Jan 22, 2021 • 12M

XO Soused - Steaming

Andrew Wong and Mukta Das
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A fortnightly chat about techniques and dishes from a professional Chinese kitchen, their history and their cultural setting
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What is steaming? Why does steaming food have such a long history in China? Why is it important to control the velocity and vigour of steam? What does this control mean for cooking meat, fish and dough? How does this affect how you design and cook dim sum?