The cutting board works in partnership with your chef's knife when crushing, mincing, chopping, dicing, shredding, tenderizing and other preparation methods are required. Whether in wood or plastic (marble is not good for knives), the board must have a large...
I prefer an old fashioned wok for deep frying, secured on the burner with a ring stand to prevent the round-bottomed wok from tipping over during the frying process.Add about 2 - 2 ½ cups of oil and slowly heat...
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 lukewarm 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...
