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I have no cornstarch. I have no arrowroot. I need something to help bind
together the filling for steamed (Asian) dumplings. I think flour would be too glutinous. Aside from going to the store, any suggestions? Recipe follows: 3 oz. crab meat 6 oz. ground pork 6 large shrimp, minced* 1 Tbs. water 1-1/2 tsp. cornstarch 1/4 tsp. garlic powder 1 egg 1-1/2 tsp. light soy sauce 1 Tbs. oil 1/2 tsp. pepper *or 1 can baby shrimp, well drained Combine all ingredients except wonton wrappers. Place 1 Tbs. filling in the center of each wrapper and fold and pinch to seal with moistened fingers. Cover and steam over boiling water 20-25 minutes. Jill -- I used to have a handle on life...but it broke off. |
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![]() "jmcquown" > wrote in message ... >I have no cornstarch. I have no arrowroot. I need something to help bind > together the filling for steamed (Asian) dumplings. I think flour would > be > too glutinous. Aside from going to the store, any suggestions? <snip> > > Jill > -- > I used to have a handle on life...but it broke off. http://www.foodsubs.com/ThickenStarch.html Go here and see what you have. Got any tapioca |
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![]() jmcquown wrote: > I have no cornstarch. I have no arrowroot. I need something to help bind > together the filling for steamed (Asian) dumplings. I think flour would be > too glutinous. Aside from going to the store, any suggestions? > > Recipe follows: > > 3 oz. crab meat > 6 oz. ground pork > 6 large shrimp, minced* > 1 Tbs. water > 1-1/2 tsp. cornstarch > 1/4 tsp. garlic powder > 1 egg > 1-1/2 tsp. light soy sauce > 1 Tbs. oil > 1/2 tsp. pepper > > *or 1 can baby shrimp, well drained > Combine all ingredients except wonton wrappers. Place 1 Tbs. filling in the > center of each wrapper and fold and pinch to seal with moistened fingers. > Cover and steam over boiling water 20-25 minutes. > > Jill > -- > I used to have a handle on life...but it broke off. Several websites on Google list these as substitutes: Cornstarch Substitute For 1 tablespoon, use 2 tablespoons all-purpose flour; 1 tablespoon potato flour or rice flour; 4 teaspoons quick-cooking tapioca; or 2 teaspoons arrowroot. ====== Cornstarch in the United States and cornflour in the UK are the same product. If you don't have cornstarch you can use double the amount of flour but it must be boiled for a while or it will taste starchy. Potato flour is not a flour it is a starch and another equivalent to cornstarch. Arrowroot is also and equivalent of cornstarch but it works at a lower temperature. ===== Rusty |
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Dimitri wrote:
> "jmcquown" > wrote in message > ... > >I have no cornstarch. I have no arrowroot. I need something to help bind > > together the filling for steamed (Asian) dumplings. I think flour would > > be > > too glutinous. Aside from going to the store, any suggestions? > > <snip> > > > > > Jill > > -- > > I used to have a handle on life...but it broke off. > > http://www.foodsubs.com/ThickenStarch.html > > Go here and see what you have. > > Got any tapioca Tapioca would probably take too long. I use it in sour cherry pies and it takes a good 45 minutes even after partial cooking. Those little dumplings take just a few minutes. |
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"jmcquown" > wrote in
: > I have no cornstarch. I have no arrowroot. I need something to > help bind together the filling for steamed (Asian) dumplings. I > think flour would be too glutinous. Aside from going to the store, > any suggestions? > > Perhaps you have potato starch? Or tapioca? -- No Bread Crumbs were hurt in the making of this Meal. Type 2 Diabetic 1AC 7.3, 5.5, 5.6 mmol Continuing to be Manitoban |
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![]() jmcquown wrote: > I have no cornstarch. I have no arrowroot. I need something to help bind > together the filling for steamed (Asian) dumplings. I think flour would be > too glutinous. Aside from going to the store, any suggestions? > > Recipe follows: > > 3 oz. crab meat > 6 oz. ground pork > 6 large shrimp, minced* > 1 Tbs. water > 1-1/2 tsp. cornstarch > 1/4 tsp. garlic powder > 1 egg > 1-1/2 tsp. light soy sauce > 1 Tbs. oil > 1/2 tsp. pepper > > *or 1 can baby shrimp, well drained > Combine all ingredients except wonton wrappers. Place 1 Tbs. filling in the > center of each wrapper and fold and pinch to seal with moistened fingers. > Cover and steam over boiling water 20-25 minutes. > > Jill I've actually watched such items as dumpling/wonton filling being made at Chinese restaurants (I'm always snooping at food prep), they don't use corn starch or any other starch as a binder... they use egg white (no yolk)... starch is a great thickener (and filler) but a really lousy binder, especially when ingredients begin to ooze liquid... in the above recipe the cornstarch is there to absorb the liquid steaming from the meat during cooking, otherwise by the time it's served there'll be a puddle in the dish and the filling texture will become like it's pre-eaten... the egg is the binder... if you have no starch you may want to add a small bit of cooked white rice to the mixture. But I'd question the Asian authenticity of that recipe when it calls for whole egg. |
