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Recent questions in Asian Cuisine
by
cookwithfem
(
602k
points)
in
Asian Cuisine
asked
Jun 11
2
views
What are the key ingredients that give Korean Gochujang its unique sweet, savory, and spicy flavor?
dish & culinary
asian cuisine
korean gochujang
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1
answer
by
cookwithfem
(
602k
points)
in
Asian Cuisine
asked
Jun 11
5
views
How do you prepare rice paper wrappers for summer rolls so they are pliable but not gummy or torn?
dish & culinary
asian cuisine
rice paper
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1
answer
by
cookwithfem
(
602k
points)
in
Asian Cuisine
asked
Jun 11
4
views
What is the secret to making a flavorful and balanced broth for Vietnamese Pho?
dish & culinary
asian cuisine
broth for pho
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1
answer
by
cookwithfem
(
602k
points)
in
Asian Cuisine
asked
Jun 11
3
views
How do I cook jasmine rice perfectly so it's fluffy and fragrant?
dish & culinary
asian cuisine
cook jasmine rice
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1
answer
by
cookwithfem
(
602k
points)
in
Asian Cuisine
asked
Jun 11
2
views
What is the difference between light soy sauce, dark soy sauce, and tamari, and when should each be used?
dish & culinary
asian cuisine
light soy sauce
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1
answer
by
cookwithfem
(
602k
points)
in
Asian Cuisine
asked
Jun 11
3
views
Why does my coconut milk sometimes curdle or split when making a Thai curry?
dish & culinary
asian cuisine
coconut milk
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1
answer
by
cookwithfem
(
602k
points)
in
Asian Cuisine
asked
Jun 11
5
views
How do I balance the four key flavors (sweet, sour, salty, spicy) in a Thai dish like Pad Thai?
dish & culinary
asian cuisine
balance flavors
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1
answer
by
cookwithfem
(
602k
points)
in
Asian Cuisine
asked
Jun 11
3
views
My homemade Thai green curry paste lacks the vibrant flavor and aroma of the store-bought or restaurant versions. What am I missing?
dish & culinary
asian cuisine
thai green curry
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1
answer
by
cookwithfem
(
602k
points)
in
Asian Cuisine
asked
Jun 11
6
views
How do I prepare a dashi stock from scratch, and what is the role of kombu and bonito flakes?
dish & culinary
asian cuisine
dashi stock
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1
answer
by
cookwithfem
(
602k
points)
in
Asian Cuisine
asked
Jun 11
3
views
What is the technique for making a light and crispy tempura batter that doesn't get soggy?
dish & culinary
asian cuisine
tempura batter
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1
answer
by
cookwithfem
(
602k
points)
in
Asian Cuisine
asked
Jun 11
5
views
How do I get my stir-fried beef or chicken so incredibly tender, like in Chinese restaurants? (i.e., the velveting technique).
dish & culinary
asian cuisine
velveting technique
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1
answer
by
cookwithfem
(
602k
points)
in
Asian Cuisine
asked
Jun 11
5
views
Why is my stir-fry sauce watery and not clinging to the vegetables and protein? How do I make a proper slurry?
dish & culinary
asian cuisine
stir-fry sauce
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1
answer
by
cookwithfem
(
602k
points)
in
Asian Cuisine
asked
Jun 11
5
views
What is the correct sequence for adding ingredients to a wok for a stir-fry to ensure everything is perfectly cooked?
dish & culinary
asian cuisine
sequence ingredients
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1
answer
by
cookwithfem
(
602k
points)
in
Asian Cuisine
asked
Jun 11
4
views
My stir-fried noodles are always clumpy and mushy. How should I prepare them before adding them to the wok?
dish & culinary
asian cuisine
noodles clumpy
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1
answer
by
cookwithfem
(
602k
points)
in
Asian Cuisine
asked
Jun 11
5
views
How do I get the perfect 'wok hei' (breath of the wok) smoky flavor in my stir-fries using a home stove?
dish & culinary
asian cuisine
get wok hei
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1
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Recent questions in Asian Cuisine
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