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More Cooking Terms and Solutions
Who Says Chopsticks Are Hard to Use?
In Chinese, chopsticks, fai jee, means “quick little boys.” It only takes some practice to realize that using chopsticks is actually quite easy, and they pluck just the right amount of Chinese food.
To use chopsticks, start by placing one chopstick through the crook formed by your thumb and index finger. Let it rest on the tip of your ring finger. Now insert the second stick about the first one, and hold it like you would a pencil. The idea is to hold the first stick still while you move the second stick up and down. This will bring the two sticks together to pick up the food!
Cooking Sweet Potatoes
- Baking: Pierce the potatoes before baking them to let the steam escape. Place on a baking sheet covered with foil to catch the juices.
- Boiling: You should skin the potatoes only after they have been cooked. This is because the skin actually keeps intact all the nutrients.
- Microwave: Pierce the potatoes several times with a fork and place onto a piece of paper towel. Wrap them in foil, after you cook them, for 5-10 minutes before serving.
Remember to always scrub the sweet potatoes under cold water before cooking.
Cornstarch Paste
If you want to thicken sauces, like in stir-fry and Asian dishes, cornstarch is what you need. Use a wire whisk or a fork, mix together cornstarch and water until it is thoroughly mixed. Always remix it as you use it because the starch tends to settle.
For thin sauce: Mix 3 tablespoons of water with 1 tablespoons cornstarch
For thick sauce: Mix 1 tablespoon of water with 1 tablespoon cornstarch.
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