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![]() "Dave Smith" > wrote in message ... > Dimitri wrote: > >> "jmcquown" > wrote in message >> ... >> >I have no cornstarch. I have no arrowroot. I need something to help >> >bind >> > together the filling for steamed (Asian) dumplings. I think flour >> > would >> > be >> > too glutinous. Aside from going to the store, any suggestions? >> >> <snip> >> >> > >> > Jill >> > -- >> > I used to have a handle on life...but it broke off. >> >> http://www.foodsubs.com/ThickenStarch.html >> >> Go here and see what you have. >> >> Got any tapioca > > Tapioca would probably take too long. I use it in sour cherry pies and it > takes > a good 45 minutes even after partial cooking. Those little dumplings take > just > a few minutes. If the answer was yes she could have made tapioca flour. Dimitri http://www.foodsubs.com/ThickenStarc...pioca%20starch tapioca starch = tapioca flour = cassava flour = yucca starch = almidon de yuca Notes: Tapioca is a good choice for thickening pie fillings, since it thickens at a lower temperature than cornstarch, remains stable when frozen, and imparts a glossy sheen. Many pie recipes call for instant tapioca instead of tapioca starch, but instant tapioca doesn't dissolve completely and leaves small gelatinous blobs suspended in the liquid. This isn't a problem in a two-crust pies, but the blobs are more noticeable in single-crust pies. Tapioca starch is finely ground so that it dissolves completely, eliminating the gelatinous blob problem. The starch is also sometimes used to thicken soups, stews, and sauces, but the glossy finish looks a bit unnatural in these kinds of dishes. It works quickly, though, so it's a good choice if you want to correct a sauce just before serving it. Some recipes for baked goods also call for tapioca flour because it imparts a chewier texture. Substitutes: instant tapioca (Also good for thickening pie fillings. If you like, pulverize the beads in a blender before using.) OR Instant ClearJel® OR sweet rice flour (also remains stable when frozen) OR cornstarch (doesn't dissolve as easily, separates if frozen) OR arrowroot (separates if frozen) OR potato starch (separates if frozen) OR rice starch (separates if frozen) OR instant flour (use twice as much; sauce will be opaque, not clear; separates if frozen) |
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In article >, "jmcquown"
> wrote: > I have no cornstarch. I have no arrowroot. I need something to help > bind together the filling for steamed (Asian) dumplings. I think > flour would be too glutinous. Aside from going to the store, any > suggestions? > Jill I'd use flour -- that's not a lot in your recipe. JMO. -- -Barb, <http://www.jamlady.eboard.com> Arizona vacation pics added 3-24-05. "I read recipes the way I read science fiction: I get to the end and say,'Well, that's not going to happen.'" - Comedian Rita Rudner, performance at New York, New York, January 10, 2005. |
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![]() "Dave Smith" > wrote in message ... > Dimitri wrote: > >> "jmcquown" > wrote in message >> ... >> >I have no cornstarch. I have no arrowroot. I need something to help >> >bind >> > together the filling for steamed (Asian) dumplings. I think flour >> > would >> > be >> > too glutinous. Aside from going to the store, any suggestions? >> >> <snip> >> >> > >> > Jill >> > -- >> > I used to have a handle on life...but it broke off. >> >> http://www.foodsubs.com/ThickenStarch.html >> >> Go here and see what you have. >> >> Got any tapioca > > Tapioca would probably take too long. I use it in sour cherry pies and it > takes > a good 45 minutes even after partial cooking. Those little dumplings take > just > a few minutes. |
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Use potato starch or white rice flour. or 1/2 and 1/2 of each. Either or
in combination will do what you are looking for. Half of each mixed is also a great thickner that approximates gluten wheat flour in behavior. Joe, A Celiac who uses such all the time ----------------------------------------------------- "jmcquown" > wrote in message ... > I have no cornstarch. I have no arrowroot. I need something to help bind > together the filling for steamed (Asian) dumplings. I think flour would be > too glutinous. Aside from going to the store, any suggestions? > > Recipe follows: > > 3 oz. crab meat > 6 oz. ground pork > 6 large shrimp, minced* > 1 Tbs. water > 1-1/2 tsp. cornstarch > 1/4 tsp. garlic powder > 1 egg > 1-1/2 tsp. light soy sauce > 1 Tbs. oil > 1/2 tsp. pepper > > *or 1 can baby shrimp, well drained > Combine all ingredients except wonton wrappers. Place 1 Tbs. filling in the > center of each wrapper and fold and pinch to seal with moistened fingers. > Cover and steam over boiling water 20-25 minutes. > > Jill > -- > I used to have a handle on life...but it broke off. > > |
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tempura batter works pretty good
Grizzman jmcquown wrote: > I have no cornstarch. I have no arrowroot. I need something to help bind > together the filling for steamed (Asian) dumplings. I think flour would be > too glutinous. Aside from going to the store, any suggestions? > > Recipe follows: > > 3 oz. crab meat > 6 oz. ground pork > 6 large shrimp, minced* > 1 Tbs. water > 1-1/2 tsp. cornstarch > 1/4 tsp. garlic powder > 1 egg > 1-1/2 tsp. light soy sauce > 1 Tbs. oil > 1/2 tsp. pepper > > *or 1 can baby shrimp, well drained > Combine all ingredients except wonton wrappers. Place 1 Tbs. filling in the > center of each wrapper and fold and pinch to seal with moistened fingers. > Cover and steam over boiling water 20-25 minutes. > > Jill |
