ChineseCookingDemystified
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Early Look: What (our) cooking videos don't show you
🕑 Added 2024-04-15 08:19:47 +0000 UTCHey, just finished editing this one up :)
I hope this one isn't overly navel-gazy. Sometimes, when we're chit chatting on the Discord, we find ourselves discussing certain cooking habits that - for one reason or another - we never actually show on camera.
I know that a lot of these habits'll be stuff that many of you are already intimately familiar with, so in the interest of potentially saving you some time... here's all eight (with timemarks so that you can jump around):
1. When do we wash the wok? 0:29
2. What is our general system for washing dishes as we go? 1:42
3. How we wash herbs and vegetables. 3:10
4. Why don't we wear gloves when handling meat? 4:30
5. How we prep garlic and ginger (plus, slicing meat thinly) 5:27
6. How we handle deep frying oil 7:25
7. Do we ever turn the flame off when stir-frying? 9:11
8. How we ventilate 10:00
Comments
Alice Wonderchek
Great video. Definitely not too navel-gazey. Unless a recipe calls for a single clove of garlic or a tiny piece of ginger, I have frozen cubes of a homemade paste that's equal parts by weight ginger and garlic that's been blitzed around in my Nutribullet. It's easily defrosted in the microwave, melts quickly in hot liquid, or thaws over time in the fridge when I really plan ahead. I try to wash dishes as I go. I installed a motion activated tap for the kitchen sink precisely for meat-hand, though I will use gloves for chilis because the capsacin from some of those things lingers long after washing. Sometimes I'll save frying oil, but it's not often since I don't do a lot of frying to begin with and there'd be a long stretch between using the oil and the time it should get thrown out.
