Gravy's Cooking Thread

BrutulTM said:

My policy with non-stick pans was always to just get a $15 T-fal at Walmart and when it stopped being non-stick use it for target practice (they have a bullseye and everything) and buy a new one.

Haven't seen much evidence that more expensive ones are actually better or last longer but I haven't looked into it for a while. I've pretty much gotten the hang of cooking eggs in my carbon steel pan which was the only thing I used non-stick for so I haven't had one for a while.

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amazons number non stick pan is

Utopia Kitchen 11 Inch Nonstick Frying Pan - Induction Bottom - Aluminum Alloy and Scratch Resistant Body - Riveted Handle - Dishwasher Friendly

i've been using it since november and it's still just as non sticky, which is rare, the ptfe usually wears out after 1year, anyway i like it enough that i have a second one spare, this pan likes to jump in price from 13 to 23bucks off and on.

i mention this, b/c if you notice it's a 11in pan for 15bucks... IF you see a non stick pan for 15bucks it's usually an 8in one.

mkopec said:

While that video of her boiling and straining rice is disgusting and so wrong, I remember a thai restaurant that used to dip rice(day old stuff I presume) into some sort of broth before using it in fried rice using a colander just like in that video. And I loved that fried rice. I watched them do it every time since their kitchen was open to view.

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probably fish sauce

thai cooking is whatever chinese food is, but substitute fish sauce/ coconut or peanuts

Alasliasolonik said:

Those are awesome at 150 bucks on sale. My wife ruined a set a few months back and they were great.

Little drunky and she was cutting food while in the pan...

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the russian equivalent of this

i've done hainanese chicken rice a few different ways to preserve the rice or the chicken, probably

but instead of putting water over the chicken and then boiling it, i'd boil the water to boil and blanch the chicken whole for 2mins, this "toughens" up the skin more. dunk in icecold bath to cold and then put back into boiling pot, set temp to low

i don't know if you need to cook/fry the rice ingredients before, i've done both and i'll still give it a saute, (to render the chicken fat) you really need A LOT of chicken fat to really bring out the yummy, so don't be frugal in trimming off the fat, i even cut out the entire butt and use it exclusively for the chicken rice.

i don't bother incorporating the rice into the wok, i just prefer to dump the rendered chicken fat/butt and garlic/ginger into the rice cooker.

i've seen ppl say to wash the rice and soak for 20 and then drain/dry for 20, i don't bother with that, it didn't seem to make a difference, maybe cuz i use a zoshi, idk. i do recommend only using jasmine rice, it does "smell" (more fragrant?") better and that just adds to it, and i wholey only use the water from the chicken to cook the rice.

thats my alterations to that recipe.