Tradicionalni recepti

Kako organizirati vrhunsku zabavu za fondue 70 -ih

Kako organizirati vrhunsku zabavu za fondue 70 -ih

Proslavite Nacionalni dan fonduea sa sirom uz najukusniju retro večeru

Proslavite Nacionalni dan fondua uz dekadentni fondue od sira.

Fondue se previše često zanemaruje večera. Bio je to tako popularan hit u '60 -ih i '70 -ih, ali je od tada gotovo nestao s našeg zabavnog repertoara. Naš sir-ljupci sebe smatraju da je ovo vrlo tužna priča i oduševljeni su što je danas Nacionalni Fondue sa sirom Dan koji nam daje savršen izgovor da prašinu sa prašine uklonimo fondue poti stavite ga u središte stola ispunjenog mjehurićima sir, i okruženi našim najbližima prijatelji. Kao što je današnji fondue nacionalno jelo, nema šanse da vas netko osuđuje umjesto vas stara škola okusa.

Kako organizirati vrhunsku zabavu za fondi 70 -ih (projekcija slajdova)

Što se nas tiče, fondue je savršen večera obrok: Sastojci su pristupačni, ima ih vrlo malo priprema potrebno osim usitnjavanja umakanje hrane, i definitivno ne morate trošiti vrijeme na stres u kuhinji gosti stići. Fondue omogućava svima da sjednu i uživaju u zajedničkom obroku, stvarajući atmosferu kruženja oko a krijes, nazdravljanje marshmallows preko plamena negde u velikom na otvorenom.

To što je Nacionalni dan fonduea sa sirom ne znači da smo inspirirani našim 70 -im večera mora biti ograničen na samo jedan kurs. Idemo sve na ovo državni praznik i napravite čitav obrok fonduea. Poslužite oboje fondue sa sirom i fondue od mesa za stvaranje maglovitog osjećaja predjela i predjela obroka. Imajući meso Ova opcija će također pomoći u sprečavanju da sir postane previše intenzivan i težak, kao što to često biva. Prekini svoju fondue party na najbolji mogući način: sa čokoladni fondue. Svi vaši gosti će zasigurno obnoviti svoju ljubav prema fonduu kada se njihov obrok završi svježe voće i marshmallows umočen u lonac na pari bogatog, topljena čokolada.

Budite domaćin savršene kič večere stvarajući večer usredsređena na vrhunskog Švajcarca udobna hrana, praćen obiljem vino, i puno opuštenog smijeha. Čitajte dalje o tome kako organizirati ultimativnu zabavu za fondi 70 -ih.


Kako prirediti zabavu sa vrućim loncem i#8212Sporim štednjakom!

Znate li kakvu večeru ne volim? Ona u kojoj domaćin cijelo vrijeme kuha. Domaćin koji je u kuhinji domaćin je koji je isticao - a možda i sve ostale - istodobno zanemarujući ljude koji su pozvani u njegov ili njen dom.

Ali šta ako svi kuhaju?

To sam i pomislio kada sam prvi put razmišljao o kuhanju tradicionalnog kineskog vrućeg lonca kod kuće. Ime govori sve: gosti se okupljaju oko ogromnog lonca s okusom čorbe s okusom i naizmjence uranjaju sirove sastojke. Juha kuha sastojke, za razliku od ulja u fondu. I baš kao i fondue, hot pot je savršen za grupe - i to nije ideja koja se zaglavila u 70 -ima.

Evo šta sam uradio: pozvao sam jedanaest prijatelja da dođu i okupe se oko vrućeg lonca. Onda je došao teži dio. Morao sam smisliti da izvučem vrući lonac kod kuće.

Zajednička aktivnost okupljanja oko lonca uzavrele čorbe uobičajena je u cijeloj Aziji. Ali tačna vrsta čorbe u loncu zavisi od toga gdje se tačno nalazite u Aziji. U Japanu, gdje se ritual objedovanja naziva shabu shabu, juha je na bazi kombu-a, poput dashija. U međuvremenu, mongolski vrući lonac sadrži goji bobice i žižule. A na kontinentalnoj Kini ljuti lonac od Sečuanese prepun je zrna bibera koji umrtvljuju usne, čili papričice i začina. To je vrući lonac koji sam želio na svojoj zabavi.

U restoranima specijaliziranim za vruće posude, iskustvo ide ovako: naručite juhu i sirove sastojke, osoblje pali prijenosnu ploču za kuhanje za stol, a nakon što juha počne kuhati, sami počinjete kuhati sastojke.

Da bih donio vrući lonac u svoj dom, morao sam napraviti nekoliko promjena. Očigledno nisam mogao držati juhu na štednjaku i ne posjedujem ringlu. To me dovelo do sporog štednjaka. Ako može dinstati svinjsku lopaticu, sigurno može skuhati jednostavnu juhu - zar ne?

Kada sam razgovarao sa Sarah Leung, jednom od četiri spisateljice iza poznatog kineskog bloga o hrani Woks of Life, ona je odobrila moju ideju za sporo kuhanje. Dala mi je i razne druge upute za kupovinu, pripremu juhe i održavanje stvari što je moguće glatkijim. Moje najvažnije za poneti? "Iskustvo vrućeg lonca na kraju je ono što mislite o tome."

Pa, hteo sam da to učinim sjajnim. Ali prvo sam morao obaviti kupovinu.

Baš kao i u prženju, najvažniji i dugotrajan dio vrućeg lonca je dobijanje vašeg mise en place—To jest, svo povrće i meso koje ćete umočiti u vruću posudu - zajedno i organizovano. Želite da mali arsenal sastojaka umoči i skuha na vašoj zabavi, pa što više raznolikosti, to bolje. Pronašao sam azijsko tržište kako bih kupovinu obavljao na jednom mjestu (manje izleta = zadovoljniji domaćin). Hong Kong Supermarket na donjem Manhattanu imao je gotovo sve, od grickalica sa škampima do ribljih loptica.

"Možete gledati na to kao" oh, ovo je tako komplikovano ", kaže Leung. Ali, kaže ona, nije u tome poenta. & quotStvar u vezi sa vrućim loncem koja ga čini odličnim je raznolikost. "

Tako da sam nabavio raznolikost. Kupio sam povrće (daikon rotkvica, baby bok choy, napa kupus, dvije vrste gljiva), meso (tanko narezano rebrno oko, pileći kotleti), riblje kuglice (kuhaju se brzo, a vi ih nikada nećete vidjeti) na fondu zabavi), jastučno prženi tofu i čvrsti tofu koji se može narezati na debele trake.

Sljedeće na mojoj listi: Napravite juhu u kojoj će se sve ove stvari kuhati.

Woks of Life mi je dao metodu koja mi je bila od vruće čorbe sa žvakanjem usta. U woku od ugljičnog čelika (moj sam nabavio u prodavnici Wok iz San Francisca, miješao sam pržen narezan đumbir, lovorov list, cijeli cimet, cijele oguljene režnjeve češnjaka, zvjezdasti anis, klinčiće, zrnca sečuanske paprike i sušeni čili. Zatim sam dodao osnova za vruće saksije, kupljena u trgovini, pasta napravljena od mješavine čili papričica.

(Dodavanje te vruće paste za lonac bilo je ozbiljna eksplozija u nosu - toliko da je našu fotografkinju gotovo srušilo sa stolice u napadu kašlja. Brzo sam uključio ventilaciju.)

Nakon što su se aromati ispržili i karamelizirali, došao je dosadan dio: sipati 12 šoljica pilećeg temeljca i staviti da provri. To je iritantno jer sam, s obzirom na kapacitet woka, mogao prokuhati samo polovicu juhe prije nego što sam cijelu premjestio u veliki lonac za juhu, gdje sam dodao preostalu juhu. Jednom to šarža je proključala, sve sam prebacila u spor štednjak. To su tri posude za kuhanje, naravno - ali to je mnogo manji nered od pokušaja da se sva ta juha stavi u vok.

Stavite svoj lonac u sredinu sobe.

Ovisno o broju ljudi koje pozovete, može doći do gužve oko vrućeg lonca. Služite neke grickalice da se ne rasplamsa. Odabrao sam nekoliko lakih pečenih badema (za lavandu ubacivši nekoliko prstohvata kineskog praha sa 5 začina), slasnu salatu od krastavaca i malo čipsa od škampa Calbee. Poslužio sam sve ovo uz lagana piva (poput kineskog lager -a Tsingtao), i dok su svi grickali i pijuckali, krenuo sam sa začinima.

Najzabavnije što ćete isjeckati krastavce izgleda ovako.

Prvo sam napravio lonac od pirinča kratkog zrna (mogli ste koristiti i staklene rezance). Zatim sam iznio sve te esencijalne azijske umake: soja sos, Shacha (neka vrsta kineskog umaka za roštilj), crni ocat, čili ulje i susamova pasta (tahini iz Whole Foodsa su uspjeli). Takođe sam stavio ukrase kao što su mljeveni kikiriki i svježe sjeckani cilantro i mladi luk.

