Conversation

Notices

1. Embed this notice
   Adrianna Tan (skinnylatte@hachyderm.io)'s status on Tuesday, 10-Feb-2026 12:16:16 JST Adrianna Tan

   I steamed my entire dinner. Rice, vegetables, even dessert (custard buns).

   I love steaming food (and it is not bland if you know what to do)

   #Food #ChineseFood

   • Embed this notice
     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Tuesday, 10-Feb-2026 12:33:32 JST Adrianna Tan

     in reply to

     • Christopher Neugebauer

     @chrisjrn you can make seasonings (soy sauce, sesame oil, etc) separately and add to the steamed food after. I prefer to do it that way. I steam for texture

     yeah it needs to reach a boil then simmer, and learning the right steam times for each item

   • Embed this notice
     Christopher Neugebauer (chrisjrn@social.coop)'s status on Tuesday, 10-Feb-2026 12:33:33 JST Christopher Neugebauer

     in reply to

     @skinnylatte is the answer (a) salt and (b) not letting the all the food reach the boiling point?

   • Embed this notice
     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Tuesday, 10-Feb-2026 13:43:49 JST Adrianna Tan

     in reply to

     Southern Chinese folks double steam soups too. They put ingredients for soup inside a steamer, which is self placed inside a steamer. I love that style of soup so much

   • Embed this notice
     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Tuesday, 10-Feb-2026 13:49:03 JST Adrianna Tan

     in reply to

     • Brian Tatosky

     @virtualbri no loss of moisture. It’s used for bringing out the most flavors in a very delicate way

     The best way I can describe it is: after doing this for five hours on a slow simmer, plain water that has just been flavored with a single chicken breast piece ahur three inches wide, and placed with some herbs, can feel like the most intense chicken stock that might be prepared in the classical way with much more ingredients

   • Embed this notice
     Brian Tatosky (virtualbri@mastodon.online)'s status on Tuesday, 10-Feb-2026 13:49:04 JST Brian Tatosky

     in reply to

     @skinnylatte Not being a cook, what does that do?

   • Embed this notice
     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Tuesday, 10-Feb-2026 14:02:53 JST Adrianna Tan

     in reply to

     • Brian Tatosky

     @virtualbri the chicken soup at Din Tai Fung is made in a similar way, even though it’s a Taiwanese place. It’s a good standard to try

   • Embed this notice
     Brian Tatosky (virtualbri@mastodon.online)'s status on Tuesday, 10-Feb-2026 14:02:54 JST Brian Tatosky

     in reply to

     @skinnylatte Oh, that makes a lot of sense. Now I need to have a bunch of soup made this way!! Thanks!

   • Embed this notice
     berserk du soleil (aetataureate@mastodon.social)'s status on Wednesday, 11-Feb-2026 02:49:31 JST berserk du soleil

     in reply to

     @skinnylatte i don't know if you're much of a tv watcher, but this made me think fondly of "culinary class wars" -- since it's by and for korean people, the paradigms of cooking are super broad and include tons of cultural info that i'm sure is baby school to you but i haven't seen on an american cooking show ever.

   • Embed this notice
     Adrianna Tan (skinnylatte@hachyderm.io)'s status on Wednesday, 11-Feb-2026 02:49:31 JST Adrianna Tan

     in reply to

     • berserk du soleil

     @aetataureate yeah! I started that but need to get back to it