Mapo-Style Beans | Serious Eats at Home
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- Опубліковано 18 чер 2020
- *Editor's Note:
Serious Eats staff have been working from home during the pandemic. This video is the first of our new series: Serious Eats At Home. There may be issues with lighting/sound/auto-focus. Please be patient while we work out the logistics and figure out how to keep bringing you the content you want to see!
Sasha Marx shows a quick-cooking riff on mapo tofu that's perfect for using up cannellini from a big batch of cooked dry beans.
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why. - Навчання та стиль
skip to 5:30 if you already know what peppercorns and ground pork are and don't need to listen to the definitions.
Should’ve read this first!
Thank you!
Thank you.
Nice job with the adjustments in your recipes to make it work with beans. Creative!
Big fan of these type of videos. More please!
Playback speed 1.25x. Thank me later.
Oh fantastic, this looks delicious!
Some mapo related tips:
Ground meat: although many recipes for mapo call for ground beef, most of them are WRONG. AFAIK, the most authentic recipes use finely MINCED (not ground) beef. Ground beef (esp if its from eye or bottom round) IMO imparts a murky greasy "hamburger-helper" flavor, whereas minced beef does not. Because most typical home cooks dont have the know how to select and properly mince the right cuts of beef for this, the easiest solution by far is to replace it with decent quality italian "sweet pork sausage" (sweet meaning no fennel seed or other seasonings) - simply remove the casings. No more murky flavor. It works.
Chilies: the secret to a vibrant red color is using "kasmiri red" chilie powder, or crumbled kasmiri peppers ... theyre less hot and more fruity than cayenne, slightly tangy, and impart that unmistakable brilliant color that is the heart of any good sichuan pepper oil or mapo dish.
Awesome
I have some cranberry beans soaking right now....I guess I know what to do with them next!
Yum, yum
nice
What is in the small white soy sauce dish at 9:30 that disappears without comment at 9:35? Is that the peppercorn?
T E he says it at 2:50
i like how you described it all at the beginning
much better played on 1.25 speed
Amateur. 2x gang.
You are right! What's up with his voice?! Or did they slow down the video?!
Glad I read this before watching the video lol
Playing Sasha at 1.25x is like drinking a 30 year rye as a shot. How dare you.
@@irian42 That's how he is. I got *a lot* of flak in a previous video for joking about it, but he sounds... "special".
As someone who is soy intolerant, I adore this recipe!
What do you think doubanjiang is made with?!
Try mapo eggplant
Doubanjiang is made from fermented broad beans not soy beans.
The dead pixel isn't your screen, it is his camera!
What is that metal wall rack behind you? I need that!
That brand is called wallboard.
yay more sasha!!!
Anyone know what pan Sasha is using here?
CORRECTION: Sichuan peppercorns are not in the citrus family. They are actually the buds of a specific pair of Prickly Ash trees.
Also, you do not grind them the same was as peppercorns ... instead, the best way to process them is to avoid pan toasting (which drives off the volatile oils that provide the flavor and tingle). Instead, spread on a plate and using tweezers pick over and discard any black seeds, stems and thorns (low quality will have more of these and a very gritty texture after grinding, high quality will have far less). You want only the thin colorful outer skin of those buds - the rest is just useless cellulose that will turn your dish gritty if left in. Grind, then use a fine sieve to separate the useable pepper powder from the flavorless cellulose that forms the interior walls of those buds. Grind only what you expect to use within 1-2 weeks tops (better still, right away) because once ground, the essential oils in sichuan pepper are VERY volatile, and fade within a week or two. If you've ever experienced how homemade garam masala fades, sichuan pepper fades 10x faster, so leave it whole whenever possible and for as long as possible, before use. Leave it whole for infusing broths and oils, and only grind and sieve ala minute as a condiment for finished dishes
Only buy whole sichuan pepper that indicates it has NOT been heat treated, otherwise it will have weak flavor and a darker hue, and only buy what you'd expect to use within 2 months (cryovac can extend that by several months). Top quality pepper features buds having vibrant pink-red color, a pungent aroma, very few seeds and debris. Avoid the crap, and never ever buy it preground. If you must buy pre-prepared, consider sichuan pepper oil instead of powder. The oil alone doesnt give a complete picture however, because some of the flavors are water soluable, and other are oil soluable.
1 more: This type of recipe also works well for making a quick "mapo" flavored bean or bean and bacon soup. I like to cut up a little slab bacon into smallish med-thin chunks, mark em in oil til lightly colored, reserve, repeat with a little diced vidalia onion and reserve to same bowl, then sweat in your mapo flavors in a little homemade sichuan chili oil, then add 1 can Refritos (refried beans), followed by 1 can hot water and a spoon of chicken base ... bring to simmer, stick blend until mostly smooth, then add the bacon & onion back to the pan and simmer a few mins more. Adjust and eat. Hard to beat on a cold winter day.
Prickly Ash trees are part of the genus Zanthoxylum which are part of the family Rutaceae which is the citrus family.
@@orsonbrawl4529 That's interesting ... I guess I didnt look far enough back. Good catch. Doesnt alter any of my comments though.
Bro got a ted talk on Sichuan peppercorns
You should have an app for smartphone, fast cheking recipes etc would be great 🙏
okay dexter
That rusty cast iron pan pains my soul. That gem needs some TLC.
A little scaling on the bottom isn't unusual or even necessarily a bad thing. Since that's right on the flame there's a tendency to burn off the seasoning.
@@deatheragefarms Rust is never normal in cast iron if you're taking the proper care of it and it is never a good thing. Rust will literally eat away at the metal eventually causing pitting and structural weakness in the metal.
@@EvilSanta482 That's not rust. @Andrew Martin is right, it's just over carbonized seasoning, exposing the bare metal and it's what happens when you use cast iron often because the bottom doesn't get exposed to oil. It's fine as long as it's not sitting in water, but if it really bothers you, you can throw some oil on there once you've washed and dried it.
He's so gay and so cute🥰
Lame delivery and spotty audio. Is this about the recipe or the presenter?
Beans can aggravate arthritic symptoms, and may have elevated levels of estrogen.
No.
Life can aggravate symptoms and may cause death
I hear they also make you fart.
Make sure to stay away from those 5g towers too lest you get coronavirus