Bicarb is an alkaline ingredient, so it helps encourage the meat to brown and develop flavour quicker. And the quicker the meat's surface browns, the more chance you have of keeping the inside from ...

With their chewy texture, egg noodles are typically used in soups and stir-fry dishes. They can be thin or thick ... makes the noodles with kansui to give them an al-dente feel. This alkaline solution ...

In 1990, while serving in the Navy and browsing through a bookstore on a military base in San Diego, California, the book ...

Stir-fry is a simple and satisfying meal you can whip up on a weeknight, but don't skip this last important step for a ...

Chinese food can have 1,000-plus milligrams of sodium per serving. In today's recipe, we use coconut aminos, which has far ...

In a 12-inch skillet over medium-high heat, heat 3 tablespoons canola oil until barely smoking. Add the broccoli and cook, ...

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