XO Soused - Notes and queries on drying and rehydrating in Chinese cooking
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Why are there so many ingredients in Chinese cuisine that are dried? What is the cultural and culinary importance of these foods? Weaving their way through key dried items such as abalone, bird’s nest and even controversial ingredients such as shark’s fin, Andrew and Mukta discuss why Chinese chefs have chosen certain seafood, livestock and plant matter for drying and rehydrating, and what flavours, textures and cultural value this adds to dishes.
XO Soused - Notes and queries on drying and rehydrating in Chinese cooking
XO Soused - Notes and queries on drying and…
XO Soused - Notes and queries on drying and rehydrating in Chinese cooking
Why are there so many ingredients in Chinese cuisine that are dried? What is the cultural and culinary importance of these foods? Weaving their way through key dried items such as abalone, bird’s nest and even controversial ingredients such as shark’s fin, Andrew and Mukta discuss why Chinese chefs have chosen certain seafood, livestock and plant matter for drying and rehydrating, and what flavours, textures and cultural value this adds to dishes.