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XO Soused - succulent healthful Soy Chicken
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Soy chicken is Andrew’s favourite dish to cook and eat. And as a poached dish it sits apart from all the other roasted meats of the Chinese roasting kitchen. How does residual heat work to cook this chicken perfectly and how is this different from sous vide? How did Chinese chefs cook slowly at low temperatures in the past without technologies such as thermostats? How does this boost the dish’s health-giving qualities and what is the medicinal or flavouring function of the aromatics sealed in with the chicken as it gently cooks?
Intro and outro music: 遊子 [wanderer] by mafmadmaf.com
This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit andrewwongandmuktadas.substack.com
44 episodes
Fetch error
Hmmm there seems to be a problem fetching this series right now. Last successful fetch was on September 19, 2024 16:50 ()
What now? This series will be checked again in the next day. If you believe it should be working, please verify the publisher's feed link below is valid and includes actual episode links. You can contact support to request the feed be immediately fetched.
Manage episode 295106000 series 2939988
Soy chicken is Andrew’s favourite dish to cook and eat. And as a poached dish it sits apart from all the other roasted meats of the Chinese roasting kitchen. How does residual heat work to cook this chicken perfectly and how is this different from sous vide? How did Chinese chefs cook slowly at low temperatures in the past without technologies such as thermostats? How does this boost the dish’s health-giving qualities and what is the medicinal or flavouring function of the aromatics sealed in with the chicken as it gently cooks?
Intro and outro music: 遊子 [wanderer] by mafmadmaf.com
This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit andrewwongandmuktadas.substack.com
44 episodes
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