dishonest asian flavor profiling KarambitKnives,com

So for some organic reason, Chinese cooks like to pretend like flavor is a hard fought, uphill battle involving disproportionate amounts of effort and 付出. It’s horseshit. Unnecessary knife skills, redundant wok humping aside, most asian food flavor is just the act of pouring different brown fluids into your food.

An orgy of brown.
An absolute symphony of it.

This being said, it serves to good reason that armed with nothing but a tiny bit of common sense, you can make very accurate flavoring “presets” ready to go at a moments notice for a quick weekday meal.This video is redundant by nature, because honestly, I can’t imagine this idea comes as surprise, or even new to most people who already cook.Try it out, I’ll bet you can generate some really bold flavors, and maybe piss off some old 师父 while you’re at it.

00:00-00:56 intro
00:57-06:12 prep the premade seasoning
06:13-08:41 Di San Xian
08:42-10:19 Mongolian Beef
10:20-11:26 Mapo Tofu
11:27-12:21 Chicken Curry
12:22-13:56 Chinese Kale
13:57-15:37 Wrap up

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KarambitKnives.com