If you’re in the mood for Chinese food, don’t go out — try cooking it yourself! Cooking Chinese food at home can be quick, easy, and fun. To get started, you need to know the basic ingredients, tools, and techniques to make your Chinese cooking the best it can be.
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Basic Tools for Chinese Cooking
In Chinese cooking (or any other cuisine), you can usually use the kitchen tools you already have. But some Chinese recipes do call for specialized tools, such as a claypot casserole. Other items, like a rice cooker or wok just make cooking easier. If you don’t already have some of the utensils in this list, head to the cooking supply store — which is always a fun trip!
A wok that you’ve seasoned
A sharp chef’s knife
Is the free melda auto tune good. A cutting board that you keep clean
A small spice grinder
A steamer
A strainer
Spatulas and ladles
A claypot casserole
An electric rice cooker
Chopsticks
Basic Ingredients for Chinese Cooking
Stock your pantry with basic ingredients for Chinese cooking so that you can whip up an authentic Chinese meal on a moment’s notice. Just add whatever fresh meat, fish, and produce you feel like — and before you know it, you’ll have a balanced, quick, and easy-to-make dish on your table.
| Sauces and Condiments | Spices and Seasonings |
|---|---|
| Prepared black bean sauce | Chinese five-spice powder |
| Chile oil | Chinese hot mustard |
| Chile paste or sauce | Whole and crushed dried red chiles |
| Hoisin sauce | Sichuan peppercorns |
| Oyster-flavored sauce | Star anise |
| Plum sauce | White pepper, ground |
| Rice vinegar | Canned and Dried Ingredients |
| Rice wine (or dry sherry) | Bamboo shoots |
| Sesame oil | Broth (canned or homemade) |
| Soy sauce | Cornstarch |
| Vegetable oil (peanut oil preferred) | Dried black mushrooms |
| Noodles | Long-grain rice |
| Cellophane or bean thread noodles | Sesame seeds |
| Dried egg noodles (store in freezer if fresh) | Straw mushrooms |
| Dried rice noodles | Water chestnuts |
Chinese Cooking Techniques
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Chinese cooking involves all kinds of techniques from stir-frying to steaming to simmering. This table lists a variety of Chinese cooking techniques and what you use them for, and a few tips as well.
| Technique | The Results | What You Need | How Long? | Tips |
|---|---|---|---|---|
| Stir-frying | Crisp, brightly colored foods with lots of nutrition and flavor, but little fat | A wok or large frying pan | Lightning-quick — there’s not time. | Have all your ingredients and sauces prepared ahead of time; cook ingredients in stages. |
| Steaming | Healthful, almost fat-free foods whose fresh, natural flavors stand out | An electric steamer; a wok or pan with a steamer rack | Not too long — as long as it takes to fully cook the food | Be careful when removing the steamer lid so you don’t get a painful steam burn. |
| Blanching | Softened — not fully cooked — foods that are now ready for complete cooking via another method | A wok or pot big enough to hold plenty of boiling water | Brief — just a few minutes or long enough to soften | Make sure to stop the cooking after removing the food the food by rinsing it with or plunging it into cold water. |
| Simmering | Gently cooked, tender, juicy, and flavorful food | A wok or pot that can hold enough water to cover the food | A while — from a few minutes to more than an hour | Gentle is the key word: After you bring the water to a boil, reduce the heat and gently cook the food until it’s done. |
| Braising | Flavorful, tender, morsels from the toughest cuts of meats | Same equipment as simmering | A long time; normally a couple hours will do the trick | Browning the meat first adds flavor and color; just be patient and don’t put too much meat in the pan at once. |
| Deep-frying | Food that’s crisp and golden on the outside, tender and fully cooked on the inside | An electric fryer; a large pan or wok with a flat bottom or a ring stand | Not too long, because the quicker the food fries, the better the texture becomes | Don’t let the oil temperature drop! Be careful working near the hot oil, too. |
| Roasting | Foods with a crisp, caramelized exterior and juicy, tender flesh (but they get that texture from dry, circulating heat rather than from hot oil, as in deep-frying) | An oven | Depends on the food’s thickness, but generally a longer, less fuel-efficient method | Make sure that air circulates around the food, and baste it with the marinade or pan juices to add flavor and keep it moist. |
| Smoking | Foods with a distinctively smoky, aromatic flavor | A wok, which easily turns into a smoker | A longer, slower cooking method | Choose from many flavoring agents, such as tea and rice, to flavor your smoke. |
To save money and boost your health, you may be doing more home cooking than ever before. You can use simple tips and tricks to cook healthy meals, bake yummy desserts, throw a fabulous party, and save time in the kitchen. With a bit of planning, some expert advice, and fresh ingredients, you’ll be cooking delicious meals in no time — even if you consider yourself a kitchen novice.
Tips for Reading Recipes before Cooking
Preparing, understanding, and completing a recipe require looking ahead and thoroughly reading the recipe before you start cooking or baking. Save yourself from a cooking catastrophe by following these valuable tips on how to read a recipe.
Read through the recipe at least twice to make sure that you understand the directions.
Make sure that you can perform all the techniques.
Look at the recipe yield and decide if the number of servings is what you need. If not, consider whether you should cut the ingredient amounts in half or double them.
Check that you have all the necessary equipment and ingredients.
