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標題: [中餐館] 凍冰冰, 又係煲仔飯季節 [打印本頁]

作者: fishbelly 時間: 2009-10-26 08:33 標題: 凍冰冰, 又係煲仔飯季節

如題, 到底邊豎有好煲仔飯, 大家發表一下以往愉快 / 不快經歷

作者: starbug 時間: 2009-10-26 08:42

Public market la..., all season 煲仔飯.
But still best to DIY. To me 煲仔飯 is just like hotpot, just throw whatever you want into the 煲, don't even mind what 煲, sometime rice cooker may do a better job. I throw frogs, chickens, mushrooms...

作者: somewhereintime 時間: 2009-10-26 08:53

I was going to post something, but if I do so,
somebody is going to hijack this thread and push
it to 16 pages of irrelevant personal attack.

作者: Ultraman 時間: 2009-10-26 09:05

I was going to post something, but if I do so,
somebody is going to hijack this thread and push
it to 16 pages of irrelevant personal attack.
somewhereintime 發表於 2009-10-26 08:53

Only if you're not answering the question directly but to brag about your "professional" background pointlessly again and again.

作者: Ultraman 時間: 2009-10-26 09:10

The two important factors that make 煲仔飯 good are (at least I think so):
1. use charcoal to cook (instead of gas or electric stove);
2. rice is being cooked in the 煲仔 from the start.

Which is hard to find here in Van.

作者: somewhereintime 時間: 2009-10-26 09:19

4# Ultraman

Why don't you just skip the posts from anyone you think disqualified since you are so busy?
I  don't  read any post by Toppy or his morphed characters, or reply to some forum hijacking idiots.
LYK here are intelligent,  unlike those in China,  need  somebody to tell them what to do, what to
read and what to believe.
It is not your duty nor privilege  to qualify or screen any member here.
We visit here in between tasks,  usually sneaking at work, why making yourself a media police?

作者: fishbelly 時間: 2009-10-26 09:30

兩位大佬哎交唔好響到啊, 小弟真係想知關於煲仔飯 D 0野咋

Starbug: Frog?? 田雞好難處理, 好麻煩, 唔覺 0羊?

找到幾年前明報教人煮煲仔飯 0既資料, 其實話易有得, 話難有得, 參考一下啦下

http://www.mingpaovan.com/htm/News/20070320/wb1h.htm

作者: 嘉嘉 時間: 2009-10-26 09:36

Only if you're not answering the question directly but to brag about your "professional" background pointlessly again and again.
Ultraman 發表於 2009-10-26 10:05

you know
even when one person starts it
if there's no one to CONTINUE, the whole thing could not be initiated

PLEASE DO NOT RUIN PEOPLE'S POST
pm your friend and you guys can have your own discussion

作者: 嘉嘉 時間: 2009-10-26 09:37

如題, 到底邊豎有好煲仔飯, 大家發表一下以往愉快 / 不快經歷
fishbelly 發表於 2009-10-26 09:33

我係食過麗都同crystal mall間楓味兩間
都叫ok啦~

雖然都唔會有香港o個o的咁好火氣 +_+

作者: low_B 時間: 2009-10-26 09:40

Empire centre is pretty good...but I dun know they still there la...

作者: 嘉嘉 時間: 2009-10-26 09:45

oh I think I tried that place once too~
but yeah, I don't know either, haven't been to there for ages

作者: MoiRhapsody 時間: 2009-10-26 09:46

somewhereintime, please share your experience with us.

作者: 布小熊 時間: 2009-10-26 09:51

many ppl said the one in Empire Centre is good. I tried once and HATE it.
Cos they added a lot of MSG and marinated the chicken to "death". The texture was so weird that it didn't taste like chicken meat.

