thanks for the marinating "recipe" for the radish and the awesome and easy way to make these veggy-chop-stripes-things with peeler and knife. Im gonna try that out sometime soon.
e: btw, are your two bottom burners broken? It looks just like bare wire to me. Or is that on purpose?

Kabras

Romania3508 Posts

November 10 2015 23:21 GMT

there's always so much sugar in ur recipes. and soy sauce. i know soy sauce is pretty staple in eastern cooking but can i use much less or no sugar? wanna try some of these soon but am i gonna ruin them if i don't add all that sugar? only tried the turkish omelette until now and it turned out pretty well tho it kinda looked like a pizza

)

evanthebouncy!

United States12796 Posts

November 11 2015 00:24 GMT

On November 11 2015 08:21 Kabras wrote:
there's always so much sugar in ur recipes. and soy sauce. i know soy sauce is pretty staple in eastern cooking but can i use much less or no sugar? wanna try some of these soon but am i gonna ruin them if i don't add all that sugar? only tried the turkish omelette until now and it turned out pretty well tho it kinda looked like a pizza

)

that isn't much sugar at all haha... have you ever had an oreo? Just pretend you're eating an oreo, that's all.
[image loading]

Soysauce tend to be harsh/sour and bitter w/o sugar, especially the cheaper kikkoman that you usually find. I'm already paying premium using a steam-fish soysauce which is very delicate and well balanced, still I find some sugar helps in temperament the taste.
Yeah turkish omlette is great dish haha, if only I had some bits of sausage to put in it~

Yeah try some of the dishes, everything has sugar in it, I wouldn't worry about it too much. Chances are whatever you eat (that you didn't cook) has untold amount of sugar, I guarantee I'm not using that much in comparison.

Hmm what are something I made that uses no sugar, a lot of it I think, here's some ideas:
The curry dish has little to no sugar (but a lot of coconut milk)
The cucumber salad is a classic, I would try that
General stir-frys I only use salt, so it's pretty minimalistic, you might like those

evanthebouncy!

United States12796 Posts

November 11 2015 00:30 GMT

On November 11 2015 07:33 Artisreal wrote:
thanks for the marinating "recipe" for the radish and the awesome and easy way to make these veggy-chop-stripes-things with peeler and knife. Im gonna try that out sometime soon.
e: btw, are your two bottom burners broken? It looks just like bare wire to me. Or is that on purpose?

Hmm no they're just like that.
Pretty sure I have the same model as one in this picture
[image loading]

but I very long for open flames...

I might do a tutorial on carrot salad, it's a classic and is very similar to the raddish in concept.
I will also chop them with a knife, so you can see my PRO SKEELZ

====

guys like my facebook page if you can, I post pictures such as this on it:

https://www.facebook.com/fooddotlog
I have a lot of pictures that I don't yet have a good tutorial for on my page, and I don't want to dump them in the blog section because it'll be too spammy.

Artisreal

Germany9235 Posts

November 12 2015 10:10 GMT

I'd love to have gas for cooking as well. Honestly though, I've never seen a stove like yours

And you say Kikkoman soy sauce is a lower quality one? (Or are there different types from that company?) Cause it is the most expensive one around here in asian supermarkets and usually served in restaurants. It's also the only one - of those I've tried - I'd recommend for frying, due to it's not producing any sticky remains in the pan. I'd say due to the low sugar content, while others do contain more sugar. Though I mostly, use one of these:
+ Show Spoiler +

And yes, please show the mad chopping of a carrot sometime, I love carrots but hate to prepare them xD

evanthebouncy!

United States12796 Posts

November 12 2015 14:12 GMT

I think there are many different grades of kikkoman, but the ones we found in U.S. tend to be this
[image loading]

and I don't really like it as much as the one I'm using. I guess just taste a lot of different brands and see which one is good haha. Alright I'll do the carrot for next video.

Laserist

Turkey4269 Posts

November 12 2015 14:14 GMT

#10

What is a Turkish Omelette? Damn serious.

evanthebouncy!

United States12796 Posts

November 12 2015 14:51 GMT

#11

On November 12 2015 23:14 Laserist wrote:
What is a Turkish Omelette? Damn serious.

lmao i think we were referring to meneme
here:

Laserist

Turkey4269 Posts

November 12 2015 14:52 GMT

#12

Almost(menemen/melemen). Got it thanks

gaijindash

Japan376 Posts

November 13 2015 02:03 GMT

#13

This kind of dish is very very common here, especially as an appetizer at restaurants, or as a snack to go along with alcohol at bars. takes some getting used to but its nice if eaten slowly

aboxcar

United States447 Posts

November 13 2015 02:52 GMT

#14

different soy sauces have quite varying tastes

kikkoman is a bit "beanier" than chinese soy sauces, to me. chinese soy sauces are generally maltier. actually I sometimes have better results doing braises with kikkoman, even though I'm cooking chinese food lol

but really I just wish soy sauces weren't all so salty...

evanthebouncy!

United States12796 Posts

November 13 2015 20:34 GMT

#15

@Gaijin: Yes! The first time I had the dish was in a bar in Japan and I absolutely fell in love with it and spent a long time trying to replicate it

@Aboxcar: Yes that is very accurate. I use kikkoman for braising myself.