/ck/ - Food & Cooking

PSA too much effort

>>19731303
it is pretty much the least effort thing you could possibly do to make a vegetable taste good.

>>19731305
I could click a button and have tasty vegetables delivered instead

>>19731299
good to know, I got some a month ago and haven’t used it much yet

>>19731299
I prefur the mushroom based version †bh

>>19731299
Yep. Literally every stir fry veg dish I make is just garlic, oyster sauce, and a bit of xiaoxing and vinegar but the last two aren't even that needed.
Look at my oyster veg tonight

Yah for those who don't know, oyster sauce is the thing that carries the "chinese restaurant lunch special" flavor. Along with sesame oil and of course soy sauce.

>>19732445
don't forget shaoxing wine. it was a latecomer to my pantry. makes my beef dishes taste just like the restaurant's.

>>19732448
Not as important for the generic gen tso's chicken type taste im thinking of. But still a staple, to be sure.

>>19731299
Not a fan of that one, tastes too artificial. Heard the LKK Premium one was pretty good though. Personally, I prefer picrel.

anon said its worth shelling out for the premium kind, is this true?

>>19732458
>>19732463
Couldn't tell you honestly whether it's "worth it" but i can tell you that lkk premium is able to give good results.

>>19732467
kinda the problem with buying non-english sauces is there's really no way to tell apart the good from the bad

>>19732479
I dont think thats true. I have a couple informed opinions about soy sauce brands, but none about worcestershire brands. Taste the end of one bottle then taste the start of the next, only way to know with anything unless you go full on atk style double blind experiment.

soy sauce

>>19732485
what I mean is you can't read the label and judge if the quality is good from that alone
gimme a good soy sauce - I want something better than the private label stuff I get at the grocery store - it's fine just not much flavor to it, but I don't want to pay out the ass for it either, is there a budget-friendly upgrade soy sauce I can get?

>>19732503
Pearl River Bridge, you want "superior light" to replace Kikkoman in most recipes, and I don't think "golden label superior light" is worth extra money.

>>19731299
I used to make eggplant sliced up and sauteed in butter then I would add oyster sauce and corn starch and to me it tasted close enough to what I would order at a Chinese greasy spoon near me

>>19732503
Oh and since you said budget friendly, the most budget friendly thing you can do will probably be to buy your shit from a local Chinese market.

>>19732436
now that looks nice anon

>>19732436
>uncooked onions
Just eat an onion like an apple why don't you, freak.

>>19732593
what do have the palate of a newborn?

>>19731305
many vegetables taste good with zero extra effort beyond grabbing it and eating it
are you 12?

>>19732509
>>19732503
I'm ok paying a little extra - but I am not going to pay 40 dollars a bottle.

>>19732509
>>19732622
>>19732509
Or Ree Kum Kee Premium. It's not very pricey but it's a huge step up from cheep shit, and yeah has that nice milde chinese flavour. Kikkoman is way too salty and intense for stir fries and dumperrhing and whatnot.

>>19732630
>Ree
chinese has Ls

>>19732503
I like this for stuff I don't just use the tin of kikkoman for, I like that it's actually imported and not outsourced. but if you want to go deeper into soy sauces it's more about having the spread of different one's I think - dark, black, oyster, mushroom
>>19732555
thanks ano, it was pretty good
>>19732593
they're not undercooked they're stir fried I have a propane jet engine outside that keeps my onions from going flaccid like your onions

>>19732641
>anime board

>>19732654
how do i know what the hell to put into the search engine to buy that? I used to get soy sauce at the nip store that had a yellow-beige cap but I dunno what kind it actually was.

>>19732641
eh Chinese, Japanese, dirty knees, look at these

>>19732661
Yamasa Marudai Zu Soy Sauce on amazon

>>19732661
it's right there on the bottle anon..