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![]() "Sheldon" > wrote in message oups.com... > > jmcquown wrote: > > I have no cornstarch. I have no arrowroot. I need something to help > bind > > together the filling for steamed (Asian) dumplings. I think flour > would be > > too glutinous. Aside from going to the store, any suggestions? > > > > Recipe follows: > > > > 3 oz. crab meat > > 6 oz. ground pork > > 6 large shrimp, minced* > > 1 Tbs. water > > 1-1/2 tsp. cornstarch > > 1/4 tsp. garlic powder > > 1 egg > > 1-1/2 tsp. light soy sauce > > 1 Tbs. oil > > 1/2 tsp. pepper > > > > *or 1 can baby shrimp, well drained > > Combine all ingredients except wonton wrappers. Place 1 Tbs. filling > in the > > center of each wrapper and fold and pinch to seal with moistened > fingers. > > Cover and steam over boiling water 20-25 minutes. > > > > Jill > > I've actually watched such items as dumpling/wonton filling being made > at Chinese restaurants (I'm always snooping at food prep), they don't > use corn starch or any other starch as a binder... they use egg white > (no yolk)... starch is a great thickener (and filler) but a really > lousy binder, especially when ingredients begin to ooze liquid... in > the above recipe the cornstarch is there to absorb the liquid steaming > from the meat during cooking, otherwise by the time it's served > there'll be a puddle in the dish and the filling texture will become > like it's pre-eaten... the egg is the binder... if you have no starch > you may want to add a small bit of cooked white rice to the mixture. > But I'd question the Asian authenticity of that recipe when it calls > for whole egg. > I got the recipe when we lived in Bangkok. Have you never heard of whole egg stirred into fried rice? I think I'll just add a tiny bit of flour as Barb suggested. Jill |
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![]() "Dimitri" > wrote in message om... > > "jmcquown" > wrote in message > ... > >I have no cornstarch. I have no arrowroot. I need something to help bind > > together the filling for steamed (Asian) dumplings. I think flour would > > be > > too glutinous. Aside from going to the store, any suggestions? > > <snip> > > > > > Jill > > -- > > I used to have a handle on life...but it broke off. > > http://www.foodsubs.com/ThickenStarch.html > > Go here and see what you have. > > Got any tapioca > Nope, no tapioca. Jill |
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"jmcquown" > wrote in
: > > "Sheldon" > wrote in message > oups.com... > > > > jmcquown wrote: > > > I have no cornstarch. I have no arrowroot. I need something to > > > help > > bind > > > together the filling for steamed (Asian) dumplings. I think > > > flour > > would be > > > too glutinous. Aside from going to the store, any suggestions? > > > > > > Recipe follows: > > > > > > 3 oz. crab meat > > > 6 oz. ground pork > > > 6 large shrimp, minced* > > > 1 Tbs. water > > > 1-1/2 tsp. cornstarch > > > 1/4 tsp. garlic powder > > > 1 egg > > > 1-1/2 tsp. light soy sauce > > > 1 Tbs. oil > > > 1/2 tsp. pepper > > > > > > *or 1 can baby shrimp, well drained > > > Combine all ingredients except wonton wrappers. Place 1 Tbs. > > > filling > > in the > > > center of each wrapper and fold and pinch to seal with moistened > > fingers. > > > Cover and steam over boiling water 20-25 minutes. > > > > > > Jill > > > > I've actually watched such items as dumpling/wonton filling being > > made at Chinese restaurants (I'm always snooping at food prep), > > they don't use corn starch or any other starch as a binder... they > > use egg white (no yolk)... starch is a great thickener (and > > filler) but a really lousy binder, especially when ingredients > > begin to ooze liquid... in the above recipe the cornstarch is > > there to absorb the liquid steaming from the meat during cooking, > > otherwise by the time it's served there'll be a puddle in the dish > > and the filling texture will become like it's pre-eaten... the egg > > is the binder... if you have no starch you may want to add a small > > bit of cooked white rice to the mixture. But I'd question the > > Asian authenticity of that recipe when it calls for whole egg. > > > I got the recipe when we lived in Bangkok. Have you never heard of > whole egg stirred into fried rice? I think I'll just add a tiny bit > of flour as Barb suggested. > > Jill > > > Or make rice flour with the wand blender? -- No Bread Crumbs were hurt in the making of this Meal. Type 2 Diabetic 1AC 7.3, 5.5, 5.6 mmol Continuing to be Manitoban |
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![]() jmcquown wrote: > > I have no cornstarch. I have no arrowroot. I need something to help bind > together the filling for steamed (Asian) dumplings. I think flour would be > too glutinous. Aside from going to the store, any suggestions? Wheat flour won't be too glutinous if you mix the ingredients lightly. Otherwise use rice flour or tapioca flour or potato flour. But since the filling is going into wrappers it probably would survive just fine without the starchy binder. > > Recipe follows: > > 3 oz. crab meat > 6 oz. ground pork > 6 large shrimp, minced* > 1 Tbs. water > 1-1/2 tsp. cornstarch > 1/4 tsp. garlic powder > 1 egg > 1-1/2 tsp. light soy sauce > 1 Tbs. oil > 1/2 tsp. pepper > > *or 1 can baby shrimp, well drained > Combine all ingredients except wonton wrappers. Place 1 Tbs. filling in the > center of each wrapper and fold and pinch to seal with moistened fingers. > Cover and steam over boiling water 20-25 minutes. > > Jill > -- > I used to have a handle on life...but it broke off. |
