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Why is Chinese food so quick to make?


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#1 ITDEFX

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Posted 13 March 2006 - 12:07 AM

So we are ordering chinese food over the phone and the lady says 10 mins, granted it takes with traffic roughly 10 mins to get from there to my house but how the hell are they cooking it so fast? and dont tell me they have everything frozen and nuked in 1 min.

#2 Deathmonkey

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Posted 13 March 2006 - 12:11 AM

The meat and vegetables are cut small ... so they cook fairly quickly. And the rice is taken from a rice cooker that does nothing but churn out fluffy yummy rice all day long.

#3 ITDEFX

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Posted 13 March 2006 - 12:15 AM

and the sauces?
like the sweet and sauer
the black sauce that is spicey that comes on General Tous Chicken?

#4 Bii

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Posted 13 March 2006 - 12:19 AM

Those are usually pre-made. By that, I mean they've already have the sauces prepared before the day starts.

#5 ITDEFX

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Posted 13 March 2006 - 12:20 AM

so basically they can church out a dinner for 3 in about 10 mins or so?

#6 alonzomourning23

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Posted 13 March 2006 - 12:22 AM

Fried rice (and similar dishes) often take about a minute. I always order plain fried rice with egg and they screw it up a lot, so I've seen them make another one many times.
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#7 ITDEFX

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Posted 13 March 2006 - 12:32 AM

Fried rice (and similar dishes) often take about a minute. I always order plain fried rice with egg and they screw it up a lot, so I've seen them make another one many times.



how can they screw up something that simple? my guess they are chuming out rice like crazy and just add whatever to it to darken it :|

#8 alonzomourning23

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Posted 13 March 2006 - 12:58 AM

how can they screw up something that simple? my guess they are chuming out rice like crazy and just add whatever to it to darken it :|


Because it's not a normal order. I often end up with vegetable fried rice, sometimes even pork fried rice. The main one I go to immediately knows the order is for me (whether I'm the one calling or not) when I ask for that type of fried rice. If I go to a place that doesn't know me I often have to repeatedly explain what I want, otherwise it usually comes out wrong.

I hate the sprouts and all the other stuff, and it's a hassle to pick them out. I don't eat meat so I definately can't eat the other common screw up, pork.
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#9 ITDEFX

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Posted 13 March 2006 - 01:16 AM

Because it's not a normal order. I often end up with vegetable fried rice, sometimes even pork fried rice. The main one I go to immediately knows the order is for me (whether I'm the one calling or not) when I ask for that type of fried rice. If I go to a place that doesn't know me I often have to repeatedly explain what I want, otherwise it usually comes out wrong.

I hate the sprouts and all the other stuff, and it's a hassle to pick them out. I don't eat meat so I definately can't eat the other common screw up, pork.


well that sucks..do they give you a discount or a break for all those screw ups?

#10 jaykrue

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Posted 13 March 2006 - 01:17 AM

It'll take about 15 mins to cook rice. Any sauce on food is premade before the place opens. Anything fried is usually done in a big wok and truly they're not fried (though the heavy amounts of oil would suggest otherwise) but they are more seared (crispy outside, pinkish-brown inside) and as said before, the pieces are quite small so it takes less time for it to be seared. Same with fried rice. Fried rice is at its basic soy sauce and rice. Add whatever ingredients you want while it's being tossed about in the wok.
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#11 alonzomourning23

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Posted 13 March 2006 - 01:34 AM

well that sucks..do they give you a discount or a break for all those screw ups?


Nah, they just make it again.
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#12 RBM

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Posted 13 March 2006 - 02:21 AM

I actually find the topic of this thread to be quite humorous, because I consider traditional chinese recipes to be much more of a hassle (almost to a ridiculous degree) than most Western recipes. As a child, I remember watching my Mom prepare ingredients in the morning (if not the evening before) for that night's dinner and asking her on multiple occasions why such elaborate preparations were necessary. She would usually shrug it off as a necessary part of the recipe.

What most Americans consider "chinese food" is often that which was first introduced by manual laborers from a bygone era: chow mein, lo mein, fried rice, etc. These "dishes" typically occupied the bottom rung of Eastern cuisine. Imagine traveling abroad and finding out that "American food" was represented by macaroni & cheese and breakfast cereals in some other country...and them wondering why it is that American food is so darn fast to prepare. Hee hee!

...of course, the origin of "needlessly" complex recipes in chinese cuisine was a cultural hang-up: it kept the women busy as a part of repressing their role in daily life to non-essentials. :-$

#13 Graystone

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Posted 13 March 2006 - 02:32 AM

They cut everything small so it has larger surface area and will cook quicker. Depending on the quality of the Chinese place you are eating at, Sauces are either canned sauces or in the morning before opening.
The rice is cooked in rice makers.

