Forum Replies Created
-
AuthorPosts
-
August 14, 2026 at 8:43 pm in reply to: Suan cai fish is a fermentation question before it is a heat question #1680
Another minor point is the cut of fish. Firmer pieces stand up to more aggressive suan…
August 14, 2026 at 3:32 pm in reply to: Suan cai fish is a fermentation question before it is a heat question #1676Packaged suan cai is often brined more consistently, but homemade can be better if you watch it closely. That part is not glamorous, just useful.
August 14, 2026 at 11:50 am in reply to: Suan cai fish is a fermentation question before it is a heat question #1674I would not call it drowning, exactly. More like letting the fish share the stage without getting heckled by the brine.
August 14, 2026 at 8:26 am in reply to: Suan cai fish is a fermentation question before it is a heat question #1672You are probably right to think of it as a fermentation question first. Heat fixes some…
August 14, 2026 at 7:46 am in reply to: Suan cai fish is a fermentation question before it is a heat question #1670That is a fair description of a lot of cooking, honestly.
And the cook does spend half the time pretending the feedback was intentional.August 14, 2026 at 5:22 am in reply to: Suan cai fish is a fermentation question before it is a heat question #1668One small thing to watch is how old the fermented greens are. Older batches can be sharper and saltier, so the same rinse that helps one jar may wash away the best part of another.
August 14, 2026 at 1:46 am in reply to: Suan cai fish is a fermentation question before it is a heat question #1664I would not keep all the brine unless the greens were homemade and very mild. Too much brine can make the dish taste one-note, even before the fish is done.
August 13, 2026 at 10:12 pm in reply to: Suan cai fish is a fermentation question before it is a heat question #1662That is a good way to say it. Let the pot answer first, and then you stop guessing.
August 13, 2026 at 8:19 pm in reply to: Suan cai fish is a fermentation question before it is a heat question #1660Your point about homemade greens being less predictable is exactly right, and that is part of the charm. I would taste the suan cai before the fish goes in, then decide whether to rinse or keep the brine. If the greens are on the mild side, the brine can help the broth, but a heavy hand can bury the fish, especially with a delicate white fish.
I also think the ginger matters more than people…
August 13, 2026 at 7:04 pm in reply to: Suan cai fish is a fermentation question before it is a heat question #1658That matches how I handled a batch last winter. The greens were stronger than I expected, so I only gave them a quick rinse and it…
August 10, 2026 at 2:19 pm in reply to: Onion browning times in curry recipes: am I missing something? #222I would call five minutes softened and lightly colored. If I want deep brown onions, I start them before the rest of the cooking and let the pan take its time.
The same is true with greens. Heat can remove the raw edge quickly, but it does not create the deeper flavor just because the recipe uses the word brown.
I keep wondering whether the book wants readers to feel intelligent and trapped at the same time.
If so, it succeeds rather well, which is irritating in a respectable way.
Yes, and that is why the ending feels earned rather than evasive. The unresolved parts are…
Yes, and the lunch line image is oddly perfect. One tray of meaning would make the book much less interesting.
Right, that part matters most
-
AuthorPosts