The Chinese kitchen
6 short explainers. Read them in order, or jump to the question you have right now.
- 115Wok hei: the smoky wok flavorWok hei means "breath of the wok." It's the smoky, savory taste of food seared on blazing-hot metal, where it browns in seconds and tiny oil droplets catch…
- 116Velveting: tender stir-fry meatHeat makes chicken proteins tighten and squeeze out moisture, so plain breast goes dry in a wok. Velveting prevents that. Coat the slices in cornstarch and…
- 117Thickening with cornstarch slurryCornstarch is made of tiny granules that swell and burst when heated in liquid, thickening it into a clear, glossy gel. Stir the powder into cold water…
- 118Light soy, dark soy, tamariSoy sauce is fermented for months from soybeans, usually wheat, salt and a mold culture. Light soy is thin and salty, and it's the one for seasoning. Dark…
- 119Sichuan pepper: numbing and hotSichuan peppercorns aren't related to black pepper. They're dried husks of prickly ash berries. Their sanshool makes lips and tongue buzz, a touch…
- 120Stir-fry order: slowest firstStir-fry ingredients cook at different speeds, so order matters. Garlic and ginger flavor the oil in seconds. Dense vegetables like carrots take longest,…
