Short cut to trimming beans
Sometimes when we watch a chef at work, it leaves us with our eyes wide and mouths open. They–our Chef Todd Pozinsky, for sure– have such neat tricks up their…
Browsing Category Kitchen Tips
Asparagus tip
How to clean asparagus? Snap the stalk in two and the part that snaps separates the tender stalk from the woody base! Toss the base. That’s the American way. If…
Prepping Prawns to Be Bouncy
The best, springy-est, bouncy-est, prawns are those that are swimming and live just before cooking. Hmm, that sounds so obvious. There is a popular Chinese dish–Drunken Prawns–where live prawns are…
Cooking Rice The Chinese Way
Different folks cook rice differently. Someone from Mississippi told me she sprinkled the rice into boiling water. Italians cook it like they cook pasta, in a large pot of boiling…
Julienne Peeler
Here’s a nifty tool for slicing cucumber, radish and carrot for a lot of Chinese cold dishes and for garnish. I use it to slice cucumber for my Liang Mian…
Fried Garlic
A family favorite, we love it over grilled salmon. It’s not only yummy but serves as a garnish as well. It looks beautiful on the fish. Also great over soup…
The Chopstick Thermometer Test
Look closely, there are bubbles at the tip. This is my Uncle Hock’s foolproof method of using a wooden chopstick to measure when oil is ready for deep frying. It’s…