Charring Aromatics
Charring means holding onion and ginger directly over an open flame until the outer layer blackens.
Techniques
Cooking techniques
Quick Answer: Most Asian recipes fail on technique, not ingredients. Four techniques account for the majority of failures: charring aromatics before simmering, parboiling bones so broth stays clear, cooking at true wok heat so food sears instead of steams, and seasoning with fish sauce in stages rather than all at once.
Published
First technique guides publishing shortly.
In progress
Parboiling Bones
Parboiling means boiling bones hard for 10 minutes, then draining and rinsing them before the long simmer.
Wok Hei
Wok hei is the seared, smoky flavour produced when food hits a pan above 200°C.