ElmoTheDestroyer
Assistant Cook
- Joined
- Dec 14, 2005
- Messages
- 18
I'm sure some of you are familliar with "Mongolian BBQ" style cooking in some restaurants... (The places that you pick your own veggies/meat/sauce/ingredients and bring your plate to a chef, where they quickly fry it up on a large round frying pan of some sort) ...
Anyway, if you know what I'm talking about at this point, I have a few questions for ya..
When they run low on meat, I see them bring a few handfuls of frozen "meat chips" out. They are slices of meat roughly the same size as potato chips, only slightly thicker. How do you get meat like this? I'm assuming a butcher would have to cut meat thin (obviously), but how do you keep it all in seperate frozen chips, instead of one huge lump of frozen meat?
I would love to know where I can buy meat pre-cut/frozen like this. I mentioned this to the butcher at the grocery store and he said he could slice meat thin like that, lay it all out on a large sheet, and freeze it so they would all be individual. However, I'm not sure if this would provide the same result as the "flash frozen" stuff the restaurants use.
Also, what specific cut of meat is it? The guy I talked to thought it might be a rump roast thats sliced up, but he wasn't sure. The chicken is easy, but the beef and pork I'm clueless as to what they use.
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Next questions are about the sauces... What do they use? The restaurant I goto uses very vague labels... Nothing I could goto an asian grocery store to look for. As far as I can tell, they had some hot pepper oil, sesame oil, wine, a sauce labeled "garlic", one labeled "house", and I can't remember the last one... All the non-oil sauces, were thin and dark.. reminded me of soy sauce.
Any ideas what these might be? The dark sauces, whatever they are seem to really be my favorite part. Any suggestions/ideas as to what they might be would be appreciated.
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Last set of questions is about the actual food preperation...
Is there any reason I can't do the same cooking style in an electric wok (good one, 450degree temp)? Or does that big platter they use get hotter or something?
They always use a significant amount of water when their stiring/pushing the food around.. I'm assuming this produces a hot steam which helps the food cook. Any specific tips as to how much, or when, or when not to add water?
It looks like an easy way to cook, but I'm sure there are a few easy to miss details that make it all click.
Any tips/advice you could share will be greatly appreciated!
Thanks!
--ElmoTheDestroyer
Anyway, if you know what I'm talking about at this point, I have a few questions for ya..
When they run low on meat, I see them bring a few handfuls of frozen "meat chips" out. They are slices of meat roughly the same size as potato chips, only slightly thicker. How do you get meat like this? I'm assuming a butcher would have to cut meat thin (obviously), but how do you keep it all in seperate frozen chips, instead of one huge lump of frozen meat?
I would love to know where I can buy meat pre-cut/frozen like this. I mentioned this to the butcher at the grocery store and he said he could slice meat thin like that, lay it all out on a large sheet, and freeze it so they would all be individual. However, I'm not sure if this would provide the same result as the "flash frozen" stuff the restaurants use.
Also, what specific cut of meat is it? The guy I talked to thought it might be a rump roast thats sliced up, but he wasn't sure. The chicken is easy, but the beef and pork I'm clueless as to what they use.
_________________________________________
Next questions are about the sauces... What do they use? The restaurant I goto uses very vague labels... Nothing I could goto an asian grocery store to look for. As far as I can tell, they had some hot pepper oil, sesame oil, wine, a sauce labeled "garlic", one labeled "house", and I can't remember the last one... All the non-oil sauces, were thin and dark.. reminded me of soy sauce.
Any ideas what these might be? The dark sauces, whatever they are seem to really be my favorite part. Any suggestions/ideas as to what they might be would be appreciated.
___________________________________________
Last set of questions is about the actual food preperation...
Is there any reason I can't do the same cooking style in an electric wok (good one, 450degree temp)? Or does that big platter they use get hotter or something?
They always use a significant amount of water when their stiring/pushing the food around.. I'm assuming this produces a hot steam which helps the food cook. Any specific tips as to how much, or when, or when not to add water?
It looks like an easy way to cook, but I'm sure there are a few easy to miss details that make it all click.
Any tips/advice you could share will be greatly appreciated!
Thanks!
--ElmoTheDestroyer