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Thread ID: 105184	2009-11-22 08:17:00	Chinese cooking question.	Colpol (444)	PC World Chat

Post ID	Timestamp	Content	User
832462	2009-11-22 08:17:00	Hi all. For years I have been trying to cook Chinese meals but no matter what I try I cannot get the meat as tender as the Chinese restaurants/Take Aways do. Pork, chicken and beef all come out tough and dry.( have tried marinades, Fast cook, Slow cook and preboiling) The professionally cooked meat is soft and tender even when reheated next day. I have observed that it is precooked and only needs reheating in the wok. What is their secret? Also what are the additives they put in. I see then adding several ingredients from nearby bowls etc. seems about 4 or five separate dry ingredients. Salt+ MSG+????	Colpol (444)
832463	2009-11-22 08:26:00	Hi all. For years I have been trying to cook Chinese meals but no matter what I try I cannot get the meat as tender as the Chinese restaurants/Take Aways do. Pork, chicken and beef all come out tough and dry.( have tried marinades, Fast cook, Slow cook and preboiling) The professionally cooked meat is soft and tender even when reheated next day. I have observed that it is precooked and only needs reheating in the wok. What is their secret? Also what are the additives they put in. I see then adding several ingredients from nearby bowls etc. seems about 4 or five separate dry ingredients. Salt+ MSG+???? Pork and beef usually has a little baking soda added to it. We use to use beef skirt and pork with a little fat. And of course, quick fry with a searingly hot pan that does not cool quickly. You might want to consider cooking the meat in batches first until almost done.	bob_doe_nz (92)
832464	2009-11-22 08:34:00	I find a light coating in cornflour (i.e. the cornflour should absorb the moisture and become semi-transparent) and cooking it at a high heat helps keep the meat moist.	somebody (208)
832465	2009-11-22 08:42:00	Also what are the additives they put in. I see then adding several ingredients from nearby bowls etc. seems about 4 or five separate dry ingredients. Salt+ MSG+???? A basic marinade I used is a mixture of the following ingredients Sesame Oil (A small amount) Salt Sugar Pepper MSG (HI-OH!) Baking Soda (1/8 - 1/4 tsp) Potato Starch Cooking Oil Water For chicken, omit the sesame oil and baking soda.	bob_doe_nz (92)
832466	2009-11-22 08:53:00	I don't know how long you slow cook for, but I make stew with tough old mutton leg chops and cook them on low for 4 or 5 hours and the meat is just falling off the bone. :)	Trev (427)
832467	2009-11-22 09:42:00	Thanks for the replies. Trev- I am a lover of long slow cooking. Cook it long enough and an axe head would be tender. Bob. Thanks for that list may tell me what they add so will give it a try. I have a very good steel Chinese wok which has been much used and is now non stick. I cook on the special Wok ring on our gas cook top so get maximum heat. I have many times watched them cooking when I have been picking up an order. It appears that the meat they put in the wok is precooked and dry. What do they do in the precooking???? I have tried boiling but all it does is make the meat tough and dry.	Colpol (444)
832468	2009-11-22 09:45:00	Boiling meat is only useful for missionary stew.	R2x1 (4628)
832469	2009-11-22 09:58:00	I cook on the special Wok ring on our gas cook top so get maximum heat. We do that at home too. The wok burner itself is crap in the centre as the oil there gets too cold to fry properly. A swish on the outer portion and it brings it to smoking point. I have many times watched them cooking when I have been picking up an order. It appears that the meat they put in the wok is precooked and dry. What do they do in the precooking???? I have tried boiling but all it does is make the meat tough and dry. They probably filled a wok with oil and flash fried it. Although they also might just boil it too. Just out of curiosity, is it a proper Chinese takeaway or one of those noodles in a box type outlets?	bob_doe_nz (92)
832470	2009-11-22 17:52:00	They use MSG food without it tastes like crap imo.	prefect (6291)
832471	2009-11-22 18:33:00	I am a lover of long slow cooking. . Most chinese meals don't lend themselves to long and slow. Also what cuts of meat do you use in the wok? No use using stewing meat for something that needs quick, hot cooking.	pctek (84)
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