作者: sheep 時間: 2009-10-26 09:51

有人教響煲底搽油
以防黐底
啱唔啱呀 Some 哥

作者: chunsh 時間: 2009-10-26 09:54

兩位大佬哎交唔好響到啊, 小弟真係想知關於煲仔飯 D 0野咋

http://www.mingpao ...
fishbelly 發表於 2009-10-26 10:30

yes, me want good 煲仔飯

作者: starbug 時間: 2009-10-26 10:22

兩位大佬哎交唔好響到啊, 小弟真係想知關於煲仔飯 D 0野咋

Starbug: Frog?? 田雞好難處理, 好麻煩, 唔覺 0羊?

找到幾年前明報教人煮煲仔飯 0既資料, 其實話易有得, 話難有得, 參考一下啦下

http://www.mingpao ...
fishbelly 發表於 2009-10-26 10:30

你鐘意食嗰陣就唔覺煩架啦. 我都堪稱田雞專家, 個人認為呢個西好有參考價值:

http://www.ttmeishi.com/s/CaiPu-YuanLiao/1184/

作者: somewhereintime 時間: 2009-10-26 10:47

有人教響煲底搽油
以防黐底
啱唔啱呀 Some 哥
sheep 發表於 2009-10-26 09:51

I speak the topic I know, and it is based on my experience,
anyone interested are welcome to join, for those who want nothing but fight, please  skip and go elsewhere. they already ruined
the discussions on Paella, Saffron, Cheesecake, Dessert Places, and congee, with irrelevant  personal attack.
It was back in 60's and 70's when the Hot Pot rice was so popular. To me, a good  hot pot rice start with good fresh ingredients, a good
clay pot is essential be the material is porous, the same principle applied to tea making. Charcoal is good but not necessary and time
consuming, not to mention difficult to manoeuvre and who would want to do the cleaning job after?
I would soak the long grain rice for 1 hour, drain well,  for small hot pot, add rice and water, bring to boil, turn down the heat to simmer,
cook 20 minutes, add the topping of choice,  continue to cook for 10 more minutes.
My topping of choice:  Frog legs, meat patties, drunken Chicken, eels, fresh sliced fish, and otrich.
Since most of the clay pots are already glazed, oil is optional but the crust would taste better.
BTW, most the busy places pre-cooked the clay pot rice by steaming, you go and observe the big steamers in the kitchen.
It is not easy to cook hot pot rice quick enough and it does require a special type of stove, 3 levels with 6 small stoves on each, that you can
cook up to 18 pots at any given time. It is not rocket science but  indeed very labour  intensive.

作者: qqmaro 時間: 2009-10-26 11:01

I want to try and make my own using clay pot but don’t like the “burnt rice”.
I am thinking putting it in the oven first to the rice ready, then on gas stove to cook the ingredient, but not sure about the timing.

Can someone give me advice on how long and the temperature for the oven to get the rice ready? Then I will put the ingredient in and put it on the stove. How longer do I leave it on the stove?

作者: starbug 時間: 2009-10-26 11:06

喂, 講番田雞喇好嘛?

作者: somewhereintime 時間: 2009-10-26 11:07

I want to try and make my own using clay pot but don’t like the “burnt rice”.
I am thinking putting it in the oven first to the rice ready, then on gas stove to cook the ingredient, but not sure ab ...
qqmaro 發表於 2009-10-26 11:01

You are actually steaming the rice in the oven, you still need to bring the rice and water to a boil, then cover the pot with lid,
place in pre-heated 375F oven for 25 minutes. By then, you will have some good steamed rice without crust, put the toppings
on rice, cover and return to oven for 10-15 minutes depends on the nature of topings. Put the rice pot on stove for 5 minutes for a light
colour crust.

作者: daimo 時間: 2009-10-26 11:09

17# somewhereintime

any difference between Chinese clay pot and Japanese clay pot? I don't have a Chinese one.

作者: somewhereintime 時間: 2009-10-26 11:28

17# somewhereintime

any difference between Chinese clay pot and Japanese clay pot? I don't have a Chinese one.
daimo 發表於 2009-10-26 11:09

Well, since you asked, the Japanese only are more refined and hold the steam better, therefore yield better product. Peter is going to argue that.
However, there are some high-end product made in China being marketed as " Japanese Clay Pot" and charged accordingly; they are
quite acceptable. While the Chinese one could be as inexpensive as 99 Cents each (Chong Lee Supermarket Has them). How can you expect any
decent product retailed for that price? I'm not against anything made in Chinese, I think they should offer both low end products and reliable one
to satisfy different markets. I bet you pay more than one dollars for yours , right.