Iskreno, nisam ništa razmišljao o desertu sve dok tog jutra nisam razgovarao sa mamom. Kad je čula da će mojim gostima##x27 usta zujati od svih tih zrna papra, preporučila je da imam pri ruci čokoladni sladoled. I, kako to obično biva, mama je bila u pravu. (Hvala, mama.)

Kad je sve spremno, postavio sam vruću posudu na mjesto gdje se svi mogu okupiti oko nje i svi smo ukopali, bacivši u spori štednjak sve što smo htjeli. Svi smo imali štapiće, ali pri ruci je bio još važniji pribor: cjedilo za pauke. Kada se lagano stavi u vruću posudu, pauk stvara neku vrstu mreže za meso i povrće, tako da se mogu potopiti i skuhati, ali ne potonuti na dno.

Kad se nije koristio, vratio sam poklopac na štednjak za kuhanje kako bi ostao na laganoj vatri. (Ovo je sigurnosna stvar jer mlaka čorba nije dobro skuhala meso.) Druga mogućnost bi bila da malo začinjene juhe ostavite na laganoj vatri na ploči za kuhanje i povremeno zamijenite vruću juhu od šerpe.

Zdjelu pirinča koristite kao podlogu za prelive i umake.

Dok sam gledao svoje prijatelje kako sastavljaju obroke-pirinač (ili rezance) na dnu zdjele, tek skuhano meso i povrće na vrhu, umake i ukrase da sve završe-vidio sam da je moj plan sa vrućim loncima potpuno uspio . Svi se dobro provedite i dobro se hranite. A nisu ni shvatili da su sami kuhali svoja jela.


Kako prirediti zabavu sa vrućim loncem i#8212Sporim štednjakom!

Znate li kakvu večeru ne volim? Ona u kojoj domaćin cijelo vrijeme kuha. Domaćin koji je u kuhinji domaćin je koji je isticao - a možda i sve ostale - istodobno zanemarujući ljude koji su pozvani u njegov ili njen dom.

Ali šta ako svi kuhaju?

To sam i pomislio kada sam prvi put razmišljao o kuhanju tradicionalnog kineskog vrućeg lonca kod kuće. Ime govori sve: gosti se okupljaju oko ogromnog lonca s aromatiziranom juhom i naizmjence uranjaju sirove sastojke. Juha kuha sastojke, za razliku od ulja u fondu. I baš kao i fondue, hot pot je savršen za grupe - i to nije ideja koja se zaglavila u 70 -ima.

Evo šta sam uradio: pozvao sam jedanaest prijatelja da dođu i okupe se oko vrućeg lonca. Onda je došao teži dio. Morao sam smisliti da izvučem vrući lonac kod kuće.

Zajednička aktivnost okupljanja oko lonca uzavrele čorbe uobičajena je u cijeloj Aziji. Ali tačna vrsta čorbe u loncu zavisi od toga gdje se tačno nalazite u Aziji. U Japanu, gdje se ritual objedovanja naziva shabu shabu, juha je na bazi kombu-a, poput dashija. U međuvremenu, mongolski vrući lonac sadrži goji bobice i žižule. A na kontinentalnoj Kini ljuti lonac od Sečuanese prepun je zrna bibera koji umrtvljuju usne, čili papričice i začina. To je vrući lonac koji sam želio na svojoj zabavi.

U restoranima specijaliziranim za topli lonac iskustvo ide ovako: naručite juhu i sirove sastojke, osoblje pali prijenosnu ploču za kuhanje za stol, a nakon što juha počne kuhati, sami počinjete kuhati sastojke.

Da bih donio vrući lonac u svoj dom, morao sam napraviti nekoliko promjena. Očigledno nisam mogao držati juhu na štednjaku i ne posjedujem ringlu. To me dovelo do sporog štednjaka. Ako može dinstati svinjsku lopaticu, sigurno može skuhati jednostavnu juhu - zar ne?

Kada sam razgovarao sa Sarah Leung, jednom od četiri spisateljice iza poznatog kineskog bloga o hrani Woks of Life, ona je odobrila moju ideju za sporo kuhanje. Dala mi je i razne druge upute za kupovinu, pripremu juhe i održavanje stvari što je moguće glatkijim. Moje najvažnije za poneti? "Iskustvo vrućeg lonca na kraju je ono što mislite o tome."

Pa, hteo sam da to učinim sjajnim. Ali prvo sam morao obaviti kupovinu.

Baš kao i u prženju, najvažniji i dugotrajan dio vrućeg lonca je dobijanje vašeg mise en place—To jest, svo povrće i meso koje ćete uroniti u vruću posudu - zajedno i organizovano. Želite da mali arsenal sastojaka umoči i skuha na vašoj zabavi, pa što više raznolikosti, to bolje. Pronašao sam azijsko tržište kako bih kupovinu obavljao na jednom mjestu (manje izleta = zadovoljniji domaćin). Hong Kong Supermarket na donjem Manhattanu imao je gotovo sve, od grickalica sa škampima do ribljih loptica.

"Možete gledati na to kao" oh, ovo je tako komplikovano ", kaže Leung. Ali, kaže ona, nije u tome poenta. & quotStvar u vezi sa vrućim loncem koja ga čini odličnim je raznolikost. "

Tako da sam nabavio raznolikost. Kupio sam povrće (daikon rotkvica, baby bok choy, napa kupus, dvije vrste gljiva), meso (tanko narezano rebrno oko, pileći kotleti), riblje kuglice (kuhaju se brzo, a vi ih nikada nećete vidjeti) na fondu zabavi), jastučno prženi tofu i čvrsti tofu koji se može narezati na debele trake.

Sljedeće na mojoj listi: Napravite juhu u kojoj će se sve ove stvari kuhati.

Woks of Life mi je dao metodu koja mi je bila od vruće čorbe sa žvakanjem usta. U woku od ugljičnog čelika (moj sam nabavio u prodavnici Wok iz San Francisca, miješao sam pržen narezan đumbir, lovorov list, cijeli cimet, cijele oguljene režnjeve češnjaka, zvjezdasti anis, klinčiće, zrnca sečuanske paprike i sušeni čili. Zatim sam dodao osnova za vruće saksije, kupljena u trgovini, pasta napravljena od mješavine čili papričica.

(Dodavanje te vruće paste za posudu bilo je ozbiljan udarac u nos - toliko da je našu fotografkinju gotovo srušilo sa stolice u napadu kašlja. Brzo sam uključio ventilaciju.)

Nakon što su se aromati ispržili i karamelizirali, došao je dosadan dio: sipati 12 šoljica pilećeg temeljca i staviti da provri. To je iritantno jer sam, s obzirom na kapacitet woka, mogao zagrijati samo polovicu juhe prije nego što sam cijelu premjestio u veliki lonac za juhu, gdje sam dodao preostalu juhu. Jednom to šarža je proključala, sve sam prebacila u spor štednjak. To su tri posude za kuhanje, naravno - ali to je mnogo manji nered od pokušaja da se sva ta juha stavi u vok.

Stavite svoj lonac u sredinu sobe.

Ovisno o broju ljudi koje pozovete, može doći do gužve oko vrućeg lonca. Služite neke grickalice da se ne rasplamsaju. Odabrao sam nekoliko lakih pečenih badema (za lavandu ubacivši nekoliko prstohvata kineskog praha sa 5 začina), slasnu salatu od krastavaca i malo čipsa od škampa Calbee. Poslužio sam sve ovo uz lagana piva (poput kineskog lager -a Tsingtao), i dok su svi grickali i pijuckali, krenuo sam sa začinima.

Najzabavnije što ćete isjeckati krastavce izgleda ovako.

Prvo sam napravio lonac od pirinča kratkog zrna (mogli ste koristiti i staklene rezance). Zatim sam naveo sve te esencijalne azijske umake: soja sos, Shacha (neka vrsta kineskog umaka za roštilj), crni ocat, ulje čilija i susamova pasta (tahini iz Whole Foodsa su uspjeli). Takođe sam stavio ukrase kao što su mljeveni kikiriki i svježe sjeckani cilantro i mladi luk.

Iskreno, nisam ništa razmišljao o desertu sve dok tog jutra nisam razgovarao sa mamom. Kad je čula da će mojim gostima##x27 usta zujati od svih tih zrna papra, preporučila je da imam pri ruci čokoladni sladoled. I, kako to obično biva, mama je bila u pravu. (Hvala, mama.)

Kad je sve spremno, postavio sam vruću posudu na mjesto gdje se svi mogu okupiti oko nje i svi smo iskopali, bacivši sve što smo htjeli u spori štednjak. Svi smo imali štapiće, ali pri ruci je bio još važniji pribor: cjedilo za pauke. Kada se lagano stavi u vruću posudu, pauk stvara neku vrstu mreže za meso i povrće, tako da se mogu potopiti i skuhati, ali ne potonuti na dno.

