Topic: Kenji sorts Chinese Cooking

[JerryM]

the site seriouseats is well worth getting the weekly email. a lot of variety and don't expect riveting info every week ie a must make recipe. the adovada recipe was real find for myself as an example.

i'm not into Chinese cooking having enough on the curry menu to go at. kenji does some real good stuff and his outlook sits perfectly with my brain.

this may be of interest - an explanation of some add on equipment to help get closer to the real thing.

http://www.seriouseats.com/2014/05/the-wok-mon-converts-your-home-burner-into-a-wok-range-solution.html

[DalPuri]

Saw that the other day, great little invention. It should sell well. 

[Gav Iscon]

Like it, looks like another summer project for me. Looking at it uncovered it looks easily home built.

[JerryM]

the thing that got a smile from me was the comment, "it's not about secret ingredients or difficult technique."

as for if it would work for curry i'm not really not sure. i see big differences between the 2 techniques.

a thought to quench the appetite a little is that i've recently been banned by my good lady from cooking in the kitchen.

i do like to try out a few variations and doing this in the kitchen makes life so easy. to get a closer taste i started heating a balti dish (~300C)(a bit like the nottingham garlic tarka) and then pouring the cooked dish (cooked slowboat) into the heated balti dish and letting it fry away without stirring for a few minutes.

it does get a decent result but the flames and flim of oil in the kitchen were apparently too much.

the fresh coriander i found also needs cutting very fine as it has a tendency to burn easily and spoil the effect.