Stir-frying is one of the most popular and efficient cooking methods worldwide. It’s fast, versatile, and incredibly flavorful. Originating in China, stir-frying has been a cornerstone of Asian cuisine for centuries. One of the key aspects of stir-frying is its ability to retain the natural color, texture, and flavor of ingredients. The rapid cooking process,…
Crispy, golden, and crunchy food is a universal favorite. Whether it’s fried chicken, French fries, or tempura, everyone loves that satisfying crunch that comes with perfectly fried dishes. However, achieving that ultimate crispy texture can be tricky. That’s where the technique of double frying comes into play. Double frying, as the name suggests, involves frying…
In today’s fast-paced world, cooking has evolved into a race against time. But in the midst of all the quick meals, there’s an ancient and wholesome technique that stands out for its ability to preserve both flavor and nutritional value—slow cooking. This method of cooking, often referred to as “hầm chậm” in Vietnamese, is gaining…
Steaming is one of the oldest and most revered cooking techniques in Chinese cuisine, beloved for its ability to preserve the natural flavors, nutrients, and textures of ingredients. It is a gentle cooking method that allows food to retain its original moisture, resulting in delicate, flavorful dishes that are a staple in Chinese kitchens and…
Wok Hei, often referred to as the “breath of the wok,” is a crucial cooking technique in Chinese cuisine that involves stir-frying ingredients at an extremely high temperature using a traditional wok. This technique is the heart of many iconic Chinese dishes, from Cantonese stir-fries to the fiery sizzles of street food stalls. Wok Hei…