Hi,
I just love Chinese cuisine, or should I say the versions of it I've had in a dozen countries other than China...
There is a wonderful Aisian supermarket near where I live, with just about every ingredient you'd ever need .
And yet, rarely do I make a dish at home that tastes the way it does even in a cheap hole-in-the-wall Chinese restaurant.
Background information:
- I do have a couple of books, including Ken Horn's
- I have a wok that is well-seasoned and maintained
- I have been attempting to make Chinese food for years and understand the basic principles.
BUT my stir fries (because this is what I am mostly referring to) rarely taste quite, well, Chinese....
Obviously, I could improve my technique, but I'm wondering about 2 things specifically:
- Is the weak flame of my standard household range the culprit? Might I not be about to do wonderful things with a very hot flame?
- I never use MSG. Could this be part of the reason?
Thanks for your input,
Best regards,
Alex R.
I just love Chinese cuisine, or should I say the versions of it I've had in a dozen countries other than China...
There is a wonderful Aisian supermarket near where I live, with just about every ingredient you'd ever need .
And yet, rarely do I make a dish at home that tastes the way it does even in a cheap hole-in-the-wall Chinese restaurant.
Background information:
- I do have a couple of books, including Ken Horn's
- I have a wok that is well-seasoned and maintained
- I have been attempting to make Chinese food for years and understand the basic principles.
BUT my stir fries (because this is what I am mostly referring to) rarely taste quite, well, Chinese....
Obviously, I could improve my technique, but I'm wondering about 2 things specifically:
- Is the weak flame of my standard household range the culprit? Might I not be about to do wonderful things with a very hot flame?
- I never use MSG. Could this be part of the reason?
Thanks for your input,
Best regards,
Alex R.