There is no doubt that Chinese food is the favorite ethnic food of Americans. In fact, statistics show that the number of Asian restaurants exceeds the sum of Italian and Mexican restaurants. If you have ever asked yourself after eating at your favorite restaurant, because your attempt to cook Chinese food at home has never been correct, you can take your skills to a whole new level with some tips and tricks. . After reviewing these tips, you will immediately create restaurant-quality Chinese food at home to match your favorite takeaway.
The first reason is that the food in Chinese restaurants is much better than any food you make at home because they use the right ingredients. Your Sichuan beef dish recipe may require soy sauce, but unless you have access to a local Asian supermarket, you may only have a few options at your regular grocery store. Moreover, in most cases, these brands are of lower quality than any of the qualities you find in the national market and will never be used by real Asian chefs. However, the only way to solve this problem is to visit one of these Asian food stores. There, you can ask the supplier for their recommended brand sauce and buy a variety of sauces to test at home. After returning home, test each brand and see what you like.
Another reason chefs cook better than your dishes is because they use the right recipes. When you view simple Chinese recipes that you can make at home over the Internet, try to avoid using recipes printed in major magazine publications. Most of the time, these recipes are not authentic and have adapted to Western tastes. Instead, look for food blogs related to ethnic cooking or find Chinese cookbooks written by Chinese writers.
Another problem that makes restaurants taste different from home cooking is that they have a hotter stove than most people in the house. The wok used in the restaurant sits on a large gas burner like a jet engine. These large and powerful furnaces can output more than 30,000 BTU of heat, a level not possible with household burners. Cooking at very high temperatures can make food taste better. First, it sets the total cooking time for the dishes. The waiter's cooking time not only preserves the nutrition and color of the food, but also preserves the moisture of the food. Next, the high temperature of the professional wok burner makes the natural sugar in the food more caramelized. As the food browns, a complex series of chemical reactions, called Maillard reactions, occurs to make the food taste better. Finally, the high temperatures help create what Chinese chefs call "fried pot hay" or "fry wok". This term reflects the slight scorching and smoking of food when cooking at such high temperatures. At home, you can choose to simulate the high temperatures of professional stoves. First, you can buy a cast iron wok yourself. Cast iron is a high-quality material for wok because it can maintain high temperatures for a long time. The only downside of the cast iron wok is that it takes a long time to heat up to the right temperature. Next, if you have a curved bottom wok, you can place your pot directly on top of the burner instead of the wok ring.
The last thing you can do is to copy your favorite dishes at home, using a good tool to develop your cutting skills. If you look closely at your takeaway food, you will notice that all vegetables and meat are evenly sliced. This ensures that everything is cooked evenly, and that nothing is overcooked when other things are still not cooked. Buy a very good, very sharp forged cutter and practice cutting techniques on cheap vegetables such as potatoes or carrots. Remember that you should pay attention to the quality and consistency of the cut, not the speed at which the cutting speed is cut.
Making restaurant-quality Chinese food at home, the same first step as your favorite takeaway is to make sure you have good fundamentals. By honing the right tooling techniques, using the right equipment, and using the right ingredients and recipes will make all the difference and take your cooking to the next level.
Orignal From: Tips for making restaurant-quality Chinese food at home
No comments:
Post a Comment