Comments for The Chef!

Comment on Ching He Huang/Basic Ingredients For Chinese Cooking by rlf4403tube

rlf4403tube — Sat, 13 Mar 2010 16:14:43 +0000

Love your natural style!

Comment on Ching He Huang/Basic Ingredients For Chinese Cooking by jptrani

jptrani — Sat, 13 Mar 2010 16:09:31 +0000

u used to be on TV…. izznt!

Comment on Ching He Huang/Basic Ingredients For Chinese Cooking by aja978

aja978 — Sat, 13 Mar 2010 15:29:24 +0000

thanks for listing the essential ingredients of Chinese cooking

anyone who would like to learn how to cook Chinese food may also find the book “Chinese Cooking for Dummies” useful. it includes simple recipes, techniques, and tips that masterfully blend Chinese tradition with American innovation.

selfservingbooks (.) com/dummies/Chinese-Cooking-Dummies-Martin-Yan/1875

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Comment on Ching He Huang/Basic Ingredients For Chinese Cooking by nightmareboy101

nightmareboy101 — Sat, 13 Mar 2010 14:49:58 +0000

man! my laptop is at is top volume and i still cant hear you! good vid tho

Comment on Ching He Huang/Basic Ingredients For Chinese Cooking by Umongaa

Umongaa — Sat, 13 Mar 2010 14:49:32 +0000

This is a good list, a good tip though is when you are buying soy sauce and things like that, make sure you buy the premium or superior versions, because a lot of chinese brands have different versions of each product.

The basic ones contain things like colourings, caramels and flavor enhancers, whereas the premium/superior ones are more authentic and natural and taste much better.

Also when buying sesame oil, make sure you buy pure sesame oil instead of blended.

Comment on Ching He Huang/Basic Ingredients For Chinese Cooking by NattHrafn

NattHrafn — Sat, 13 Mar 2010 14:25:59 +0000

I wouldnt suggest using Amoy brand. Lee kum kee or pearl river bridge + kikkoman are the best brands.

Comment on Ching He Huang/Basic Ingredients For Chinese Cooking by 4usocrazy

4usocrazy — Sat, 13 Mar 2010 14:10:47 +0000

perfect vid, just what I was looking for

Comment on Ching He Huang/Basic Ingredients For Chinese Cooking by zurriagazo71

zurriagazo71 — Sat, 13 Mar 2010 13:25:36 +0000

oyster sauce? hoisin sauce?

Comment on Japanese Vegetarian Cooking: From Simple Soups to Sushi by Josh Miller

Josh Miller — Sat, 13 Mar 2010 13:00:15 +0000

I picked this book up about 6 years ago. I am a vegan and enjoy making veggie sushi and other Japanese dishes. This book is really great. I make one recipe from it about twice a month — it’s called tofu and braised leeks, I think. Anyhow, it’s great. My wife and son love that one! The best thing about the recipes is that they are really simple and require few ingredients. I highly recommend it!
Rating: 5 / 5

Comment on Japanese Vegetarian Cooking: From Simple Soups to Sushi by Dena

Dena — Sat, 13 Mar 2010 12:57:25 +0000

Good for ideas but chock-full of unforgivable typos in the Japanese terms - the editor or proofreader should be fired. From one section to the next, the same term will be spelled several different ways, and as often as not some of the ways won't be structurally possible in Japanese ("inska" vs inaka (country-style) miso jumped out at me, spelled two different ways on two successive pages, when what you'll actually find in the market will most likely be called aka (red) miso; and it seems like every other page has an example like that).

I wouldn't rely on this book for beginners, because of the content errors. If you don't already know a term, don't rely on seeing it in this book, because if it's not familiar from elsewhere it's probably wrong.

That said, the recipes are useful for reference when trying to adapt regular Japanese cooking (which relies heavily on eggs and fish) for vegetarian or vegan cooking.

(Full disclosure: I've semiprofessionally taught Japanese cooking classes.) Rating: 2 / 5