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![]() jmcquown wrote: > "Sheldon" > wrote in message > oups.com... > > > > jmcquown wrote: > > > I have no cornstarch. I have no arrowroot. I need something to help > > bind > > > together the filling for steamed (Asian) dumplings. I think flour > > would be > > > too glutinous. Aside from going to the store, any suggestions? > > > > > > Recipe follows: > > > > > > 3 oz. crab meat > > > 6 oz. ground pork > > > 6 large shrimp, minced* > > > 1 Tbs. water > > > 1-1/2 tsp. cornstarch > > > 1/4 tsp. garlic powder > > > 1 egg > > > 1-1/2 tsp. light soy sauce > > > 1 Tbs. oil > > > 1/2 tsp. pepper > > > > > > *or 1 can baby shrimp, well drained > > > Combine all ingredients except wonton wrappers. Place 1 Tbs. filling > > in the > > > center of each wrapper and fold and pinch to seal with moistened > > fingers. > > > Cover and steam over boiling water 20-25 minutes. > > > > > > Jill > > > > I've actually watched such items as dumpling/wonton filling being made > > at Chinese restaurants (I'm always snooping at food prep), they don't > > use corn starch or any other starch as a binder... they use egg white > > (no yolk)... starch is a great thickener (and filler) but a really > > lousy binder, especially when ingredients begin to ooze liquid... in > > the above recipe the cornstarch is there to absorb the liquid steaming > > from the meat during cooking, otherwise by the time it's served > > there'll be a puddle in the dish and the filling texture will become > > like it's pre-eaten... the egg is the binder... if you have no starch > > you may want to add a small bit of cooked white rice to the mixture. > > But I'd question the Asian authenticity of that recipe when it calls > > for whole egg. > > > I got the recipe when we lived in Bangkok. Have you never heard of whole > egg stirred into fried rice? You're not making fried rice. In fried rice the whole egg is first fried like an omelet and then used in bits as a garnish, raw egg is not blended into anything... in fact in Chinese fried rice only the yolk is fried, the whites are saved for other things, like stuffing mixtures, lobster sauce, hot n' sour soup, for coating seafood, etc. There's no egg yolk blended into stuffing mixtures. The yolks are used separately too, with egg drop soup, egg foo yong, etc. most of the whites are removed for other uses. Separating eggs is common in all cusines. You heard of hoodwinked, well you've been Bang Cocked! hehe Sheldon |
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jmcquown wrote:
> I have no cornstarch. I have no arrowroot. I need something to help bind > together the filling for steamed (Asian) dumplings. I think flour would be > too glutinous. Aside from going to the store, any suggestions? instant mashed potatoes rice whirled in a blender to a fine powder cake flour (less protein than the others) tapioca starch potato starch pasta run through the blender ramen noodles through the blender rice sticks - blender somen, mung bean threads, shirataki noodles - blender xanthan gum, guar gum gelatin, pectin All different with different characteristics. Happy dumplings Pastorio > > Recipe follows: > > 3 oz. crab meat > 6 oz. ground pork > 6 large shrimp, minced* > 1 Tbs. water > 1-1/2 tsp. cornstarch > 1/4 tsp. garlic powder > 1 egg > 1-1/2 tsp. light soy sauce > 1 Tbs. oil > 1/2 tsp. pepper > > *or 1 can baby shrimp, well drained > Combine all ingredients except wonton wrappers. Place 1 Tbs. filling in the > center of each wrapper and fold and pinch to seal with moistened fingers. > Cover and steam over boiling water 20-25 minutes. > > Jill |
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jmcquown wrote:
> > jmcquown wrote: > > > I have no cornstarch. I have no arrowroot. I need something to > > > help bind together the filling for steamed (Asian) dumplings. I > > > think flour would be too glutinous. Aside from going to the > > > store, any suggestions? [snip recipe] > I got the recipe when we lived in Bangkok. Have you never heard of > whole egg stirred into fried rice? I think I'll just add a tiny bit > of flour as Barb suggested. Yes, use half as much flour as the cornstarch called for. Or, just skip it. Worst that could happen is that your dumplings would be too moist, it isn't all going to fall apart on you. -aem |
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Sheldon wrote:
[snip preceding] > > You're not making fried rice. In fried rice the whole egg is first > fried like an omelet and then used in bits as a garnish, raw egg is > not blended into anything... in fact in Chinese fried rice only the > yolk is fried, the whites are saved for other things, like stuffing mixtures, > lobster sauce, hot n' sour soup, for coating seafood, etc. There's no > egg yolk blended into stuffing mixtures. The yolks are used separately > too, with egg drop soup, egg foo yong, etc. most of the whites are > removed for other uses. Separating eggs is common in all cusines. You > heard of hoodwinked, well you've been Bang Cocked! hehe > Well, some cooks sometimes do it that way, but it's certainly not the only way to do things. If you know you're going to use egg whites later for something, then you might use only the yolks in fried rice, but there is no reason whatsoever not to use the whole egg if you're not saving the white. Same for egg drop soup--I have sometimes reserved the egg white for a marinade for that meal's stirfry, but other times I use the whole egg. For egg fooyung and for lobster sauce, I think using only yolks would be rare and inferior. -aem |
