XO Soused - Family food v restaurant foodListen now (44 min) | What are the differences between family cooking and restaurant cooking? How has lockdown and chef-prepared cook-at-home meal kits…
XO Soused - Notes and queries on drying and rehydrating in Chinese cookingListen now (41 min) | Why are there so many ingredients in Chinese cuisine that are dried? What is the cultural and culinary importance of these foods?…
XO Soused - Raw foods in Chinese cuisineListen now (44 min) | Raw fish and vegetables appear in some regional cuisines in China, with a variety of dipping sauces. Were the Chinese the first t…
XO Soused - The (r)evolution in Chinese dessertsListen now (44 min) | Why should dessert go at the end? Why have western and westernised restaurants embraced this structure of cooking and eating, whi…
XO Soused - female chefs in the professional Chinese kitchenListen now (44 min) | Who are the iconic female chefs in Chinese food history? What influence did they have on Chinese cuisine? And why are they not mo…
XO Soused - Creativity in the Chinese professional kitchenListen now (41 min) | How does creativity work for a professional chef cooking Chinese food? What was creative culinary life like in the palace kitchen…
XO Soused - constructing a menu for a Chinese restaurant Listen now (44 min) | Chinese restaurants in the UK (and in other places) often offer a hundred or more dishes on their menu. What is the reason for th…
XO Soused - How crucial is lard in Chinese cooking?Listen now (26 min) | With so many oil and fat substitutes available to the modern chef, what role does lard still play in professional Chinese kitchen…
XO Soused - tofu and few notes on non-meat eating identitiesListen now (34 min) | What is tofu? What reputation does tofu have among western diners and chefs? What varieties of tofu can you find in supermarkets …
XO Soused - XO Sauce and some thoughts on Hong Kong culinary identityListen now (29 min) | XO Sauce - a combination of dried seafood, ham, chillies and other seasonings in a stock - has grown to be a Hong Kong condiment …
XO Soused - taming the chilli pepper in Chinese cuisineListen now (32 min) | For an ingredient that entered into China in the 16th century - the chilli pepper has become a fundamental part of Chinese cookin…
XO Soused - spices that flavour Chinese chicken stocks, soups and meat pastesListen now (37 min) | Many Chinese dishes use a spiced chicken stock as a building block. This is a meat broth infused with cinnamon, cassia bark, fenn…