Kitchen basics
55 posts
Kitchen basicsHow to Make Chilli Oil: A Simple Ratio That Works Every Time
To make chilli oil, heat a neutral oil with aromatics such as garlic, ginger, and star anise until...
Kitchen basicsHow to Toast Sesame Seeds: Oven, Pan, and Microwave
The quickest way to toast sesame seeds is in a dry frying pan over a medium heat, shaking...
Kitchen basicsTempura Batter Recipe: The Ratio That Actually Stays Crisp
To make tempura batter, mix ice cold water into plain flour with a few light strokes, leaving lumps...
Kitchen basicsHow to Cook Udon Noodles: Fresh, Frozen, and Dried
Fresh and frozen udon noodles need only one to two minutes in boiling water, since they are already...
Kitchen basicsWhat is dim sum?
Small plates, steamer baskets, endless tea. Here is what to order and how the meal actually works. What...
Kitchen basicsHow to cook sushi rice
The rice is the whole job. Get the seasoning and the cooling right and even wonky rolls taste...
Kitchen basicsHow to cook jasmine rice
Rinsed, measured, lid on, left alone. Four rules, and none of them need a rice cooker. How do...
Kitchen basicsHow to cook rice noodles without them going sticky
Rice noodles turn to glue faster than any other noodle. The fix is to stop boiling them. How...
Kitchen basicsMirin: What It Is, Which Bottle to Buy and What to Use Instead
Mirin is a sweet Japanese rice wine used for cooking, not drinking. It is what makes teriyaki taste...
Kitchen basicsDashi: What It Is, Best Brands and Where to Buy in the UK
Dashi is the reason a bowl of miso soup tastes like more than salty water. It takes ten...