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Thread: i see pro-chefs..splashing hot cooking oil over cooking food with spoon..........

  1. #31
    Quote Originally Posted by Johnny.B.Good View Post
    Is this a good example of the technique we're talking about?

    I know Gordon Ramsey can cook a steak, but they could [read: should] have showed the fruits of his labor. Otherwise you assume he botched the job

  2. #32
    Senior Member
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    Thankya Wildboar! Drop me a PM anytime so I can make your reservation.

  3. #33
    Quote Originally Posted by ecchef View Post
    No offense intended. I've only seen this done regularly with oil in Chinese cuisine, so I'm just guessing.

    tkern... poêle.
    You can try this at home, it's really just 120ml of peanut oil and 30ml of sesame oil (there are different kinds of sesame oil, try to get your hands on toasted white sesame) brought up to just before it starts smoking. That amount is more than adequate for adorning a 1-2kg (2.2-4.5lbs) Red Snapper. But what makes the difference is if spring onions, thinly sliced ginger and thinly julienned red chillis are present on the fish so the aromats are shocked just enough to release what my mom would describe as one of the best smells in the universe.

  4. #34
    Quote Originally Posted by Johnny.B.Good View Post
    Is this a good example of the technique we're talking about?

    It is. But oh dear, cooking steaks in an non-stick pan and than cutting them with a bread knife

  5. #35
    Senior Member kungpao's Avatar
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    Quote Originally Posted by jackslimpson View Post
    To the OP's point: I ordered a whole steamed fish (cod) I think at a Canton Seafood place here in Houston (unfortunately, the restaurant is now closed). It was an eccentric little place, but the food was amazing. One of the better travelled of my friends said this place was spot on authentic in most of its dishes. Authentic or not, I ordered the whole steamed black cod with crispy skin. They wheeled out a cart with this fish on it, like it was a trophy. Then up ran a guy with boiling oil in a pot, while the waiter started spooning the hot oil onto the skin of the fish. Snap-crackle-pop was all I heard, while oil-shrapnel hit me in the face, and dotted my clothes. I wish I could describe the look on the waiters face -- a grimace of pain and pride. You could actually see the skin crisping and bubbling in some spots. You could hear some murmurs of worry from those close-by, as if they were witnessing something unreasonably dangerous. (they were). I wanted to say something, or dive out of the way, but it looked and smelled so good, I thought I'd take the heat. When he was done, he said something that only body language told me was something like "enjoy!". Well, enjoy I did. The fish was great, the skin was crispy, and smelled like toasted sesame oil (so did my jacket). The fish also had nice bits of meat in the cheeks, which were delicious. Easily, this was one of the best dishes I've ever had, and have the scars to prove it.

    Cheers,

    Jack
    I'm in Houston and I'm dying to know what restaurant this was!

  6. #36
    Quote Originally Posted by kungpao View Post
    I'm in Houston and I'm dying to know what restaurant this was!
    It was Canton Seafood, in that strip center at Kirby and Richmond. It was where Kata Robata is now. The real consolation is that Kata Robata is a great sushi place.

    Cheers,

    Jack

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