Broccoli in garlic sauce incidentally vegan Chinese-American inspired
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Date: 2021-09-16
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Comments and reviews: 10
Covariance
Looks quite tasty - another lovely video as always, Adam! :)
Broccoli is a staple food for me, though I find that if one places a premium on minimizing dishes/cookware needed, it could be a good idea to simply throw chopped raw broccoli into a pan (after sauteeing other things like aromatics [e. g, garlic, ginger], onions, peppers, beans) at the literal very last second and kill the heat. No exagerration: When my raw broccoli hits the pan, the heat is killed within seconds. I find that the residual heat in a pan is enough to cook the broccoli enough to the point where you get that lovely bright green colour and by the time you eat (even if that means 30 seconds later) the broccoli is cooked: )
I realize that if you feel that broccoli tastes different/better steamed, then obviously my recommendation might not be your speed. But I do advise to give it a shot! It's very convenient, requires much less energy, guarantees the broccoli is never overcooked, and surprisingly easy to prevent it from being 'undercooked. ' Also minimizes the degradation of the enzyme myrosinase (which is very heat sensitive) which is responsible for converting a precursor in brocoli to the desirable compound, sulfurophane. Incidentally the precursor and sulforphane itself are quite heat stable, but the enzyme (myrosinase) is not, which is the main reason why (for me) I like to err on the side of undercooking vs. overcooking.
It has the incidental advantage of super fast, super convenient broccoli cooking though: )
Anyway, I do recommend you give it (i. e, throwing raw broccoli onto a pan at the last second, killing the heat, letting the residual heat do most of the work in only a few seconds before eating) a shot: )
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Looks quite tasty - another lovely video as always, Adam! :)
Broccoli is a staple food for me, though I find that if one places a premium on minimizing dishes/cookware needed, it could be a good idea to simply throw chopped raw broccoli into a pan (after sauteeing other things like aromatics [e. g, garlic, ginger], onions, peppers, beans) at the literal very last second and kill the heat. No exagerration: When my raw broccoli hits the pan, the heat is killed within seconds. I find that the residual heat in a pan is enough to cook the broccoli enough to the point where you get that lovely bright green colour and by the time you eat (even if that means 30 seconds later) the broccoli is cooked: )
I realize that if you feel that broccoli tastes different/better steamed, then obviously my recommendation might not be your speed. But I do advise to give it a shot! It's very convenient, requires much less energy, guarantees the broccoli is never overcooked, and surprisingly easy to prevent it from being 'undercooked. ' Also minimizes the degradation of the enzyme myrosinase (which is very heat sensitive) which is responsible for converting a precursor in brocoli to the desirable compound, sulfurophane. Incidentally the precursor and sulforphane itself are quite heat stable, but the enzyme (myrosinase) is not, which is the main reason why (for me) I like to err on the side of undercooking vs. overcooking.
It has the incidental advantage of super fast, super convenient broccoli cooking though: )
Anyway, I do recommend you give it (i. e, throwing raw broccoli onto a pan at the last second, killing the heat, letting the residual heat do most of the work in only a few seconds before eating) a shot: )
reply
mpspc4bristol
My mother is Korean and I worked in a few Asian restaraunts and over time from cooking rice at home I have found a sure-fire way to get good Asian style rice every time sans the rice cookee.
You need a hand towel, a pot, and a lid that fits the pot. Put however much rice you want into the pot, rinse out the excess starch, and then fill up just enough until halfway up your index finger (middle finger of your hands are very petite) and your first knuckle. Bring the rice and water to a boil, then reduce the heat to a simmer, put the hand towel on the bottom side of the lid and then place on the pot. Simmer for 30-32 minutes. Reduce cook time approximately 3-5 minutes for a non-stick pot, depending on the material it is made out of.
If on an electric stove remove from the hot eye for 10 minutes at the end of the cook time before stirring. The towel should create a decently tight seal that also keeps moisture within the pot to help the rice to keep from becoming dry and burning to the bottom of the pot.
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My mother is Korean and I worked in a few Asian restaraunts and over time from cooking rice at home I have found a sure-fire way to get good Asian style rice every time sans the rice cookee.
You need a hand towel, a pot, and a lid that fits the pot. Put however much rice you want into the pot, rinse out the excess starch, and then fill up just enough until halfway up your index finger (middle finger of your hands are very petite) and your first knuckle. Bring the rice and water to a boil, then reduce the heat to a simmer, put the hand towel on the bottom side of the lid and then place on the pot. Simmer for 30-32 minutes. Reduce cook time approximately 3-5 minutes for a non-stick pot, depending on the material it is made out of.
If on an electric stove remove from the hot eye for 10 minutes at the end of the cook time before stirring. The towel should create a decently tight seal that also keeps moisture within the pot to help the rice to keep from becoming dry and burning to the bottom of the pot.
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sciencyazn1
It's worth noting that the oyster sauce usually added is optional. Same with the MSG. Using sugar, onions (or onion powder, and vinegar and/or mustard will help accomplish a taste comparable to Chinese American restaurant food (I don't like to play authenticity Olympics, as Chinese American food is as legit as Mainland Chinese food, I just think you should know and note the differences. Soy sauce is absolutely essential for this type of sauce, and if you want to really get a nice flavor, get some fermented black bean to put into your sauce along with the garlic at the beginning (it can be found at any Chinese market.
- Credentials since I know people will ask: I'm Chinese American, but second gen immigrant, so I cook both mainland Chinese (of which there are many different regional cuisines) and Chinese American style.
