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  1. kuan

    Smoking pork in cold weather

    Ah OK. I have a drum smoker with offset smoking box. I did three pork butts.
  2. kuan

    What's Your Opinion About the Final Product in This Video?

    Way too long of a video for a simple topic. The caramelization is key. There are no secrets in cooking, just good technique.
  3. kuan

    Smoking pork in cold weather

    I'm afraid to ask what kind of smoker you have. It might incite envy.
  4. kuan

    Smoking pork in cold weather

    Silly me... I thought since it was going to be 40F I would smoke some $0.99lb pork butt. But even at 40F the smoking chamber loses at lot of heat and no, my smoker isn't insulated and it's not thick gauge steel. it's gonna be oven time pretty soon. :D
  5. kuan

    monosodium glutamate - chinese, soaking chicken in liquid to tenderize

    Uh nope. That's not it. It's likely velvet chicken. A two stage process whereby you coat the chicken in cornstarch and soy sauce, rice wine, or other flavor, cook it quick one, and then stir fry it the usual way.
  6. kuan

    Need advice

    That's way too complicated to me. Your breast and leg is one main course so just use half the cost of the bird. Then add your mirepoix cost and demi and other garnishes and then add 10% for miscellaneous stuff like oil, salt, pepper, butter.
  7. kuan

    Short Cut Pastrami

    I did it. :) I smoked it to 165F and as per @chefbillyb I'll steam it later. But man does it taste good.
  8. kuan

    Would you eat there again if...?

    You could however give them advice.
  9. kuan

    For Kuan: Extraction vs Braise

    Yeah, IMO if you are making a stock you are taking flavor out of the ingredients. But if you are braising the liquid begins with flavor. So in order maintain the intensity of the braising liquid it should not be too diluted hence the cooking vessel should be filled only half way up the side of...
  10. kuan

    Would you eat there again if...?

    Oooh... no. I would not.
  11. kuan

    Chinese Barbecue master video

    @ShelteredBugg1 are you trying to be funny?
  12. kuan

    Potato latkes

    Except put some chicken fat in the mix. And if you want you can fry them up with chicken fat too.
  13. kuan

    Eight years since Chef KC Ma died

    Maybe it would be nice. How many of us have passed since Cheftalk began? DOn't know. Kurt Michael Friese for one.
  14. kuan

    Short Cut Pastrami

    Hoh Jeezuz! 14 hours smoke!
  15. kuan

    Fish Cakes

    Need... more... curry... gravy. :) Nice man.
  16. kuan

    Chinese Barbecue master video

    I got to become friends with someone who has a walk in oven like that. It's not just the language barrier but the cultural disconnects. She runs a deli, a full Hong Kong style menu plus a full Vietnamese menu. One day when I was in there a customer was confused to the point of getting...
  17. kuan

    Chinese Barbecue master video

    I love the kitchen gadget for covering the head so it doesn't burn. Think I can get one at Williams Sonoma? ;)
  18. kuan

    Short Cut Pastrami

    @chefbillyb nice. I think I can do it. It doesn't seem difficult at all.
  19. kuan

    Lemon juice in Indian roti dough

    What kind of roti? In general one gram for raised bread.
  20. kuan

    Eight years since Chef KC Ma died

    One of our own. I feel we don't memorialize them as we should.
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