http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Fri, 24 May 2013 10:05:26 +0000 http://www.maangchi.com/talk/topic/kimchi-seasoning-bulgogi-seasoning-garlic-ginger-stir-fry-seasoning#post-6643 Wed, 26 Dec 2012 20:25:45 +0000 Koreanborn 6643@http://www.maangchi.com/talk/ <p>Hi Everyone!<br /> I live in the Chicago area and love my Korean food. Unfortunately, we moved to the north burbs and the dining here is lacking, particularly in Korean food! I went to the Costco in Lincoln Park and found these new seasonings and bought them about 3 weeks ago and must share them with my fellow Korean food lovers! I've cooked with these seasonings and added them on food too (Bulgogi seasoning on veggie pizza and Kimchi seasoning on almost everything!) Seriously brings all the flavor without the trek to the Korean market miles away. The Stir Fry Seasoning is so good in soups and added to rice bowls.</p> <p>Anyway, thought I'd share with everyone cause it's a great find!</p> <p>(oh - the brand name is "Swagger") </p> http://www.maangchi.com/talk/topic/cutting-ginger#post-5919 Tue, 14 Feb 2012 19:11:00 +0000 marise 5919@http://www.maangchi.com/talk/ <p>Thank you so much beehive!<br /> I think I will try the foodprocessor and freezing tricks next time ;)<br /> Preparing huge portions is a good idea indeed. </p> http://www.maangchi.com/talk/topic/cutting-ginger#post-5907 Thu, 09 Feb 2012 15:22:28 +0000 beehive 5907@http://www.maangchi.com/talk/ <p>Hi, marise. I don't think there's an way to peel ginger without touching it, but you can grate ginger with the peel on. Alternatively, if you can get it peeled, you can grind the ginger in a food processor and keep in in a jar in the refrigerator. That way, you can use a teaspoon of it from the jar whenever you need it. By the way, freezing the filled jar first inhibits any growth in the jar so that it stays fresh longer. This is a great way to make large batches (I do this with garlic as well). You can store a bunch of small, pre-ground portions in the freezer until you need it. I only process it once or twice a year, and I can buy bulk ginger when there's nice, plump ginger at the store. I hope this helps! </p> http://www.maangchi.com/talk/topic/cutting-ginger#post-5904 Wed, 08 Feb 2012 23:08:47 +0000 marise 5904@http://www.maangchi.com/talk/ <p>Hi everyone,</p> <p>I thought this would be the right place to ask :)<br /> Is there any way to cut or grate ginger without holding it with your bare hands?<br /> Do you have any good ideas? I've tried plastic gloves, but it's not ideal.<br /> I want to know because I like to eat ginger but when I touch it, it burns my skin for the next 24h (I'm not allergic to ginger though).</p> <p>Thanks in advance,</p> <p>marise </p> http://www.maangchi.com/talk/topic/maejakwa-tips#post-4336 Thu, 23 Dec 2010 01:41:59 +0000 koralex90 4336@http://www.maangchi.com/talk/ <p>A very easy solution to the dough is to purchase square shaped dumpling wrappers from a Chinese store. Cut them into thirds and then make the slits and fry them. For the ginger juice, put it in the sugar syrup instead of the dough. It's a nice replacement and tastes just as great! Good luck! </p> http://www.maangchi.com/talk/topic/maejakwa-tips#post-4324 Tue, 21 Dec 2010 01:23:23 +0000 jennykoh 4324@http://www.maangchi.com/talk/ <p>I prefer plain cookies but my kids love sweet version.I found that plain cookies stay crispier longer.This s my fav cookies... </p> http://www.maangchi.com/talk/topic/maejakwa-tips#post-4323 Mon, 20 Dec 2010 17:49:09 +0000 Kayla 4323@http://www.maangchi.com/talk/ <p>I wish I had a pasta machine because it would've been perfect. I don't even have a rolling pin, though, so I wound up using a washed-out pickle jar. xD </p> http://www.maangchi.com/talk/topic/maejakwa-tips#post-4321 Mon, 20 Dec 2010 13:39:28 +0000 jennykoh 4321@http://www.maangchi.com/talk/ <p>I use pasta machine for thinner cookies... </p> http://www.maangchi.com/talk/topic/maejakwa-tips#post-4319 Sun, 19 Dec 2010 14:52:01 +0000 Kayla 4319@http://www.maangchi.com/talk/ <p>For those cooks out there that don't have 'fancy' equipment (i.e. a food processor or means of grating ginger), I present these solutions!</p> <p>I kneaded the dough by hand and I found that if the dough was too dry and crumbly, wetting my hands while kneading added the perfect amount of water. In all I suppose I added 3 teaspoons of water. I also added a bit more ginger juice since I like a very gingery cookie.</p> <p>A note on the ginger juice: I saw someone wondering how they could extract juice if they didn’t have a grater and I came up with a solution. Finely mince a piece of ginger the size of your palm and place in a 1/3 cup size measuring cup with two pinches of salt. Place a 1/4 cup size measuring cup inside of the 1/3 cup size and balance something heavy on top, like a big book or a small saucepan filled with water. Let it sit for 10 minutes or so, then squeeze the ginger until no more juice runs out. It should give you a tablespoon or so of liquid.</p> <p>I also made the liquid with corn syrup and honey in addition to the simple syrup because I didn’t want the sugar to burn (I am notorious for that). </p> http://www.maangchi.com/talk/topic/hello-from-england#post-3385 Mon, 12 Jul 2010 21:33:05 +0000 Pferdestarke 3385@http://www.maangchi.com/talk/ <p>Hi, I am Tom, a 29 year old male from Engalnd, UK. I love to cook and am an active poster on <a href="http://www.pistonheads.com/gassing/forum.asp?h=0&#038;f=192&#038;mid=140067" rel="nofollow">http://www.pistonheads.com/gassing/forum.asp?h=0&#038;f=192&#038;mid=140067</a> where you can see lots of pictures of tasty food from knowledgeable people.</p> <p>Check out this thread and I will post some on here from time to time. Can't wait to try the crispy chicken wings!!</p> <p><a href="http://www.pistonheads.com/gassing/topic.asp?h=0&#038;f=192&#038;t=596564&#038;mid=140067&#038;nmt=Photo%20of%20your%20Dinner" rel="nofollow">http://www.pistonheads.com/gassing/topic.asp?h=0&#038;f=192&#038;t=596564&#038;mid=140067&#038;nmt=Photo%20of%20your%20Dinner</a> </p>