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It's worth noting that the oyster sauce usually added is optional. Same with the MSG. Using sugar, onions (or onion powder, and vinegar and/or mustard will help accomplish a taste comparable to Chinese American restaurant food (I don't like to play authenticity Olympics, as Chinese American food is as legit as Mainland Chinese food, I just think you should know and note the differences. Soy sauce is absolutely essential for this type of sauce, and if you want to really get a nice flavor, get some fermented black bean to put into your sauce along with the garlic at the beginning (it can be found at any Chinese market.
- Credentials since I know people will ask: I'm Chinese American, but second gen immigrant, so I cook both mainland Chinese (of which there are many different regional cuisines) and Chinese American style.
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drspin1820
Adam, I think you missed a couple of tricks with the rice. To cook rice using the evaporation method, I have about half an inch of water above the rice in a small pot. Boil on high until virtually ALL the water is evaporated and the last of the bubbles come up to the surface. It should be pretty dry. At this stage give it a stir ONCE and transfer the pot to the smallest burner you have. The aim of the game is to minimize the flame. Pop the lid on, put it on the lowest heat and let it do it's thing for about 12-13 minutes. Check in on it after that; if it needs to dry out a bit more, leave it uncovered and continue cooking for a minute or two. Then turn off the heat, and fluff it up using chopsticks or a rice paddle so it's not thick and stodgy.
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Adam, I think you missed a couple of tricks with the rice. To cook rice using the evaporation method, I have about half an inch of water above the rice in a small pot. Boil on high until virtually ALL the water is evaporated and the last of the bubbles come up to the surface. It should be pretty dry. At this stage give it a stir ONCE and transfer the pot to the smallest burner you have. The aim of the game is to minimize the flame. Pop the lid on, put it on the lowest heat and let it do it's thing for about 12-13 minutes. Check in on it after that; if it needs to dry out a bit more, leave it uncovered and continue cooking for a minute or two. Then turn off the heat, and fluff it up using chopsticks or a rice paddle so it's not thick and stodgy.
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Akshat
I have seen the pock mark method before by my mother, but I think we had 3-4 minutes of active heat after the pock marks and then 10 minutes just letting it steam. You probably need to move it away from the cooktop if you have an induction burner.
And there was a big dollop of ghee at the end so the rice was really tasty.
Currently, I use finger test for water and just put it in the microwave. 7: 30, if I have soaked it for 30 minutes, 8 minutes if unsoaked. I have mainly used basmati rice though, which I admit is harder to screw up.
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I have seen the pock mark method before by my mother, but I think we had 3-4 minutes of active heat after the pock marks and then 10 minutes just letting it steam. You probably need to move it away from the cooktop if you have an induction burner.
And there was a big dollop of ghee at the end so the rice was really tasty.
Currently, I use finger test for water and just put it in the microwave. 7: 30, if I have soaked it for 30 minutes, 8 minutes if unsoaked. I have mainly used basmati rice though, which I admit is harder to screw up.
reply
James
Love the video but I have a question. Is the ice bath really necessary? Would cold tap water alone would do a sufficient job? Unless prepared earlier, the ice only has a few minutes to cool down the water before the broccoli goes in. Does this make a big enough difference to warrant using ice at all? I don't have a built-in ice machine so its either coming from ice trays or bagged ice.
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Love the video but I have a question. Is the ice bath really necessary? Would cold tap water alone would do a sufficient job? Unless prepared earlier, the ice only has a few minutes to cool down the water before the broccoli goes in. Does this make a big enough difference to warrant using ice at all? I don't have a built-in ice machine so its either coming from ice trays or bagged ice.
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curly
I've been living in China for 6 years. All over the country. I've learned to cook several local dishes at home home have a few I truly adore. I say this with the utmost conviction. 90% of authentic Chinese food cannot compare to Chinese american food. The other 10% blows it out of the water. But there is a such a big difference between the top 10% and bottom 90% here.
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I've been living in China for 6 years. All over the country. I've learned to cook several local dishes at home home have a few I truly adore. I say this with the utmost conviction. 90% of authentic Chinese food cannot compare to Chinese american food. The other 10% blows it out of the water. But there is a such a big difference between the top 10% and bottom 90% here.
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allen
I personally dont enjoy western vegan food mainly bc you guys are trying to mimic the flavors you get from real meat from plants. Like for the love of God stop trying to and just make some vegan dishes from Asia. We have a much more refined vegan food culture bc of no meat periods, due to religion, and poverty since no one can afford normal kinds of meat.
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I personally dont enjoy western vegan food mainly bc you guys are trying to mimic the flavors you get from real meat from plants. Like for the love of God stop trying to and just make some vegan dishes from Asia. We have a much more refined vegan food culture bc of no meat periods, due to religion, and poverty since no one can afford normal kinds of meat.
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Scoo97
A suggestion for all those MSG averse folks out there (I'm not, but some are): grab yourself some nutritional yeast and use that. Pure protein, and an almost entirely umami flavor profile (plus added B vitamins. Dont be scared of the name, its delicious and I throw it in just about everything.
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A suggestion for all those MSG averse folks out there (I'm not, but some are): grab yourself some nutritional yeast and use that. Pure protein, and an almost entirely umami flavor profile (plus added B vitamins. Dont be scared of the name, its delicious and I throw it in just about everything.
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ShortStick
You are a brave man using that much marmite! But you really should try it on buttered toast, spread really, really thinly. It's just the best. And then when you're accustomed to marmite, but not before, you can progress to Gentleman's Relish. :D
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You are a brave man using that much marmite! But you really should try it on buttered toast, spread really, really thinly. It's just the best. And then when you're accustomed to marmite, but not before, you can progress to Gentleman's Relish. :D
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