Kad se nije koristio, vratio sam poklopac na štednjak za kuhanje kako bi ostao na laganoj vatri. (Ovo je sigurnosna stvar jer mlaka čorba nije dobro skuhala meso.) Druga mogućnost bi bila da malo začinjene juhe ostavite na laganoj vatri na ploči za kuhanje i povremeno zamijenite vruću juhu od šerpe.

Zdjelu pirinča koristite kao podlogu za prelive i umake.

Dok sam gledao svoje prijatelje kako sastavljaju obroke-pirinač (ili rezance) na dnu zdjele, tek skuhano meso i povrće na vrhu, umake i ukrase da sve to dokrajčim-vidio sam da je moj plan sa vrućim loncima potpuno uspio . Svi se dobro provedite i dobro se hranite. A nisu ni shvatili da su sami kuhali svoja jela.


Kako prirediti zabavu sa vrućim loncem i#8212Sporim štednjakom!

Znate li kakvu večeru ne volim? Ona u kojoj domaćin cijelo vrijeme kuha. Domaćin koji je u kuhinji domaćin je koji je isticao - a možda i sve ostale - istodobno zanemarujući ljude koji su pozvani u njegov ili njen dom.

Ali šta ako svi kuhaju?

To sam i pomislio kada sam prvi put razmišljao o kuhanju tradicionalnog kineskog vrućeg lonca kod kuće. Ime govori sve: gosti se okupljaju oko ogromnog lonca s okusom čorbe s okusom i naizmjence uranjaju sirove sastojke. Juha kuha sastojke, za razliku od ulja u fondu. I baš kao i fondue, hot pot je savršen za grupe - i to nije ideja koja se zaglavila u 70 -ima.

Evo šta sam uradio: pozvao sam jedanaest prijatelja da dođu i okupe se oko vrućeg lonca. Onda je došao teži dio. Morao sam smisliti da izvučem vrući lonac kod kuće.

Zajednička aktivnost okupljanja oko lonca uzavrele čorbe uobičajena je u cijeloj Aziji. Ali tačna vrsta čorbe u loncu zavisi od toga gdje se tačno nalazite u Aziji. U Japanu, gdje se ritual objedovanja naziva shabu shabu, juha je na bazi kombu-a, poput dashija. U međuvremenu, mongolski vrući lonac sadrži goji bobice i žižule. A na kontinentalnoj Kini ljuti lonac od Sečuanese prepun je zrna bibera koji umrtvljuju usne, čili papričice i začina. To je vrući lonac koji sam želio na svojoj zabavi.

U restoranima specijaliziranim za vruće posude, iskustvo ide ovako: naručite juhu i sirove sastojke, osoblje pali prijenosnu ploču za kuhanje za stol, a nakon što juha počne kuhati, sami počinjete kuhati sastojke.

Da bih donio vrući lonac u svoj dom, morao sam napraviti nekoliko promjena. Očigledno nisam mogao držati juhu na štednjaku i ne posjedujem ringlu. To me dovelo do sporog štednjaka. Ako može dinstati svinjsku lopaticu, sigurno može skuhati jednostavnu juhu - zar ne?

Kada sam razgovarao sa Sarah Leung, jednom od četiri spisateljice iza poznatog kineskog bloga o hrani Woks of Life, ona je odobrila moju ideju za sporo kuhanje. Dala mi je i razne druge upute za kupovinu, pripremu juhe i održavanje stvari što je moguće glatkijim. Moje najvažnije za poneti? "Iskustvo vrućeg lonca na kraju je ono što mislite o tome."

Pa, hteo sam da to učinim sjajnim. Ali prvo sam morao obaviti kupovinu.

Baš kao i pri prženju, najvažniji i dugotrajan dio vrućeg lonca je dobijanje vašeg mise en place—To jest, svo povrće i meso koje ćete uroniti u vruću posudu - zajedno i organizovano. Želite da mali arsenal sastojaka umoči i skuha na vašoj zabavi, pa što više raznolikosti, to bolje. Pronašao sam azijsko tržište kako bih kupovinu obavljao na jednom mjestu (manje izleta = zadovoljniji domaćin). Hong Kong Supermarket na donjem Manhattanu imao je gotovo sve, od grickalica sa škampima do ribljih loptica.

"Možete gledati na to kao" oh, ovo je tako komplikovano ", kaže Leung. Ali, kaže ona, nije u tome poenta. & quotStvar u vezi sa vrućim loncem koja ga čini odličnim je raznolikost. "

Tako da sam nabavio raznolikost. Kupio sam povrće (daikon rotkvica, baby bok choy, napa kupus, dvije vrste gljiva), meso (tanko narezano rebrno oko, pileći kotleti), riblje kuglice (kuhaju se brzo, a vi ih nikada nećete vidjeti) na fondu zabavi), jastučno prženi tofu i čvrsti tofu koji se može narezati na debele trake.

Sljedeće na mojoj listi: Napravite juhu u kojoj će se sve ove stvari kuhati.

Woks of Life mi je dao metodu koja mi je bila od vruće čorbe sa žvakanjem usta. U woku od ugljičnog čelika (moj sam nabavio u prodavnici Wok iz San Francisca, miješao sam pržen narezan đumbir, lovorov list, cijeli cimet, cijele oguljene režnjeve češnjaka, zvjezdasti anis, klinčiće, zrnca sečuanske paprike i sušeni čili. Zatim sam dodao osnova za vruće saksije, kupljena u trgovini, pasta napravljena od mješavine čili papričica.

(Dodavanje te vruće paste za lonac bilo je ozbiljna eksplozija u nosu - toliko da je našu fotografkinju gotovo srušilo sa stolice u napadu kašlja. Brzo sam uključio ventilaciju.)

Nakon što su se aromati ispržili i karamelizirali, došao je dosadan dio: sipati 12 šoljica pilećeg temeljca i staviti da provri. To je iritantno jer sam, s obzirom na kapacitet woka, mogao prokuhati samo polovicu juhe prije nego što sam cijelu premjestio u veliki lonac za juhu, gdje sam dodao preostalu juhu. Jednom to šarža je proključala, sve sam prebacila u spor štednjak. To su tri posude za kuhanje, naravno - ali to je mnogo manji nered od pokušaja da se sva ta juha stavi u vok.

Stavite svoj lonac u sredinu sobe.

Ovisno o broju ljudi koje pozovete, može doći do gužve oko vrućeg lonca. Služite neke grickalice da se ne rasplamsaju. Odabrao sam nekoliko lakih pečenih badema (za lavandu ubacivši nekoliko prstohvata kineskog praha sa 5 začina), slasnu salatu od krastavaca i malo čipsa od škampa Calbee. Poslužio sam sve ovo uz lagana piva (poput kineskog lager -a Tsingtao), i dok su svi grickali i pijuckali, krenuo sam sa začinima.

Najzabavnije što ćete isjeckati krastavce izgleda ovako.

Prvo sam napravio lonac od pirinča kratkog zrna (mogli ste koristiti i staklene rezance). Zatim sam iznio sve te esencijalne azijske umake: soja sos, Shacha (neka vrsta kineskog umaka za roštilj), crni ocat, čili ulje i susamova pasta (tahini iz Whole Foodsa su uspjeli). Takođe sam stavio ukrase kao što su mljeveni kikiriki i svježe sjeckani cilantro i mladi luk.

Iskreno, nisam ništa razmišljao o desertu sve dok tog jutra nisam razgovarao sa mamom. Kad je čula da će mojim gostima##x27 usta zujati od svih tih zrna papra, preporučila je da imam pri ruci čokoladni sladoled. I, kako to obično biva, mama je bila u pravu. (Hvala, mama.)

Kad je sve spremno, postavio sam vruću posudu na mjesto gdje se svi mogu okupiti oko nje i svi smo ukopali, bacivši u spori štednjak sve što smo htjeli. Svi smo imali štapiće, ali pri ruci je bio još važniji pribor: cjedilo za pauke. Kada se lagano stavi u vruću posudu, pauk stvara neku vrstu mreže za meso i povrće, tako da se mogu potopiti i skuhati, ali ne potonuti na dno.

Kad se nije koristio, vratio sam poklopac na štednjak za kuhanje kako bi ostao na laganoj vatri. (Ovo je sigurnosna stvar jer mlaka čorba nije dobro skuhala meso.) Druga mogućnost bi bila da malo začinjene juhe ostavite na laganoj vatri na ploči za kuhanje i povremeno zamijenite vruću juhu od šerpe.

Zdjelu pirinča koristite kao podlogu za prelive i umake.

