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The power of the chinese ingredients

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There is great strength in Chinese ingredients, as the use of small amounts sufficient to give a proper taste of the dish you want, but who process with Chinese ingredients for the first time are faulting in the estimation of its strength, they add large amounts, leading to spoil the dish,
Who has experience with Chinese ingredients?

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  1. There's a ton of info on the site about Chinese cooking and ingredients. Is there anything in particular you're thinking of? Also, the amount of an ingredient can be large or small. IMO there's no one way.

    2 Replies
    1. re: c oliver

      i want to warn the beginners thats all :(

      1. re: LaurenKrese

        I think when beginning to cook a particular cuisine that most of us use recipes.

    2. Fish Sauce!!! I love the stuff when I am at a Vietnamese restaurant, but BOY! That stuff sure takes over a dish when you aren't careful!

      www.grieftrip.com

      1 Reply
      1. re: grieftrip

        the Nuoc Cham dipping sauce that the Vietnamese usually serve with most of their dishes is mixed in with Lime juice, water and sugar among other ingredients. So pure fish sauce in small amounts definitely go a long way. :)

      2. Once I added far too much 5 spice into some otherwise really good egg rolls, learned a lesson that day.

        1. Depends on whether the seasonings are fresh or dried and if the latter, how old they are.

          1. I see that you are new to the site. I'm not quite sure what the point of your post is? I'm not trying to be snarky, but rather asking a sincere question. Are you doing a poll of some sort? I don't know if you've had a chance to browse the older posts, but most of the people here are food lovers who like to cook and eat. I'm sure most of them have some sort of experience with Chinese ingredients.

            2 Replies
            1. re: boogiebaby

              i'm new in internet and blogging thats all
              i dont have en experience in forums and websites

              1. re: LaurenKrese

                Well, keep posting and you and us will all benefit. I agree with the comment about five spice - I have used too much on grilled chicken and it did spoil the dish. There was a five spice thread a while back. It's easier to search chowhound than one might imagine. Do you have any specific ingredients that you are thinking of?

            2. You know, I don't mean to highjack your thread, but I don't think it's just Chinese ingredients (I'm guessing you mean spices, right? or no?) that can ruin a dish.

              Any spice or seasoning, no matter what the country of origin, can mess up a dish if added too liberally or in the wrong combination with other seasonings.

              Star Anise has to be used sparingly, but I've also had cooking disasters where nutmeg has taken over a dish. How about you, Lauren?

              10 Replies
              1. re: pinehurst

                Agreed. I'm guessing one of the biggest mistakes is using LOTS more garlic than is called for. You really can use too much of anything. The two you mention are great examples.

                1. re: c oliver

                  *Yes*...I found this out when adding jarred, pre-minced garlic to a recipe. And I'm a fan of garlic.

                  1. re: pinehurst

                    I personally cannot use too much garlic in my dishes, I'm in love with it. I do know however if I have used too much the next day if I sweat and smell like garlic. (yes this happens)

                    1. re: jrvedivici

                      I used to think that but over time I've realized that I don't want a dish to taste like garlic, unless it's something like 40 clove chicken or something, but rather have that be just one of a number of tastes.

                      1. re: c oliver

                        What's better than chicken with 40 cloves? Chicken with 100 cloves.

                      2. re: jrvedivici

                        I had a colleague once ask me randomly "uh, do you smell garlic?" We were in a gigantic hall which doesn't allow food so there was certainly no garlic within 100 feet. I proudly informed her "it's probably me."

                        1. re: fldhkybnva

                          Wow, I have to be careful then. I have a good sense of smell and taste, I think, but there's never too much garlic in anything for me. Maybe I've been odiforous for years.

                          Just curious - is the 40 clove chicken from Madeleine Kamman?

                          1. re: fldhkybnva

                            Lucky I wasn't your colleague, I would have licked you first and asked questions later!

                            1. re: jrvedivici

                              Maybe it would have actually been lucky for me! (over the top?)

                            2. re: fldhkybnva

                              Whenever my Korean mother comes to visit me my friends can tell by how I smell. It just starts coming out of my pores.

                    2. Yeah, i't's easy to blast a dish with a specific ingredient and not realize it. Too much sesame oil in the sauce for that appetizer, and you'll be tasting it the rest of the meal. I've been at a nice resturant where they should no better and they did me in with star anise.

                      1. Soy sauce. That stuff is mad salty. I keep finding recipes that call for "1 cup of soy sauce." NO. Not even in a marinade. Half a cup is plenty.

                        1 Reply
                        1. re: tinabeans

                          An occasional breakfast for me is leftover, reheated hot rice, with soy sauce, sesame oil and furikaki and a raw egg. I start really light with the those two seasonings. I can and frequently do add more but can't take any away.

                        2. Where are you from?
                          English is a 'second language' right?
                          Where are you posting from?
                          Knowing these things would be helpful for us to help answer your questions.
                          Welcome.
                          Basically everyone here knows that adding too much 'ingredients' will ruin the dish.

                          "i want to warn the beginners thats all :("
                          What's with the defensive post already?

                          1. The power of soy sauce compels you!

                            1 Reply
                            1. re: joonjoon

                              Just don't add soy sauce to split pea soup!