somewhereintime

I was going to post something, but if I do so,
somebody  is going to hijack this thread and push
it to 16 pages of irrelevant  personal attack.

somewhereintime

4# Ultraman

Why don't you just skip the posts from anyone you think disqualified since you are so busy?
I  don't  read any post by Toppy or his morphed characters, or reply to some forum hijacking idiots.
LYK here   are intelligent,  unlike those in China,  need  somebody to tell them what to do, what to
read and what to believe.
It is not your duty nor privilege  to qualify or screen any member here.
We visit here in between tasks,  usually sneaking at work, why making yourself a media police?

somewhereintime

有人教響煲底搽油
以防黐底
啱唔啱呀 Some 哥
sheep 發表於 2009-10-26 09:51

I speak the topic I know, and it is based on my experience,
anyone interested are welcome to join, for those who want nothing but fight, please  skip and go elsewhere. they already ruined
the discussions on Paella, Saffron, Cheesecake, Dessert Places, and congee, with irrelevant  personal attack.
It was back in 60's and 70's when the Hot Pot rice was so popular. To me, a good  hot pot rice start with good fresh ingredients, a good
clay pot is essential be the material is porous, the same principle applied to tea making. Charcoal is good but not necessary and time
consuming, not to mention difficult to manoeuvre and who would want to do the cleaning job after?
I would soak the long grain rice for 1 hour, drain well,  for small hot pot, add rice and water, bring to boil, turn down the heat to simmer,
cook 20 minutes, add the topping of choice,  continue to cook for 10 more minutes.
My topping of choice:  Frog legs, meat patties, drunken Chicken, eels, fresh sliced fish, and otrich.
Since most of the clay pots are already glazed, oil is optional but the crust would taste better.
BTW, most the busy places pre-cooked the clay pot rice by steaming, you go and observe the big steamers in the kitchen.
It is not easy to cook hot pot rice quick enough and it does require a special type of stove, 3 levels with 6 small stoves on each, that you can
cook up to 18 pots at any given time. It is not rocket science but  indeed very labour  intensive.

somewhereintime

I want to try and make my own using clay pot but don’t like the “burnt rice”.
I am thinking putting it in the oven first to the rice ready, then on gas stove to cook the ingredient, but not sure ab ...
qqmaro 發表於 2009-10-26 11:01

You  are actually steaming the rice in the oven, you still need to bring the rice and water to a boil, then cover the pot with lid,
place in pre-heated 375F oven for 25 minutes. By then, you will have some good steamed rice without crust, put the toppings
on rice, cover and return to oven for 10-15 minutes depends on the nature of topings.  Put the rice pot on stove for 5 minutes for a light
colour crust.

somewhereintime

17# somewhereintime


any difference between Chinese clay pot and Japanese clay pot?  I don't have a Chinese one.
daimo 發表於 2009-10-26 11:09

Well, since you asked, the Japanese only are more refined and hold the steam better, therefore yield better product. Peter is going to argue that.
However, there are some high-end product made in China being marketed as " Japanese Clay Pot" and charged accordingly; they are
quite acceptable. While the Chinese one could be as inexpensive as 99 Cents each (Chong Lee Supermarket Has them). How can you expect any
decent product retailed for that price?  I'm not against anything  made in Chinese, I think they should offer both low end products and reliable one
to satisfy different markets.  I bet  you pay more than one dollars for yours , right.

somewhereintime

Where is Chong Lee Supermarket?
kipposhi 發表於 2009-10-26 11:50

Chong Lee Supermarkets
1. Victoria Dr at 47th
2. East 26th  At Rupert
3. East 1st Ave at Pender
4. Hastings East at Boundary

somewhereintime

Soak the rice? Then, how to measure the amount of water the rice need?
We used to have the ratio 1 to 1, and after the soaking, need less water?
sheep 發表於 2009-10-26 12:43

The solution is simple, you wash the rice, put the rice and water in the pot,
wait for 30 minute before you start cooking.
Actually soaking is recommended this would enable better absorption thus more tender rice,
even for electric rice cooker
,

somewhereintime

喂, 講番田雞喇好嘛?
starbug 發表於 2009-10-26 11:06

We are waiting for you to share your expertise

somewhereintime

There is always more than one way to do something, as long as the result is good.
I just share my experience, cus I think I spend more time in the kitchen than most of the LYKs.
One rule of thumbs would be try not to put too much topping in the clay pot rice, you will need a lot of steam to cook the toppings. The restaurants tend to steam the clay pots to ensure all the raw meats are cook. At home, you can put the clay pot in the oven if you find the meat topping still undercooked.
Try to keep the clay pots on low simmering, after they reached boiling point, you may need a diffuser pad to maintain low temperature. For lapchong, you may want to cook in the beginning, while for chicken, you add marinated chicken just when most of the water absorbed by the rice, about 15 minutes after simmering. Cutting the chicken into smaller pieces would be helpful.
Actually, the bigger clay pots have more surface so the toppings do not get overlapped and cook more evenly.  However, since the rice layer is thinner it would cook faster, the regular timing would be too long.
Hope it helps.

somewhereintime

34# sheep

Me too, but the live jumbo frogs do not taste that good.