and cups DEF

mom tossed in kimchee (quincie), Tuesday, 10 April 2018 19:40 (six years ago) link

Metal, I meant

mom tossed in kimchee (quincie), Tuesday, 10 April 2018 19:41 (six years ago) link

these brushes are great for basting, evenly distributing oil and marinades, etc: https://www.amazon.com/Zicome-Silicone-Pastry-Basting-Barbecue/dp/B00QF0RRAA/ref=sr_1_7?s=kitchen&ie=UTF8&qid=1523389375&sr=1-7&keywords=silicone+brush

call all destroyer, Tuesday, 10 April 2018 19:43 (six years ago) link

I don’t currently have a non-stick frying pan, only a stainless steel one and I’m largely ok with that except when it comes to frying eggs. It takes too much fat and the eggs still stick and turn into a mess.

American Fear of Pranksterism (Ed), Tuesday, 10 April 2018 19:44 (six years ago) link

Chefs knife 10” no more or less

mom tossed in kimchee (quincie), Tuesday, 10 April 2018 19:45 (six years ago) link

a good quality nonstick frying pan is imo important for omelets frittatas etc

we have a bunch of oxo measuring cups & they are great and have lasted 10+ years without replacement
also like pryex

Squeaky Fromage (VegemiteGrrl), Tuesday, 10 April 2018 19:46 (six years ago) link

Too short for me but I think it comes down to how tall you are relative to the countertop

American Fear of Pranksterism (Ed), Tuesday, 10 April 2018 19:46 (six years ago) link

I have made some very good omelettes in a stainless steel pan lately. I consider the fact that this requires like a tablespoon of butter to be a feature not a bug.

valorous wokelord (silby), Tuesday, 10 April 2018 19:49 (six years ago) link

wood spoons otm for stirring/sauteing. also otm that you need silicone spatulas for scraping every last bit out of a bowl or container.

Tapes 'n Tapes of Osho (Sufjan Grafton), Tuesday, 10 April 2018 20:01 (six years ago) link

also need a non-coated wok, shovel, and spider. more important to me than a cast-iron skillet these days.

Tapes 'n Tapes of Osho (Sufjan Grafton), Tuesday, 10 April 2018 20:02 (six years ago) link

I measured my chef's knife blade and it was 7.5". It works well for me. I think a 10" blade would start to be unwieldy for my preferences.

The 10" cast iron skillet I got from my sister for my 21st birthday has been in daily use for four decades. Now I could not live without it. The other kitchen item I swear by is a large (8 qt.?) sturdy stainless steel stock pot with a thick aluminum base and a steel (not glass!) lid. It gets used constantly.

btw, I am not a fan of glass lids on saucepans or pots. I've dropped one and shattered it and that was more than enough to convince me against them.

A is for (Aimless), Tuesday, 10 April 2018 20:08 (six years ago) link

transparency is kind of useless after things get simmering, but the thermal conductivities are very different. I wonder if that can matter in some applications.

Tapes 'n Tapes of Osho (Sufjan Grafton), Tuesday, 10 April 2018 20:12 (six years ago) link

Nonstick frying pan: I keep ONE inexpensive one at a time, for eggs only, never touch it with anything except a silicone spatula, and cover it with an old potholder when I put it away. No one else is allowed to use it. Usually lasts at least a few years before it gets too scratched.

Whisk: Yes. You might think a fork is just as good until you're trying to combine something wet with something really powdery and it clumps up. You need a whisk.

Conic section rebellion 44 (in orbit), Tuesday, 10 April 2018 20:23 (six years ago) link

uncoated wok & shovel otm
i dont fry in mine but our spider fell apart years ago anyway

Squeaky Fromage (VegemiteGrrl), Tuesday, 10 April 2018 20:31 (six years ago) link

NB I didn’t mean to list a minimally complete kitchen just my material preferences for some things. Can’t imagine a whiskless existence.

valorous wokelord (silby), Tuesday, 10 April 2018 20:45 (six years ago) link

I admire yr approach to the nonstick pan IO, v sensible

valorous wokelord (silby), Tuesday, 10 April 2018 20:46 (six years ago) link

Our landlord replaced our stove a few months ago; it’s a nice Samsung job with a powerful burner which came with an accompanying wok holder. So I own a wok now, have used it a few times, it’s a blast. It’s starting to blacken nicely.

valorous wokelord (silby), Tuesday, 10 April 2018 20:48 (six years ago) link

nice, a round one that you use with the ring? I looked for a cheap one, but the majority are flat bottom.

Tapes 'n Tapes of Osho (Sufjan Grafton), Tuesday, 10 April 2018 21:10 (six years ago) link

I had plastic measuring cups until I left the 1 cupper in a soup pot and turned the burner on. Now my largest measuring cup is the 1/2 C. Stainless steel ones otm.

Another up-side: You can heat things in metal ones over the gas flame if you need to melt butter or infuse oil quickly.

Conic section rebellion 44 (in orbit), Tuesday, 10 April 2018 21:11 (six years ago) link

^^^person I could cook with

mom tossed in kimchee (quincie), Tuesday, 10 April 2018 21:14 (six years ago) link

I really love my microplan and dowel rolling pin and glass lasagna size pan that I use for a lot of things. All the rest above is pretty spot on. The last time I moved I fit almost all my utensils in a bottle bag and all the cookware in 2 boxes. I kind of want one of those deep soup pots though.

