Chinese Restaurant Help needed QUICK

[not2late]

Oh yeah, I forgot to add. Some of the meats are marinaded in sauces or in a mixture of egg white and cornstarch or potato flour. The egg white/starch marinade helps to retain moisture in the meats.

[Grillmaster]

That's usually the pork since it is a tougher meat than chicken. Rarely do they marinate/starch chicken since it is a white meat and does not require the same kind of tenderizing that pork or on occasion beef does.

If it has a coating, it has starch. If it is naked, it is "clean". :wink
Same with sauces... if it is sticky or thick and gravy like, avoid it because it contains starch. Again, MooShu does not have a sauce, but crepes which can be left on the side with the plum sauce and ignored.

[not2late]

That's usually the pork since it is a tougher meat than chicken. Rarely do they marinate/starch chicken since it is a white meat and does not require the same kind of tenderizing that pork or on occasion beef does.

If it has a coating, it has starch. If it is naked, it is "clean". :wink
Same with sauces... if it is sticky or thick and gravy like, avoid it because it contains starch. Again, MooShu does not have a sauce, but crepes which can be left on the side with the plum sauce and ignored.

Not always. Chicken and shrimp can be given the eggwhite/starch treatment because the the coating helps to protect it from the high heat of the stir fry and prevent it from drying out. The finished coating is barely detectable which is why the eggwhite-starch trick isn't widely known---unless you read alot of cookbooks or have a Chinese friend who'll give you the "secret".

Editing to add...

I'm with Nullo on this. Chinese and some other ethnic restaurants are a hit-or-miss in terms of this WOE. Unless you are certain the chef and/or waiters understand the no sugars/no starches rule, it's a crapshoot.

You're lucky Grillmaster because you can see your food cooked. Many of us aren't that lucky and have to rely on what the waiters and chef tells us.

[Grillmaster]

Actually the high heat (and constant motion) does not dry out the food, rather it seals in the juices. Slow heat dries food. (see Beef Jerky) The coating would be added only to provide some texture or as a marinade to soak some other flavor into the meat. Stir frys are generally "hot salads" and are more about the veggies than the meat. The meat is therefore usually "natural" and not breaded or textured.

I can see the kitchen in my favorite, yes, but I also know a bit about chinese cooking and what goes into most styles of cuisine. That's why I like the buffet. Less guesswork. I think you could spot the coated chicken if you looked at it. If it disappears when it reaches the steam table, then I don't think you have to worry about it, unless you are paranoid, then you should avoid all restaurants all together.

And while I agree that any restaurant may be a bit of a risk on Induction, I think that a tablespooon of corn starch added while cooking a wok full of green beans which will drain off when the dish is presented will not kick you out of ketosis or put pounds on your hips. But if you can't stand the thought of any corn starch used anywhere, there are also satays (shishkebobs) and fish and crab and other dishes which do not contain any sauces. There are many options and many good things that aren't breaded and smothered in sticky sauce.

You can always ask the restaurant if you are really really concerned.

[not2late]

Actually the high heat (and constant motion) does not dry out the food, rather it seals in the juices. Slow heat dries food. (see Beef Jerky) The coating would be added only to provide some texture or as a marinade to soak some other flavor into the meat. Stir frys are generally "hot salads" and are more about the veggies than the meat. The meat is therefore usually "natural" and not breaded or textured.

Not necessarily. The process of making beef jerky is a dehydrating one, so it's really meant to dry out the meat. Braising and barbequing are examples of slow cooking that produces moist meat.

Searing foods, like steak, seals the moisture in because the searing coagulates the proteins and that forms a sort of protective layer. When searing foods, the last thing you want to do is move the food around because that interferes the food won't sear as well. In stirfrying, you are relying on high heat and the uniformity of the food. Usually these stirfry foods are sliced thinly for "quick" cooking--leave the food there for a second longer and you'll have something tough and as dry as a dessert.