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![]() aem wrote: > Sheldon wrote: > [snip preceding] > > > > You're not making fried rice. In fried rice the whole egg is first > > fried like an omelet and then used in bits as a garnish, raw egg is > > not blended into anything... in fact in Chinese fried rice only the > > yolk is fried, the whites are saved for other things, like stuffing > mixtures, > > lobster sauce, hot n' sour soup, for coating seafood, etc. There's > no > > egg yolk blended into stuffing mixtures. The yolks are used > separately > > too, with egg drop soup, egg foo yong, etc. most of the whites are > > removed for other uses. Separating eggs is common in all cusines. > You > > heard of hoodwinked, well you've been Bang Cocked! hehe > > > Well, some cooks sometimes do it that way, but it's certainly not the > only way to do things. If you know you're going to use egg whites > later for something, then you might use only the yolks in fried rice, > but there is no reason whatsoever not to use the whole egg if you're > not saving the white. Same for egg drop soup--I have sometimes > reserved the egg white for a marinade for that meal's stirfry, but > other times I use the whole egg. For egg fooyung and for lobster > sauce, I think using only yolks would be rare and inferior. -aem Yeah, well... you're not Chinese. LOL |
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On 29 Mar 2005 19:13:00 -0800, Sheldon > wrote:
> aem wrote: >> Sheldon wrote: >> [snip preceding] >> > >> > You're not making fried rice. In fried rice the whole egg is first >> > fried like an omelet and then used in bits as a garnish, raw egg is >> > not blended into anything... in fact in Chinese fried rice only the >> > yolk is fried, the whites are saved for other things, like stuffing >> mixtures, >> > lobster sauce, hot n' sour soup, for coating seafood, etc. There's >> no >> > egg yolk blended into stuffing mixtures. The yolks are used >> separately >> > too, with egg drop soup, egg foo yong, etc. most of the whites are >> > removed for other uses. Separating eggs is common in all cusines. >> You >> > heard of hoodwinked, well you've been Bang Cocked! hehe >> > >> Well, some cooks sometimes do it that way, but it's certainly not the >> only way to do things. If you know you're going to use egg whites >> later for something, then you might use only the yolks in fried rice, >> but there is no reason whatsoever not to use the whole egg if you're >> not saving the white. Same for egg drop soup--I have sometimes >> reserved the egg white for a marinade for that meal's stirfry, but >> other times I use the whole egg. For egg fooyung and for lobster >> sauce, I think using only yolks would be rare and inferior. -aem > > Yeah, well... you're not Chinese. LOL > But I am. And this is the first I've heard of using only the yolk in fried rice. Most people I know use the whole egg in fried rice, hot and sour soup, etc. including myself. And it can be stir-fried separately from the rice OR stir-fried with it, it varies according to who's making it. An aunt of mine does it the omelet way--cooking it into a thin pancake and then cooling it before julienning it for a garnish. Other aunts of mine simply scramble it with the rice so that it forms small chunks mixed in with everything else. Less elegant, perhaps, but it's faster and it tastes just as good. Then again, you're also the same person who claimed few procedures in Asian cuisine takes longer than 3 minutes and that wasn't true, either. Ariane -- Dysfunction: The only consistent feature of all your dissatisfying relationships is you. http://www.despair.com/demotivators/dysfunction.html |
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Ariane replied to Sheldon:
>> Yeah, well... you're not Chinese. LOL >> > > But I am. And this is the first I've heard of using only the yolk in > fried rice. Most people I know use the whole egg in fried rice, hot and > sour soup, etc. including myself. And it can be stir-fried separately > from the rice OR stir-fried with it, it varies according to who's making > it. An aunt of mine does it the omelet way--cooking it into a thin > pancake and then cooling it before julienning it for a garnish. Other > aunts of mine simply scramble it with the rice so that it forms small > chunks mixed in with everything else. Less elegant, perhaps, but it's > faster and it tastes just as good. > > Then again, you're also the same person who claimed few procedures in > Asian cuisine takes longer than 3 minutes and that wasn't true, either. If I may, allow me to anticipate Sheldon's response: "You're not Chinese, no Chinese would ever do it the way your fercocktah illiterate six-fingered inbred mongoloid Filipina house monkeys do it. Your taste is in your ass and you no makee flied lice. Ahahahahahahahahah" ....but that's just the way Sheldon is: ignorant, but predictable. Bob |
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On 29 Mar 2005 23:45:02 -0600, Bob > wrote:
> > If I may, allow me to anticipate Sheldon's response: "You're not Chinese, no > Chinese would ever do it the way your fercocktah illiterate six-fingered > inbred mongoloid Filipina house monkeys do it. Your taste is in your ass and > you no makee flied lice. Ahahahahahahahahah" > > ...but that's just the way Sheldon is: ignorant, but predictable. LOL... Careful, you're scaring me now. <g> There's nothing wrong with being unfamiliar with Chinese or Asian cuisine. It'd just be a good idea to refrain from talking as if he was, particularly on a newsgroup where there's plenty of posters who are. Of course, if someone is into public humiliation in a kinky way, then all bets are off. ![]() Ariane -- Dysfunction: The only consistent feature of all your dissatisfying relationships is you. http://www.despair.com/demotivators/dysfunction.html |