Make sure that you have enough time before serving to prepare and cook the recipe.
Check whether you can (or need to) make any part of the recipe ahead of time.
Read through the ingredients to see whether you like them all, as well as whether the recipe has too much fat, sugar, or salt for your dietary needs.
Check whether you need to use an ingredient, such as butter or oil, at different stages in the recipe so that you don’t make the mistake of using that ingredient all at once.
Find out whether you need to preheat the oven.
How to Cut Fat, Calories, and Carbs when Cooking
To reduce fat, calories, and carbs, try these alternatives when cooking your favorite dishes. You can create healthier meals without sacrificing flavor just by trying these simple substitutions. Bon appétit!
Substitute lowfat or nonfat dairy products for full-fat dairy products. For example, use 2 percent or skim milk rather than whole milk or cream, lowfat or nonfat cottage cheese and yogurt rather than the full-fat versions made with whole milk, or lowfat or nonfat cheese for regular cheese. These products often give soups and sauces a thinner, less creamy consistency and may influence the texture in other dishes, but the health benefits may be worth it.
Substitute lowfat or nonfat mayonnaise for regular mayonnaise and lowfat or nonfat salad dressing for regular salad dressing. Find brands you like so you don’t feel deprived.
Looking for lower-fat meat options? Try ground turkey rather than ground beef, or choose ground beef that is at least 95 percent lean. (Just be aware that hamburgers made from very lean beef will be dryer and less juicy than those made with a higher fat ground beef.) Choose white meat over dark meat poultry, and find cuts of beef with the words loin or round in them.
Choose olive oil and canola oil over butter when sautéing. These ingredients contain monounsaturated fats, a healthier option than saturated fats for heart health.
To cut carbs, use lettuce leaves rather than bread for sandwiches or wraps. Just roll up lean meat and lowfat cheese with a dash of mustard inside a Romaine lettuce leaf.
Decorate your salads with hard-cooked egg whites and walnuts rather than croutons and full-fat cheese.
Avoid processed foods, especially those made with white flour, sugar, and hydrogenated or partially hydrogenated fats, which are found mostly in prepared meals that come from a box or package.
Timesaving Cooking Tips
Save time when cooking with these handy tips. Serving up a meal is a snap with these timesaving hints. You’ll cook more efficiently and enjoy more time with family and friends at the table!
Have all ingredients prepared, measured, and set out within reach before you start cooking.
Precook pieces of chicken or meat in your microwave before finishing them on the grill.
If you’re using the oven, turn it on at least 15 minutes before you’re ready to roast or bake your dish. Don’t waste time waiting for the oven to heat after you’ve prepared the recipe.
https://airlucky.netlify.app/auto-tune-evo-vst-crack-download.html. Buy vegetables that are already washed and cut, if doing so will get you to eat more vegetables or cook more often. Prepared ingredients such as bagged salad mix, stir-fry vegetables already cut to size, and boneless cuts of meat cost a bit more, but saving some time may be worth it.
Remove steaks and other meats from the refrigerator about 15 minutes before cooking so that they warm to room temperature. They’ll cook faster and more evenly.
Line the broiler pan with aluminum foil to ease cleanup when broiling hamburgers, fish, steaks, and chops.
Don’t bother chopping onion, garlic, fresh herbs, and the like for a salad dressing. Instead, use a food processor or blender to save chopping time, add your liquids, and then blend for a quick dressing.
Place a garlic clove on a cutting board and whack it with the flat side of a heavy knife or a cleaver to make removing the skin easier. The skin should split right off.
Roll a lemon or orange under the palm of your hand on the countertop to make extracting the juice easier.
Clean up as you go. You’ll be glad you did when the meal is over!
Staples for Your Pantry, Refrigerator, and Freezer
Family hungry and nothing to cook? Make sure that never happens again. If you always keep these staples in your pantry, refrigerator, and freezer, you’ll never again be stuck with no option but takeout. You can certainly add to these lists, but these essentials can always help you make a good meal. For items you use regularly (such as bread, eggs, and milk), plan to restock about once a week.
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Pantry
Baking powder
Baking soda
Bread
Brown sugar
Canned beans (pinto, white, or black)
Cereal (hot or cold)
Chicken, beef, or vegetable broth
Cider or white vinegar
Cocoa powder
Coffee and/or tea
Condiments: ketchup, mustard, mayonnaise, barbecue sauce, soy sauce, pickles, and pickle relish
Cornstarch
Dried herbs: Basil, bay leaves, oregano, rosemary, tarragon, thyme, and parsley
Flour
Granulated sugar
Ground spices: Black pepper, cayenne pepper (or red pepper flakes), chili powder, cinnamon, cumin, curry powder, ginger, dry mustard, nutmeg, and paprika
Jam, jelly, or preserves
Pancake syrup
Pasta
Peanut butter
Powdered sugar
Rice
Salt
Tomato sauce, paste, and canned tomatoes
Vanilla extract
Vegetable oil
Refrigerator
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Butter
Cheese (hard and soft)
Eggs
Fresh fruit
Fresh vegetables, including leafy greens
Meat, fish, poultry, or tofu to last three to five days
Milk
Yogurt and/or sour cream
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Freezer
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Frozen fruit, for smoothies and sauces
Frozen vegetables you will actually eat
Ice cream or frozen yogurt
Meat, poultry, and/or fish to last about a week