作者: kipposhi 時間: 2009-10-26 11:50

Where is Chong Lee Supermarket?

作者: somewhereintime 時間: 2009-10-26 12:13

Where is Chong Lee Supermarket?
kipposhi 發表於 2009-10-26 11:50

Chong Lee Supermarkets
1. Victoria Dr at 47th
2. East 26th At Rupert
3. East 1st Ave at Pender
4. Hastings East at Boundary

作者: hium 時間: 2009-10-26 12:37

本帖最後由 hium 於 2009-10-26 13:47 編輯

22# somewhereintime

Thanks for sharing Master~
舊年整過一次兩煲，基本上同你個做法差唔多，就係冇浸泡啲米，落咗冬菇臘腸同雞，兩煲個飯底都好"濃"，黑咗：（
究竟可以點做？
哦重有～！我係用大啲厚啲嘅日式煲，咁會唔會有問題哩？

作者: sheep 時間: 2009-10-26 12:38

It was difficult to handle the timing for pork ribs with black bean sause and of course, don't forget the dried duck liver sausage.

作者: 布小熊 時間: 2009-10-26 12:38

I tried once... I panic at the last few mins (worry that rice didn't cook thro)... added more water and spoil the whole pot of rice... may try again this year.

作者: sheep 時間: 2009-10-26 12:43

I would soak the long grain rice for 1 hour, drain well, for small hot pot, add rice and water, bring to boil, turn down the heat to simmer
somewhereintime 發表於 2009-10-26 11:47

Soak the rice? Then, how to measure the amount of water the rice need?
We used to have the ratio 1 to 1, and after the soaking, need less water?

作者: somewhereintime 時間: 2009-10-26 12:53

Soak the rice? Then, how to measure the amount of water the rice need?
We used to have the ratio 1 to 1, and after the soaking, need less water?
sheep 發表於 2009-10-26 12:43

The solution is simple, you wash the rice, put the rice and water in the pot,
wait for 30 minute before you start cooking.
Actually soaking is recommended this would enable better absorption thus more tender rice,
even for electric rice cooker
,

作者: sheep 時間: 2009-10-26 13:12

本帖最後由 sheep 於 2009-10-26 14:13 編輯

OH yes!!!!
It is not rocket science, don't think it so complicated

作者: qqmaro 時間: 2009-10-26 14:23

You are actually steaming the rice in the oven, you still need to bring the rice and water to a boil, then cover the pot with lid,
place in pre-heated 375F oven for 25 minutes. By then, you will hav ...
somewhereintime 發表於 2009-10-26 12:07

Thank you Thank you!!!

作者: somewhereintime 時間: 2009-10-26 14:55

喂, 講番田雞喇好嘛?
starbug 發表於 2009-10-26 11:06

We are waiting for you to share your expertise

作者: hium 時間: 2009-10-26 15:32

本帖最後由 hium 於 2009-10-26 16:34 編輯

22# somewhereintime

Thanks for sharing Master~
舊年整過一次兩煲，基本上同你個做法差唔多，就係冇浸泡啲米，落咗冬菇臘腸同雞，兩煲個飯底都好"濃"，黑咗：（
究竟可以點做？
哦重有～！我係用大啲 ...
hium 發表於 2009-10-26 13:37

Somewhereintime兄可唔可以比啲 tips 小妹呀？唔該呀～～～

作者: sheep 時間: 2009-10-26 15:44

We are waiting for you to share your expertise
somewhereintime 發表於 2009-10-26 15:55

