chinesecuisine
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Stop Making Cornstarch Slurries With Boring Water
Cornstarch is a functional, journeyman ingredient, neither sexy nor exciting. It does its job well; all you do to activate its thickening powers is mix it with a small amount of liquid to create a slurry you can stir into a hot soups, stews, pan sauces, puddings, or any liquid-y dish that needs a bit more…
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You Can Use a Pool Noodle to Prop Up Small Plants in Large Pots
Around here, we love pool noodles. What makes them so special and versatile is the padding they offer and the delicate hole down their centre — both of which are key to their functionality in your planters this summer, too.
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Make Better a Stir Fry by Velveting Your Meat
Chicken can dry out in a snap. A few methods, like brining, marinating, and cooking over low heat can help, but there’s another technique that you should take advantage of. For a juicy, tender slice of chicken, bring on the velvet.
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How to Make a Tofu Scramble That Doesn’t Suck
Tofu scrambles are often the only vegan option on a brunch menu, and to be perfectly honest, they don’t do that much for me. A pile of barely-cooked tofu rubble seasoned with nutritional yeast, turmeric, way too much dried oregano (why is it always oregano?), and nowhere near enough salt may be a nutritionally complete…