Dok sam gledao svoje prijatelje kako sastavljaju obroke-pirinač (ili rezance) na dnu zdjele, tek skuhano meso i povrće na vrhu, umake i ukrase da sve završe-vidio sam da je moj plan sa vrućim loncima potpuno uspio . Svi se dobro provedite i dobro se hranite. A nisu ni shvatili da su sami kuhali svoja jela.


Kako prirediti zabavu sa vrućim loncem i#8212Sporim štednjakom!

Znate li kakvu večeru ne volim? Ona u kojoj domaćin cijelo vrijeme kuha. Domaćin koji je u kuhinji domaćin je koji je isticao - a možda i sve ostale - istodobno zanemarujući ljude koji su pozvani u njegov ili njen dom.

Ali šta ako svi kuhaju?

To sam i pomislio kada sam prvi put razmišljao o kuhanju tradicionalnog kineskog vrućeg lonca kod kuće. Ime govori sve: gosti se okupljaju oko ogromnog lonca s aromatiziranom juhom i naizmjence uranjaju sirove sastojke. Juha kuha sastojke, za razliku od ulja u fondu. I baš kao i fondue, hot pot je savršen za grupe - i to nije ideja koja se zaglavila u 70 -ima.

Evo šta sam uradio: pozvao sam jedanaest prijatelja da dođu i okupe se oko vrućeg lonca. Onda je došao teži dio. Morao sam smisliti da izvučem vrući lonac kod kuće.

Zajednička aktivnost okupljanja oko lonca uzavrele čorbe uobičajena je u cijeloj Aziji. Ali tačna vrsta čorbe u loncu zavisi od toga gdje se tačno nalazite u Aziji. U Japanu, gdje se ritual objedovanja naziva shabu shabu, juha je na bazi kombu-a, poput dashija. U međuvremenu, mongolski vrući lonac sadrži goji bobice i žižule. A na kontinentalnoj Kini ljuti lonac od Sečuanese prepun je zrna bibera koji umrtvljuju usne, čili papričice i začina. To je vrući lonac koji sam želio na svojoj zabavi.

U restoranima specijaliziranim za vruće posude, iskustvo ide ovako: naručite juhu i sirove sastojke, osoblje pali prijenosnu ploču za kuhanje za stol, a nakon što juha počne kuhati, sami počinjete kuhati sastojke.

Da bih donio vrući lonac u svoj dom, morao sam napraviti nekoliko promjena. Očigledno nisam mogao držati juhu na štednjaku i ne posjedujem ringlu. To me dovelo do sporog štednjaka. Ako može dinstati svinjsku lopaticu, sigurno može skuhati jednostavnu juhu - zar ne?

Kada sam razgovarao sa Sarah Leung, jednom od četiri spisateljice iza poznatog kineskog bloga o hrani Woks of Life, ona je odobrila moju ideju za sporo kuhanje. Dala mi je i razne druge upute za kupovinu, pripremu juhe i održavanje stvari što je moguće glatkijim. Moje najvažnije za poneti? "Iskustvo vrućeg lonca na kraju je ono što mislite o tome."

Pa, hteo sam da to učinim sjajnim. Ali prvo sam morao obaviti kupovinu.

Baš kao i pri prženju, najvažniji i dugotrajan dio vrućeg lonca je dobijanje vašeg mise en place—To jest, svo povrće i meso koje ćete uroniti u vruću posudu - zajedno i organizovano. Želite da mali arsenal sastojaka umoči i skuha na vašoj zabavi, pa što više raznolikosti, to bolje. Našao sam azijsko tržište kako bih kupovinu obavio na jednom mjestu (manje izleta = zadovoljniji domaćin). Hong Kong Supermarket na donjem Manhattanu imao je gotovo sve, od grickalica sa škampima do ribljih loptica.

"Možete gledati na to kao" oh, ovo je tako komplikovano ", kaže Leung. Ali, kaže ona, nije u tome poenta. & quotStvar u vezi sa vrućim loncem koja ga čini odličnim je raznolikost. "

Tako da sam nabavio raznolikost. Kupio sam povrće (daikon rotkvica, baby bok choy, napa kupus, dvije vrste gljiva), meso (tanko narezano rebrno oko, pileći kotleti), riblje kuglice (kuhaju se brzo, a vi ih nikada nećete vidjeti) na fondu zabavi), jastučno prženi tofu i čvrsti tofu koji se može narezati na debele trake.

Sljedeće na mojoj listi: Napravite juhu u kojoj će se sve ove stvari kuhati.

Woks of Life mi je dao metodu koja mi je bila od vruće čorbe sa žvakanjem usta. U woku od ugljičnog čelika (moj sam nabavio u prodavnici Wok iz San Francisca, miješao sam pržen narezan đumbir, lovorov list, cijeli cimet, cijele oguljene režnjeve češnjaka, zvjezdasti anis, klinčiće, zrnca sečuanske paprike i sušeni čili. Zatim sam dodao osnova za vruće saksije, kupljena u trgovini, pasta napravljena od mješavine čili papričica.

(Dodavanje te vruće paste za posudu bilo je ozbiljan udarac u nos - toliko da je našu fotografkinju gotovo srušilo sa stolice u napadu kašlja. Brzo sam uključio ventilaciju.)

Nakon što su se aromati ispržili i karamelizirali, došao je dosadan dio: sipati 12 šoljica pilećeg temeljca i staviti da provri. To je iritantno jer sam, s obzirom na kapacitet woka, mogao prokuhati samo polovicu juhe prije nego što sam cijelu premjestio u veliki lonac za juhu, gdje sam dodao preostalu juhu. Jednom to šarža je proključala, sve sam prebacila u spor štednjak. To su tri posude za kuhanje, naravno - ali to je mnogo manji nered od pokušaja da se sva ta juha stavi u vok.

Stavite svoj lonac u sredinu sobe.

Ovisno o broju ljudi koje pozovete, može doći do gužve oko vrućeg lonca. Služite neke grickalice da se ne rasplamsaju. Odabrao sam nekoliko lakih pečenih badema (za lavandu ubacivši nekoliko prstohvata kineskog praha sa 5 začina), slasnu salatu od krastavaca i malo čipsa od škampa Calbee. Poslužio sam sve ovo uz lagana piva (poput kineskog lager -a Tsingtao), i dok su svi grickali i pijuckali, krenuo sam sa začinima.

Najzabavnije što ćete isjeckati krastavce izgleda ovako.

Prvo sam napravio lonac od pirinča kratkog zrna (mogli ste koristiti i staklene rezance). Zatim sam naveo sve te esencijalne azijske umake: soja sos, Shacha (neka vrsta kineskog umaka za roštilj), crni ocat, ulje čilija i susamova pasta (tahini iz Whole Foodsa su uspjeli). Takođe sam stavio ukrase kao što su mljeveni kikiriki i svježe sjeckani cilantro i mladi luk.

Iskreno, nisam ništa razmišljao o desertu sve dok tog jutra nisam razgovarao sa mamom. Kad je čula da će mojim gostima##x27 usta zujati od svih tih zrna papra, preporučila mi je da imam pri ruci čokoladni sladoled. I, kako to obično biva, mama je bila u pravu. (Hvala, mama.)

Kad je sve spremno, postavio sam vruću posudu na mjesto gdje se svi mogu okupiti oko nje i svi smo iskopali, bacivši sve što smo htjeli u spori štednjak. Svi smo imali štapiće, ali pri ruci je bio još važniji pribor: cjedilo za pauke. Kada se lagano stavi u vruću posudu, pauk stvara neku vrstu mreže za meso i povrće, tako da se mogu potopiti i skuhati, ali ne potonuti na dno.

Kad se nije koristio, vratio sam poklopac na štednjak za kuhanje kako bi ostao na laganoj vatri. (Ovo je sigurnosna stvar jer mlaka čorba nije dobro skuhala meso.) Druga mogućnost bi bila da malo začinjene juhe ostavite na laganoj vatri na ploči za kuhanje i povremeno zamijenite vruću juhu od šerpe.

Zdjelu pirinča koristite kao podlogu za prelive i umake.

Dok sam gledao svoje prijatelje kako sastavljaju obroke-pirinač (ili rezance) na dnu zdjele, tek skuhano meso i povrće na vrhu, umake i ukrase da sve završe-vidio sam da je moj plan sa vrućim loncima potpuno uspio . Svi se dobro provedite i dobro se hranite. A nisu ni shvatili da su sami kuhali svoja jela.


Kako prirediti zabavu u vrućem loncu —Sporim štednjakom!

Znate li kakvu večeru ne volim? Ona u kojoj domaćin cijelo vrijeme kuha. Domaćin koji je u kuhinji domaćin je koji je isticao - a možda i sve ostale - istodobno zanemarujući ljude koji su pozvani u njegov ili njen dom.

Ali šta ako svi kuhaju?