Frog legs, I like it

作者: somewhereintime 時間: 2009-10-26 15:53

There is always more than one way to do something, as long as the result is good.
I just share my experience, cus I think I spend more time in the kitchen than most of the LYKs.
One rule of thumbs would be try not to put too much topping in the clay pot rice, you will need a lot of steam to cook the toppings. The restaurants tend to steam the clay pots to ensure all the raw meats are cook. At home, you can put the clay pot in the oven if you find the meat topping still undercooked.
Try to keep the clay pots on low simmering, after they reached boiling point, you may need a diffuser pad to maintain low temperature. For lapchong, you may want to cook in the beginning, while for chicken, you add marinated chicken just when most of the water absorbed by the rice, about 15 minutes after simmering. Cutting the chicken into smaller pieces would be helpful.
Actually, the bigger clay pots have more surface so the toppings do not get overlapped and cook more evenly. However, since the rice layer is thinner it would cook faster, the regular timing would be too long.
Hope it helps.

作者: somewhereintime 時間: 2009-10-26 15:55

34# sheep

Me too, but the live jumbo frogs do not taste that good.

作者: somewhereintime 時間: 2009-10-26 16:01

16# starbug
So Mr. Starbug, how do you cook your frog legs? or live frogs?
Mind to share?

作者: somewhereintime 時間: 2009-10-26 16:04

Feel like cooking fried sticky rice

作者: hium 時間: 2009-10-26 16:22

35# somewhereintime

多謝啦大師父～～睇嚟我上次有好幾個致命傷！

下個星期一定又試多次～～～

作者: somewhereintime 時間: 2009-10-26 16:29

39# hium
Again, it is not about right or wrong.
It is the way I do, and it works for me. Good luck.

作者: raima 時間: 2009-10-26 18:16

to me, it seems like 煲仔飯 in hk tastes different (and maybe better too) from the ones in here. i don't understand how do they make it tastes like that. i wonder if it's a choice of rice or purely technique, or the soy sauce that they use?

煲仔飯 is so yummy.

作者: qqmaro 時間: 2009-10-26 18:33

本帖最後由 qqmaro 於 2009-10-26 19:37 編輯

ha ha, 煮好啦﹐ 可以開飯。多謝somewhereintime

係我D材料係怪D﹐雪櫃係D乜﹐ 就放乜

作者: somewhereintime 時間: 2009-10-26 18:49

41# raima

It is very true that most food taste better in Hong Kong.
The ingredients are fresher, even the rice taste nicer.
However, living here means we have to put up with whatever available
locally. for example, we cannot expect fresh pork liver, live fish and frogs,
which are not possible to come by.
Would you agree that even basic ingredients like ginger, garlic, chili and
scallions are not as flavourful as Hong Kong?

作者: low_B 時間: 2009-10-26 19:11

So how to made the soy sauce ne?

作者: somewhereintime 時間: 2009-10-26 19:20

So how to made the soy sauce ne?
low_B 發表於 2009-10-26 19:11

2/3 cup Low sodium Chicken broth or water
2  Tablespoonful light soy sauce
1  Tablespoonful Dark soy sauce
1  Tablespoonful Sugar
1-2 Chili pepper
Heat up chicken broth, soy sauce and sugar in microwave, add sliced chili pepper,
spoon over rice, fish or tofu

作者: MoiRhapsody 時間: 2009-10-26 19:29

超人不在，世界和平了!
多謝Somewhereintime~~~

作者: somewhereintime 時間: 2009-10-26 19:35

46# MoiRhapsody

I like rational debating, fighting for no reasoning is tiresome

作者: somewhereintime 時間: 2009-10-26 19:38

42# qqmaro
Looks tempting.
Don't do think you would eat more rice if they are prepared in different way other
than the plain old steamed rice from rice cooker?

作者: fishbelly 時間: 2009-10-26 19:45

你鐘意食嗰陣就唔覺煩架啦. 我都堪稱田雞專家, 個人認為呢個西好有參考價值:

http://www.ttmeishi.com/s/CaiPu-YuanLiao/1184/
starbug 發表於 2009-10-26 11:22

0甘係 0米可以叫你做雞精或雞蟲啊?

