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/ck/ - Food & Cooking

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10710907 No.10710907 [Reply] [Original]

Whiteboy here.
Pulling out the wok and cooking up some shit. Need to clear out some vegetables before they start going bad.
I'm hoping you'll stop by and shit all over me and the food I'm cooking...or offer some advice or say something nice. Stranger things have happened.

Ingredients pictured,
Chickens already cooked, been marinating in corn starch and shaoxing wine.
Time to start the vegetables.

>> No.10710927

>>10710907
Sure hope you got a natty gas range. Get that wok piping hot, boi

>> No.10710936

>>10710907
Curious: is the chicken fully cooked, or do you mean nearly finished cooking it and you're going to toss it in at the end to finish? Also, you putting corn starch in your sauce as well?

>> No.10710938

>>10710907
marinating your meat is useless if it's already cooked you bumfly
also where's the noodles

>> No.10710943
File: 345 KB, 1024x1365, IMG_20180605_170852608-1024x1365.jpg [View same] [iqdb] [saucenao] [google]
10710943

I'm lucky to have one large burner so I can get the wok really hot, but it takes a few minutes.

>> No.10710948

>>10710943
Needs more jet engine.

>> No.10710953

>>10710907
>Whiteboy here.
Stop being a cuck.

>> No.10710961
File: 13 KB, 355x237, 61VmZ8tfq6L._SX355_[1].jpg [View same] [iqdb] [saucenao] [google]
10710961

>>10710907
Fellow whiteboy wok expert here.
Good job on the shaoxing wine. I would also recommend using some sort of chili paste, I like to use sambal. Also get some chili oil like in pic related at your local asian grocer. It will improve your dish big time.
Also a little tip I learned from a friend: You can add a little bit of juice from a freshly squeezed orange to add some sweet flavor instead of using a shitload of sugar.

>> No.10710969

>>10710953
>stating your race makes you a cuck
/pol/fags should never be taken seriously under any circumstance.

>> No.10710982

>>10710936
It's cooked until done and set back aside to go back in at the end.
Sauce is cornstarch, dark and light soy, rice vinegar, sugar, chicken broth and garlic/chili paste
>>10710938
Meat was marinated before cooking, I'm not a total idiot.

>> No.10711001

>>10710961
Would you get more mileage out of roasting your own peppers in the wok at the start?

>> No.10711008

>>10710969
>>10710953
Only mentioned it because I've taken a lot of time learning how to use a wok the right way and get the beautiful wok hai.
>>10710961
I go to the Asian market every few months. Shaoxing wine is great and it's incredibly cheap compared to some Sherry's, and its Def more authentic.
Ihave both garlic chili paste and chili flake paste, I like the old lady brand as well.
Black bean chili paste is also good as hell, use it for twice cook pork

>> No.10711019

>>10710969
He's a cuck for using the term "whiteboy".

>> No.10711025

>>10711001
That's not at all like what that oil mixture is, anon.

>> No.10711032

>>10711019
shut up, honkey

>> No.10711034

>>10710907
LOL HE SED PHITE POY HERE LOL LOL

>> No.10711037

>thinking your race has anything to do with the fact that you're a total noob at cooking

you don't get to throw us all under the bus

>> No.10711047
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10711047

Onions and peppers added to carrots, I'd love to have a jet burner like the Chinese have. I'm so jealous. Oh and a water tray too, but my sink is 3 feet away so there's that.
Cook this but don't overcook. My wok will char a lil bit but that's cuz I want the wok hei.
The wok, btw, is a carbon steel wok I picked up at shitty Walmart. Did my research and it's honestly one of the better ones out there. Imusa $20.

>> No.10711051

>>10711025
Go on.

>> No.10711061
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10711061

>>10710936
Chicken btw, should look familiar. Caveat, I didn't have any chicken theighs like I thought I did so yes, that's a chicken breast.

>> No.10711092

>>10711047
>carbon steel wok
Good. You didn't make the mistake I did with my first wok and buy nonstick.

>> No.10711099
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10711099

Vegetables done, last step, final assembly.
Here's some wonderful aromatics, garlic and fresh ginger because the smell is wonderful.

Not pictured, ground Szechuan peppercorns. If you've never smelled those frying up in a wok you're missing out.