I can see the kitchen in my favorite, yes, but I also know a bit about chinese cooking and what goes into most styles of cuisine. That's why I like the buffet. Less guesswork. I think you could spot the coated chicken if you looked at it. If it disappears when it reaches the steam table, then I don't think you have to worry about it, unless you are paranoid, then you should avoid all restaurants all together.

I don't see it as "paranoid", but rather as being cautious, especially when you're dealing with a cuisine that uses quite a bit of sugar and starch.

And while I agree that any restaurant may be a bit of a risk on Induction, I think that a tablespooon of corn starch added while cooking a wok full of green beans which will drain off when the dish is presented will not kick you out of ketosis or put pounds on your hips. But if you can't stand the thought of any corn starch used anywhere, there are also satays (shishkebobs) and fish and crab and other dishes which do not contain any sauces. There are many options and many good things that aren't breaded and smothered in sticky sauce.

As I said earlier you are fortunate: you have access to a restaurant where you can see your food prepared. Many of us aren't. As Nullo said, it's a crapshoot.

By the way for the folks who don't know too much about Asian cuisines, cornstarch is also used as a binder for fillings found in wontons, dim sum and other things and sugar is added to soup stocks, sauces, marinades, etc.

You can always ask the restaurant if you are really really concerned.

I agree with you 100% here. It's always best to know what goes into your food rather than assume it's okay.

[Grillmaster]

End of argument for me...

It sure seems that you just write to disagree with me personally at times, Megs, but I think you've misunderstood some things.

1) I wasn't talking about searing. Constant rapid motion keeps the food evenly cooked and prevents searing. Yes, thin slicing makes it faster because you don't have to worry so much about cooking it thoroughly at such a high heat. Braising and barbecuing are done at a low heat, so that's not what we are talking about, is it? Nor did you make any point about the need for breading/starching. I think we agree on this issue of why high heat and constant motion is used and I stand by what I said as accurate.

2) You wrote: "By the way for the folks who don't know too much about Asian cuisines, cornstarch is also used as a binder for fillings found in wontons, dim sum and other things..." yeah, but none of those foods are Atkins friendly so it doesn't matter to this discussion. I don't think anyone endorsed eating wantons or sticky sauces.

My whole point is that you can have a low carb meal at a chinese restaurant. Period. You seemed to want to argue endlessly against that point... oh well. That's your opinion. I've had them, I enjoyed them, I've lost lots of weight and I like to "eat in the real world" as Dr A encourages.

Yes, a person may have to educate oneself before going in and keep an eye out for thick or sugary sauces, but there are several foods that are prepared in a "clean" fashion or with very little substantive or adversely affecting starch.

That's all I wanted to say. Good luck and good eating to everyone!
IM me if you want to keep disagreeing Megs. I don't want to keep this thread alive with tit-for-tat.

[not2late]

Re: End of argument for me...

It sure seems that you just write to disagree with me personally at times, Megs, but I think you've misunderstood some things.

If you think I "just write to disagree with" you, you're very mistaken.

1) I wasn't talking about searing. Constant rapid motion keeps the food evenly cooked and prevents searing. Yes, thin slicing makes it faster because you don't have to worry so much about cooking it thoroughly at such a high heat. Braising and barbecuing are done at a low heat, so that's not what we are talking about, is it? Nor did you make any point about the need for breading/starching. I think we agree on this issue of why high heat and constant motion is used and I stand by what I said as accurate.

You gave a specific example of slow cooking as making beef jerky, which is a dehydrating process and different than a slow cooking method like braising or barbequing. The high heat in stir frying depends on the thickness of the meat and the surface area of the pan. If you crowd the pan with meat or veg, the product will steam cook rather than "fry". The cornstarch/egg white trick is done to keep leaner meats from drying out during the stir fry. If eating a small bit of cornstarch is okay for your phase of Atkins, try it out. You'll find the protein-starch coating will keep the meat moister.