個site 裏面個凍蟲夏草田雞煲, 聽見都想食, 一定保到爆流鼻血

作者: fishbelly 時間: 2009-10-26 19:53

如果我用火鍋爐得唔得?

我驚我用碳煲飯未熟我已經死左, 無啦啦為煲飯燒炭自殺唔低...

家用電爐一定唔夠力, 我連用電爐煲水都 mung mung 地

作者: somewhereintime 時間: 2009-10-26 20:16

如果我用火鍋爐得唔得?

我驚我用碳煲飯未熟我已經死左, 無啦啦為煲飯燒炭自殺唔低...

家用電爐一定唔夠力, 我連用電爐煲水都 mung mung 地
fishbelly 發表於 2009-10-26 19:53

There are many option for portable stoves, induction does not work too well because you cannot put clay pot on it.
The most versatile one would be halogen stove, over 80% energy will be utilized and very safe.
The butane one is alright but you have to make sure that the bottle does not run out before the rice is cooked.
The camp stove is powerful and compact but does not look good on dinner table.
Real charcoal is difficult to start and a mess to clean after, and the fume is quite annoying.

作者: starbug 時間: 2009-10-26 20:27

0甘係 0米可以叫你做雞精或雞蟲啊?

個site 裏面個凍蟲夏草田雞煲, 聽見都想食, 一定保到爆流鼻血
fishbelly 發表於 2009-10-26 20:45

雞精 sounds good...

作者: somewhereintime 時間: 2009-10-26 20:29

雞精 sounds good...
starbug 發表於 2009-10-26 20:27

Wanna share your "Clay Pot rice with frogs' recipes with us?

作者: starbug 時間: 2009-10-26 20:32

We are waiting for you to share your expertise
somewhereintime 發表於 2009-10-26 15:55

sorry..sorry.., out for meeting pig friends and dog buddies..
I will show you some of my findings and tips about cooking 田雞 when back to office..

作者: kipposhi 時間: 2009-10-26 22:24

超人不在，世界和平了!
多謝Somewhereintime~~~
MoiRhapsody 發表於 2009-10-26 19:29

支持somewhereintime!!

作者: fibbi 時間: 2009-10-26 22:37

我屋企有gas爐，但係我晏係驚會煮爆個ar煲

作者: fishbelly 時間: 2009-10-26 23:32

0甘踴躍, 有 d 沖動搞個煲仔飯大會, 個人自帶食材, 煲, 爐, 一齊響一個地方一鑊熟, 唔使一個人獨孤一味, 又可以試下唔同手勢

有無熱心人士搞?

作者: somewhereintime 時間: 2009-10-27 03:57

我屋企有gas爐，但係我晏係驚會煮爆個ar煲
fibbi 發表於 2009-10-26 22:37

Use flame diffuser

作者: raima 時間: 2009-10-27 08:30

43# somewhereintime

i don't know about ginger and stuff. but i definitely think certain seafood is fresher in hk than in here. it's common to hear people say the chicken here are tasteless because they are frozen; where as the ones in hk has real chicken flavor.

作者: starbug 時間: 2009-10-27 10:15

我條田雞處方係用鹽, 酒(田雞多寄生蟲, 用酒調味兼殺蟲)調味半粒鍾, 上生粉猛火快走油, 然後趁飯就熟落飯面十分鐘或以上(太早會沈底). 記得要用煲仔飯專用豉油膏.

作者: Bikki 時間: 2009-10-27 10:49

James Snack 煲仔飯 ok wor..

作者: sheep 時間: 2009-10-27 10:53

James Snack 煲仔飯 ok wor..
Bikki 發表於 2009-10-27 11:49

不如每人買一煲
响佢前面食

作者: somewhereintime 時間: 2009-10-27 11:29

59# raima

The ginger sold here are too young,
limited variety of live seafood,
the chicken are seldom frozen, however, they are raised in a process which is
cost efficient but inferior quality. The good free-run chicken cost triple if you don't mind.

