Charring Aromatics
Charring means holding onion and ginger directly over an open flame until the outer layer blackens.
Techniques
Cooking techniques
The moves that decide whether a dish works. Each one explains the mechanism, not just the motion.
Quick Answer: Technique guides on Asian Kitchen Pro cover the specific moves that separate a good dish from a failed one — charring aromatics before braising, parboiling bones for a clear broth, and controlling wok heat. Each guide names the mechanism behind the step and the failure it prevents.
Quick Answer: Most Asian recipes fail on technique, not ingredients. Four techniques account for the majority of failures: charring aromatics before simmering, parboiling bones so broth stays clear, cooking at true wok heat so food sears instead of steams, and seasoning with fish sauce in stages rather than all at once.
Published
First technique guides publishing shortly.
In progress
Parboiling Bones
Parboiling means boiling bones hard for 10 minutes, then draining and rinsing them before the long simmer.
Wok Hei
Wok hei is the seared, smoky flavour produced when food hits a pan above 200°C.
Learn one technique, use it for years
Most failures in Asian cooking come from one wrong move, not a wrong ingredient list.