somewhereintime

12# mcjohnjohn
I would eat a whole pot of congee by myself, it is so easy to make:
1. Wash 1 small cup of sushi rice in rice cooker
2. Add 3 litre of water, 1/4 dried tangerine peel,12 gingo nuts
    some bean sheets if you have
3. Put 2 chopsticks between the rice cooker and the lid to prevent boiling over
    ( I use a 25 yr old rice cooker), hit the button and wait 40 minutes
Or you can make congee in Thermomix in 18 minutes

somewhereintime

I think see mui rice is better
sheep 發表於 2009-7-13 08:13

See Miu  is long grain,the flavor is better but it takes double cooking time
and the texture is not as smooth.
The commercial style Jook use a long of oil and pork fat to make the jook velvety
but not very healthy.
The original rice for jook is Yau Jim, but much more expensive as they are imported from
Australia

somewhereintime

22# rockypath
The congee at VGH has nothing other than rice and water, 100 gallons done
in 15 minutes.
HOWEVER, all the Chinese Jook places I have been, they marinate the rice with
15% oil overnight then boil until all the oil absorbed  by rice. I visit restaurants
with CPHI often, say by the hundreds

somewhereintime

About 50 in Metro Vancouver

somewhereintime

Actually plain congee is hard to come by, it is simply not feasible for business,
how much are you willing to pay for a bowl of plain congee? while jook with
sliced fish could be billed $6-9 easily

somewhereintime

I said I've been hundreds of restaurant kitchens,
taste-wise, the Jook Mein Koon on Broadway at Main is good, but
the kitchen floor is full of grease. Ho Yuen Kee on Fraser was good
but I haven't been there for years, Fung Ming in Richmond is quite good,
I don't usually order Jook in restaurant.
I used to make 100 gallons of Chiu Chow Jook daily in Hong Kong
which is very easy to do

somewhereintime

I'm not here to argue, I have posted my recipe to make jook at home in 40 minutes with no oil, ref#13
I have proof for everything I say, why somebody keep accusing me for BSing?
90% oc cooking classses I teach are in English, so I'm not soliciting Chinese market.
I think I've cooked more jook than most people do for a life time, I masterminded the student
canteen at HKCU just before I came to Canada, while at Leightoon Garment Factory, we feed 2,600 staffs 3 meals daily, 400-500 catties of rice everyday, consisted of 4x30 gallons kettles of Chiu Chow congee,
just bring water to boil, add rice 1:8 ratio, bring back to boil, turn off heat and steep for 50 minutes.
I  cooked congee at Vancouver Trade & Convention Centre,  in 6 x 100 gallon Steam Jacket Kettles, add rice and cook 15 minutes, blend 1 minute with 2 HP immersible  blender, boil for 10 more minutes, add sea salt.  Just tell me how many serving of people you can serve with 600 gallons of Jook?  1,600 x 6 pots = 9,600 bowls, gives or takes, in under 30 minutes. BSing with ground.
I used to cook Lobster Bisque in similar manner, in a CFIA Certified Export Plant with all natural ingredients and International Patent, not C9 cooking at home.
I'll be co-ordinating National HACCP Training Program in Korea on behalf of University of Chicago and IFSEA, talking of BSing.

somewhereintime

39# news
I apologize for my OT,
Someone has false accused me 3 times within an hour and suggested me to learn from a C9 so I just put the record straight.
But the way the cook congee remains the same, for home or for 10,000
1:8 for Chiu chow Jook
1:12 for Cantonese  congee
No oil for plain congee and oil/fat for savory jooks
Actually it is nothing new to boil the fat into soup/congee, the Spanish and Mexican
cooking call it Ole, and even the Shanghainese and Chiu Chow Nouns  would  cook their sharks fin  in similar manner, how would you do a rich Cantonese fish soup?
Panfried the whole fish, adding hot broth by instalments and keep cooking  until the soup is rich and milky in colour

somewhereintime

[url=http://www.loyaukee.com/forum/redirect.php?est fish soupgoto=findpost&pid=115996&ptid=9266]43#[/url] sheep

The best fish soup I ever eaten were in Macau, Chung Shan and Shun Tak,
I like it made with fresh water Pearl River Black Fish or Shek Kou Kung.
Here we don't have much choice, the Australian Sea Bream is good but costly,
the Milkfish from TW is acceptable.
No, I never put milk in fish soup, what if your guest  happened to be allergic to dairy?
I don't cook fish soup at home, it is too smelly for the rest of family members.

somewhereintime

45# sheep
My favourite savory jook with no oil would be
Stock Fish and Peanut Jook,  it is so hard to come by
1. Most of  the "Stockfish"sold  here are actually Canadian Pollock shipped to China and
    made their way back to Canada, they fall apart easily and no flavour
2. It is not feasible to sell as you cannot mix it with other jook ingredients, you have
    to cook a seperate kettle of jook that may not sell well
It is one of the jook I cook often, again, childhood memory.
Anyone know where can I eat REAL Stock Fish Jook in Metro Vancouver?