Triple C-Rated
Chin Taylor
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18# Is Wok Hei real? Why people gate keep recipes? and much more!
Thank you again for all your question, we always need more so anything you think of food related, don’t be afraid to ask! Ziangs food workshop wouldn’t have this podcast if it wasn’t for all you listeners so it means a lot to us that you interact and we can respond back. On this weeks podcast we answer these questions and covers these topics: Why don’t we believe in Wok Hei but everyone else does? Can you cook takeaway food in a slow cooker, can you make Char Siu in it or maybe a Chinese takeaway curry? What is the difference between table salt and cooking salt? What came first the chicken or the egg? Which is the best way to slice and cut an onion for stir frying? Why have so many takeaways gone down hill in quality recently? Is there an easy way of regulating oil temperature while deep frying? After velveting beef or chicken, can it be frozen? and if so how do you freeze it and then use it? What whiskey pairs with Chinese dishes? I can’t get my Singapore chow mein right, its always stodgy, how do I fix this? What is a good marinade for tofu? What is XO sauce used for? and should I buy it? What is the easiest way to cook multiple dishes at one time? What would your last supper meal be? and who would you want to cook it for you? How do you prepper a duck, goose or pork belly for roast and is it worth it for return on investment in business point of view? How to use chopsticks with rice. Gate keeping East and South East Asian recipes and our thoughts on it. Also what non food podcast should we start? we need your help with that too.
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