>>19732684
>Yamasa Marudai Zu
reviews say its too mild and too salty
i want a soy sauce with FLAVOR that isn't super salty (and doesn't taste only of salt like the cheap stuff)

>>19732694
Ree
Kum
Kee

>>19732436
> oyster
> thick soy sauce
> garlic
> rice wine vinegar
> cornstarch slurry
basically my go to for a stir fry, can build around that, use so much oyster sauce I'm buying it in 1kg packets and dumping it into a big bottle these days

>>19732630
This stuff sucks. Just buy Kikkoman
Otherwise also have a bottle of pic related which are good also

>>19732701
You couldn't be less right anon. And keep up the pissy attitude and I'm gonna put my fingers in ya bum

>>19731313
> zoomer moment

>>19732705
> can't handle criticism
> immediately thinks of gay shit
pls continue anon
LKK fucking sucks, sit down and do a blind taste test, honestly. It's garbage tier, that pic I posted is topnotch stuff for the same price.

>>19732713
I'll try it sometime if I see it anon.
>pls continue anon
and then I'll pack your lunchbox and give you change for the bus and send you on your way :3

>>19732713
You posted a sugar-added sauce though which is not even really trying to be the same product.

>>19732732
it's also just pretentious weeb trash †bh

>>19732733
ok so whats non pretentious down-home soy sauce? do they make american soy sauces? I'd rather not enable the nips.

>>19732509
>Pearl River Bridge
genuinely the worst soy sauce I've ever tried
it's just black salt water, zero flavour, just salt

>>19732737
Idunno. I buy the RKK Premium. I'm not aware of any Occidental soya sossa >>19732630

>>19732694
the reviews are stupid

this has msg so might be more of the flavor your looking for >>19732701
mushroom soy sauce has flavor - i use healthy boy brand.
you also might just be looking for dark soy sauce in general, which is not regular soy sauce but less salty, thicker, stains darker, has a decent body, and sometimes sweeter.

I DONT KNOW WHAT TO BUY
everyone keeps contradicting each other
I will never find the flavorful yet relatively affordable soy sauce and oyster sauce of my dreams
:(((((((

>>19732694
Look up dark soy sauce, that may be up your alley. Personally, when cooking fried rice (I've cooked asian food professionally for about 9 years(not Asian)), I use an equal mix of soy and oyster sauce with a half measure of both light and dark soy sauce. With a lil garlic and sambal sauteed ahead of time (bao syung), it's good shit. Ask anything

>>19732737
>do they make american soy sauces?
i mean most non-premium of any brand is essentially American since they manufacture it here and don't sell over there
we also have this (it's shit)

>>19732765
not him but I find dark soy to not be a very good substitute for premium/classic soy. it has a nice flavour but only in small moderation, great for colour and good to add nice rich body of flavour like you say, but it stinks as a main ingredient for anything really. kind of a funky flavour, definitely forward on the ferment taste rather than any sort of seasoning value

>>19732766
ah, this guy is just lonely and wants replies...
buy bottle, taste, post in next Asian thread for recs next time you cunt

>>19732699
I got addicted to black vinegar, but it's kind of strong so use the lighter ones for friends and senpai

>>19732737
>I'd rather not enable the nips.
Two wasn't enough?
There's probably some locally made stuff in your area by some hipster, it's pretty fucking easy to make but takes a while if you want to do the proper ferment.
I've got a guy down the road who's brewing up barrels of the stuff to sell at farmers markets.

>>19732766
Get fuckin kikkoman then if you dont know what you want enough to even pick a country. It is respected and its fine.

>>19732765
I use the dark/thick stuff for cooking, maybe a dash of the light sauces, but generally they don't get any heat and go on afterwards as a condiment.

>>19732778
if you use dark soy sauce you need to water it down a bit with a cornstarch slurry, by itself, yeah its not a good addition and a bit overpowering

>>19732843
I just use it for colour on my noodre and rice. I mean, flavour too, but sparingly