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Old 05-25-2014, 02:50 PM   #21
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Quote:
Originally Posted by Mad Cook View Post
Yes, it tastes horrid

Used appropriately in a recipe, it has no taste of its own. I've never eaten it straight up so can't comment there.
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Old 05-25-2014, 02:51 PM   #22
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Originally Posted by Mad Cook View Post
Yes, it tastes horrid
Like cilantro, you're not supposed to eat it by itself It does enhance the flavors of some foods, although in recent years I've been adding more of ingredients that contain natural glutamates to get the same effect.
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Old 05-25-2014, 03:01 PM   #23
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Quote:
Originally Posted by Mad Cook View Post
Yes, it tastes horrid
To each, his own. Or whatever the expression is.
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Old 05-26-2014, 10:29 AM   #24
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Originally Posted by Bolas De Fraile View Post
MSG ?
Monosodium glutamate (MSG), also known as sodium glutamate, is the sodium salt of glutamic acid, one of the most abundant naturally occurring non-essential amino acids.

It is salt.

Quote:
Originally Posted by Andy M. View Post
Used appropriately in a recipe, it has no taste of its own. I've never eaten it straight up so can't comment there.
I agree.

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Originally Posted by Claire View Post
After having an experience watching Chinese chefs doing their thing up close and personal, one thing is that they use a lot more oil than you'd be led to believe. Lots more.

Horrible as it may sound to some, if you are tolerant of MSG (and you probably are if you feel fine after a restaurant meal), I agree it is one of the answers. I buy Maggi seasononing (yes, a form of MSG) when I'm going to stir fry beef or pork, and sprinkle it liberally with the seasoning after cutting, and let it sit in the fridge for an hour or so. Then I put in a little cornstarch, toss, heat the oil, and go to town. I only stir-fry for the two of us, and neither have reactions to MSG (and it isn't like we eat it every day).

The biggest trick to stir frying is, to me, mis en place. Make sure all of your ingredients are cut, soaked (dried Asian mushrooms) and ready to go before you turn on a burner.
I also use Maggi instead of soy sauce sometimes. I used to buy it from a Chinese restaurant. I was told buy the owner that ALOT of Chinese restaurants use Maggi use Maggi instead of soy sauce.
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Old 06-02-2014, 12:53 AM   #25
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one more thing you could try is "velveting" your meat.

here is a link that explains it: How to Velvet Chicken for Stir-Frying


it really does make the meat (especially chicken) taste so much juicier.
when i velvet, i like to use: egg white, corn starch, sherry, soy sauce, salt
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Old 06-02-2014, 01:10 AM   #26
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Originally Posted by Wok Hei View Post
For those complaining about lack of heat, please see this SeriousEats article: The Food Lab: The Wok Mon Converts Your Home Burner Into a Wok Range. For Real. | Serious Eats

And check out this video also posted by Kenji Lopez-Alt of SeriousEats:

And on Instagram: Instagram

Exciting times for woking enthusiasts!


DAMN!!!! I want one!!!

But the crowd funding campaign says it's "sold out". Also, the goal is 200k?!?!?! I don't think that's going to happen... How sad. I really wanted one too. Anyone have any ideas about how to achieve that same effect?
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Old 06-02-2014, 07:49 AM   #27
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I'm sure the jet cooker I use for crawfish boils will easily generate enough heat for wok cooking and then some.
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Old 06-02-2014, 11:11 AM   #28
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Originally Posted by bachelorchef View Post
one more thing you could try is "velveting" your meat.

here is a link that explains it: How to Velvet Chicken for Stir-Frying


it really does make the meat (especially chicken) taste so much juicier.
when i velvet, i like to use: egg white, corn starch, sherry, soy sauce, salt
It is also explained here in this tread.
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Old 06-02-2014, 12:06 PM   #29
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Originally Posted by bachelorchef View Post
DAMN!!!! I want one!!!

But the crowd funding campaign says it's "sold out". Also, the goal is 200k?!?!?! I don't think that's going to happen... How sad. I really wanted one too. Anyone have any ideas about how to achieve that same effect?
Agreed funding goal is high... but one never knows, if enough people hear about it. You know what happened with the Sansaire Sous Vide Circulator campaign on Kickstarter which was also reviewed by SeriousEats.com. I think this goal is so high because the inventor wants the manufacturing to be done in the US.

Only the Early Bird priced WokMons are sold out apparently. I got in at that price on the crowdfunding campaign but they are still available at a higher price if you are interested. Fingers-crossed that it will be successful.
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Old 06-02-2014, 05:07 PM   #30
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Try sesame oil dribbled at the end of your dish. Or, in some cases, try using oyster sauce.
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