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In article >,
"jmcquown" > wrote: > I have no cornstarch. I have no arrowroot. I need something to help bind > together the filling for steamed (Asian) dumplings. I think flour would be > too glutinous. Aside from going to the store, any suggestions? Potato flour? Works well for me. Miche -- WWMVD? |
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![]() Sheldon wrote: > > Yeah, well... you're not Chinese. LOL And you are? I'm not, but my mother and aunts and uncles were, and they all cooked Chinese meals at home. I learned some from them and some from a wide variety of Chinese cookbooks. None of them would agree with what you posted about eggs. -aem |
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Ariane Jenkins wrote:
> [snip] > And it can be stir-fried separately from the > rice OR stir-fried with it, it varies according to who's making it. > An aunt of mine does it the omelet way--cooking it into a thin > pancake and then cooling it before julienning it for a garnish. > Other aunts of mine simply scramble it with the rice so that it forms > small chunks mixed in with everything else. Less elegant, perhaps, > but it's faster and it tastes just as good. [snip] Tastes better, I think. I push the rice away from the bottom of the wok and break the egg(s) in there, season with s&p and a few drops of sesame oil, scramble it in place until set but still soft, then stir it into the rice. Doing it the 'garnish omelet' way almost always gets you overly cooked, dry results. -aem |
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![]() "aem" > wrote in message oups.com... > Ariane Jenkins wrote: > > [snip] > > And it can be stir-fried separately from the > > rice OR stir-fried with it, it varies according to who's making it. > > An aunt of mine does it the omelet way--cooking it into a thin > > pancake and then cooling it before julienning it for a garnish. > > Other aunts of mine simply scramble it with the rice so that it forms > > small chunks mixed in with everything else. Less elegant, perhaps, > > but it's faster and it tastes just as good. [snip] > > Tastes better, I think. I push the rice away from the bottom of the > wok and break the egg(s) in there, season with s&p and a few drops of > sesame oil, scramble it in place until set but still soft, then stir it > into the rice. -aem > I like them added to fried rice in this manner as well. Jill |
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![]() "aem" > wrote in message oups.com... > jmcquown wrote: > > > jmcquown wrote: > > > > I have no cornstarch. I have no arrowroot. I need something to > > > > help bind together the filling for steamed (Asian) dumplings. I > > > > think flour would be too glutinous. Aside from going to the > > > > store, any suggestions? > [snip recipe] > > > I got the recipe when we lived in Bangkok. Have you never heard of > > whole egg stirred into fried rice? I think I'll just add a tiny bit > > of flour as Barb suggested. > > Yes, use half as much flour as the cornstarch called for. Or, just > skip it. Worst that could happen is that your dumplings would be too > moist, it isn't all going to fall apart on you. -aem > I used just a couple of pinches of flour and mixed it all up. The filling turned out fine. However, by the time I got around to doing that, I wound up just covering it tightly in a bowl. I'll fill and steam the dumplings today. I also thought I'd take about 1/2 of the mixture and add some chopped water chestnuts for something a little different with a bit of crunch. Jill |
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![]() aem wrote: > Sheldon wrote: > > > > Yeah, well... you're not Chinese. LOL > > And you are? I'm not, but my mother and aunts and uncles were, and > they all cooked Chinese meals at home. I learned some from them and > some from a wide variety of Chinese cookbooks. None of them would > agree with what you posted about eggs. -aem So you claim to have learned from relatives, and cookbooks with no name, so your citations are better than mine? NOT Your replying after the fact with pure garbage can't trump me... if you really knew the answer to the OP's problem you had more than enough time and opportunity to reply with your what you think is your superiour wisdom prior to my response... you're a day late and a nickle short. Eggs are probably the most revered ingredient in Chinese cusine, eggs play a very important part in all aspects of Chinese culture. The Chinese are extremely particular in all the various machinations pertaining to egg usage in their cusine and they do in fact pay very careful attention to the proportion of white and yolk used. |
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Sheldon volleyed:
