Comments on: Chinese Recipe Deal Breakers?

By: Authentic Chinese Recipes

Authentic Chinese Recipes — Fri, 13 Nov 2009 04:15:55 +0000

Yes I agree with your. some ingredients are to buy and some special techniques are hard to learn. maybe this is the reason why many people choose going to chinese restruant instead of cooking it.

By: Alex

Alex — Wed, 24 Jun 2009 17:25:18 +0000

For me the deal breaker will be “explosive wok” technique”, when the oil burst in flame with a huge fire ball in the wok. I would love to try this, but, sadly, can not do it at home

By: darlene

darlene — Fri, 26 Sep 2008 19:38:22 +0000

This is an interesting topic for me. Growing up eating Thai food and having worked at a take out Chinese establishment, it’s no big deal for me to cook Asian foods at home. As a busy parent and the family cook, I find that using techniques like stir-frying are time savers and a great way to incorporate tasty fresh vegetables in meals. As for deep-frying, I’m not shy about that either. Long braises? I sometimes use a pressure cooker. So there really aren’t deal breakers in that regard.

I also think it’s perfectly acceptable to substitute ingredients. I do it all the time. when I was a kid, mom often bought frozen meats and fish at the Asian market. She would never substitute something like salmon when pompano fish is traditionally used. I, on the other hand, have no problem substituting. I would much prefer fresh, quality ingredients over inferior ingredients. With that said, I do often buy imported pastes and sauces, even if I can make them myself.

But there are some things I won’t make/eat. I can not get past the idea of eating bugs. Blood? Offal? Nope.

By: Kian

Kian — Mon, 07 Jul 2008 14:26:48 +0000

Dave, I read your scallion pancake post. I love it. I like how you show the techniques visually. Great for novice. The dough for scallion pancake is the same for making dumplings. So I often make a little extra when making dumplings and just make pancake with the leftover.Read Dave's scallion pancake post

By: Dave

Dave — Sat, 05 Jul 2008 11:24:38 +0000

For me, there are no “deal breakers” for Chinese cooking. I’m fortunate to live in an area with large ethnic Asian populations, so I have many sources – from large Asian supermarkets to tiny neighborhood storefronts – where I can find ingredients and special “tools” if necessary.

The only thing that sometimes slows me down is unfamiliar techniques and the necessity for practice in order to achieve consistent results. One of my family’s favorite appetizers, for example, is scallion pancakes. It took me months of practice to hone the technique down to the point where I could make them as well as the restaurant chef who was kind enough to share his recipe with me.

By: Nathan

Nathan — Sat, 21 Jun 2008 02:57:25 +0000

The only thing that keeps me from cooking something is if I cant get the ingredients no matter what and would have to order online only.

Another thing that would keep me from trying a recipe is the use of animal “blood” in a recipe because my parents don’t consume it for religious reasons and since I live in their household I must respect that when preparing food. (Of course if Im not home I will try it and cook with it)

By: The Yummy Mummy

The Yummy Mummy — Wed, 11 Jun 2008 16:36:04 +0000

I liked Kim’s article too. It was very cheeky.

Thanks for mentioning Moms and the idea that deal breakers are connected to what is going on in your life and also transient (what I cook now won’t be what I’m cooking when the girls are older and going to school, for instance)

I think what was missing from the debate as a whole is your sense of balance and understanding that a home cook can be many things, not just one. Some people in the debate were outrageously rigid and condescending to people not cooking at their level. I like that you have your own extremely high standards (I will not substitute!) – and this is what I love about you and your cooking – but also that you get that those standards might not work for other cooks.

Thanks for your calm, articulate and spot on analysis.

Kim (the mom who lives across the hall)

By: AppetiteforChina

AppetiteforChina — Wed, 11 Jun 2008 03:23:18 +0000

I’ll draw the line at expensive, rare, endangered ingredients. And anything involving animal blood. (I’m becoming more squeamish as an adult.)

Also because of limited kitchen space, I will object to cooking any whole animal.

By: stickyfingers

stickyfingers — Wed, 11 Jun 2008 02:55:33 +0000

Luckily for me living the good life in Melbourne, Australia, there are no deal breakers. We are spoilt for choice with authentic groceries from China, Malaysia, Vietnam, Thailand, Laos, Cambodia, Japan, Indonesia and Korea etc. Locally many things are made fresh including Lup Cheong, salted fish and we can even get pre shredded green papaya, banana flower or mango, Daikon cake and fresh desserts. We also grow fresh Asian vegetables and herbs here and can get all the Asian cuts of meat we want.

When I was a child things were different and my mother taught Cantonese cookery, skillfully adapting recipes along the way. Xiao Xing Wine was replaced with Sherry and Ginger Wine, certain greens were substituted while others were planted in our garden instead. Rock sugar was replaced with cane sugar and she made her own rice flour, five spice powder etc from ingredients sourced at Indian grocery stores.

By: Rachel

Rachel — Tue, 10 Jun 2008 16:02:25 +0000

Hey Kian,
That’s a great topic to think about when considering making foods that are not within your own cultural repertoire. For me (as a mom like Kim) typically I would shy away from recipes that require hard-to-find items UNLESS I was particularly motivated by a special recipe. Then the girl is staying with her dad and I am heading down to Chinatown. Otherwise I really appreciate recipes that are quick with readily available ingredients. Of course there are some special exceptions (like the deep fried bean paste donuts. They were off the hook.) Every once in awhile it is nice to try something new and challenging. It reminds me of my pre-kid days~

M daughter is actually climbing all over me and the computer as I write so I have to go but thanks for keeping in mind all our cooking needs!