Tips

To add liquid to a pan in which foods have been sautéed or roasted in order to dissolve the caramelized juices stuck to the bottom of the pan. Always remove any fat left in the pan before deglazing. Over a...

Place approximately 1 Tablespoon filling onto middle of round pot sticker/won ton wrapper. Brush edge of wrapper with water. Fold wrapper in half sealing edges and pressing out all air. Fold dumpling into ‘pleats’ by folding the edges of the...

The use of sauces is indispensable in Chinese cooking.  The Chinese have a great variety of sauces, with unique flavors and purposes. Here is a simple, all-purpose dipping sauce to prepare ahead of time: Combine 1 cup ketchup, ½ cup soy...

Dried Chiles require a little preparation in order to make them usable in a recipe. First, wash chiles and cut off the stem. Slit the chiles lengthwise and remove the seeds and veins. Preheat a griddle or small saucepan over...

Soak mushrooms in boiled water until soft, about 20-30 minutes. Rinse. Water may be strained and used or discarded. 1 ounce reconstituted mushrooms equals 4 ounces fresh mushrooms.

Here's a cool new way to savor the beauty of flowers:Freeze them in ice cubes to brighten drinks. To suspend flowers in the cubes, work in layers: Fill an ice tray (one that makes large cubes so the ice will...

Fresh herbs should be stored refrigerated, unwashed, until ready to use, and will keep about one week.To store them, snip off a small amount from the stem end and place sprigs in a cup of water as you would fresh...

What you'll need:1 head Organic Garlic1 tablespoon Extra Virgin Olive OilKosher SaltMelissa's Spice Grinders Rainbow Peppercorns to taste1 piece Aluminum FoilPreheat oven to 450 degrees. With a sharp knife, cut 1/3 off the top of the garlic head. Pour the olive...

For keeping ripe persimmons out of season, or simply enjoying a new taste, try making "instant sorbet" this way: Cut off a small piece of the pointed tip (hachiya) or flat top (fuyu), large enough to fit a spoon. Then,...