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XO Soused - some notes on rice flour

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Manage episode 295106001 series 2939988
Content provided by Andrew Wong and Mukta Das, Andrew Wong, and Mukta Das. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Andrew Wong and Mukta Das, Andrew Wong, and Mukta Das or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

Rice flour is the key ingredient that makes hundreds of different types of dim sum possible. Is it still as important in the Chinese kitchen as it was 2,000 years ago? What happened when wheat flour arrived? What does rice flour do that wheat flour doesn’t? What is the difference between glutinous and non-glutinous rice flour? Find out how to use this ingredient to create a variety of dishes with many different finishes, from crispy outer textures for pastries to a squidgy chewiness for cakes.

Intro and outro music 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

  continue reading

44 episodes

Artwork
iconShare
 
Manage episode 295106001 series 2939988
Content provided by Andrew Wong and Mukta Das, Andrew Wong, and Mukta Das. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Andrew Wong and Mukta Das, Andrew Wong, and Mukta Das or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

Rice flour is the key ingredient that makes hundreds of different types of dim sum possible. Is it still as important in the Chinese kitchen as it was 2,000 years ago? What happened when wheat flour arrived? What does rice flour do that wheat flour doesn’t? What is the difference between glutinous and non-glutinous rice flour? Find out how to use this ingredient to create a variety of dishes with many different finishes, from crispy outer textures for pastries to a squidgy chewiness for cakes.

Intro and outro music 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

  continue reading

44 episodes

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