sheep

I'm a old man with a childish mind sometimes naive!!!!!! Ha Ha

somewhereintime

I'm a old man with a childish mind sometimes naive!!!!!! Ha Ha
sheep 發表於 2009-7-14 09:18

The Old Menace? I thought it is my nick name

sheep

The Old Menace? I thought it is my nick name
somewhereintime 發表於 2009-7-14 10:22

no patent

tweety

Don't u guys notice that he keeps saying how to cook " Chui chow congee" not the regular congee that we ask or mention about? It's totally different way to cook. The Chui chow congee taste like 米還米, alot of water in it gar mei?
My way to congee is:
soaked ur 2 cups of regular rice in cold water over night.
soaked ur 1 cup of sticky rice in water overnight
boiled pork bones and dried scallops (of course u need to soaked ur dried scallop in the water overnight to make it softer la), put some salt , use it for congee base
after u put everything without the ribs bones into ur cooker for regular rice cooking time.
U can put fresh sliced halibut or fresh sliced beef in your bowl then u pour ur hot congee in it, the fish and beef will about cook is more juicey than u put ur meat inside the cooker.

If u don't like to use the rice cooker, u can put everything into 瓦 pot cook for half hour, but u need to keep stir it, that's pretty tired for mr, so I used the cooker instead

somewhereintime

54# tweety

The topic is Plain congee.
and I did posted the recipes twice,
1 cup of rice to 12 cups of water,  the rice  for Cantonese congee is Yau Jim
grown in Un Long, NT while the Chiu chow one use See Miu.
The Cantonese one is cooked on high heat, therefore the cost of fuel could
be greater than the rice used.
and in the old day, the Dai Pai Dong started cooking congee at 2:00 am
savory jook is too rich for me( I eat an entire pot of plain congee)
You are too young to know this fine details, however your recipes surely
sound tasty

somewhereintime

My mom used to cook chicken jook when she played Mah jong, she started
with an old fowl and the jook would be ready when she finished 4 rounds of MJ

sheep

Don't u guys notice that he keeps saying how to cook " Chui chow congee" not the regular congee that we ask or mention about? It's totally different way to cook. The Chui chow congee taste like 米還米 ...
tweety 發表於 2009-7-14 11:50

Call me when you make jook. I'll come

tobiko

41# sheep
I would do it when I have an upset stomach,
it works well, and some restaurant i know would do so,
the only draw back is that the jook would turn grayish,
the alkalinity in Pee Dan helps b ...
somewhereintime 發表於 2009-7-14 09:54

How long should you cook the jook with the gingko nuts and crumbled bean sheets?  Will it get that velvety/smooth texture like the commercial (with out the pork fat)?  Or will it at least be smoother with the 2 ingredients than just the rice and water itself?

somewhereintime

58# tobiko

40-60 minutes, depends on the rice you use, and keep the congee boiling
at Med-Hi. This is the way I cook at home.
the use of gingko nuts is  for the flavour, does not contribute much to the texture,
again, it is for Cantonese, I don't think the Taiwanese would like it so much.
For the same reason, I don't like the Taiwanese congee so much.

sheep

話明 明火白粥
更係要大火煲啦
始終都係鐘意冇味粥
清腸胃