Chinese Cuisine

Tips

Stir Fry Hot Tip

The secret to the success of a good stir fry is to prepare all ingredients before starting to cook; heat the wok first before adding any oil to reduce smoking; cook over high heat and keep the food moving; par cook the vegetables first.

Steaming fish - hot tip

When steaming fish, slice through flesh for even cooking. This allows the heat to penetrate the thicker parts of the fish, preventing the thinner parts (especially near the tail) from overcooking. If marinating the fish before cooking, this also allows the flesh to absorb the flavours.

Soy sauce

When buying soy sauce, buy the best quality you can afford.

Which oil for which type of cooking

Olive oil has well reported health benefits, however it does burn easily and has a strong flavour that can adversely affect your cooking. Oils with a high flash point (that can withstand high temperatures) include canola, sunflower and peanut. Of these canola carries the least flavour.

Re-hydrating dried mushrooms

Dried mushrooms, such as porcini, are a great store cupboard back up. Soak in boiling water for 30 minutes to revive them. Strain the soaking liquid and add to the dish for extra flavour.

Sticking to the steamer

To avoid food sticking to the bamboo steamer either place a cabbage leaf (or similar) in the bamboo steamer (placing the dumplings on top). Alternatively cut a round of baking paper and cut holes into it (as you would make a paper snowflake).

Washing rice

Rinsing long-grain white rice before cooking removes excess starch, thus helping the rice cook more evenly and be less sticky. Some specialty rice, such as basmati, is always rinsed and soaked before cooking to obtain separate, perfectly cooked grains. However, other rice, such as Arborio, prized for its starchiness in risotto, is never rinsed.

What rice for what dish

Long grain rice has a long, slender kernel and cooked grains are separate, light and fluffy. Medium grain rice has a shorter, wider kernel than long grain rice. Cooked grains are more moist and tender, and have tend to cling together more than long grain. Short grain rice has a short, plump, almost round kernel. Cooked grains are soft and cling together.