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Another factor is that decent gloves allowing some fine-motor skills as well as easy putting on and off have to fit well, and not everyone has the same size hands. So every chef has to carry their own pair of gloves, or every station has to have a set (colour-coded perhaps). Even then they're slow to put on and take off, and quite likely to end up getting ...


Try slicing it very, very thin like paper. A mandolin can work well for this. There is less to bite through and it incereases the surface area, but it also minimizes the amount of interior away from the surface. This means the exchange of flavours between the interior of the slice and the rest of the dish can be more complete where even a fine mince ...


Hygiene issues: The inside of the glove gets dirty pretty fast so basically you have to wash you hands after every use of the glove. They're much harder to clean then a towel.


I too have tried several "recipes" all different. But I have found adding Bicarbonate of Soda to pasts and ramen does firm the bite up noticeably.


I have wokked on Induction cook tops. Because they are so effective at transferring heat it works quite well! But there are a few things to consider: 1. you need a flat bottomed wok, which means it is slightly harder to stir 2. You cannot lift the wok above the cooktop which means you can not "flip" the food. So you have to manually stir. And you can't ...


This may be a matter of semantics, but my understanding of wok hay is that it is the "energy" (perceived when the food is eaten) captured by cooking food on a well-seasoned wok at a very high temperature. Therefore, it is a combination between a well-cared for wok, and the heat source. The concept and effect is rather elusive, and probably difficult to ...


The overflowing water doubles as coolant too, these workburners put out enough BTU to heat the range to unsafe levels.


For a domestic kitchen a few thousand BTU is plenty as you will rarely need to heat more than a few liters of liquid. In a professional kitchen you might be asked to prepare a 30-litre portion of soup or broth or make 5 kilos of dry pasta at once. Doing that on a domestic range would take ages and that is not something you want in a kitchen. And with the ...


This appears to be a dipper well: a continuously running sink used to rinse utensils. The water runs continuously to remove contaminants, always leaving a clean supply of water to rinse dirty utensils and, in this case, to clean out the wok. They are rather wasteful: the linked article states they use 30-60 gallons (110 to 230 L) of water per hour.


Because it is more efficient when running the kitchen while in full service. It takes less time to remove their hands from the towels than it would take to remove gloves. This also applies to chefs in other kind of cuisines; if you look at french cooks, they will do the same thing; grab a towel to pick something from the oven, or pick a pan from the stove.


In a kitchen its all about speed and efficiency after each dish they cook they clean out the wok. Its just easier to let the water run instead of turning it on/off every min.


Regarding the scallops shrinking, it could simply be the difference in dry vs. wet scallops. Most grocery stores sell wet scallops. At times, dry scallops can be quite hard to find at retail. Wet scallops naturally shrink because of the loss of so much moisture when cooking. Also, the higher the heat and longer the cook time, the more the moisture is lost.


Looks like qúndài cài (裙带菜)/Wakame/sea mustard.

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