Chinese Takeaways

Bubo said:
Yes, it is just coat it with bicarb and leave it for 20 minutes. It certainly does make the meat go tender like a proper chinese. I think I just googled a youtube for it. Has to be standard bicarb soda and not baking soda.
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And you really don’t have to rinse it off?
 
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Actually I do give it a swill with water to rinse. But I doubt it really matters as long as you aren't absolutely covering it with bicarb.
 
Bubo said:
To be fair, now I've sussed out how to velvet chicken and beef, and with that Mayflower Chinese curry power you can get from Iceland, and I can pull off a vaguely representative chicken/beef curry, but I have no chance at making fried rice, so usually just have it with noodles or chips. I am actually getting hungry as I type this, then again it is nearly dinner time.
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I think I can make egg fried rice well if I cheat like the take away`s do with MSG.

Lee Kum Kee Premium dark soy sauce
Very small amount of light soy sauce
50% Green Dragon Thai Fragrant Jasmine Rice
50% very high quality long grain rice
MSG flavor enhancer
Best quality eggs you can find

Cook the rice the day before, put in fridge when cooled enough and leave in the fridge overnight until you use it the next day
Dont add any salt at any stage because the soy sauce has insane amounts of salt already.
Dont use too much of that dark soy sauce, its quite strong stuff. You need to practice to get the balance right
Dont use too much oil and try not to overcook it otherwise it goes sticky.
 
As yet I haven't plucked up the courage to buy a big bag of MSG off Amazon, I think I would somehow OD on the stuff the first time I used it.
 
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You can always use garlic powder instead of MSG if you don't want to use it. Slightly different flavour profile but adds an layer of complicity to it.
 
robfosters said:
What Chinese curry sauce do you prefer out of Mayflower and Goldfish?
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Mayflower. There is a fairly popular youtube channel of a takeway owner giving away their secrets, and they did a review of the various shop bought chinese curry powders, and they were actually quite taken aback at how close it was to the proper paste. I also watched a video of them making the actual paste, and it seemed to take hours and hours with multiple stages and work. So, Mayflower it is. It comes in "standard" and "hot" varieties. The standard is actually the better one.
 
throwaway4372 said:
Most takeaways have changed minimum order value from £10 to £15-20.
So that's single folk like me ruled out.
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Minimum for delivery you mean?

I don't believe they would turn you away if you collect in person.

My parents did not offer delivery at all, no matter how much you order.
 
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