>>> Yeah, well... you're not Chinese. LOL >> >> And you are? I'm not, but my mother and aunts and uncles were, and >> they all cooked Chinese meals at home. I learned some from them and >> some from a wide variety of Chinese cookbooks. None of them would >> agree with what you posted about eggs. -aem > > So you claim to have learned from relatives, and cookbooks with no > name, so your citations are better than mine? NOT Your replying after > the fact with pure garbage can't trump me... if you really knew the > answer to the OP's problem you had more than enough time and > opportunity to reply with your what you think is your superiour wisdom > prior to my response... you're a day late and a nickle short. Please, Sheldon, regale us with tales of your Chinese heritage and your lengthy apprenticeship under an unremittingly traditional chef in a professional kitchen in China. Or please provide some authoritative source -- not some bullshit web site; we all know that web sites can be found to support all kinds of idiocy -- which backs up your statements. Don't have any? Then STFU. Bob P.S.: Your spell-checker isn't working, and your native spelling deficiencies are showing. |
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Bob wrote:
> Sheldon volleyed: > > >>>>Yeah, well... you're not Chinese. LOL >>> >>>And you are? I'm not, but my mother and aunts and uncles were, and >>>they all cooked Chinese meals at home. I learned some from them and >>>some from a wide variety of Chinese cookbooks. None of them would >>>agree with what you posted about eggs. -aem >> >>So you claim to have learned from relatives, and cookbooks with no >>name, so your citations are better than mine? NOT Your replying after >>the fact with pure garbage can't trump me... if you really knew the >>answer to the OP's problem you had more than enough time and >>opportunity to reply with your what you think is your superiour wisdom >>prior to my response... you're a day late and a nickle short. > > > Please, Sheldon, regale us with tales of your Chinese heritage and your > lengthy apprenticeship under an unremittingly traditional chef in a > professional kitchen in China. Or please provide some authoritative > source -- not some bullshit web site; we all know that web sites can be > found to support all kinds of idiocy -- which backs up your statements. > > Don't have any? > > Then STFU. > > Bob > P.S.: Your spell-checker isn't working, and your native spelling > deficiencies are showing. Apparently the content and IQ checkers are equally dead. Pastorio |
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"Ariane Jenkins" > wrote in message
... > On 29 Mar 2005 19:13:00 -0800, Sheldon > wrote: > > > aem wrote: > >> Sheldon wrote: > >> [snip preceding] > >> > > >> > You're not making fried rice. In fried rice the whole egg is first > >> > fried like an omelet and then used in bits as a garnish, raw egg is > >> > not blended into anything... in fact in Chinese fried rice only the > >> > yolk is fried > > Yeah, well... you're not Chinese. LOL > > > > But I am. And this is the first I've heard of using only the yolk in > fried rice. Most people I know use the whole egg in fried rice, hot and sour > soup, etc. including myself. And it can be stir-fried separately from the > rice OR stir-fried with it, it varies according to who's making it. An aunt > of mine does it the omelet way--cooking it into a thin pancake and then > cooling it before julienning it for a garnish. Other aunts of mine simply > scramble it with the rice so that it forms small chunks mixed in with > everything else. Less elegant, perhaps, but it's faster and it tastes just as > good. > > Then again, you're also the same person who claimed few procedures in > Asian cuisine takes longer than 3 minutes and that wasn't true, either. > > Ariane > -- > Dysfunction: The only consistent feature of all your dissatisfying > relationships is you. > http://www.despair.com/demotivators/dysfunction.html > Thanks, Ariane. I don't know that my recipe is "authentic", just that mother was given it in Thailand and I've been enjoying it for over 30 years and making it myself for over 20. I definitely use whole egg in fried rice and in these dumplings. Jill |
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Sheldon wrote:
> aem wrote: > > Sheldon wrote: > > > > > > Yeah, well... you're not Chinese. LOL > > > > And you are? I'm not, but my mother and aunts and uncles were, and > > they all cooked Chinese meals at home. I learned some from them > > and some from a wide variety of Chinese cookbooks. None of them > > would agree with what you posted about eggs. -aem > > So you claim to have learned from relatives, and cookbooks with no > name, so your citations are better than mine? NOT I didn't make any citations, just corrected your false statement about my ancestry. Why you think it's relevant is beyond me. > Your replying after > the fact with pure garbage can't trump me... if you really knew the > answer to the OP's problem you had more than enough time and > opportunity to reply with your what you think is your superiour > wisdom prior to my response... you're a day late and a nickle short. Actually, I replied the same day to the original post with a suggestion which, as it happens, she followed with a good result. > > Eggs are probably the most revered ingredient in Chinese cusine, eggs > play a very important part in all aspects of Chinese culture. The > Chinese are extremely particular in all the various machinations > pertaining to egg usage in their cusine and they do in fact pay very > careful attention to the proportion of white and yolk used. The Rule of Holes might help you out: When you're in over your head, stop digging. -aem |
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On Wed, 30 Mar 2005 14:14:21 -0600, "jmcquown"
