/ck/ - Food & Cooking

>>19679909
>Better on a pan on the stove where they can cook in the fat than on the grill where the fat just runs off
>better on the stove
>better in the oven
Same reason why chinese food tastes better in the restaurant - wok hei. Wok hei is caused by the ignition of the oils from the high heat burner causing a smoky flavor and a unique maillard reaction, which cannot be replicated on a ordinary range. Also, the smoky flavor from the fuel cannot be replicated.

>>13185131
This is why your sauce doesn't stick, fool

>>13097153
>>13097171
>>13097183
>rinse rice (get out chaff and until water is noticeably less foggy - I usually do a couple of pots of water, stirring rice for 30 sec or so, empty water in garden)
>water level using asian knuckle method
>bring to boil
>add butter, salt, etc., to taste (I also add saffron here, whatever foggots)
>turn down to simmer, cover
>check at 8 min, every 2 min
>listen to rice, it will make a slight sizzling sound when done
>rest rice uncovered for at least 10 min

http://sciencemeetsfood.org/rice-science-101-introduction-making-great-rice-home/
Troubleshoot water level, etc., based on grain

>>12221149
That be Frog food

>>11795282
Best honey is always local honey.

OP, use it in place of sugar. Just google the ratio. It's pretty close to 1:1 fwir.

>>10850979
>>10850982
>>10851927
>>10852090

No. For charcoal/wood, you need to to be experienced with the smoker to be able to regulate temperature properly. Just throwing raw wood or coals in the smoker will cause a temp dip, too much smoke, AND then a temp spike. First, don't use wood unless you have to. Use wood chips only to create smoke, putting the chips in a foil pouch. I don't bother to soak them. I rec charcoal and a chimney starter or go electric. You absolutely need a digital thermometer with wired probe.

The best regulation method is to get a chimney 1/2 full--full of coals ready when your temp starts to drop (30-90 min, depending on the smoker). Then add the hot coals to the smoker. Don't leave the smoker open or open it too often or your temp will be difficult to regulate.