technique
The Knife Techniques and Spirituality of Seiji Yamamoto, Chef of RyuGin, a Three-Star Michelin Restaurant
Knife techniques can change the flavour of food. What is the essence of this delicate skill when it is honed to its finest edge?
Restaurant Secrets: How To Order Char Siu Like An Expert
In Hong Kong and Macau, char siu, or barbecued pork, is as much in the souls of its people as it is on their tables. We look at the history of the Cantonese classic and how to order it like an expert.
Technique Thursday: Chinese-style Smoking
Smoking heated tea leaves or wood shavings imparts colour, aroma and fragrance to ingredients and is one of the techniques of Chinese cuisine.
Technique Thursday: What Is Emulsification?
What you need to know about the technique for making the creamiest, silkiest sauces and dressings.
Technique Thursday: Velveting In Chinese Cooking
Velveting is the trick that Chinese restaurants use to make their stir-fried meats so deliciously silky and tender.
Pro Tips On Chopping Up A Whole Cooked Chicken
Besides family and friends, chicken is probably the next most important thing in a festive Chinese dinner. Celebrity Cuisine’s executive chef Cheng Kam Fu shared with us the know-hows of chopping up a cooked whole chicken.
Cold Brew Tea’s Time Has Come
Making a refreshing drink doesn’t get any simpler than adding cold water to tea leaves, and it’s all the rage at the moment.
Yukimuro: The Japanese Science Of Snow Aged Food
Coffee, sake, vegetables and wagyu undergo an amazing taste-transformation in this snowy traditional storage method.
The Secrets of Deep Frying
It may be the starting point for most Chinese cooks, but deep-frying is an art that takes years to perfect.
8 Tips For Perfectly Steamed Fish
It’s not a secret that the people of Hong Kong love seafood, especially simply steamed fish. Chef Leung Fai Hung shows us how best to cook it.
Kitchen Jargon: Steaming
The use of hot vapour in cooking has picked up steam in recent years as a healthy food preparation technique, but epicureans have always appreciated its ability to seal the original flavours in the ingredients.
Smart Science: 5 Inventions Inspired By Space Technology
Many kinds of advanced technology once exclusive to astronauts have become the mainstays of our daily life. Without exception, the food industry has seen a fair share of fundamental inventions inspired by space science.
Technique Thursday: How To Make Your Own Sourdough Starter
Here's the spark to create a blossoming romance between wild yeast, flour and water.
Space Gastronomy: From Eating Pureed Beef In Tubes To Pierre Hermé Macarons
The advent of space technology means dining well in outer space is no longer just a far-fetched dream.
How To Choose Fresh Whole Fish In 5 Easy Steps
Love tucking into whole fish but new to buying them? Here's our guide to get you started.
Kitchen language: What is sous vide?
Brush up on your food terminology with us, from commonplace colloquialisms to obscure obsessions, as we demystify culinary lingo in our Kitchen Language column.