Treasure Chest

Homemade Buttermilk Ingredients: Whole Milk 1 cup White Vinegar 1Tsp Method: Add 1Tsp of white vinegar to 1 cup of milk. Mix well. Let the mixture sit for 5 minutes before using.

Heavy Cream vs Heavy Whipping Cream Heavy Cream and Heavy Whipping Cream are a very similar thing. Heavy Cream contains 36%+ more milk fat. -whipped better and hold it's shape longer -ideal for sauce making as well -maybe healthier because there is no added chemical to keep the product steady/longer shelf life Heavy Whipping Cream is a little lighter with only 30% milk fat. -more dense and firm and it is good for piping through a pastry bag -ideal for sauce making as well -softer and had more voluminous

HARD Boiled Eggs Boiling water Turn off heat Lower egg into boiling water Remove from heat and Cover with lid For LC, cover with lid for 12mins

The part closer to the Radish leaves is sweeter compare to the root end. 蘿蔔 近葉倍位比較甜

Add Root type of food in Room temperature water to cook. 土下   根部食物冷水下 e.g.  Carrots, Daikon, Potato, etc. Add Stem (or above) type of food in Boiling water to cook. 土上   葉莖部食物開水下 e.g.  Spinach, Broccoli, Lettuces, etc.  

Suggested Seasoning Order: 1 Wine Miriam   2 さ sa Sugar 3 し shi Salt   4 す su Vinegar   5 せ se Soy Sauce   6 そ so Miso

Flour  麵粉 for Crunchy texture   脆脆口感. Potato Starch 太白粉   for Fluffy crispy texture  鬆酥囗感. (太白粉 ，又叫做 片栗粉 、 豌豆粉 、 芋粉 、 木薯粉 、 馬鈴薯粉.)

Roasted Chicken Tips Preheat  oven  to 450 degrees F (230 degrees C) Bake  whole  (thawed)  chicken for  10-15 minutes Then, reduce the temperature to 350 degrees F (175 degrees C) R oast for  20 minutes per  pound Stuffed: 1/5 hrs to 2 hrs Unstuffed:  1.5 hrs to 1.75 hrs Internal Temperature 165F+

Beef Marinate for 1/2 lb: Soy Sauce 1 Tsp Cooking Wine 1 Tsp White Pepper 1 dash Baking Soda 1/4 tsp Mix well before adding the following Corn Starch 1 tsp and Water 1 tsp Mix well before adding the following Egg White 1 Set aside for 20 minutes before cooking Note: Beef Skirt Steak is great for stir-fried 炒

Baking Soda Spreads Baking Powder Puffs

How to Marinate Pork Salt Corn Starch Chicken Powder Little bit of water

Basic Pie Crust Yield 2 Crusts 2 1/2 cups All Purpose Flour 2 Tsp Sugar 1/2 tsp Salt 1/4 cup Cold Vegetable Shortening 1 1/2 sticks Cold Unsalted Butter cut into 12 pieces 6Tsp Ice Water 1.  Pulse the flour, sugar, and salt in a food processor to combine. 2.  Add the shortening and process until it disappears into the flour for about 30 seconds. 3.  Add the butter to the food processor. 4.  Pulse until the mixture looks like cornmeal with bean-size bits of butter for about 12 times. 5.  Drizzle the ice water over the flour mixture.  Pulse until the dough starts coming together but stop before it gathers into a ball.  The dough should hold together when pinched. 6.  Divide between 2 pieces of plastic wrap.  Gently pat each into a disk, using the plastic to help with the task.  Wrap and chill until firm the dough, at least 1 hour and up to 24 hours. Roll Out the Dough 1.  Lightly floured the surface. 2. ...

Standard counter height is 36" tall

Toasted Sesame Oil - Kadoya branch Keep it refrigerated to prolong the aroma and freshness. Ingredient:  Sesame seed oil (That's it.)

Soy Sauce Soy sauce is a liquid made from soybeans, wheat, water and salt .  They are... Naturally brewed is fermented for months or longer.  Best soy sauce is two years or older. Fermented, and Chemically produced or Non-brewed is produced in days and it is super salty...  needless to explain further...  I will skip this type of soy sauce. See LA Choy 東 brand as an example Japanese Shoyu vs Chinese Soy Sauce Shoyu is brewed with roasted wheat and Chinese soy sauce, which traditionally left out the wheat, is nowadays brewed with wheat flour. In addition, Chinese sauce sometimes contains added sugar. Shoyu is slightly sweeter, rounder flavor and Chinese soy sauce a denser, saltier finish and darker in color. Tamari is a Japanese soy sauce brewed with soybeans and no wheat—but sometimes there is a trace amount. So, not all tamari is gluten free. Check the label to make sure if that is the case. Know the ingredients Look for "brewed" or "traditi...

Soy Sauce Soy sauce is a liquid made from soybeans, wheat, water and salt .  They are... Naturally brewed is fermented for months or longer.  Best soy sauce is two years or older. Fermented, and Chemically produced or Non-brewed is produced in days and it is super salty...  needless to explain further...  I will skip this type of soy sauce. See LA Choy 東 brand as an example Japanese Shoyu vs Chinese Soy Sauce Shoyu is brewed with roasted wheat and Chinese soy sauce, which traditionally left out the wheat, is nowadays brewed with wheat flour. In addition, Chinese sauce sometimes contains added sugar. With difference ingredients, Shoyu is slightly sweeter, rounder flavor and Chinese soy sauce a denser, saltier finish and darker in color. Tamari is a Japanese soy sauce brewed with soybeans and no wheat—but sometimes there is a trace amount. So, not all tamari is gluten free. Check the label to make sure. Know the ingredients Look for "brewed" or...

Soy Sauce Selection Japanese Shoyu Dark -rich -less salty -all purpose Light -sweet -saltier compared to dark shoyu -more intense flavor -good for making a sauce Tamari -strong flavor -mostly Gluten Free because it is not made with wheat -good as a dipping sauce Shiro 白醬油 -light color and light flavor -good dipping sauce for white fish sashimi and shiro ramen Chinese Soy Sauce Dark 老抽 -rich flavor -less salty -may have added sugar in it Light 生抽 -thinner in texture compared to dark soy sauce -all purpose Low sodium soy sauce It am using low sodium sauce but I did not know that there are more chemical used to process it.  So, I am making a change to the old fashion fementated soy sauce even I don't use a lot of soy sauce in the first place. Conclusion, I personaly will look for the soy sauce with simple ingredients.  It is most likely to be made in Japan.  My secondary selection is a soy sauce made in Taiwan.  It is sad to say...

SOFT Boiled Eggs Boiling water Turn off heat Lower egg into boiling water Remove from heat and Cover with lid For LC, cover with lid for 10mins

Heat oil on skillet on high heat Absorb as much moisture from skin as possible Place skin side down Gently hold the fish down with spatula for the first min Turn heat down and cook on skin side through Do not flip