Andy in the sticksWhat’s that brown sauce in Chinese takeout?verified_publisherThe A.V. Club - Kevin PangWhy does your attempt at home-cooked Chinese always taste different from takeout? Let’s start with the fact that Chinese restaurants cook with commercial gas stoves that are far hotter than home burners, about 10 times the thermal output. Chances are you’re also not adding MSG powder to your …
Andy in the sticksMake Foolproof Stir-Fry Dishes with This Simple Formulaverified_publisherLifehacker - Melanie PinolaOnce you know the basics of stir-frying, an endless variety of quick and healthy dishes will await you. These infographics from Cook Smarts tell you …
Andy in the sticksOur Best Japanese RecipesSaveur - SAVEUR EditorsFor a long time in America, “Asian food” was synonymous with Japanese food because of its familiarity and international visibility. Japan boasts one …
Andy in the sticks15 Easy Recipes for Your Next Crappy Dinner PartyThe Kitchn - Ariel KnutsonDoes the idea of having guests drop in make you anxious? Maybe you worry about the perfect recipe to make for dinner, or whether your house is clean …
Andy in the sticksBig Batch Chinese Beefkitchensanctuary.com - Nicky CorbishleyBig Batch Chinese Beef – A tasty, make-ahead meal of slow-cooked saucy Chinese beef. Perfect when you’re cooking for a crowd! I’m always looking for …