To sam i pomislio kada sam prvi put razmišljao o kuhanju tradicionalnog kineskog vrućeg lonca kod kuće. Naziv govori sve: gosti se okupljaju oko ogromnog lonca s aromatiziranom juhom i naizmjence uranjaju sirove sastojke. The broth cooks the ingredients, not unlike the oil in fondue. And just like fondue, hot pot is perfect for groups—and it's not an idea that's stuck in the ‘70s.

So here's what I did: I invited eleven friends to come over and gather around the hot pot. Then the hard part came. I had to figure out to pull hot pot at home off.

The communal activity of gathering around a pot of simmering broth is common all over Asia. But just exactly what kind of broth is in the pot depends on where exactly in Asia you are. In Japan, where the dining ritual is called shabu shabu, the broth is kombu-based, like dashi. Meanwhile, Mongolian hot pot features goji berries and jujubes. And on mainland China, Szechuanese hot pot is packed with lip-numbing peppercorns, chili peppers, and spices. That's the hot pot I wanted at my party.

At restaurants specializing in hot pot, the experience goes like this: you order a broth and raw ingredients, the staff fires up a portable hot plate at the table, and once the broth starts simmering, you start cooking the ingredients yourself.

To bring hot pot to my home, I had to make a few changes. I couldn't keep the broth simmering on the stovetop, obviously, and I don't own a hot plate. That led me to the slow cooker. If it can braise a pork shoulder, surely it can simmer a simple broth—right?

When I spoke to Sarah Leung, one of the four writers behind the acclaimed Chinese food blog Woks of Life, she approved my slow cooker idea. She also gave me all kinds of other pointers for shopping, preparing the broth, and keeping things moving as smoothly as possible. My most important takeaway? “A hot pot experience is ultimately what you make of it.”

Well, I wanted to make it awesome. But first, I had some shopping to do.

Just like in stir-frying, the most important and time-consuming part of hot pot is getting your mise en place—that is, all the vegetables and meats you'll be dipping into the hot pot—together and organized. You want a small arsenal of ingredients to dip and cook at your party, so the more variety, the better. I found an Asian market to make my shopping as one-stop as possible (less grocery trips = happier host). Hong Kong Supermarket in lower Manhattan had just about everything, from shrimp snacks to fish balls.

“You can look at it as ‘oh, this is so complicated,’” says Leung. But, she says, that's not the point. "The thing about hot pot that makes it great is variety.”

So variety is what I procured. I bought vegetables (daikon radish, baby bok choy, napa cabbage, two types of mushrooms), meats (thinly-sliced rib eye, chicken cutlets), fish balls (from the frozen section—they cook fast and youɽ never see one at a fondue party), pillowy fried tofu and firm tofu that can be cut into thick strips.

Next on my list: Build the broth that all this stuff will cook in.

Woks of Life gave me the method for the mouth-buzzing hot pot broth I was after. In a carbon steel wok (I got mine from San Francisco's Wok Shop I stir-fried sliced ginger, bay leaves, whole cinnamon, whole peeled garlic cloves, star anise, cloves, Sichuan peppercorns, and dried chilis. Then I added a store-bought hot pot base, a paste made from from a blend of chili peppers.

(Adding that hot pot paste was a serious blast to the nose—so much, it almost knocked our photographer off of her stool in a coughing fit. I quickly turned on the vent hood.)

After the aromatics were fried and caramelized came the annoying part: Pouring in 12 cups of chicken stock and bringing it to a boil. It's annoying because, given the wok’s capacity, I could only bring about half of the broth to a boil before transferring the whole thing to a big soup pot, where I added the remaining broth. Once to batch came to a boil, I transferred it all to the slow cooker. That's three cooking vessels, sure—but it's a much smaller mess than trying to put all that broth in the wok.

Put your hot pot in the center of the room.

Depending on how many people you invite, it may get a little crowded around the hot pot. Keep tempers from flaring by serving some snacks. I chose some easy roasted almonds (subbing in a few pinches of Chinese 5-spice powder for the lavender), a delectable smashed cucumber salad, and some Calbee shrimp chips. I served all this with some light beers (like the Chinese lager Tsingtao), and while everyone snacked and sipped, I got going on the condiments.

The most fun you'll have chopping cucumbers looks like this.

First, I made a pot of short-grain rice (you could also use glass noodles). Then I set out all those essential Asian sauces: soy sauce, Shacha (a sort of Chinese barbecue sauce), black vinegar, chili oil, and sesame paste (tahini from Whole Foods did the trick). I also set out garnishes such as crushed peanuts and freshly chopped cilantro and scallions.

If I’m being honest, I hadn’t put any thought into dessert until I spoke to my mom that morning. When she heard that my guests' mouths would be buzzing from all those peppercorns, she recommended I have some chocolate ice cream on hand. And, as is usually the case, mom was right. (Thanks, mom.)

With everything ready, I set the hot pot in a place where everybody could gather around it and we all dug in, dropping whatever we wanted into the slow cooker. We all had chopsticks, but there was an even more important utensil on hand: a spider strainer. When set gently into the hot pot, the spider creates a sort of net for the meats and veggies, so that they can be submerged and cook but not sink to the bottom.

When it’s wasn't being used, I replaced the lid on the slow cooker to keep it at a simmer. (This is a safety thing a tepid broth won't properly cook the meats.) Another option would have been to reserve some of the spicy broth at a simmer on my stovetop and periodically replaced the hot pot's broth.

Use a bowl of rice as a base for your toppings and sauces.

As I watched my friends assemble their meals—rice (or noodles) in the bottom of the bowl, the just-cooked meats and veggies on top, sauces and garnishes to finish it all off—I saw that my hot pot plan had totally worked. Everybody having a good time and eating well. And they didn't even realize that they had cook their meals themselves.


How to Throw a Hot Pot Party—With a Slow Cooker!

Do you know the kind of dinner party I don’t like? The one where the host is cooking the entire time. A host that's in the kitchen is a host that's stressed out—and possibly stressing everybody else out—while simultaneously ignoring the people who have been invited into his or her home.

But what if everyone was cooking?

That was my thought when I first considered cooking traditional Chinese hot pot at home. The name says it all: diners gather around a giant pot of flavored broth and take turns dipping in raw ingredients. The broth cooks the ingredients, not unlike the oil in fondue. And just like fondue, hot pot is perfect for groups—and it's not an idea that's stuck in the ‘70s.

So here's what I did: I invited eleven friends to come over and gather around the hot pot. Then the hard part came. I had to figure out to pull hot pot at home off.

The communal activity of gathering around a pot of simmering broth is common all over Asia. But just exactly what kind of broth is in the pot depends on where exactly in Asia you are. In Japan, where the dining ritual is called shabu shabu, the broth is kombu-based, like dashi. Meanwhile, Mongolian hot pot features goji berries and jujubes. And on mainland China, Szechuanese hot pot is packed with lip-numbing peppercorns, chili peppers, and spices. That's the hot pot I wanted at my party.

At restaurants specializing in hot pot, the experience goes like this: you order a broth and raw ingredients, the staff fires up a portable hot plate at the table, and once the broth starts simmering, you start cooking the ingredients yourself.

To bring hot pot to my home, I had to make a few changes. I couldn't keep the broth simmering on the stovetop, obviously, and I don't own a hot plate. That led me to the slow cooker. If it can braise a pork shoulder, surely it can simmer a simple broth—right?

When I spoke to Sarah Leung, one of the four writers behind the acclaimed Chinese food blog Woks of Life, she approved my slow cooker idea. She also gave me all kinds of other pointers for shopping, preparing the broth, and keeping things moving as smoothly as possible. My most important takeaway? “A hot pot experience is ultimately what you make of it.”

Well, I wanted to make it awesome. But first, I had some shopping to do.

Just like in stir-frying, the most important and time-consuming part of hot pot is getting your mise en place—that is, all the vegetables and meats you'll be dipping into the hot pot—together and organized. You want a small arsenal of ingredients to dip and cook at your party, so the more variety, the better. I found an Asian market to make my shopping as one-stop as possible (less grocery trips = happier host). Hong Kong Supermarket in lower Manhattan had just about everything, from shrimp snacks to fish balls.

“You can look at it as ‘oh, this is so complicated,’” says Leung. But, she says, that's not the point. "The thing about hot pot that makes it great is variety.”

So variety is what I procured. I bought vegetables (daikon radish, baby bok choy, napa cabbage, two types of mushrooms), meats (thinly-sliced rib eye, chicken cutlets), fish balls (from the frozen section—they cook fast and youɽ never see one at a fondue party), pillowy fried tofu and firm tofu that can be cut into thick strips.

Next on my list: Build the broth that all this stuff will cook in.

Woks of Life gave me the method for the mouth-buzzing hot pot broth I was after. In a carbon steel wok (I got mine from San Francisco's Wok Shop I stir-fried sliced ginger, bay leaves, whole cinnamon, whole peeled garlic cloves, star anise, cloves, Sichuan peppercorns, and dried chilis. Then I added a store-bought hot pot base, a paste made from from a blend of chili peppers.

