Topic: Vegetable Stir Fry

[Plastique]

Garlic press arrived really quickly. Just gave it its first use—fucking excellent. Provided it doesn't break or something, I think I'll be very happy. Shit, it was so much quicker than peeling and finely chopping as I normally do. The detachable cleaner works well, too.

Also, bought some fish sauce and tried a little dash on the veg stir fry I just made, at the end of cooking. It does nothing for me. Despite the flavor being very subtle because I used a small amount, it's just not very pleasant. I don't hate it, but find it detracts a bit rather than adds value. No biggie, it was worth a try.

[David E.]

Garlic press arrived really quickly. Just gave it its first use—fucking excellent. Provided it doesn't break or something, I think I'll be very happy. Shit, it was so much quicker than peeling and finely chopping as I normally do. The detachable cleaner works well, too.

Also, bought some fish sauce and tried a little dash on the veg stir fry I just made, at the end of cooking. It does nothing for me. Despite the flavor being very subtle because I used a small amount, it's just not very pleasant. I don't hate it, but find it detracts a bit rather than adds value. No biggie, it was worth a try.

Linky to where you can buy the press pls. 

[Plastique]

Garlic press arrived really quickly. Just gave it its first use—fucking excellent. Provided it doesn't break or something, I think I'll be very happy. Shit, it was so much quicker than peeling and finely chopping as I normally do. The detachable cleaner works well, too.

Also, bought some fish sauce and tried a little dash on the veg stir fry I just made, at the end of cooking. It does nothing for me. Despite the flavor being very subtle because I used a small amount, it's just not very pleasant. I don't hate it, but find it detracts a bit rather than adds value. No biggie, it was worth a try.

Linky to where you can buy the press pls.

I'm in England, man. But I got it off amazon.co.uk. One sec...

Yup, you can get it on the American Amazon site, too. (I assume you're in the US.)

I was about to point out that I've only used it once, but something else occurred to me—it comes with a five year guarantee.

[WC]

It is an acquired taste. It's used sparingly in Thai or southeast asian restaurants in the west. More liberally in authentic stuff. It took me years to appreciate it (I hate fish and I'm a veggie), and there is an effect I've noticed; when I'm cooking I know it's going in (this used to taint the dish in my mind), but my guests/family/friends/partner wouldn't even think of it, to them it's a subtle and delicious enhancement to the flavor which they wouldn't be able to put a finger on. But for me, over the wok, dashing it in smells like feet.

[Plastique]

It is an acquired taste. It's used sparingly in Thai or southeast asian restaurants in the west. More liberally in authentic stuff. It took me years to appreciate it (I hate fish and I'm a veggie), and there is an effect I've noticed; when I'm cooking I know it's going in (this used to taint the dish in my mind), but my guests/family/friends/partner wouldn't even think of it, to them it's a subtle and delicious enhancement to the flavor which they wouldn't be able to put a finger on. But for me, over the wok, dashing it in smells like feet.

Definitely smells pretty fucking rank. I like fish, and don't even overly object to the taste of fish sauce, it's just that I don't much appreciate the flavor it adds.

Could be an acquired taste. I had it a fair bit in SE Asia (and I realize it was in a lot of dishes I ate). Typically there'd be soy sauce or some type of hot sauce/soy sauce combo, and fish sauce on offer for spring rolls, etc. But, after trying everything, I always opted for the soy.

[Skepdad]

I have found that the "authentic" fish sauces from the Asian market are usually way too powerful and that the big brand (Thai Kitchen) to be more subtle. There are differing regions as well like the Vietnamese is really, really powerful in my opinion.

It's an enhancer much like Worcestershire Sauce or soy and I can tell when either my Thai Red Curry is missing it or my thai soups and, in my opinion, leaves the dish missing an underlying, subtle richness (umami I guess) and that a splash of lime usually balances it all out. I think that if your dish tastes of fish that's too much and you can always add it at the end a few drops at a time to see if it starts adding to the flavor without coming forward.

[David E.]

Has anyone here tried XO Sauce?  I've wanted to try it, but it's very expensive for the good stuff.   

[lonely moa]

anything fresh in butter or coconut oil.  yum.

[Plastique]

anything fresh in butter or coconut oil.  yum.

You raise a good point—what does everyone use to fry in? I go with peanut oil because of the high smoke point, but it seems like a slightly boring option.

[David E.]

anything fresh in butter or coconut oil.  yum.

You raise a good point—what does everyone use to fry in? I go with peanut oil because of the high smoke point, but it seems like a slightly boring option.

I use Canola, the smoke point is almost as good (for my stove stop) and the price is less.  Extra Virgin Olive Oil for flavor on some dishes.   

[Karyn]

lately, I've been using ghee, but I've been on an indian food kick.  Normally, I just use butter, and not too much.  I'm really trying to lower the general fat content of my frying.  I was tracking carbs/fat/protien a while back, and I was getting 50% of my calories from fat.  It seemed a little high.

[Shibboleth]

anything fresh in butter or coconut oil.  yum.

You raise a good point—what does everyone use to fry in? I go with peanut oil because of the high smoke point, but it seems like a slightly boring option.

It depends. I use peanut oil most of the time but if I only need a tiny bit I will fry my aromatics in seasame oil. If you are doing true stir fry in a wok... olive oil has way to low of a smoking point IMHO.

[Shibboleth]

Is sriracha anything like Mexican hot sauce? Regardless, I'm going to try to track some down.

I love sriracha. I love it and yet it is so basic. Red chillis, garlic, vinegar.... and probably a little sugar. I eat it on everything.

[David E.]

So no XO sauce experiences here? 

[Plastique]

lately, I've been using ghee, but I've been on an indian food kick.  Normally, I just use butter, and not too much.  I'm really trying to lower the general fat content of my frying.  I was tracking carbs/fat/protien a while back, and I was getting 50% of my calories from fat.  It seemed a little high.

I measure everything. 5 ml peanut oil for my stir fries, about 45 calories.

It depends. I use peanut oil most of the time but if I only need a tiny bit I will fry my aromatics in seasame oil. If you are doing true stir fry in a wok... olive oil has way to low of a smoking point IMHO.

Jesus, I like the wok so hot that even the peanut oil smokes if I leave it with nothing cooking. Olive oil wouldn't stand a chance.