The Sichuanese Pantry with Fuchsia Dunlop | Serious Eats
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- Опубликовано: 12 май 2020
- Full Story: www.seriouseats.com/2020/05/e...
When author and Chinese-cooking expert Fuchsia Dunlop visited Serious Eats' test kitchen a few months ago to cook through some of the recipes from her recently updated masterwork on Sichuan cooking, The Food of Sichuan, she spent a few minutes chatting with us about the essential ingredients needed to get started.
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My sincere appreciation to Serious Eats for bringing back Fuchsia Dunlop. She would be on my culinary dream team along with Kenji Lopez Alt.
Fuscia's expansive knowledge on Chinese cuisine is incredible. Great video
I could listen to her talk about Sichuan food for hours, she’s so eloquent in describe gastronomy, love it.
Honestly as a westerner it's really daunting to go to the Asian grocery and see all these things that **look** alike but are clearly different. It's nice to get a bit of a break down (Chinese Cooking Demystified does this well too)
Woks of Life has a really good blog also. Pics of all ingredients.
It’s refreshing to see a westerner having a good amount of knowledge on the chinese language
The Food of Sichuan is an incredible book. I own over 200 cookbooks and this one is one of my top favorites.
Fuchsia is simply amazing !!!
Decided a few years ago to get into sichuan cuisine on a whim. No regrets
This video could have been tailormade for me. Great stuff!
I have been learning how to cook Sichuan food for the past few months and this was extremely helpful. Going to the store was so confusing as there are so many brands and things and they often aren't in english. Huge thanks to Serious Eats! :)
Sichuan cuisine is amazing; I love 麻辣 (numb and spicy)! However my favourite cuisine worldwide is Hunanese. Fushsia Dunlop's book on 湘菜 (Hunanese Cuisine) "Revolutionary Chinese Cooking" is like a cooking Bible for me.
Greetings from Oz 🇦🇺
wow that's a lot of ingredients that i never see before!
thanks for sharing this! i should've learn more about this I think!
you're my inspiration and I'm happy to watch such an informative inredients here!:D
You should have an app for smartphone, fast cheking recipes etc would be great 🙏
I always thought that sichuan peppercorns smelled like a really intense IPA when ground.
They're in the citrus family!
Did someone tryed to soil some sichuan chiles seed and gets sprout?
I wish I could read Chinese, so I could find the "authentic" Chinese ingredients in the Chinese grocery store. I wouldn't know Pixian bean sauce if I dropped a jar of it on my toe. And I've run across references to "soy jam" which it says is also called "hoisin sauce", but the hoisin sauce I've seen has vinegar, garlic, and star anise in it, and I can't eat it (I'm violently allergic to onions, garlic, and all their relatives, including green onions, which makes Asian food awkward for me - I get violently ill if I even smell any of these things. That's why I like mala flavor - it doesn't make me sick, and it tastes amazing.)
Buddhist cuisine doesn't use those alliums so you might want to look into that even if you are not vegetarian
Wonder why she didn't include 芽菜 (ya cai)
Probably wanted to simplify her list. I would have included it as well though
It can also still be difficult to find in the West. At least for me.
Korean chili ~🌶😊💕
the case for the type of cooking oil used was not made.
In Szechuan they would typically use caiziyou, a virgin rapeseed oil, and it's very hard to source outside of China. It's similar to mustard seed, which you can get outside of china. If nothing else just use peanut oil it'll still be delicious.
@@48956l canola is rapseed oil. Not virgin but essentially the same thing. The oil is slightly heated to toast the spices, it's not brought up to the smoking point so I wouldn't worry about it too much. I would stay away from olive oil since it carries a strong olive earthy note which can distract from the toasted spices
@@pooperloud Believe me Canola and Caiziyou are not alike. Canola is treated specifically to be flavor neutral, Caiziyou is.. pretty pungent and dark in color. It must be a different variety of rapeseed.. or maybe it's toasted. I'm not sure.
Why didn't the camera show us what the doubangjiang brands were? They're talking about it and then don't bother to show the jar label. That's what I'm wanting to know here.
the most famous brand is PiXian.
Yeah makes total sense to release this months after the recipes