(Adding that hot pot paste was a serious blast to the nose—so much, it almost knocked our photographer off of her stool in a coughing fit. I quickly turned on the vent hood.)

After the aromatics were fried and caramelized came the annoying part: Pouring in 12 cups of chicken stock and bringing it to a boil. It's annoying because, given the wok’s capacity, I could only bring about half of the broth to a boil before transferring the whole thing to a big soup pot, where I added the remaining broth. Once to batch came to a boil, I transferred it all to the slow cooker. That's three cooking vessels, sure—but it's a much smaller mess than trying to put all that broth in the wok.

Put your hot pot in the center of the room.

Depending on how many people you invite, it may get a little crowded around the hot pot. Keep tempers from flaring by serving some snacks. I chose some easy roasted almonds (subbing in a few pinches of Chinese 5-spice powder for the lavender), a delectable smashed cucumber salad, and some Calbee shrimp chips. I served all this with some light beers (like the Chinese lager Tsingtao), and while everyone snacked and sipped, I got going on the condiments.

The most fun you'll have chopping cucumbers looks like this.

First, I made a pot of short-grain rice (you could also use glass noodles). Then I set out all those essential Asian sauces: soy sauce, Shacha (a sort of Chinese barbecue sauce), black vinegar, chili oil, and sesame paste (tahini from Whole Foods did the trick). I also set out garnishes such as crushed peanuts and freshly chopped cilantro and scallions.

If I’m being honest, I hadn’t put any thought into dessert until I spoke to my mom that morning. When she heard that my guests' mouths would be buzzing from all those peppercorns, she recommended I have some chocolate ice cream on hand. And, as is usually the case, mom was right. (Thanks, mom.)

With everything ready, I set the hot pot in a place where everybody could gather around it and we all dug in, dropping whatever we wanted into the slow cooker. We all had chopsticks, but there was an even more important utensil on hand: a spider strainer. When set gently into the hot pot, the spider creates a sort of net for the meats and veggies, so that they can be submerged and cook but not sink to the bottom.

When it’s wasn't being used, I replaced the lid on the slow cooker to keep it at a simmer. (This is a safety thing a tepid broth won't properly cook the meats.) Another option would have been to reserve some of the spicy broth at a simmer on my stovetop and periodically replaced the hot pot's broth.

Use a bowl of rice as a base for your toppings and sauces.

As I watched my friends assemble their meals—rice (or noodles) in the bottom of the bowl, the just-cooked meats and veggies on top, sauces and garnishes to finish it all off—I saw that my hot pot plan had totally worked. Everybody having a good time and eating well. And they didn't even realize that they had cook their meals themselves.


How to Throw a Hot Pot Party—With a Slow Cooker!

Do you know the kind of dinner party I don’t like? The one where the host is cooking the entire time. A host that's in the kitchen is a host that's stressed out—and possibly stressing everybody else out—while simultaneously ignoring the people who have been invited into his or her home.

But what if everyone was cooking?

That was my thought when I first considered cooking traditional Chinese hot pot at home. The name says it all: diners gather around a giant pot of flavored broth and take turns dipping in raw ingredients. The broth cooks the ingredients, not unlike the oil in fondue. And just like fondue, hot pot is perfect for groups—and it's not an idea that's stuck in the ‘70s.

So here's what I did: I invited eleven friends to come over and gather around the hot pot. Then the hard part came. I had to figure out to pull hot pot at home off.

The communal activity of gathering around a pot of simmering broth is common all over Asia. But just exactly what kind of broth is in the pot depends on where exactly in Asia you are. In Japan, where the dining ritual is called shabu shabu, the broth is kombu-based, like dashi. Meanwhile, Mongolian hot pot features goji berries and jujubes. And on mainland China, Szechuanese hot pot is packed with lip-numbing peppercorns, chili peppers, and spices. That's the hot pot I wanted at my party.

At restaurants specializing in hot pot, the experience goes like this: you order a broth and raw ingredients, the staff fires up a portable hot plate at the table, and once the broth starts simmering, you start cooking the ingredients yourself.

To bring hot pot to my home, I had to make a few changes. I couldn't keep the broth simmering on the stovetop, obviously, and I don't own a hot plate. That led me to the slow cooker. If it can braise a pork shoulder, surely it can simmer a simple broth—right?

When I spoke to Sarah Leung, one of the four writers behind the acclaimed Chinese food blog Woks of Life, she approved my slow cooker idea. She also gave me all kinds of other pointers for shopping, preparing the broth, and keeping things moving as smoothly as possible. My most important takeaway? “A hot pot experience is ultimately what you make of it.”

Well, I wanted to make it awesome. But first, I had some shopping to do.

Just like in stir-frying, the most important and time-consuming part of hot pot is getting your mise en place—that is, all the vegetables and meats you'll be dipping into the hot pot—together and organized. You want a small arsenal of ingredients to dip and cook at your party, so the more variety, the better. I found an Asian market to make my shopping as one-stop as possible (less grocery trips = happier host). Hong Kong Supermarket in lower Manhattan had just about everything, from shrimp snacks to fish balls.

“You can look at it as ‘oh, this is so complicated,’” says Leung. But, she says, that's not the point. "The thing about hot pot that makes it great is variety.”

So variety is what I procured. I bought vegetables (daikon radish, baby bok choy, napa cabbage, two types of mushrooms), meats (thinly-sliced rib eye, chicken cutlets), fish balls (from the frozen section—they cook fast and youɽ never see one at a fondue party), pillowy fried tofu and firm tofu that can be cut into thick strips.

Next on my list: Build the broth that all this stuff will cook in.

Woks of Life gave me the method for the mouth-buzzing hot pot broth I was after. In a carbon steel wok (I got mine from San Francisco's Wok Shop I stir-fried sliced ginger, bay leaves, whole cinnamon, whole peeled garlic cloves, star anise, cloves, Sichuan peppercorns, and dried chilis. Then I added a store-bought hot pot base, a paste made from from a blend of chili peppers.

(Adding that hot pot paste was a serious blast to the nose—so much, it almost knocked our photographer off of her stool in a coughing fit. I quickly turned on the vent hood.)

After the aromatics were fried and caramelized came the annoying part: Pouring in 12 cups of chicken stock and bringing it to a boil. It's annoying because, given the wok’s capacity, I could only bring about half of the broth to a boil before transferring the whole thing to a big soup pot, where I added the remaining broth. Once to batch came to a boil, I transferred it all to the slow cooker. That's three cooking vessels, sure—but it's a much smaller mess than trying to put all that broth in the wok.

Put your hot pot in the center of the room.

Depending on how many people you invite, it may get a little crowded around the hot pot. Keep tempers from flaring by serving some snacks. I chose some easy roasted almonds (subbing in a few pinches of Chinese 5-spice powder for the lavender), a delectable smashed cucumber salad, and some Calbee shrimp chips. I served all this with some light beers (like the Chinese lager Tsingtao), and while everyone snacked and sipped, I got going on the condiments.

The most fun you'll have chopping cucumbers looks like this.

First, I made a pot of short-grain rice (you could also use glass noodles). Then I set out all those essential Asian sauces: soy sauce, Shacha (a sort of Chinese barbecue sauce), black vinegar, chili oil, and sesame paste (tahini from Whole Foods did the trick). I also set out garnishes such as crushed peanuts and freshly chopped cilantro and scallions.

If I’m being honest, I hadn’t put any thought into dessert until I spoke to my mom that morning. When she heard that my guests' mouths would be buzzing from all those peppercorns, she recommended I have some chocolate ice cream on hand. And, as is usually the case, mom was right. (Thanks, mom.)

With everything ready, I set the hot pot in a place where everybody could gather around it and we all dug in, dropping whatever we wanted into the slow cooker. We all had chopsticks, but there was an even more important utensil on hand: a spider strainer. When set gently into the hot pot, the spider creates a sort of net for the meats and veggies, so that they can be submerged and cook but not sink to the bottom.

When it’s wasn't being used, I replaced the lid on the slow cooker to keep it at a simmer. (This is a safety thing a tepid broth won't properly cook the meats.) Another option would have been to reserve some of the spicy broth at a simmer on my stovetop and periodically replaced the hot pot's broth.

Use a bowl of rice as a base for your toppings and sauces.

As I watched my friends assemble their meals—rice (or noodles) in the bottom of the bowl, the just-cooked meats and veggies on top, sauces and garnishes to finish it all off—I saw that my hot pot plan had totally worked. Everybody having a good time and eating well. And they didn't even realize that they had cook their meals themselves.


How to Throw a Hot Pot Party—With a Slow Cooker!

Do you know the kind of dinner party I don’t like? The one where the host is cooking the entire time. A host that's in the kitchen is a host that's stressed out—and possibly stressing everybody else out—while simultaneously ignoring the people who have been invited into his or her home.

