EPTpotatoes for breakfast - Page 2
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kevymon
United States32 Posts
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Velr
Switzerland10592 Posts
Since when does marinating and frying a chicken or cutting 2 vegetables and roast/fry them as cooking? I'm staggered people seem to be impressed by this stuff... After skimming thru some of your other "reciepes" thats like all you do anyway? Cut stuff in smaller pieces, roast/fry it. Not that these dishes taste bad or anything, but uhm... Cutting/Frying stuff and then calling it cooking just seems wrong to me. | ||
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ZeaL.
United States5955 Posts
On June 18 2015 04:26 Velr wrote: I'm not a cook or anything but i know how to use a pan and... Are you serious? Since when does marinating and frying a chicken or cutting 2 vegetables and roast/fry them as cooking? I'm staggered people seem to be impressed by this stuff... After skimming thru some of your other "reciepes" thats like all you do anyway? Cut stuff in smaller pieces, roast/fry it. Not that these dishes taste bad or anything, but uhm... Cutting/Frying stuff and then calling it cooking just seems wrong to me. What would you call it then? | ||
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jinfreaks
United States94 Posts
On June 18 2015 04:26 Velr wrote: I'm not a cook or anything but i know how to use a pan and... Are you serious? Since when does marinating and frying a chicken or cutting 2 vegetables and roast/fry them as cooking? I'm staggered people seem to be impressed by this stuff... After skimming thru some of your other "reciepes" thats like all you do anyway? Cut stuff in smaller pieces, roast/fry it. Not that these dishes taste bad or anything, but uhm... Cutting/Frying stuff and then calling it cooking just seems wrong to me. This is Chinese cooking, so the more correct English translation of this recipe would be stir fried potato strings. A restaurant might fancy to call it sauteed potato julienne? Man, I wasn't aware TL/LD had so many longtime home cookers/ chefs/ cooking hobbyists etc. Being a avid home cooker myself for the past 2-3 years, I will only critique this video to the standards of chinese home cooking and my own preference. This being TL and all, that means I must hold you to a very high standard due to the precedent set by previous food porn bloggers back in the starcraft bw days and this being TL culture=P. Also, I admit to not watching this video in its full length, I found much of the information redundant and too long to digest. In terms of chopping your potato, I am going to comment that it would be far easier to first cut a slice lengthwise ( can cut in half) before crosscutting slices, that way you can place the potato on the new flat side and make your slices, before proceeding to dice it. (for the neater way, you can do that to all four sides to create a square and from there make the slices and dices, there is a cooking term for it somewhere along the lines of julienne you can look it up in common chef cutting techniques) For the cooking portion, way way too much oil as you yourself realize, I think that was at least three tablespoons of oil, you normally only need to use one tablespoon for the amount you had. A technique to tell if the oil is hot enough, is to rinse your hand, flick some water droplets into the pan, and if it immediately vaporizes in the oil that is hot enough to begin the stir fry. I am going to assume this was done on the med- hi setting for the stove. (on a 7 scale, at least 6 to call this a stir fry) I think this may be a stylistic preference, but most chinese cooks put half of the green onions to stir fry first, at least 15 seconds before putting in the potatoes, the rest are put in later either as garnish or during your han bang timing. After you put in the potatoes (drained but not dry) immediately put on salt, you dont want this to stick to the pan, the salt takes the water in the potato to make a barrier from sticking and finally commence the stir frying. At this point someone fancy might put in some white vinegar, white pepper (or just regular black pepper, white is generally for the looks and a common staple in chinese dishes). But for a home cooker the base necessity is salt. Stir fries in general should take only 5 minutes of cooking time at most (and even that is rare) usually it should be around 3 minutes on hi in my own experience. The last step to all this is to take a tablespoon of water at most, and put it in the frying pan/wok. The steam at the end gives the wetness to the dish as stir frying on hi generally makes it too dry. Cook for around a minute tops (around 30s I'd say) now plate, garnish, and serve. All in all this should take about 10 minutes prep for the slow person, 4-7 minutes cooking. For heavy critics such as Fiwikaki (doubtless having the air of a TLer back in starcraft bw days), so much as he doesn't critique on your cooking and compares you to far to high of standard (at least in my opinion, I mean foodwishes is professional, and a great place to start learning to cook as he is very simplistic and quick to the point) he does make a fair point that this blog is rated far to highly to the standards of TL. If it were up to me I would give this blog 3 stars at most for a rather lackluster presentation and slightly dubious method. A way to improve this video, if you have the time, is really edit out parts where you have absolutely nothing much to say as its routine chopping, cooking etc. and to put in a pic of all the ingredients you used. For home cooking video, I would give it 5 stars if its like Amanda Tastes (search on youtube, for well presented hybrid chinese dishes) tl; dr for average LD poster just read the bold if you are interested in some tricks to chinese home cooking fair warning it is still all just opinion (as is most chinese cooking in my opinion and experience) | ||
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