[kranffi]

Hello every one,

I happened to find this site and hope to exchange my cooking experience with others around the world. I have been in this trade for six years in China and want to enrich my cooking skills and knowledge. I have received some basic training of Western cooking technique, but they are far from enough. I want to combine western cooking with Chinese cooking methods to creat more dishes. Besides, last year, I took a western cooking training program. I feel I suddenly entered a new world of cooking, which I have never encountered before. It's so interesting, fresh, and different from what I have learned. There is a great protential for me to learn more things, which I feel good. If you have any questions about Chinese cooking and it is within my knowledge, I will always be available. I also hope someone could answer my questions about western cooking. I have a lot of things to ask. There are too many differences between chinese cooking and wester cooking. I have many many things concerning theory, practice, skills, methods, techniques to ask. Wa. it's so cool for me to find this site.

Kranffi

[Kerryclan]

Welcome aboard!

I'm sure you'll find the people here very helpful. I'm also sure we'll be asking you some questions on Chinese cooking!

It's a great site, have a good time!

[MarkV]

Welcome aboard!

Got a good recipe for Chinese duck?

I particularly like duck and noodle soup.

Mark

[pgram]

Considering you are a chef in China, your master of the english language is excellent.

I have a question about the use of corn starch in Chinese cooking. I know it is used as thickener in sauces, but isn't also used as a tenderizer for meats? What is it about corn starch that helps to tenderize meat? How does lightly coating meat in corn starch affect the end product compared to the same meat not being coated with corn starch?

I would like to understand it's use more as I believe it is a relatively unused product in western cooking?

[Mezzaluna]

Ni How, Kranffi! Welcome to Chef Talk Cafe.

This is a wonderful place to make the connections, to learn and to share as you've indicated you'd like to do. We have chefs here from many cuisines, countries and levels of knowledge. Please join in and enjoy everything this site has to offer! Don't miss the wonderful reviews and articles at the main ChefTalk.com site.

Regards,
Mezzaluna

[kranffi]

Originally Posted by MarkV

Welcome aboard!

Got a good recipe for Chinese duck?

I particularly like duck and noodle soup.

Mark

I am not sure what kind of noodle soup you mean. Well, I will suggest a duck soup recipe. It's better that you have an old duck, that is, duck older than one year, some Chinese ham, which needs to be sliced into pieces. Then, some Chinese dry bamboo shoots. You should put these shoots into warm water to let them regain the water again. It might take two days to let the shoots bacome sofe afterwards cut them into threads. Then, choping the duck into the size, which fitts your pot. You need a big pot. Then, boiling a pot of water and putting the duck into the water for at least two minustes. After that, taking the duck into cool water and washing away all the blood curds. Then, you got to have some Chinese spring onion and ginger. Putting at least three sping onions and a piece of ginger. Don't forget to slightly smash the ginger before you use it. Then, boil another pot of water, put in the spring onion, ginger, the duck and other stuff and some Chinese cooking wine. But don't put too much of wine or it will make the soup dark. I guess three to four spoons of wine should be enough. Remember, you are going to boiling the soup for three or four hours, so it's up you to determine how much water you are going to need. Then, boiling all these stuff for one minute with the maximum fire then converting to the reduce. Only keeping its slight boiling for three or four hours. Then, it's made.

[kranffi]

Originally Posted by pgram

Considering you are a chef in China, your master of the english language is excellent.

I have a question about the use of corn starch in Chinese cooking. I know it is used as thickener in sauces, but isn't also used as a tenderizer for meats? What is it about corn starch that helps to tenderize meat? How does lightly coating meat in corn starch affect the end product compared to the same meat not being coated with corn starch?

I would like to understand it's use more as I believe it is a relatively unused product in western cooking?

In Chinese cooking, we believe that water in the meat is the key factor to keep the meat tender. But water runs away when you cook the meat. So we coat the meat with a layer of corn starch to provent water running away. Also, we usually cook the food to well done,so we have to use corn starch or the mean could be too tough to our teeth.

[chrose]

Originally Posted by kranffi

In Chinese cooking, we believe that water in the meat is the key factor to keep the meat tender. But water runs away when you cook the meat. So we coat the meat with a layer of corn starch to provent water running away. Also, we usually cook the food to well done,so we have to use corn starch or the mean could be too tough to our teeth.

That alone is worth the price of admission Thanks Kranffi, I really liked the way you said that. One time I wanted to work in a chinese kitchen. I had a "regular" job, but I just wanted to spend some time in the kitchen to observe and just soak up techniques. I would gladly have done it for free, but alas it didn't work out. So instead I will look forward to your posts, and help you out where I can.

[kranffi]

Originally Posted by chrose

That alone is worth the price of admission Thanks Kranffi, I really liked the way you said that. One time I wanted to work in a chinese kitchen. I had a "regular" job, but I just wanted to spend some time in the kitchen to observe and just soak up techniques. I would gladly have done it for free, but alas it didn't work out. So instead I will look forward to your posts, and help you out where I can.

I am very glad that my reply could be helpful. Here, I also want to know how the western cooking tecniques help meat keeping tender when customer ask, for example, a steak, at least one and half inch thick, to be cooked well done. Could you give me some hints? Thanks.

[kuan]

Hi kranffi,

In western cooking we cook according to the cut. It is not recommended that the filet mignon be cooked until well done, but for other cuts like beef brisket, we actually recommend a long and slow cooking.

Try asking in the cooking questions or in the chefs' discussion forums down below. You may get many more answers over ther.

[chinachef]

Hi kranffi! nice to meet u! i am also chinese, living in jiangshu. also.
where r u working ? how come u english so good !

[kranffi]

Originally Posted by chinachef

Hi kranffi! nice to meet u! i am also chinese, living in jiangshu. also.
where r u working ? how come u english so good !

I am at Shanghai but I will go to Canada very soon as an immigrator. What kind of dish do you make? I mean Western Style or pure Chinese. I have read some of your posts, I guess you make western dishes. Am I right?

[chinachef]

Originally Posted by kranffi

I am at Shanghai but I will go to Canada very soon as an immigrator. What kind of dish do you make? I mean Western Style or pure Chinese. I have read some of your posts, I guess you make western dishes. Am I right?

hi,i have 5 years chinese cooking experience,and 5 years western cooking experience,what kind of immigrator?chef immigrator or what ? keep in touch bro!

[mudbug]

I have a question for you.

What is the best way to make crispy skin pork (belly - from suckling pig) - the kind where the the skin is blistered and absolutely one of the top three best foods you've ever had in your life? Where it is cubed for presentation... with the layer of crispy skin, then fat, then meat, then fat, then meat, then fat again.

Looking for a recipe that does not already exist on the internet and that can be accomplished successfully in an average American home kitchen.

[chinachef]

marinated meat for 1 day ,then put in hot water few min, dry them ,brush honey water or malt water , slow cook in oven , done.