But what if everyone was cooking?

That was my thought when I first considered cooking traditional Chinese hot pot at home. The name says it all: diners gather around a giant pot of flavored broth and take turns dipping in raw ingredients. The broth cooks the ingredients, not unlike the oil in fondue. And just like fondue, hot pot is perfect for groups—and it's not an idea that's stuck in the ‘70s.

So here's what I did: I invited eleven friends to come over and gather around the hot pot. Then the hard part came. I had to figure out to pull hot pot at home off.

The communal activity of gathering around a pot of simmering broth is common all over Asia. But just exactly what kind of broth is in the pot depends on where exactly in Asia you are. In Japan, where the dining ritual is called shabu shabu, the broth is kombu-based, like dashi. Meanwhile, Mongolian hot pot features goji berries and jujubes. And on mainland China, Szechuanese hot pot is packed with lip-numbing peppercorns, chili peppers, and spices. That's the hot pot I wanted at my party.

At restaurants specializing in hot pot, the experience goes like this: you order a broth and raw ingredients, the staff fires up a portable hot plate at the table, and once the broth starts simmering, you start cooking the ingredients yourself.

To bring hot pot to my home, I had to make a few changes. I couldn't keep the broth simmering on the stovetop, obviously, and I don't own a hot plate. That led me to the slow cooker. If it can braise a pork shoulder, surely it can simmer a simple broth—right?

When I spoke to Sarah Leung, one of the four writers behind the acclaimed Chinese food blog Woks of Life, she approved my slow cooker idea. She also gave me all kinds of other pointers for shopping, preparing the broth, and keeping things moving as smoothly as possible. My most important takeaway? “A hot pot experience is ultimately what you make of it.”

Well, I wanted to make it awesome. But first, I had some shopping to do.

Just like in stir-frying, the most important and time-consuming part of hot pot is getting your mise en place—that is, all the vegetables and meats you'll be dipping into the hot pot—together and organized. You want a small arsenal of ingredients to dip and cook at your party, so the more variety, the better. I found an Asian market to make my shopping as one-stop as possible (less grocery trips = happier host). Hong Kong Supermarket in lower Manhattan had just about everything, from shrimp snacks to fish balls.

“You can look at it as ‘oh, this is so complicated,’” says Leung. But, she says, that's not the point. "The thing about hot pot that makes it great is variety.”

So variety is what I procured. I bought vegetables (daikon radish, baby bok choy, napa cabbage, two types of mushrooms), meats (thinly-sliced rib eye, chicken cutlets), fish balls (from the frozen section—they cook fast and youɽ never see one at a fondue party), pillowy fried tofu and firm tofu that can be cut into thick strips.

Next on my list: Build the broth that all this stuff will cook in.

Woks of Life gave me the method for the mouth-buzzing hot pot broth I was after. In a carbon steel wok (I got mine from San Francisco's Wok Shop I stir-fried sliced ginger, bay leaves, whole cinnamon, whole peeled garlic cloves, star anise, cloves, Sichuan peppercorns, and dried chilis. Then I added a store-bought hot pot base, a paste made from from a blend of chili peppers.

(Adding that hot pot paste was a serious blast to the nose—so much, it almost knocked our photographer off of her stool in a coughing fit. I quickly turned on the vent hood.)

After the aromatics were fried and caramelized came the annoying part: Pouring in 12 cups of chicken stock and bringing it to a boil. It's annoying because, given the wok’s capacity, I could only bring about half of the broth to a boil before transferring the whole thing to a big soup pot, where I added the remaining broth. Once to batch came to a boil, I transferred it all to the slow cooker. That's three cooking vessels, sure—but it's a much smaller mess than trying to put all that broth in the wok.

Put your hot pot in the center of the room.

Depending on how many people you invite, it may get a little crowded around the hot pot. Keep tempers from flaring by serving some snacks. I chose some easy roasted almonds (subbing in a few pinches of Chinese 5-spice powder for the lavender), a delectable smashed cucumber salad, and some Calbee shrimp chips. I served all this with some light beers (like the Chinese lager Tsingtao), and while everyone snacked and sipped, I got going on the condiments.

The most fun you'll have chopping cucumbers looks like this.

First, I made a pot of short-grain rice (you could also use glass noodles). Then I set out all those essential Asian sauces: soy sauce, Shacha (a sort of Chinese barbecue sauce), black vinegar, chili oil, and sesame paste (tahini from Whole Foods did the trick). I also set out garnishes such as crushed peanuts and freshly chopped cilantro and scallions.

If I’m being honest, I hadn’t put any thought into dessert until I spoke to my mom that morning. When she heard that my guests' mouths would be buzzing from all those peppercorns, she recommended I have some chocolate ice cream on hand. And, as is usually the case, mom was right. (Thanks, mom.)

With everything ready, I set the hot pot in a place where everybody could gather around it and we all dug in, dropping whatever we wanted into the slow cooker. We all had chopsticks, but there was an even more important utensil on hand: a spider strainer. When set gently into the hot pot, the spider creates a sort of net for the meats and veggies, so that they can be submerged and cook but not sink to the bottom.

When it’s wasn't being used, I replaced the lid on the slow cooker to keep it at a simmer. (This is a safety thing a tepid broth won't properly cook the meats.) Another option would have been to reserve some of the spicy broth at a simmer on my stovetop and periodically replaced the hot pot's broth.

Use a bowl of rice as a base for your toppings and sauces.

As I watched my friends assemble their meals—rice (or noodles) in the bottom of the bowl, the just-cooked meats and veggies on top, sauces and garnishes to finish it all off—I saw that my hot pot plan had totally worked. Everybody having a good time and eating well. And they didn't even realize that they had cook their meals themselves.


How to Throw a Hot Pot Party—With a Slow Cooker!

Do you know the kind of dinner party I don’t like? The one where the host is cooking the entire time. A host that's in the kitchen is a host that's stressed out—and possibly stressing everybody else out—while simultaneously ignoring the people who have been invited into his or her home.

But what if everyone was cooking?

That was my thought when I first considered cooking traditional Chinese hot pot at home. The name says it all: diners gather around a giant pot of flavored broth and take turns dipping in raw ingredients. The broth cooks the ingredients, not unlike the oil in fondue. And just like fondue, hot pot is perfect for groups—and it's not an idea that's stuck in the ‘70s.

So here's what I did: I invited eleven friends to come over and gather around the hot pot. Then the hard part came. I had to figure out to pull hot pot at home off.

The communal activity of gathering around a pot of simmering broth is common all over Asia. But just exactly what kind of broth is in the pot depends on where exactly in Asia you are. In Japan, where the dining ritual is called shabu shabu, the broth is kombu-based, like dashi. Meanwhile, Mongolian hot pot features goji berries and jujubes. And on mainland China, Szechuanese hot pot is packed with lip-numbing peppercorns, chili peppers, and spices. That's the hot pot I wanted at my party.

At restaurants specializing in hot pot, the experience goes like this: you order a broth and raw ingredients, the staff fires up a portable hot plate at the table, and once the broth starts simmering, you start cooking the ingredients yourself.

To bring hot pot to my home, I had to make a few changes. I couldn't keep the broth simmering on the stovetop, obviously, and I don't own a hot plate. That led me to the slow cooker. If it can braise a pork shoulder, surely it can simmer a simple broth—right?

When I spoke to Sarah Leung, one of the four writers behind the acclaimed Chinese food blog Woks of Life, she approved my slow cooker idea. She also gave me all kinds of other pointers for shopping, preparing the broth, and keeping things moving as smoothly as possible. My most important takeaway? “A hot pot experience is ultimately what you make of it.”

Well, I wanted to make it awesome. But first, I had some shopping to do.

Just like in stir-frying, the most important and time-consuming part of hot pot is getting your mise en place—that is, all the vegetables and meats you'll be dipping into the hot pot—together and organized. You want a small arsenal of ingredients to dip and cook at your party, so the more variety, the better. I found an Asian market to make my shopping as one-stop as possible (less grocery trips = happier host). Hong Kong Supermarket in lower Manhattan had just about everything, from shrimp snacks to fish balls.

“You can look at it as ‘oh, this is so complicated,’” says Leung. But, she says, that's not the point. "The thing about hot pot that makes it great is variety.”

So variety is what I procured. I bought vegetables (daikon radish, baby bok choy, napa cabbage, two types of mushrooms), meats (thinly-sliced rib eye, chicken cutlets), fish balls (from the frozen section—they cook fast and youɽ never see one at a fondue party), pillowy fried tofu and firm tofu that can be cut into thick strips.

Next on my list: Build the broth that all this stuff will cook in.

