Want to get into Asian food

Need several dozen industrial sauces.

Is that normal?

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  1. 1 month ago

    Dozen is twelve, but I would would say yeah. 12, sounds right.

  2. 1 month ago

    >not getting dashi
    >not getting mirin
    >not getting rice vinegar
    >not getting miso
    >not getting sesame oil

  3. 1 month ago

    you dont -need- a dozen asian sauces in the same way you dont need a dozen normal sauces either but they all have their own use and purpose

  4. 1 month ago

    I wanted to et into Asian foods a few months back. I've probably spent at least $300 dollars on ingredients.
    But it's really nice to have all those things handy 🙂 I don't regret it one bit. And you can make cheap delicious recipes when you've bought them all if you're a poor gay

  5. 1 month ago

    pretty sure the sesame oil is the only thing in that image you can't make at home, the rest are hardly industrial
    hot sauces are easy as hell to make
    miso and soy sauce take months and a special purchase, but they're not hard. also to be fair soy sauce will be a byproduct so you won't get a ton of it
    if you've got the mold to make miso and soy sauce then you've got the mold to make rice wine and if you wanted you could turn that into rice wine vinegar
    hoisin is basically just sweetened seasoned miso + soy sauce
    you could make oyster sauce by boiling oysters and then reducing that down and sweetening it, but I can't imagine that would be a fun experience

    it's really no different from needing dijon and worcestershire sauce and whatnot

    • 1 month ago

      >it's really no different from needing dijon and worcestershire sauce and whatnot
      There's not a single recipe that needs them as 'sine qua non' condition, whereas you simple cannot make many Asian dishes without several industrial ingredients.

      • 1 month ago

        >There's not a single recipe that needs them as 'sine qua non' condition
        there are plenty, stop chatting shit, you pedophile gimp

      • 1 month ago

        I always get a little chubby when I see somebody use Latin phrases in conversation like that. You're cool, anon.

    • 1 month ago

      Thats too much work

  6. 1 month ago

    soy sauce and shaoxing wine are the only Asian ingredients I consider absolutely essential. sesame oil is up there too but you can make do without it.

  7. 1 month ago

    You'd probably feel the same way if you were a total foreigner started trying to start cooking european food from scratch
    Oh i need vinegar, balsamic glaze, white wine, red wine, cream, butter, olive oil, mustard, bay leaves, pepper, and nutmeg? Where do i get all this shit?

  8. 1 month ago

    From the top of my head, from my shelves:
    Sesame oil
    Oyster sauce light
    Oyster sauce heavy
    Soy, light
    Soy, black
    White wine vinegar

    to name a few

    • 1 month ago

      >no sesame paste
      >no sechuan peppercorns
      >no MSG
      >no black vinegar
      >no shaoxing wine
      >no rice vinegar
      >no fermented vegetables
      >no five spice
      >no chili oil

      • 1 month ago

        >rice vinegar

    • 1 month ago

      you can make teriyaki from the other ingredients listed pretty easily, don't need to buy it premade

  9. 1 month ago

    This shit right here is one of the best sauces I've ever had. Use it on all kinds of meat. Perfect marinade for jerky as well.

  10. 1 month ago

    yeah. I'm making my asian shopping list now too, using the wok by kenji lopez, and chinese cooking demystified has some videos and lists in descriptions

    what do you guys think about chinese "cooking" wine and sake (with salt added)? It's easier to buy online

  11. 1 month ago

    it's just MSG, guys. the secret thing you're chasing that makes you romanticize Chinese cuisine so much is just MSG. most of the other ingredients are just vehicles for salt or heat

  12. 1 month ago

    They never go bad so you can buy them once and use them for literally years.

  13. 1 month ago

    you only really NEED sesame oil and soy sauce, maybe some sort of fish sauce too

  14. 1 month ago

    >hoison sauce
    >brown sugar

    It's like the cumin and garlic for indian food.
    They carry so much weight.

  15. 1 month ago

    Yeah, I have a frick ton of different chinese sauces and pastes. Some are harder to find than others, but most are easily replaced with something else. Shaoxing Wine can be replaced with sake or mirin, you can make sushi vinegar yourself if you can't find it. Soy sauce, oyster sauce, corn starch, and sesame oil are all staples though. You can get a big bag of sichuan peppers off Amazon for pretty cheap and they last forever, would recommend over buying an overpriced bottle of sichuan oil.

    "Asian" food is kind of a broad spectrum of ingredients too. I'd pick one country and go from there, what you need for Thai cooking is different than Japanese is different than Chinese, than Vietnamese, etc.

  16. 1 month ago

    Each particular flavor of Asian is going to use different sauces. Fish sauce is more Vietnamese and Thai, for instance, while mirin is obviously Japenese. You can just get the sauces that get used in one region, which greatly reduces the number you need. In fact, you can just get the sauces that get used in one recipe, which is usually like max two each, unless it's particularly involved.

  17. 1 month ago

    >"Want to get into Asian food"
    >thread hasn't even started yet and this homosexual is trying to find excuses to not buy $30 worth of sauces that will last a month with daily use

    weeb just eat your tyson nuggets and giving money to twitch roasties

  18. 1 month ago

    i only need soy sauce, fish sauce, and rice vinegar. you will probably have the rest of the ingredients you can make
    >dark soy sauce by mixing soy sauce and molasses
    >oyster sauce by mixing fish sauce and caramelized sugar and soy sauce
    >mirin by mixing rice vinegar and sugar
    >black vinegar by mixing rice vinegar and molasses
    >chili oil can use any oil with red pepper flakes or any spicy powder

  19. 1 month ago

    all you need is soy sauce and sesame oil.

  20. 1 month ago

    Man is generalizing asian food like it doesn't cover half of the global cuisine then complains there isn't just 1 fix it all sauce.

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