So lets say you order 2 spring rolls and a order of General tso chicken.
They drop the spring rolls in a deep fryer for a few minutes.
Then chicken then gets deep fried. (Again the smaller pieces the more surface area they quicker it cooks. So they) deep fry lets say 8 mins. (Again depending on the quality of the place its either pre-boxed, pre-fried, then refried or reheated in a deep fryer. If a nicer place its cooked in a wok with oil)

Then they heat some sauce while the chicken is frying.
They toss the chicken in the warm sauce and package it for you to take home and enjoy.

I actually find the topic of this thread to be quite humorous, because I consider traditional chinese recipes to be much more of a hassle (almost to a ridiculous degree) than most Western recipes. As a child, I remember watching my Mom prepare ingredients in the morning (if not the evening before) for that night's dinner and asking her on multiple occasions why such elaborate preparations were necessary. She would usually shrug it off as a necessary part of the recipe.
What most Americans consider "chinese food" is often that which was first introduced by manual laborers from a bygone era: chow mein, lo mein, fried rice, etc. These "dishes" typically occupied the bottom rung of Eastern cuisine. Imagine traveling abroad and finding out that "American food" was represented by macaroni & cheese and breakfast cereals in some other country...and them wondering why it is that American food is so darn fast to prepare. Hee hee!


This can be said for any "ethnic" food we eat. Our Mexican food is really tex-mex, Japanese, Thai, etc food is Americanized to a degree. No matter what you eat, in this country its going to have an American flair. Just like if you would eat at the Japanese Denny's its not going to be true American food. http://www.dennys.co...nu/g_index.html

#14 sarausagi

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Posted 13 March 2006 - 02:41 AM

Nah, they just make it again.


I have one thing to ask though..? You hate the sprouts and stuff, but you don't eat meat either..?

I was just curious. I usually ask for the same thing you ask, mostly because I don't eat vegetables. I typically ask the places I frequent to cook the rice with the vegetables whole [not chopped up] and to put a little more soy and egg in it. Most usually have an idea of what I do: at a very high scale Chinese restaurant I went to, fried rice was over simple [white rice lightly fried with egg and soy]

#15 sarausagi

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Posted 13 March 2006 - 02:44 AM

Speaking of American Chinese restaurant dishes? What are some of your favorites?

Mine?

Orange chicken
Korean BBQ chicken
Sweet and Sour Chicken
Teriyaki chicken
Szechuan chicken
Pepper beef
Sweet and Sour Beef [yeah, this one is hard to find, most places do pork and chicken]
Mandarin Shrimp
Royale Delight Fried Rice [shrimp, beef, crab, chicken, pork, over fried rice]


Granted, probably none of these are "authentic Chinese cuisine" but quite honestly, as much as I love Chen Kenichi, most of the traditional Chinese dishes on Iron Chef look like crap...

With the exception of prawns in chili sauce, I'd kill to eat that, but everything else look like wimpy appetizers with no real substance to them

#16 evanft

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Posted 13 March 2006 - 02:45 AM

I do know one thing: almond chicken with shrimp fried rice is DELICIOUS!

#17 Steggy

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Posted 13 March 2006 - 02:48 AM

Speaking of American Chinese restaurant dishes? What are some of your favorites?

Mine?

Orange chicken
Korean BBQ chicken
Sweet and Sour Chicken
Teriyaki chicken
Szechuan chicken
Pepper beef
Sweet and Sour Beef [yeah, this one is hard to find, most places do pork and chicken]
Mandarin Shrimp
Royale Delight Fried Rice [shrimp, beef, crab, chicken, pork, over fried rice]


Granted, probably none of these are "authentic Chinese cuisine" but quite honestly, as much as I love Chen Kenichi, most of the traditional Chinese dishes on Iron Chef look like crap...

With the exception of prawns in chili sauce, I'd kill to eat that, but everything else look like wimpy appetizers with no real substance to them




orange chicken is amazing... and oddly enough walmart sells a frozen orange chicken in a box that is to die for, and cheap!

#18 Graystone

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Posted 13 March 2006 - 02:49 AM

most of the traditional Chinese dishes on Iron Chef look like


Isn't Iron Chef from Japan?

#19 sarausagi

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Posted 13 March 2006 - 03:08 AM

Isn't Iron Chef from Japan?


Yes, but one of the Iron Chef is Iron Chef Chinese Chen Kenichi

And there are several Chinese chef [some actually from China, lots from Japan too] that are challengers

It's not the Iron Chef food is "weird", some of the stuff made on it is VERY good, but the excess amount of sashimi dishes, the exaggerated use of soft roe, and the "girly" food they make...

I mean, seriously, one day Michibi or dare I say it Kobe should have slapped down a huge slab of kobe beef, grilled it to perfection, and served it with fried rice, broad noodles, and shrimp tempura. And he could have served it with a coke too.

#20 Jaket

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Posted 13 March 2006 - 03:09 AM

cat cooks fast
still alive

#21 Reality's Fringe

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Posted 13 March 2006 - 03:13 AM

I don't care if it's authentic or not. I like my $5 Chamerican food.
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#22 willardhaven

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Posted 13 March 2006 - 03:14 AM

Isn't Iron Chef from Japan?


