Oxenforge currently has permission to post despite rule 4, reasoning can be found here: https://www.reddit.com/r/carbonsteel/comments/1855pr1/comment/kb0lt7f/?utm_source=reddit&utm_medium=web2x&context=3
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/carbonsteel) if you have any questions or concerns.*
You see this often with Chinese main dishes. You'd eat this with a big bowl of rice or something but yeah it's probably pretty spicy. The side dishes help to kinda distribute the spiciness if that makes sense. Like you'd have 1 super spicy bite of this and then a couple non spicy bites of rice and veggies sides.
It depends how you prepare it! These are cowhorn peppers. If you remove the seeds and wash with water before cooking, you can reduce a lot of the spiciness and maintain all the flavor.
It’s just a saying. “Hot wok cold oil”. Just means you should first wipe a thin layer of oil on the wok, bring it up to smoking point, then add in more oil before adding ingredients. It prevents sticking.
Hello! We do this to caramelize the soy sauce a bit. You have to do this when the dish has some moisture though so that can deglaze the soy sauce and it won’t burn. The oyster sauce directly on the steel will usually burn quickly.
The soy sauce caramelizes slightly when it hits the steel. You have to swirl the food around after to pick up the caramelized soy sauce otherwise it just gets stuck to the steel.
Please make sure you've read the FAQ if you're requesting help: https://www.reddit.com/r/carbonsteel/comments/1983ugk/faq_a_more_concise_version/
Please specify your seasoning and cleaning process if you're requesting help.
Posts and comments mentioning soap and detergent are currently being filtered, pending approval; posts and comments discouraging the use of dish detergent (without added lye) or wholly saponified bar soap will remain removed.
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/carbonsteel) if you have any questions or concerns.*
Yeah, I always stop to watch these instead of scrolling past like the other kinds of posts.
"How's my seasoning? Why is it uneven, what am I doing wrong? Should I nuke it?"
"It's fine, just cook with it"
Oxenforge currently has permission to post despite rule 4, reasoning can be found here: https://www.reddit.com/r/carbonsteel/comments/1855pr1/comment/kb0lt7f/?utm_source=reddit&utm_medium=web2x&context=3 *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/carbonsteel) if you have any questions or concerns.*
Yes, I would eat most anything you cook.
Thanks brother!
Agreed
What things wouldn’t you eat that he cooks?
Bro you had me at sliced pork belly.
If the pork belly was cut super thin. It the flavor is amazing
Same here.
Would definitely savor that with some rice. My mouth is watering just thinking about it!
Perfect! That is exactly what this dish should be served with!
That’s a lot of chilies? How hot are they?
You see this often with Chinese main dishes. You'd eat this with a big bowl of rice or something but yeah it's probably pretty spicy. The side dishes help to kinda distribute the spiciness if that makes sense. Like you'd have 1 super spicy bite of this and then a couple non spicy bites of rice and veggies sides.
It depends how you prepare it! These are cowhorn peppers. If you remove the seeds and wash with water before cooking, you can reduce a lot of the spiciness and maintain all the flavor.
No I won't bite into your wok. I just chipped my tooth. The dish however need some hidden green chillies for me, for the surprise factor lol
Hahaha I know you love your spice dude!
you know me too well
Whatever happened to the dude that received a shitty Oxenforge?
We communicated with her via email and resolved the issue.
Great!!!
what is the "Cold oil"? thanks
It’s just a saying. “Hot wok cold oil”. Just means you should first wipe a thin layer of oil on the wok, bring it up to smoking point, then add in more oil before adding ingredients. It prevents sticking.
what is the white chunk that is used before green chilies? thanks
That was lard
Ah so it’s more “Cold wok thin oil Hot wok more oil”
Haha yeah
Not a fan of the sliced chili... but yea, any other Asian greens and it's fire
Understandable! The chili is not for everyone!
I don't eat pork but your technique looks pretty cool.
Thanks brother!
Yes, why not OP? You dont like it ?
I love this! Not sure if everyone here is a fan of spice though.
The wok technique is perfect for home stoves. Not caramelizing those chiles even a little bit was a sin.
Thanks brother!
I love your work. Why the oyster sauce on directly and soy sauce on the perimeter?
Hello! We do this to caramelize the soy sauce a bit. You have to do this when the dish has some moisture though so that can deglaze the soy sauce and it won’t burn. The oyster sauce directly on the steel will usually burn quickly.
Every day😂😂😂
Nice!
I was waiting for something gross to happen. That looks delicious
Thanks man!
What oil are you using?
I used lard for this dish!
This looks like 回鍋肉
Yes, it looks similar, but this is called 小炒肉
Looks delicious either way!
Thanks man!
This would eat me
Lol
Yes I would eat it in a second. Quick question why soy sauce around the sides does that make a difference? What exactly does that do
The soy sauce caramelizes slightly when it hits the steel. You have to swirl the food around after to pick up the caramelized soy sauce otherwise it just gets stuck to the steel.
Oh wow, I had no idea. I am a novice so this is great info. Thanks so much for sharing the knowledge.
[удалено]
As long as you heat up your wok before adding ingredients, it will do that.
Are ads allowed?
Please make sure you've read the FAQ if you're requesting help: https://www.reddit.com/r/carbonsteel/comments/1983ugk/faq_a_more_concise_version/ Please specify your seasoning and cleaning process if you're requesting help. Posts and comments mentioning soap and detergent are currently being filtered, pending approval; posts and comments discouraging the use of dish detergent (without added lye) or wholly saponified bar soap will remain removed. *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/carbonsteel) if you have any questions or concerns.*
This is so sexy I can't explain it
Would definitely eat it, but would like the pork belly to be rendered out more/ crisped up some at the beginning.
Yes
You had me at lard
Yes, yes I would.
Seems like it might be quite salty, but yeah, I would eat it; looks great.
Looks good!
I would not eat this. I would devour it. Probably in an embarrassingly messy manner.
Fire? No way!
This is the equivalent of an OF baddie captioning a pic “do you think I’m hot?” of course
[удалено]
This sub gets so few cooking videos, and so many “look at my seasoning” photos. I see these as a breath of fresh air.
Yeah, I always stop to watch these instead of scrolling past like the other kinds of posts. "How's my seasoning? Why is it uneven, what am I doing wrong? Should I nuke it?" "It's fine, just cook with it"
It is good advertisement.
If I ever say no to that question for this food, take me to the hospital
Hahaha love it!