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Bread machine question

the little "paddle action" just before the baking cycle does not really deflate the dough.

May 12, 2014
dmreed in Cookware

Bread machine question

I usually remove the dough after the first rising, remove the dough paddles, reshape the dough by hand and put the dough back in the machine and press it down to completely fill the bottome of the pan.

May 12, 2014
dmreed in Cookware

Bread machine question

I might suggest adding a little more yeast...I do and have no problem with breads to which I add wheat bran and germ and other ingredients.

May 12, 2014
dmreed in Cookware

Pre-1980 authentic US Sichuan cookbooks?

I prefer mapo dofu over soft noodles...I have been told that this is common in northern China.

Jan 28, 2014
dmreed in Home Cooking

Ma Po Tofu

sounds great...I would add 2 cubes (about 2 teaspoons) of dofuru (stinky/fermented tofu).

Jan 28, 2014
dmreed in Recipes

Bread machine question

I seem to remember a very brief punch down before baking begins on both my Zojirushi machines. I does not deflate the bread.

However, I usually remove the paddles before the first rise begins.

I just sent an email to Zojirushi asking about the punch down before baking.

Nov 29, 2013
dmreed in Cookware

Ma Po Tofu

I agree with most of the comments. Mapo dofu is very easy to make. Many traditional recipes are available. I generally add 1 or 2 cubes of bottled dofu ru (fermented tofu)...makes for a richer overall taste but is not actually smelled or tasted.

Jun 13, 2012
dmreed in Recipes

Don't Let Basil or Cilantro Go to Waste

cilantro can also be pureed with oil and frozen. just acoop out a couple of spoonfulls (to taste) and add to any cooked dish calling for cilantro.

May 17, 2012
dmreed in Features

How Do You Cook Long Pasta in a Short Pot?

I cook up to one pound of spaghetti in about 6 cups of water in a 8 cup pot. It is a myth that a lot of water is required to cook pasta.

May 20, 2011
dmreed in Features

Spicy Etiquette

I carry a printed note in Chinese which I show to the waiter/waitress and says 2 things:

I want my food prepared the way Chinese people eat it.

If spicy is 1 to 10, I want spicy 15.

This usually seems to works for me.

Jul 02, 2010
dmreed in General Topics

Wok Hay

I would suggest that "hot pizza" would only have wok hay if it were baked quickly in a very hot oven on an appropriate surface...I agreed with the earlier poster that wok hay is the result of slight charring...a frozen pizza heated in a microwave would be hot pizza but no wok hay!

Mar 16, 2010
dmreed in General Topics

Keeping tortillas warm

you have had many decent replies but I did not see anyone addressing corn tortillas appropriately. you say you don't care for corn tortillas. does this apply to crispy tacos as well as soft tacos?

if you like crispy tacos but do not care for soft tacos made with corn tortillas, you belong to a portion of the community who are sensitive to the taste of unfried corn tortillas.

frying the corn tortilla changes the taste significantly for many people (I suspect that it is genetic). deep frying is usually done for crispy tacos. for any other "plain" use, I simply spritz both sides of the corn tortilla lightly with oil and heat them slightly on a flat griddle (they will reduce slightly in size).

enchillada and other baked sauce covered corn tortilla dishes do ot seem to keep the unpleasant taste.

once griddle fried, the corn tortillas may be kept warm as described by the other replies.

Nov 13, 2009
dmreed in Home Cooking

Duck Feet, and your Fear Factor Moment

Actually everything in this thread is quite tame...order some braised sea cucumbers...now that is not a dish for the squimish!

Mar 09, 2009
dmreed in General Topics

Chinese food

it is now readily available online and in Asian stores.

Mar 02, 2009
dmreed in General Topics

Chinese food

I am under the impressions that "Ma" is a "taste" not a spice. the Sichuan peppercorn (not really a peppercord) is a spice which produces Ma.

Mar 02, 2009
dmreed in General Topics

Shrimp: Great Fast Food

Hot shrimp recipe:

heat very little oil in saute pan
add shrimp and toss
sprinle with Frank's or Crystal hot sauce toss until shrim done
serve

fantastic taste and very quick!

Dec 18, 2008
dmreed in Features

Tianjin Preserved Vegetable

a google search will provide many references

Jun 13, 2008
dmreed in General Topics

Chinese fermented black beans?

Here in San Diego, almost every large supermarket (Vons, Albertson's, Stater Bros., etc.) have many different Asian sauces in small bottles including garlic black bean sauce. All Asian supermarkets also have many sauces and brands.

May 30, 2008
dmreed in Los Angeles Area

Quoc Viet pho base

the instructions on my fresh rice noodles says to boil for 10 SECONDS

Mar 09, 2008
dmreed in Home Cooking

Using Saba Dressing

how about a link for Saba? I can't fingure out what it is???

never mind...I just found it!

Jan 30, 2008
dmreed in Home Cooking

Quoc Viet pho base

a cook at a local pho restaurant, told me that the best way to deal with fresh rice noodles is to essentially boil them separately for about 90 seconds or until al dente just before putting them in the serving bowl.

Jan 29, 2008
dmreed in Home Cooking

Quoc Viet pho base

I have seen multiple recipes which say to briefly boil the meat and bones and throw away the water and then start over...I suspect that some "nasty" stuff is thrown away and that there is plenty of good stuff left in the meat and bones.

update: I just checked another recipe, the process is called "parboiling" and it removes impurities...boil meat and bones vigorously for 2-3 minutes, then drain, rinse meat and bones, thoroughly clean out the pot, then continue with recipe.

Jan 29, 2008
dmreed in Home Cooking