Chinese recipe help / Chinese cuisine thread I guess

>>8692938
I ain't your pengyou, pal.

>>8692938
Why not just ask one of your chinky friends in Beijing?
Oh, wait.....

>>8692938
Reusing a marinade is 3rd world. It's not good food safety sense. Killed bacteria still produce toxins.

Just make it fresh.

>>8692944
implying what?

>>8692946
if you just reuse it the same afternoon and cook it I don't think there's a problem unless you live in quarantine fragility space

>>8692938
I see no mention of doing anything to the marinade.

Step 3 tells you the temperature to bake the meat at, step 4 tells you how long, and to brush the meat with the marinade every 5 mins 4 times. Then sprinkle sesame seeds at 20 mins and bake for 10 more mins
The last step just tells you the total time you're baking the meat, 30 mins.

>>8692990
thanks a lot m8

I didn't see anything about leaving the foil flat or wrapping it around the meat, is it just me?

>>8692992
Nope, no mention of that either. Though I guess you're supposed to based on the pictures. It's an awfully worded recipe

>>8693003
i find too, but I really wanted this specific dish (from this restaurant http://www.dianping.com/shop/32881943 ) and it's the only thing I found...

Do you know good sources/videos for chinese cuisine?

>>8693031
>Do you know good sources/videos for chinese cuisine?
YouTube?

>>8693031
Afaik us chinks don't record recipes. Everything is based on "feel" or learnt from someone.

>>8693054

I happen to know that there is a government standard for Chinese cooks/chefs that covers specific recipes, the same way that the International Bartender's Association has standard recipes for various cocktails. I have seen a copy of the recipe book, but it was written in Chinese so I couldn't read it. I would love to know if there was an English translation of something like that.

Also, weren't there any famous Chinese chefs who wrote well-known cookbooks? I would imagine there must be a Chinese equivalent to Escoffier in French cooking.

>>8693054
tfw

>>8693069
Where did you find this book? I want it!

for Italian cuisine you have a couple of basics on this website : http://www.itchefs-gvci.com/index.php

I don't know if we have it in France, but Robuchon's books are pretty safe if you want to know the basics

>>8693086
>Where did you find this book?

I saw it in an episode of the original Japanese Iron Chef that was dubbed in English for the Food Network back in the 90's. At the beginning of each episode they would discuss the background and achievements of the challenging chef before the actual competition would start. I don't remember which episode it was, but the challenger was a Chinese chef, and they showed a picture of the book while discussing how he rapidly climbed the ladder of Chinese Gov't standards and earned a very high ranking at a young age.

>>8693102
ok will try and find it, thanks