Yerac, Tuesday, 10 April 2018 21:20 (six years ago) link

I make eggs every morning so a non-stick pan is a must.

Yerac, Tuesday, 10 April 2018 21:21 (six years ago) link

i love non-stick pans. i just get really cheap ones and then replace when they are inevitably done.

Louis Jägermeister (jim in vancouver), Tuesday, 10 April 2018 21:39 (six years ago) link

I bought a bunch of paper last year to do fish en papillote but I can't seem to make myself do it.

Yerac, Tuesday, 10 April 2018 21:43 (six years ago) link

Yeah found a round-bottom wok at Uwajimaya here in Seattle.

valorous wokelord (silby), Tuesday, 10 April 2018 22:06 (six years ago) link

damn, that place looks amazing

Tapes 'n Tapes of Osho (Sufjan Grafton), Tuesday, 10 April 2018 22:13 (six years ago) link

i used a carbon steel 12" skillet at my friend's house the other day and i'm totally smitten. definitely gonna splurge on one in a few paychecks

gbx, Tuesday, 10 April 2018 22:19 (six years ago) link

They’re not even a splurge! ~$30

mom tossed in kimchee (quincie), Tuesday, 10 April 2018 22:47 (six years ago) link

Oh wait I’m thinking wok; don’t know about a carbon steel skillet?

mom tossed in kimchee (quincie), Tuesday, 10 April 2018 22:48 (six years ago) link

they are similarly affordable

Tapes 'n Tapes of Osho (Sufjan Grafton), Tuesday, 10 April 2018 22:51 (six years ago) link

Carbon steel is my material of choice for wok after trying 3 or 4 different kinds

mom tossed in kimchee (quincie), Tuesday, 10 April 2018 23:00 (six years ago) link

same

mr veg got me a carbon steel wok for my birthday a few years back & i love it

Squeaky Fromage (VegemiteGrrl), Tuesday, 10 April 2018 23:01 (six years ago) link

is anything that isn't carbon steel even really a wok

valorous wokelord (silby), Tuesday, 10 April 2018 23:03 (six years ago) link

Rude!

mom tossed in kimchee (quincie), Tuesday, 10 April 2018 23:12 (six years ago) link

is anything that isn't carbon steel even really a wok

― valorous wokelord (silby), Wednesday, 11 April 2018 9:03 AM (twelve minutes ago) Bookmark Flag Post Permalink

Truth

American Fear of Pranksterism (Ed), Tuesday, 10 April 2018 23:18 (six years ago) link

I bought a bunch of paper last year to do fish en papillote but I can't seem to make myself do it.

― Yerac, Tuesday, April 10, 2018 5:43 PM (two hours ago) Bookmark Flag Post Permalink

do it! easy and satisfying.

call all destroyer, Wednesday, 11 April 2018 00:05 (six years ago) link

I know! I just made fish and veggies tonight but it seems so much easier to just cook separately and not portioned out for some weird reason.

Yerac, Wednesday, 11 April 2018 00:34 (six years ago) link

made kuay tiew kua gai tonight (but with tofu instead of gai). my first experience with preserved cabbage. i might need to find some other uses because i'd need to make this 100 times to use the container. not very saucy, so easier to get more char than pad see ew.

Tapes 'n Tapes of Osho (Sufjan Grafton), Wednesday, 11 April 2018 02:43 (six years ago) link

oh that sounds good. do you think kim chee would work for this?
also, anyone ever work with fermented bean curd? i made a Filipino dish once that used it that was KILLER. it was super simple - sauteed onions with LOADS of ginger, added pureed canned tomatoes and a couple cubes of fermented tofu and then stewed a side of fish in it. it was one of the best, simple things i ever made. picked up some more fermented tofu to make this again, but haven't yet. was wondering if anyone had any other ideas. thx

freedom is not having to measure life with a ruler (outdoor_miner), Wednesday, 11 April 2018 18:14 (six years ago) link

the cabbage was pretty subtle. there was some minced pickled yellow radish in there as well. they were nice additions, but I bet you could use almost anything with that pickled/fermented profile. I've not used fermented bean curd, but I remember seeing it in the book I'm working through. I think it may have been one of the curries? I'll try to find it again.

Tapes 'n Tapes of Osho (Sufjan Grafton), Wednesday, 11 April 2018 20:33 (six years ago) link

it's good in congee

Louis Jägermeister (jim in vancouver), Wednesday, 11 April 2018 20:38 (six years ago) link

huh, that's a good idea. i tried congee once @ a nice restaurant and the blandness turned me off. but i wld def try to make it w/some more intense flavors added

freedom is not having to measure life with a ruler (outdoor_miner), Wednesday, 11 April 2018 23:55 (six years ago) link

did the deep fried garlic green beans tonight, and they did not disappoint. had them with jasmine rice and spicy fried tofu (brined with garlic lemongrass, white pepper, salt. stir fried with prik tum). will be doing this one again on Friday by request.

Tapes 'n Tapes of Osho (Sufjan Grafton), Thursday, 12 April 2018 04:56 (six years ago) link


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