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Chinese Cookbook Recommendation
Posted on 5/25/20 at 10:03 pm
Posted on 5/25/20 at 10:03 pm
My Dad has started cooking different Chinese dishes & I thought about getting him a cookbook for Fathers Day
Anyone have a recommendation?
TIA
Anyone have a recommendation?
TIA
5
Posted on 5/25/20 at 10:13 pm to LSUJML
yan can cook
An all time classic
An all time classic
Posted on 5/25/20 at 10:14 pm to LSUJML
I do not recommend bat soup.
Posted on 5/26/20 at 1:55 am to LSUJML
Pei Mei's Chinese Cook Book Hardcover – June 1, 1969
by Fu Pei-Mei (Author)
4.8 out of 5 stars 10 ratings
On Amazon
Pei Mei is the Julia Childs of Chinese cooking
by Fu Pei-Mei (Author)
4.8 out of 5 stars 10 ratings
On Amazon
Pei Mei is the Julia Childs of Chinese cooking
Posted on 5/26/20 at 8:38 am to LSUJML
Grace Young’s books, Stir Frying to the Sky’s Edge, Breath of a Wok, and Wisdom of the Chinese Kitchen are all excellent.
Posted on 5/26/20 at 8:58 am to LSUJML
All I wanna do is to cook fried rice to be half as good as the one from the roach infested 200sq ft wok stand that uses nothing more than fricking frozen veggies and a pack of lunch meat.
My rice always comes out gummy and burns to the bottom of the wok. Even leftover rice.
My rice always comes out gummy and burns to the bottom of the wok. Even leftover rice.
Posted on 5/26/20 at 9:25 am to BitBuster
quote:
My rice always comes out gummy and burns to the bottom of the wok. Even leftover rice.
Then you really need Grace Young's Breath of a Wok. Likely, your problem is that your wok doesn't get hot enough--you may have the wrong sort of wok for your stove, or your stove just doesn't put out sufficient BTUs. Try using a round-bottomed wok set over a chimney starter full of burning coals.....ideally, the wok should be screaming hot. That wok stand prob has dedicated wok burners blasting the round-bottomed woks with high heat.
Posted on 5/26/20 at 10:26 am to hungryone
The key to fried rice is starting with completely chilled "leftover" rice. You are likely sticking and burning due to the wet starch on your freshly cooked rice.
Posted on 5/26/20 at 1:49 pm to hungryone
quote:
your stove just doesn't put out sufficient BTUs.
I started cooking with my wok over my crawfish jet burner and it works like a champ!
Posted on 5/26/20 at 1:51 pm to Trout Bandit
Yep—that’s a great way to get proper wok flavor. A high heat jet burner does the trick. You can buy wok burners with a stabilizer ring at big Asian grocery stores.
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