Guides

Short how-to pages for techniques and kitchen gear, with the facts taken from published sources and linked at the bottom of each page.

• Why velveting works
  What velveting is, why stir-fried meat comes out soft, and the difference between water and oil velveting.
• Rice cooker water ratios by rice type
  What published sources say about water for white and brown rice in a rice cooker, why the numbers differ, and habits they agree on.
• How to season a carbon steel wok
  Which woks need seasoning, one tested method, and how to look after the wok afterwards.

Sets for the situation

• Typhoon-day pantry meals
  Meals built around rice, noodles, eggs and long-keeping or preserved ingredients, cooked in one pot, pan, wok or rice cooker. Good for days you would rather not go out, like a typhoon signal day.
• Sick-day congee and soups
  Warm, soft and mild dishes for days when nobody feels like much: congee, soup, noodles in broth, steamed egg and tofu. This is not medical advice.
• One-pan weeknights
  Easy dinners that cook in one pan or one wok in 30 minutes or less, with no marinating time.
• Weekend projects
  Dishes that take an hour or more, or have several parts. Most are mostly hands-off once they are going.