>> No.10711098
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10711098

>>10711032

>> No.10711101

>>10711092
>nonstick
Why even make nonstick woks?

>> No.10711126

>>10711051
It's like red pepper flakes with roasted Szechuan pods to give it crunch, packed in an oily MSG bomb. Pretty good stuff, but like all "exotic," things you go wild about putting on everything, and it runs its course. Still a good condiment to have on hand and doesn't really expire.

>> No.10711130

>>10711092
This is my second wok, the first one I bought when I was young and I didn't season it or anything, it ended up rusting and becoming unusable because I never burned off the water and gave it an oiling after each use.
This one i seasoned with oil and leeks, porkfat, then oil/leek again.
>>10711101
For housewives in flyover states

>> No.10711142
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10711142

Everything back together real quick before saucing.
As I said, I'm just using up vegetables, there's no real roadmap ingredient wise.

>> No.10711153

>>10711126
I've had it before in Chinese restaurants (the ones that serve in Chinese/English menus and where mama-san barely speaks English). Definitely a fan. I meant in terms of usage during the stir fry and the difference in flavor it imparts compared to roasted peppers.

>> No.10711166

>>10711126
This shit is bomb too Anon, it has toasted soybeans to give it a spicy crunch.
>>10711153
The roasted small red peppers don't really impart too much heat into the dish unless they are really crunched up good, that's what the spicy chili oil is.

>> No.10711169
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10711169

>>10711166
Forgot image

>> No.10711184

>>10711153
Well, you ever try the black bean paste or black bean and chili by angry Chinese grandma? It's a base-flavor type of condiment, although the spicy chili crisp can be used as a finisher (I like it in congee). Sambal, garlic, chili, fish sauce, ginger etc. All just layers you can build on, but that comes in a pre-jarred container, and it gives you non-expiring szechuan pepper tingle.

>> No.10711187
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10711187

Sauce in now.
I have a favorite Kung po recipe and this is a variation on the sauce for that.
I always finish up with a blast of shaoxing wine to a piping hot wok. Love that smell.

>> No.10711205

>>10711101
Because Dupont pays off pan makers to spray their toxic teflon shit on everything.

>> No.10711222
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10711222

Made rice. I use Jasmine rice because I like it for many dishes. Washed it 4 times to remove as much starch as possible. Pics probably bad, but the rice was good and fluffy and separated easily.

>>10711184
Black bean chili sauce is based. Always throw it in a hot wok by itself at the start and stir fry for a few to really bring out the flavor.

>> No.10711247
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10711247

Here we go, you can smell the wok hei and shaoxing wine and it's wonderful. It's only missing a couple things though...

>> No.10711254

>>10711247
looks good!
that plate made me think it was sitting on a tortilla for a minute.

>> No.10711276
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10711276

A little extra sambal on top and my shitty chopstick and the dish is all set.
The vegetables were all firm, it wasn't oversauced and I felt the ingredients we're proportional.

Honest opinions though? Would you at least try this? Cooking on a "real" wok on a western oven isn't the easiest, and it definitely takes a lot of practice, which essentially fucking up every other meal for a while.
I love Asian food and prefer to make all my food at home. It's a passion I've always had but never received one once of actual training on it. Everything I know I taught myself.

>> No.10711300

>>10711276
looks bretty good op i would eat

>> No.10711311

>>10711276
>Chopsticks stuck in the food
Gross, get some class

>> No.10711313
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10711313

>>10711254
>>10711300
Thank you anons. I saved you some.

>> No.10711333
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10711333

>>10711311
Agreed, but I was trying to take a gayass lereddit food pic but I don't drink shitty ipa so there's not one in the background saying "HEY LOOK AT MUH CRAFT BEER IM SOFA KING HIP"
>Pic related

>> No.10711388

>>10711276
>Chopsticks

fuck off weeb

>> No.10711390

>>10711311
This.

But at least you knew better not to stick them up in the rice, OP. >>10711247 looks good, though. You ever try wok cooking over a heaped up pile of charcoal in a grill?

>> No.10711439

>>10711390
I hadn't until now, kinda makes me want to take it camping and just build a small fire just for it, thanks anon
>>10711388
The chopsticks make me a weeb but not the wok, peppercorns or 7 bottles of Asian shit from the market...interesting logic.