Cooking - Neil Carson

Liuyang cuisine, smoked tofu

What's less internationally known about Liuyang is its culinary tradition, somewhat different from that of surrounding Hunan. Liuyang cuisine is a fascinating blend of southern Hakka food with regional Hunan food and special local ingredients grown nearby.

Cooking

XO sauce musings

I feel that most XO sauce you run into is crap. Despite it being on so many restaurant menus, for sale in supermarkets and restaurants in little bottles, and featured in so many recipe blogs and YouTube videos, most of the stuff out there isn't very good at all.

Cantonese

Superior stock and derivatives

Below are instructions for making a basic superior stock; refining it into a crystal-clear consommé; and using the leftovers to make a white concentrated stock.

Cooking

Wok burners, WOKits, BTUs part II: Reviewing the WOKit Gen3 and an induction wok

Finding the best wok burner isn't just about BTUs or Watts. Updated with a review of the WOKIt third generation and an electric induction burner.

Cooking

Perfect poached chicken - back cheat guy (白切鸡)

A recipe, based on sous vide principles, for perfect poached chicken. This recipe is based on the Cantonese preparation, but simplified and modified for temperature-accurate cooking.

Cooking

Wok burners, WOKits, BTUs and Wok Hei

Finding the best wok burner isn't just about BTUs or Watts.