Chen Kenichi is the "Iron Chef Chinese" on the Japanese show. He cookes in a Japanese/Chinese style.

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#23 crazytalkx

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Posted 13 March 2006 - 03:28 AM

cat cooks fast


:rofl: For the win

#24 ITDEFX

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Posted 13 March 2006 - 04:07 AM

omg this topic is da bomb tonight lol.

who the hell knew that posting a topic like this on a cheap ass forum would have good results. Must be a lot of people here who have relatives or know someone who actually runs a chinese take out and knows there shit.

for some reason, im hooked on sweet and sour chicken, ever since i was a kid, its been SSC, when I look at a menu, its SSC for me...it was not til the last 5 years that i started trying out stuff like General Tso's Chicken, egg drop soup (you can thank doctor flox for that :P) fried/cooked wongton with that sauce.

what ever they put in that sweet and sour sauce is very addicting.

#25 alonzomourning23

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Posted 13 March 2006 - 04:10 AM

I have one thing to ask though..? You hate the sprouts and stuff, but you don't eat meat either..?

I was just curious. I usually ask for the same thing you ask, mostly because I don't eat vegetables. I typically ask the places I frequent to cook the rice with the vegetables whole [not chopped up] and to put a little more soy and egg in it. Most usually have an idea of what I do: at a very high scale Chinese restaurant I went to, fried rice was over simple [white rice lightly fried with egg and soy]


Well, I like mushrooms, zuchini, broccoli (if its soft, a lot of times it's undercooked), summer squash, bamboo shoots etc. I like carrots raw (with yellow mustard), but not in dishes. I don't like most of the vegetables that get thrown into every cheap asian dishes (prepared this way anyway), like chives, sprouts, peppers etc.. I'm vegetarian because I don't eat meat, but I don't overload on vegetables either. I eat various types of pasta the most.
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#26 getmeoutofjoliet

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Posted 13 March 2006 - 04:13 AM

:rofl: For the win


is it me or does that thing roll around faster now?



#27 sarausagi

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Posted 13 March 2006 - 04:13 AM

omg this topic is da bomb tonight lol.

who the hell knew that posting a topic like this on a cheap ass forum would have good results. Must be a lot of people here who have relatives or know someone who actually runs a chinese take out and knows there shit.

for some reason, im hooked on sweet and sour chicken, ever since i was a kid, its been SSC, when I look at a menu, its SSC for me...it was not til the last 5 years that i started trying out stuff like General Tso's Chicken, egg drop soup (you can thank doctor flox for that :P) fried/cooked wongton with that sauce.

what ever they put in that sweet and sour sauce is very addicting.


Oh man, sweet and sour is the best. I grew up on it and my parents thought I'd grow into more "mature" choices [because sweet and sour chicken is what most kids eat because it's like softer chicken nuggets] but I love it

The sauce is great because at least from the way I make it...

sugar [white and brown]
honey
ginger
sesame oil
bonito shavings
garlic
salt
vinegar
water

but the bonito shavings are the key part, they're what give it the red color and the special taste

you can also but some bell pepper in it, some people leave it in, i take it out when the sauce is cooked

#28 ITDEFX

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Posted 13 March 2006 - 04:19 AM

im still trying to figure out two things..

since I can't eat it all in one sitting and leave it for the next day..

how the hell do i keep there rice from getting all hard and dry?

AND

how the hell do I keep that Sweet and Sour sauce from turning into jello?

both of these goes into the fridge... recooking them after its been in the fridge doesn't help restore it back to its fresh flavor :(

#29 sarausagi

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Posted 13 March 2006 - 04:26 AM

im still trying to figure out two things..

since I can't eat it all in one sitting and leave it for the next day..

how the hell do i keep there rice from getting all hard and dry?

AND

how the hell do I keep that Sweet and Sour sauce from turning into jello?

both of these goes into the fridge... recooking them after its been in the fridge doesn't help restore it back to its fresh flavor :(


There's nothing you can do about the rice in the fridge...all I can say is try a drop of vinegar and some soy when you recook it...if it is white rice, then fry it yourself and it should get better

As for the sweet and sour sauce, it shouldn't become jello..which means they probably make it thicker with corn starch and pineapple jell-o mix. Cheaper chinese food places either serve premade [grocery store type] sweet and sour sauce or skimp on ingredients and make up for the flavor with the pineapple powder and make it thicker by adding the starch.

#30 ITDEFX

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Posted 13 March 2006 - 04:29 AM

As for the sweet and sour sauce, it shouldn't become jello..which means they probably make it thicker with corn starch and pineapple jell-o mix. Cheaper chinese food places either serve premade [grocery store type] sweet and sour sauce or skimp on ingredients and make up for the flavor with the pineapple powder and make it thicker by adding the starch.



NOOOOOOOOOOOOO THOSE BASTARD!!!!!!!!!!! SOMEONES GONNA DIE VIA CHOP STICKS!

oh one time this place we always order from well they gave us sauce (SASS) that was quite watery, put it into the fridge, and the next day, it was still watery.........yay!! :)