Woks of Life gave me the method for the mouth-buzzing hot pot broth I was after. In a carbon steel wok (I got mine from San Francisco's Wok Shop I stir-fried sliced ginger, bay leaves, whole cinnamon, whole peeled garlic cloves, star anise, cloves, Sichuan peppercorns, and dried chilis. Then I added a store-bought hot pot base, a paste made from from a blend of chili peppers.

(Adding that hot pot paste was a serious blast to the nose—so much, it almost knocked our photographer off of her stool in a coughing fit. I quickly turned on the vent hood.)

After the aromatics were fried and caramelized came the annoying part: Pouring in 12 cups of chicken stock and bringing it to a boil. It's annoying because, given the wok’s capacity, I could only bring about half of the broth to a boil before transferring the whole thing to a big soup pot, where I added the remaining broth. Once to batch came to a boil, I transferred it all to the slow cooker. That's three cooking vessels, sure—but it's a much smaller mess than trying to put all that broth in the wok.

Put your hot pot in the center of the room.

Depending on how many people you invite, it may get a little crowded around the hot pot. Keep tempers from flaring by serving some snacks. I chose some easy roasted almonds (subbing in a few pinches of Chinese 5-spice powder for the lavender), a delectable smashed cucumber salad, and some Calbee shrimp chips. I served all this with some light beers (like the Chinese lager Tsingtao), and while everyone snacked and sipped, I got going on the condiments.

The most fun you'll have chopping cucumbers looks like this.

First, I made a pot of short-grain rice (you could also use glass noodles). Then I set out all those essential Asian sauces: soy sauce, Shacha (a sort of Chinese barbecue sauce), black vinegar, chili oil, and sesame paste (tahini from Whole Foods did the trick). I also set out garnishes such as crushed peanuts and freshly chopped cilantro and scallions.

If I’m being honest, I hadn’t put any thought into dessert until I spoke to my mom that morning. When she heard that my guests' mouths would be buzzing from all those peppercorns, she recommended I have some chocolate ice cream on hand. And, as is usually the case, mom was right. (Thanks, mom.)

With everything ready, I set the hot pot in a place where everybody could gather around it and we all dug in, dropping whatever we wanted into the slow cooker. We all had chopsticks, but there was an even more important utensil on hand: a spider strainer. When set gently into the hot pot, the spider creates a sort of net for the meats and veggies, so that they can be submerged and cook but not sink to the bottom.

When it’s wasn't being used, I replaced the lid on the slow cooker to keep it at a simmer. (This is a safety thing a tepid broth won't properly cook the meats.) Another option would have been to reserve some of the spicy broth at a simmer on my stovetop and periodically replaced the hot pot's broth.

Use a bowl of rice as a base for your toppings and sauces.

As I watched my friends assemble their meals—rice (or noodles) in the bottom of the bowl, the just-cooked meats and veggies on top, sauces and garnishes to finish it all off—I saw that my hot pot plan had totally worked. Everybody having a good time and eating well. And they didn't even realize that they had cook their meals themselves.


How to Throw a Hot Pot Party—With a Slow Cooker!

Do you know the kind of dinner party I don’t like? The one where the host is cooking the entire time. A host that's in the kitchen is a host that's stressed out—and possibly stressing everybody else out—while simultaneously ignoring the people who have been invited into his or her home.

But what if everyone was cooking?

That was my thought when I first considered cooking traditional Chinese hot pot at home. The name says it all: diners gather around a giant pot of flavored broth and take turns dipping in raw ingredients. The broth cooks the ingredients, not unlike the oil in fondue. And just like fondue, hot pot is perfect for groups—and it's not an idea that's stuck in the ‘70s.

So here's what I did: I invited eleven friends to come over and gather around the hot pot. Then the hard part came. I had to figure out to pull hot pot at home off.

The communal activity of gathering around a pot of simmering broth is common all over Asia. But just exactly what kind of broth is in the pot depends on where exactly in Asia you are. In Japan, where the dining ritual is called shabu shabu, the broth is kombu-based, like dashi. Meanwhile, Mongolian hot pot features goji berries and jujubes. And on mainland China, Szechuanese hot pot is packed with lip-numbing peppercorns, chili peppers, and spices. That's the hot pot I wanted at my party.

At restaurants specializing in hot pot, the experience goes like this: you order a broth and raw ingredients, the staff fires up a portable hot plate at the table, and once the broth starts simmering, you start cooking the ingredients yourself.

To bring hot pot to my home, I had to make a few changes. I couldn't keep the broth simmering on the stovetop, obviously, and I don't own a hot plate. That led me to the slow cooker. If it can braise a pork shoulder, surely it can simmer a simple broth—right?

When I spoke to Sarah Leung, one of the four writers behind the acclaimed Chinese food blog Woks of Life, she approved my slow cooker idea. She also gave me all kinds of other pointers for shopping, preparing the broth, and keeping things moving as smoothly as possible. My most important takeaway? “A hot pot experience is ultimately what you make of it.”

Well, I wanted to make it awesome. But first, I had some shopping to do.

Just like in stir-frying, the most important and time-consuming part of hot pot is getting your mise en place—that is, all the vegetables and meats you'll be dipping into the hot pot—together and organized. You want a small arsenal of ingredients to dip and cook at your party, so the more variety, the better. I found an Asian market to make my shopping as one-stop as possible (less grocery trips = happier host). Hong Kong Supermarket in lower Manhattan had just about everything, from shrimp snacks to fish balls.

“You can look at it as ‘oh, this is so complicated,’” says Leung. But, she says, that's not the point. "The thing about hot pot that makes it great is variety.”

So variety is what I procured. I bought vegetables (daikon radish, baby bok choy, napa cabbage, two types of mushrooms), meats (thinly-sliced rib eye, chicken cutlets), fish balls (from the frozen section—they cook fast and youɽ never see one at a fondue party), pillowy fried tofu and firm tofu that can be cut into thick strips.

Next on my list: Build the broth that all this stuff will cook in.

Woks of Life gave me the method for the mouth-buzzing hot pot broth I was after. In a carbon steel wok (I got mine from San Francisco's Wok Shop I stir-fried sliced ginger, bay leaves, whole cinnamon, whole peeled garlic cloves, star anise, cloves, Sichuan peppercorns, and dried chilis. Then I added a store-bought hot pot base, a paste made from from a blend of chili peppers.

(Adding that hot pot paste was a serious blast to the nose—so much, it almost knocked our photographer off of her stool in a coughing fit. I quickly turned on the vent hood.)

After the aromatics were fried and caramelized came the annoying part: Pouring in 12 cups of chicken stock and bringing it to a boil. It's annoying because, given the wok’s capacity, I could only bring about half of the broth to a boil before transferring the whole thing to a big soup pot, where I added the remaining broth. Once to batch came to a boil, I transferred it all to the slow cooker. That's three cooking vessels, sure—but it's a much smaller mess than trying to put all that broth in the wok.

Put your hot pot in the center of the room.

Depending on how many people you invite, it may get a little crowded around the hot pot. Keep tempers from flaring by serving some snacks. I chose some easy roasted almonds (subbing in a few pinches of Chinese 5-spice powder for the lavender), a delectable smashed cucumber salad, and some Calbee shrimp chips. I served all this with some light beers (like the Chinese lager Tsingtao), and while everyone snacked and sipped, I got going on the condiments.

The most fun you'll have chopping cucumbers looks like this.

First, I made a pot of short-grain rice (you could also use glass noodles). Then I set out all those essential Asian sauces: soy sauce, Shacha (a sort of Chinese barbecue sauce), black vinegar, chili oil, and sesame paste (tahini from Whole Foods did the trick). I also set out garnishes such as crushed peanuts and freshly chopped cilantro and scallions.

If I’m being honest, I hadn’t put any thought into dessert until I spoke to my mom that morning. When she heard that my guests' mouths would be buzzing from all those peppercorns, she recommended I have some chocolate ice cream on hand. And, as is usually the case, mom was right. (Thanks, mom.)

With everything ready, I set the hot pot in a place where everybody could gather around it and we all dug in, dropping whatever we wanted into the slow cooker. We all had chopsticks, but there was an even more important utensil on hand: a spider strainer. When set gently into the hot pot, the spider creates a sort of net for the meats and veggies, so that they can be submerged and cook but not sink to the bottom.

When it’s wasn't being used, I replaced the lid on the slow cooker to keep it at a simmer. (This is a safety thing a tepid broth won't properly cook the meats.) Another option would have been to reserve some of the spicy broth at a simmer on my stovetop and periodically replaced the hot pot's broth.

Use a bowl of rice as a base for your toppings and sauces.

As I watched my friends assemble their meals—rice (or noodles) in the bottom of the bowl, the just-cooked meats and veggies on top, sauces and garnishes to finish it all off—I saw that my hot pot plan had totally worked. Everybody having a good time and eating well. And they didn't even realize that they had cook their meals themselves.


Pogledajte video: Motivacija i saveti za učenje. Ana Gligorijević (Decembar 2021).