A Different Kind of Frying
More Oil, Less Salt
“Laying them more-or-less flat against the surface of the wok, a method known in Chinese as jian (pan-fry), rather than chao (stir-fry).” — Fuchsia Dunlop
Over centuries, Chinese cooks have developed so many distinctive cooking methods, many of them unfamiliar to cooks in other cuisines.
There’s wind curing — useful for game birds, even turkey. There’s convection cooking in hot cinders — maybe the best way to roast chestnuts.  Continue reading