作者: peter236 時間: 2009-10-27 11:35

不如每人買一煲
响佢前面食
sheep 發表於 2009-10-27 11:53

Where is it?

作者: somewhereintime 時間: 2009-10-27 11:38

64# peter236

The food court inside Empire Plaza

作者: somewhereintime 時間: 2009-10-27 11:39

不如每人買一煲
响佢前面食
sheep 發表於 2009-10-27 10:53

In front of who?

作者: peter236 時間: 2009-10-27 11:44

64# peter236

The food court inside Empire Plaza
somewhereintime 發表於 2009-10-27 12:38

do they clean the hot pots properly?

作者: somewhereintime 時間: 2009-10-27 11:46

67# peter236

Bet on your luck

作者: somewhereintime 時間: 2009-10-27 11:50

Most of the case they would soak the clay pots until the crust
loosen, then scrub.
Those in-expensive clay pots would last only a few uses and
they do not cook very well. It is better used as serving wares.

作者: peter236 時間: 2009-10-27 11:54

Most of the case they would soak the clay pots until the crust
loosen, then scrub.
Those in-expensive clay pots would last only a few uses and
they do not cook very well. It is better used as serving ...
somewhereintime 發表於 2009-10-27 12:50

Sometimes you just wonder, if they spend the time to scrub the hotpots before reusing. Like when you eat those steaks served on a hot plate. Do they clean them properly afterwards?

作者: somewhereintime 時間: 2009-10-27 12:03

Sometimes you just wonder, if they spend the time to scrub the hotpots before reusing. Like when you eat those steaks served on a hot plate. Do they clean them properly afterwards?
peter236 發表於 2009-10-27 11:54

That is one of the reason I always request my steak and sushi served on ceramic plates
Hot plates do not get wash properly, and the fancy wooden sushi boat, bridges etc never goes into dishwasher machine,
they get wipe down with wet towel and re-use. Next time you go to Jap restaurants, just take a peep in the dish-washing area

作者: elan7e 時間: 2009-10-27 20:47

45# somewhereintime

想請問some哥，腸粉豉油怎樣調配。因為喜相逢現在的腸粉鼓油好唔掂，下次去happy date食腸粉自備豉油以示擴議。

作者: somewhereintime 時間: 2009-10-27 21:04

72# elan7e

The sweet soy sauce is a little sweeter , darker and thicker than the one for Clay pot rice,
if you do not want to spend time making your own, just buy a small bottle of
Indonesian sweet soy sauce (Kecap Manis) or the ABC Brand Malaysian sweet sauce.
It is the key ingredient for Char Kwai Taew(Singaporean Chow Hor Fun)

作者: qqmaro 時間: 2009-10-27 23:19

干燒伊麵係唔係都係用依隻 sweet soy sauce?

作者: 布小熊 時間: 2009-10-28 00:15

72# elan7e

The sweet soy sauce is a little sweeter , darker and thicker than the one for Clay pot rice,
if you do not want to spend time making your own, just buy a small bottle of
Indonesian swee ...
somewhereintime 發表於 2009-10-27 10:04 PM

I got the ABC brand at home.

作者: MoiRhapsody 時間: 2009-10-28 00:52

作者: somewhereintime 時間: 2009-10-28 05:16

75# 布小熊

Panfry some rice rolls until the outside crispy ,drizzle some Kecap Manis and Srircha chili sauce on top,
good breakfast I never get tire of. and it is relatively healthy, almost fat free.

作者: somewhereintime 時間: 2009-10-28 05:55

MoiRhapsody 發表於 2009-10-28 00:52

作者: somewhereintime 時間: 2009-10-28 06:04

74# qqmaro

You can use that, however乾燒伊麵 is flavoured with大地魚秣, and 韭黃,
expensive even without meat. Then you can add fresh crabmeat to it to gild the lily.