2) You wrote: "By the way for the folks who don't know too much about Asian cuisines, cornstarch is also used as a binder for fillings found in wontons, dim sum and other things..." yeah, but none of those foods are Atkins friendly so it doesn't matter to this discussion. I don't think anyone endorsed eating wantons or sticky sauces.

I never said you did. I'm informing folks who are reading this and who aren't very knowledgeable about Asian cuisines that even something as innocous as the filling of a wonton or an egg roll can contain starch.

My whole point is that you can have a low carb meal at a chinese restaurant. Period. You seemed to want to argue endlessly against that point... oh well. That's your opinion. I've had them, I enjoyed them, I've lost lots of weight and I like to "eat in the real world" as Dr A encourages.

No, my point is that you can have a low carb meal at a chinese restaurant (or at any restaurant) too. You just need to be wary and be careful that some foods contain these sugars and starches eventhough you might not think they would. Peking duck is coated with sugar---that and the drying process is what makes the skin crispy. Roasted red pork---marinade typically contains honey and hoisin sauce. It certainly doesn't "look" like it will contain sugar, but it does.

(edited for content)

Yes, a person may have to educate oneself before going in and keep an eye out for thick or sugary sauces, but there are several foods that are prepared in a "clean" fashion or with very little substantive or adversely affecting starch.

That's all I wanted to say. Good luck and good eating to everyone!
IM me if you want to keep disagreeing Megs. I don't want to keep this thread alive with tit-for-tat.

Again, Grillmaster, I don't have an agenda, do you?

[Rhuobhe-]

I have to agree with nurselady. I LOVE HOT POT!!! Had it just last night, and I eat it w/ my wife at home at least 1-2 times per week, more often in the winter months.

Some Sukiyaki beef, pork, or lamb with fresh spinach and baby bok choy, its soooo good!

A nice spicy dipping sauce on the side also adds a lot.

love it!

[MotherOfGizmo]

Hmmm, last time I checked Sukiyaki was Japanese, not chinese!

[Rhuobhe-]

Sukiyaki STYLE meat!!!!! Excuse me!!
I just meant thinly sliced meat. Putting a sukiyaki in front of it doesn't make it japanese!!!! Meat is meat.

What is your point???

[MotherOfGizmo]

Sukiyaki STYLE meat!!!!! Excuse me!!
I just meant thinly sliced meat. Putting a sukiyaki in front of it doesn't make it japanese!!!! Meat is meat.

What is your point???

Oh, so sorry, a little touchy are we? No offense was intended, hun. Just that Sukiyaki is Japanese and the thread was about Chinese food, it was a little confusing that's all. I love Japanese food and it is very different from Chinese. Did not intend to ruffle your feathers!

Geez!

[not2late]

Sukiyaki STYLE meat!!!!!

That stuff is great. There's an asian supermarket about 30 miles from my house. I make a trip to it once every couple of months. When I do I stock up on the thinly sliced frozen rib eye steaks. It's sooooooo much better than that "Steak Umm" stuff in the regular markets. And I use it in a lot of things from soup to "sandwiches" or as breakfast meat (instead of bacon!).

[MotherOfGizmo]

Steak Umm's are like the red meat version of McDonalds chicken nuggets IMO, they take all the undersireable parts and grind them up and squash them back together again--at least that's what it tastes and looks like IMO! ewww

[not2late]

Steak Umm's are like the red meat version of McDonalds chicken nuggets IMO, they take all the undersireable parts and grind them up and squash them back together again--at least that's what it tastes and looks like IMO! ewww

I know. When I found that market and their frozen thinly sliced rib eye I was in food heaven! That meat I buy there makes pretty good "cheese steaks" too! :yummy

It's worth the 60 mile roundtrip drive for good food products, imo (I find great jicama there too).

[MotherOfGizmo]

Not2late --I'm sure you know the trick of cutting meat nice and thin if you ever want to do it at home but just in case someone else dosen't --you just put the meat in the freezer until its firm but not frozen solid, then slice very thin with a very sharp knife! We do it this way with our London Broils when we want to make homemade beef jerky!