> wrote: > >> >I used just a couple of pinches of flour and mixed it all up. The filling >turned out fine. However, by the time I got around to doing that, I wound >up just covering it tightly in a bowl. I'll fill and steam the dumplings >today. I also thought I'd take about 1/2 of the mixture and add some >chopped water chestnuts for something a little different with a bit of >crunch. > >Jill > Don't you hate how cornstarch is packaged? The Kingsford's comes in a box with a plastic inner liner. After scooping out several tablespoons of cornstarch, the liner has bumped the measuring spoon and flipped cornstarch everywhere. I've tried the Betty Crocker cornstarch that comes in a cylinder. The plastic top rotates open and closed. Of course the slot that opens is too narrow to get the measuring spoon into. When trying to shake the cornstarch into the measuring spoon it either cakes up and won't come out of the container or big globs come out and go everywhere. Does anyone make a workable container that allows you to use cornstarch without spreading it everywhere? Rusty |
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![]() Rusty wrote: > > Don't you hate how cornstarch is packaged? > > The Kingsford's comes in a box with a plastic inner liner. After > scooping out several tablespoons of cornstarch, the liner has bumped > the measuring spoon and flipped cornstarch everywhere. > > I've tried the Betty Crocker cornstarch that comes in a cylinder. The > plastic top rotates open and closed. Of course the slot that opens is > too narrow to get the measuring spoon into. When trying to shake the > cornstarch into the measuring spoon it either cakes up and won't come > out of the container or big globs come out and go everywhere. > > Does anyone make a workable container that allows you to use > cornstarch without spreading it everywhere? Dump your corn starch into a different container... a jelly jar works for me. Btw, those shaker holes are for powdering a babie's b-hind. Sheldon |
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![]() Rusty wrote: > > On Wed, 30 Mar 2005 14:14:21 -0600, "jmcquown" > > wrote: > > > > > >> > >I used just a couple of pinches of flour and mixed it all up. The filling > >turned out fine. However, by the time I got around to doing that, I wound > >up just covering it tightly in a bowl. I'll fill and steam the dumplings > >today. I also thought I'd take about 1/2 of the mixture and add some > >chopped water chestnuts for something a little different with a bit of > >crunch. > > > >Jill > > > > Don't you hate how cornstarch is packaged? LOL not especially. We remove it from the box and put it into a clean wide-mouth screwtop jar. Easy to measure out and easy to clean for the next box. > > The Kingsford's comes in a box with a plastic inner liner. After > scooping out several tablespoons of cornstarch, the liner has bumped > the measuring spoon and flipped cornstarch everywhere. > > I've tried the Betty Crocker cornstarch that comes in a cylinder. The > plastic top rotates open and closed. Of course the slot that opens is > too narrow to get the measuring spoon into. When trying to shake the > cornstarch into the measuring spoon it either cakes up and won't come > out of the container or big globs come out and go everywhere. > > Does anyone make a workable container that allows you to use > cornstarch without spreading it everywhere? > > Rusty |
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![]() "Rusty" > wrote in message ... > On Wed, 30 Mar 2005 14:14:21 -0600, "jmcquown" > > wrote: > > > > > >> > >I used just a couple of pinches of flour and mixed it all up.> >Jill > > > > Don't you hate how cornstarch is packaged? > Not particularly. I use that stuff in the yellow box wth a woman dressed like she's a corn cob on the box. (snippage) > Rusty Here's my finished first batch of Thai dumplings. Absolutely delicious. http://community.webshots.com/photo/...09920234pghZGS Tomorrow I'll chop the remaining water chestnuts and add them to the remaining mixture before steaming. Jill |
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On Wed, 30 Mar 2005 17:45:28 -0700, Arri London >
wrote: >> >> Don't you hate how cornstarch is packaged? > > >LOL not especially. We remove it from the box and put it into a clean >wide-mouth screwtop jar. Easy to measure out and easy to clean for the >next box. > > > That's my gripe. So why don't the cornstarch vendors package it in wide- mouth screwtop jars to beging with? Most food products (I didn't say "all") are used from the container they are sold in. If you have to move it to a different container to use it, then I don't believe it's packaged correctly. Rusty |
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Jill wrote:
> Here's my finished first batch of Thai dumplings. Absolutely delicious. > > http://community.webshots.com/photo/...09920234pghZGS (Jill, I profusely apologize for what I'm about to write.) One of the offices at work has a TV going nonstop. In theory, it's so that the military folks there can keep an eye on the news of the world, and react to notify senior officials if anything potentially threatening happens. In practice, the guys on duty watch whatever they want to watch, and when I came into their office last week, they were watching a rerun of a Fear Factor Christmas episode. The contestants were told to eat raw reindeer testicles, and those testicles bore a VERY strong resemblance to that photo of your Thai dumplings! Bob |
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Rusty wrote:
> > Don't you hate how cornstarch is packaged? Argh!!! Cornstarch is the worst. |
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