Lye water - China: Cooking & Baking - eGullet Forums
WEBAug 8, 2005 · China: Cooking & Baking. Lye water. Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501 (c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members.
Lye water - Page 2 - China: Cooking & Baking - eGullet Forums
WEBAug 8, 2005 · China: Cooking & Baking. Lye water. Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501 (c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members.
Yu Char Kway - China: Cooking & Baking - eGullet Forums
WEBPosted March 26, 2007. Yu Char Kway (Fujianese/Hokkien) is also known as Yu Tiao (Mandarin) / Yau Char Kwai (Cantonese) i.e. Chinese cruellers. Whilst the Mandarin version of the name literally translates to a polite fried sticks (of dough), the Hokkien and Cantonese ones literally translates to deep fried devils.
chinese suckling pig recipe and technique - China: Cooking
WEBAug 22, 2004 · Roast Suckling Pig is a very famous Cantonese dish for banquet, especially for wedding and birthday, etc. In NY Chinatown or Flushing, you could ask all Cantonese Roast meat store to bake one for you. The standard price is about $100 each. Some times they hang one or two with the Roast Ducks and Soy Sauce Chickens.
Whats the BEST way to make PERFECT GRITS? - eGullet Forums
WEBSep 29, 2005 · I use a 4:1 ratio of water to grits e.g. 1/4 c. grits to 1 c. water for one serving. I start with fresh cold water and mix in the grits and about 1/2 tablespoon of butter or olive oil. Set over moderate heat, stirring often, just until it begins to boil. Now, turn your heat down to moderately low; stir occasionally, until the desired ...
Secret Spices in Heinz Ketchup? - Page 2 - eGullet Forums
WEBApr 15, 2004 · Sugar. Salt. Flavored with onion or garlic. Spices; such as cinnamon, cloves, mace, allspice, nutmeg, ginger, and cayenne". That's more thought than I have ever put into the stuff. It's one of those things that is so well done, inexpensive, and common, that I never thought about trying to recreate it.
Making Maraschino Cherries - Spirits & Cocktails - eGullet Forums
WEBFeb 25, 2005 · Making Maraschino Cherries. Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501 (c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members.
Tomato Water? - Cooking - eGullet Forums
WEBOct 14, 2004 · An easy way to get "tomato water" is to buy a 28oz can of ground tomatoes and dump into a double screen strainer and leave untouched for 30 minutes or longer. Usually amounts to 8oz clear liquid. I always throw it out since im doing this to make a pizza sauce and want to remove the acidity in the liquid.
Applying lye solution to things you can't dip - eGullet Forums
WEBFeb 8, 2016 · I buy the $0.99 2.5 or 3 inch wide disposable paint brushes at Home Depot. the same "brand" ones you see in BB&B as "pastry brushes" for $2.99 each. they get used for lye; they get used for water / butter / oil on strudel / …
Siu Yook (Roast Pork Belly) - Page 2 - eGullet Forums
WEBOct 9, 2007 · Test 5. brush lye water (kan sui) or 50% potassium carbonate in solution. An alkali used to denature the skin and is the traditional Chinese method I believe. Test 6. brush baking powder/ bicarbonate of soda – 50% sodium bicarbonate in solution. Probably the most common alkali in a western kitchen and you are more likely to have this then lye ...