Virtual Cooking Class: a deep dive into STEAMING
+ a FREE sticker sheet (scallions, garlic, ginger!!)
Hello, friends!
In two weeks, The Chinese Way is out! September 24th has always felt so far away, but here we are! Please pardon my frequent book promotions - it’s crunch time for the book release. This book is a true reflection of how I cook at home: often based on what I have in my pantry, technique-centered, and straightforward. It is not really traditional Chinese, and I’m very curious to hear your thoughts about this book.
Have you claimed your free sticker sheet? To do so, submit the receipt from your preorder (from anywhere!) here, and if you’re in the US, I will mail you this sticker sheet!!!
As I am sure you know, preorders are a measure of the book’s success. To those of you who have preordered, thank you, sincerely. To further express my thanks, I’m teaching an exclusive online cooking class with my friends at Curio Spice Co!!!! Final menu to be finalized, but we are going to do a deep dive into STEAMING, one of my favorite and in my opinion, underutilized cooking techniques.
A brief excerpt from the book chapter, STEAM.
Steaming is a healthy, simple, and fast method to cook food that shows off its intrinsic flavors. It does not equal bland or mushy. In this chapter, I’ll show you that steaming is a foundational cooking technique, that you can do it with minimal fuss, and that it can involve big flavors.
Traditional steaming involves placing food over briskly simmering water, usually on a perforated surface, with the lid on. As water becomes gas during evaporation, the cloud of steam rises and encases the food. Despite being as hot as boiling water, steam is a gentle, uniform way to deliver heat because its blanket of minuscule water drop- lets is less dense—and thus less intense—than liquid.
In this virtual cooking class, available only for preorderees, we’ll go through how to avoid bland, steamed food and talk about the ways to add flavor when steaming. We’ll go through a few dishes, including caramelized shallot da-bing, which is cooked on the stovetop with a pan-fry steam method. Save the date for 9/30/24 @7:30PM EST.
Hope to see you there!!!!
PERSONALIZED SIGNED COPIES HERE: Brookline Booksmith
Signed bookplates available at the following bookshops:
Kitchen Arts & Letters
Nowserving LA
Omnivore Books
Book Larder
Yu and Me Books
xx
Betty