作者: sheep 時間: 2009-10-28 08:06

Sometimes you just wonder, if they spend the time to scrub the hotpots before reusing. Like when you eat those steaks served on a hot plate. Do they clean them properly afterwards?
peter236 發表於 2009-10-27 12:54

Go buy one pot, deposit and take the clay pot home, finished the rice and examine the pot whether it is clean or not.
If not, report to coastal Health.

作者: somewhereintime 時間: 2009-10-28 08:17

80# sheep
How much do they charge for deposit? $5 per piece?

作者: sheep 時間: 2009-10-28 08:23

I've never tried, but you can take home the clay pot if you order take out.

作者: zuesel 時間: 2009-10-28 09:03

本帖最後由 zuesel 於 2009-10-28 09:20 編輯

A friend tought me this technique for eating hotpot rice. Not sure if i want to try it if eating out but will try for making it at home.

...after the rice is cooked, before opening the lid to serve, pour the soya sauce right on the lid around the edge, let the soya sauce slowly leak inside and then open the lid. this way, the soya sauce will soak inside the rice from the side while the steam will pipe the aroma and flavor back up when you open the lid... sounds like make sense bor!

作者: rockypath 時間: 2009-10-28 09:23

the Japanese only are more refined and hold the steam better, therefore yield better product. Peter is going to argue that.
somewhereintime 發表於 2009-10-26 12:28

This is my first time to hear from a chef recommending Japanese clay pot for 煲仔飯or 煲湯 instead of Chinese clay pot.

In HK, Taiwan, China and other south-east Asian countries such as Vietnam and Singapore, many restaurant use Chinese clay pot. We asked the business owners why they do not use Japanese clay pots since it is popular in many homes in HK. The owners told us – even though Japanese clay pot has a nicer look and is more durable, food cooked with Chinese pot has unique 瓦煲香 which Japanese clay pot does not have (food tastes like cooked with stainless pot if using Japanese clay pot). In addition, Chinese clay pot “breath” better than Japanese clay pot. Customers can tell whether a dish is 炒 by a steel pan; and they can tell whether a 煲仔飯or 湯is cooked with Chinese clay pot. Therefore, they will not 拆自己的招牌 and they will insist on using Chinese clay pots.

Your recommendation seems to contradicting the practices in the real business world.

作者: 布小熊 時間: 2009-10-28 09:28

A friend tought me this technique for eating hotpot rice. Not sure if i want to try it if eating out but will try for making it at home.

...after the rice is cooked, before opening the lid to serve, ...
zuesel 發表於 2009-10-28 10:03 AM

I heard the same thing too.

作者: somewhereintime 時間: 2009-10-28 09:48

本帖最後由 somewhereintime 於 2009-10-28 09:49 編輯

84# rockypath
PLEASE, let's focus on the topic, just forget who am I:
The majority of restaurants in Vancouver, say over 85% are using claypot from China, no question about it.
The Chinese claypots material  are more porus, similar to the German one, which required soaking before every use.
I recommend Japanese claypot for HOME COOKs because they are more durable and easier to clean.
For cooking, my  uncle Yeung Koon Yat is famous  for cooking his signature fried rice  and Chow Mein  in Japanese Clay pots at table side.
He would use Chinese Clay pot for his abalone, and Japanese Claypots for Fried Rice and Chow Mein, .
A  lot of busy hot pot places pre-cook the rice pots and finish cooking on the stove to develop the crust. This practise would
sacrifice the whole idea of cooking in clay pots.
However, it would save a lot of time, labour and energy.

作者: low_B 時間: 2009-10-28 09:58

I got the ABC brand at home.
布小熊發表於 28-10-2009 00:15

Where can buy it ne?

