XO Soused - The (r)evolution in Chinese desserts

XO Soused

Вміст надано Andrew Wong and Mukta Das, Andrew Wong, and Mukta Das. Весь вміст подкастів, включаючи епізоди, графіку та описи подкастів, завантажується та надається безпосередньо компанією Andrew Wong and Mukta Das, Andrew Wong, and Mukta Das або його партнером по платформі подкастів. Якщо ви вважаєте, що хтось використовує ваш захищений авторським правом твір без вашого дозволу, ви можете виконати процедуру, описану тут https://uk.player.fm/legal.

3y ago 44:09

MP3•Головна епізоду

Why should dessert go at the end? Why have western and westernised restaurants embraced this structure of cooking and eating, while in some Asian cuisines, sweet and savoury dishes are served together? More importantly, why do western professional kitchens barely use sugars in their savoury dishes? Meanwhile chefs cooking some Asian foods use sugars - cane sugar, beet sugar, honey, and maltose - in equal quantities as savoury ingredients for taste, colour, viscosity, and depth and balance of flavour.

So where does that leave Chinese desserts? What are their levels of sweetness and creaminess? How does Andrew create desserts for A.Wong that navigate these Chinese norms and the expectations of his Chinese and non-Chinese diners?

A video and accompanying recipe for Dragon’s beard candy: https://www.tastemade.com/videos/dragons-beard/

XO Soused is a fortnightly audio newsletter.

Intro and outro music: 遊子 [wanderer] by mafmadmaf.com

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit andrewwongandmuktadas.substack.com

44 епізодів

#Food #Society #Arts #Andrew Wong and Mukta Das #Andrew Wong #Mukta Das