somewhereintime

80# sheep
How much do they charge for deposit? $5 per piece?

sheep

I've never tried, but you can take home the clay pot if you order take out.

zuesel

A friend tought me this technique for eating hotpot rice. Not sure if i want to try it if eating out but will try for making it at home.

...after the rice is cooked, before opening the lid to serve, pour the soya sauce right on the lid around the edge, let the soya sauce slowly leak inside and then open the lid. this way, the soya sauce will soak inside the rice from the side while the steam will pipe the aroma and flavor back up when you open the lid... sounds like make sense bor!

rockypath

the Japanese only are more refined and hold the steam better, therefore yield better product. Peter is going to argue that.
somewhereintime 發表於 2009-10-26 12:28

This is my first time to hear from a chef recommending Japanese clay pot for 煲仔飯or 煲湯 instead of Chinese clay pot.

In HK, Taiwan, China and other south-east Asian countries such as Vietnam and Singapore, many restaurant use Chinese clay pot. We asked the business owners why they do not use Japanese clay pots since it is popular in many homes in HK. The owners told us – even though Japanese clay pot has a nicer look and is more durable, food cooked with Chinese pot has unique 瓦煲香 which Japanese clay pot does not have (food tastes like cooked with stainless pot if using Japanese clay pot). In addition, Chinese clay pot “breath” better than Japanese clay pot. Customers can tell whether a dish is 炒 by a steel pan; and they can tell whether a 煲仔飯or 湯is cooked with Chinese clay pot. Therefore, they will not 拆自己的招牌 and they will insist on using Chinese clay pots.

Your recommendation seems to contradicting the practices in the real business world.

布小熊

A friend tought me this technique for eating hotpot rice. Not sure if i want to try it if eating out but will try for making it at home.

...after the rice is cooked, before opening the lid to serve,  ...
zuesel 發表於 2009-10-28 10:03 AM

I heard the same thing too.

somewhereintime

84# rockypath
PLEASE, let's focus on the topic, just forget who am I:
The majority of restaurants in Vancouver, say over 85% are using claypot from China, no question about it.
The Chinese claypots material  are more porus, similar to the German one, which required soaking before every use.
I recommend Japanese claypot for HOME COOKs because they are more durable and easier to clean.
For cooking, my  uncle Yeung Koon Yat is famous  for cooking his signature fried rice  and Chow Mein  in Japanese Clay pots at table side.
He would use Chinese Clay pot for his abalone, and Japanese Claypots for Fried Rice and Chow Mein, .
A  lot of busy hot pot places pre-cook the rice pots and finish cooking on the stove to develop the crust. This practise would
sacrifice the whole idea of cooking in clay pots.
However, it would save a lot of time, labour and energy.

low_B

I got the ABC brand at home.
布小熊 發表於 28-10-2009 00:15

Where can buy it ne?

somewhereintime

87# low_B
Most oriental supermarket, Superstore etc.
The Connimex brand is very good and available at Superstone, great for Genuine Indonesian Satay

somewhereintime

The reason I recommend Japanese clay pots over Chinese Clay Pots is the versatility and
durability. You can do a variety of cooking in it and clean up is easier. Where they are made is not important, quality matters. I mentioned earlier there are some decent Japanese clay pots made in China for decent price. I yet to try cooking fried rice in a 99 cents clay pot, but my  common sense tells me that it is not going to be easy.
Cooking good food may require proper utensils, yesterday  張O忌 said he can cook up
酒樓鑊氣 at home using soup pot instead of wok, he is such a genius. A typical wok emits 120,000 -160,000 BTU energy in an hour. almost impossible to replicate at home.
I use propane stoves 25,000 BTU on my sun deck  when I do stir-frying, and it works well.

zuesel

Will cast iron pot work too?