作者: somewhereintime 時間: 2009-10-28 10:02

87# low_B
Most oriental supermarket, Superstore etc.
The Connimex brand is very good and available at Superstone, great for Genuine Indonesian Satay

作者: somewhereintime 時間: 2009-10-28 10:27

The reason I recommend Japanese clay pots over Chinese Clay Pots is the versatility and
durability. You can do a variety of cooking in it and clean up is easier. Where they are made is not important, quality matters. I mentioned earlier there are some decent Japanese clay pots made in China for decent price. I yet to try cooking fried rice in a 99 cents clay pot, but my  common sense tells me that it is not going to be easy.
Cooking good food may require proper utensils, yesterday  張O忌 said he can cook up
酒樓鑊氣 at home using soup pot instead of wok, he is such a genius. A typical wok emits 120,000 -160,000 BTU energy in an hour. almost impossible to replicate at home.
I use propane stoves 25,000 BTU on my sun deck  when I do stir-frying, and it works well.

作者: zuesel 時間: 2009-10-28 15:36

Will cast iron pot work too?

作者: elan7e 時間: 2009-10-28 20:39

75# 布小熊

正唔正？T&T有無得買？

作者: MoiRhapsody 時間: 2009-10-28 21:14

丫，傾得好好地，又出黎crash a party...

作者: sheep 時間: 2009-10-28 21:16

食得煲仔飯多
燥左少少

作者: rockypath 時間: 2009-10-28 21:44

Will cast iron pot work too?
zuesel 發表於 2009-10-28 16:36

I don’t know whether you are talking about 煲湯or煲仔飯using cast steel wok.

煲湯 – I won’t recommend that based on my personal experience. The wok 腥will ruin the whole pot of soup.

煲仔飯 – Never tried it before, but would expect the same problem with wok 腥.

炒菜 – Yes, way to go.

作者: rockypath 時間: 2009-10-28 21:52

84# rockypath
PLEASE, let's focus on the topic, just forget who am I:

somewhereintime 發表於 2009-10-28 10:48

Your are free to recommend Japanese clay pot, and I just state the fact that many restaurants use Chinese clay pot for the fact it has瓦煲香 which Japanese clay pot does not have.

What I said is absolutely relevant to the topic except it does not agree with your recommendation.

作者: somewhereintime 時間: 2009-10-28 21:55

91# elan7e
Yes, 750 ml bottle for $3.45 I think

作者: somewhereintime 時間: 2009-10-28 22:11

I already said over 85% of Chinese restaurants use Chinese clay pots, not really for瓦煲香 ,
by the time you smell rice fragrance, it is probably cracked already.
It is alright if they steam the clay pot rice first ,then just cook the crust on the bottom.
The inexpensive one do not withstand  cooking over high heat.
Remember back in 60's, clay pots would last for decade despite daily used over charcoal.
and  there are repairing and re-glazing service. I still have 4 Chinese clay pots from 70's. It is not where the pots are manufactured,  it is the fact that  products on the market are not meant to be durable any more.
Many restaurant  starts out cooking clay pot rice to order, once they  become popular and busy, they would take short cut and steam the rice pots instead. Then the business plunder.  Good clay pot rice are hard to come by.

作者: somewhereintime 時間: 2009-10-28 22:53

Will cast iron pot work too?
zuesel 發表於 2009-10-28 15:36

Many Chinese restaurants use CAST ALUMINUM for durability.
i.e. most of the 煲仔菜.
I think only the Japanese would use cast iron rice pot,it is traditional used for Yosenabe Dishes and anything
cooked over camp-fire.
I use cast iron pan to make 新鮮春捲皮
Enamel is really good, especially the French Le Creuset and German Staub, $200+ each.

作者: peter236 時間: 2009-10-28 23:10

Many Chinese restaurants use CAST ALUMINUM for durability.
i.e. most of the 煲仔菜.
I think only the Japanese would use cast iron rice pot,it is traditional used for Yosenabe Dishes and anything
co ...
somewhereintime 發表於 2009-10-28 23:53

That's not true. The Chinese used cast iron rice pot during the Tang dynasty.

作者: somewhereintime 時間: 2009-10-28 23:17

本帖最後由 somewhereintime 於 2009-10-28 23:20 編輯

That's not true. The Chinese used cast iron rice pot during the Tang dynasty.
peter236 發表於 2009-10-28 23:10

The jap stole it from China.
I think rice taste better when it is cooked in clay or earthenware, porous material.

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