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Recent questions in Asian Cuisine

by cookwithfem (602k points) in Asian Cuisine asked Jun 11 4 views
What is the difference between rice wine and rice vinegar?
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by cookwithfem (602k points) in Asian Cuisine asked Jun 11 3 views
How do you achieve the layered, flaky texture of a Chinese scallion pancake?
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by cookwithfem (602k points) in Asian Cuisine asked Jun 11 5 views
What is the technique for making a Chinese 'master stock' for braising meats?
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by cookwithfem (602k points) in Asian Cuisine asked Jun 11 5 views
How do you properly use Szechuan peppercorns to get their numbing effect without a bitter taste?
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by cookwithfem (602k points) in Asian Cuisine asked Jun 11 3 views
What is the key to a good Szechuan 'ma la' (numbing and spicy) flavor?
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by cookwithfem (602k points) in Asian Cuisine asked Jun 11 4 views
How do you make a dipping sauce for gyoza or tempura that is well-balanced?
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by cookwithfem (602k points) in Asian Cuisine asked Jun 11 4 views
What is the best way to handle and cook with silken tofu without it breaking apart?
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by cookwithfem (602k points) in Asian Cuisine asked Jun 11 4 views
How do I prepare shiitake mushrooms (fresh vs. dried) to maximize their umami flavor?
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by cookwithfem (602k points) in Asian Cuisine asked Jun 11 2 views
Why is my miso soup cloudy or grainy?
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by cookwithfem (602k points) in Asian Cuisine asked Jun 11 5 views
How do I get a crispy skin on pan-seared salmon or duck breast?
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by cookwithfem (602k points) in Asian Cuisine asked Jun 11 4 views
What is the difference between Chinese five-spice powder and Indian garam masala?
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by cookwithfem (602k points) in Asian Cuisine asked Jun 11 5 views
How do you make a perfect Japanese ramen egg ('Ajitsuke Tamago') with a jammy yolk?
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by cookwithfem (602k points) in Asian Cuisine asked Jun 11 4 views
What is the role of fish sauce in Southeast Asian cooking, and how can I substitute it if needed?
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by cookwithfem (602k points) in Asian Cuisine asked Jun 11 5 views
My fried rice is oily and clumpy. What is the best type of rice to use, and what is the technique?
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by cookwithfem (602k points) in Asian Cuisine asked Jun 11 3 views
What is the technique for pleating gyoza or dumplings so they are sealed properly?
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by cookwithfem (602k points) in Asian Cuisine asked Jun 11 6 views
How do I make perfectly steamed and translucent dim sum or gyoza wrappers?
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by cookwithfem (602k points) in Asian Cuisine asked Jun 11 2 views
Why is my kimchi mushy instead of crisp?
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by cookwithfem (602k points) in Asian Cuisine asked Jun 11 5 views
What is the correct way to ferment vegetables to make kimchi at home?
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by cookwithfem (602k points) in Asian Cuisine asked Jun 11 4 views
How do I achieve the crispy-bottom rice ('nurungji') in a Korean Dolsot Bibimbap?
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Recent questions in Asian Cuisine
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