Saveur wine editor and this week’s “Cooking Today” host, David Rosengarten returned to the airwaves yesterday, demystifying Chinese stir fry with Chinese food authority, Ed Schoenfeld and offering advice for making his own “Burgundian” mustard mousse!
Ed, an expert on all aspects of Chinese cuisine, is also the creator and managing partner of New York’s RedFarm Restuarant. While discussing making authentic Chinese stir fry, Ed revealed that one of his favorite things to thicken a stir fry sauce with is Dutch potato starch. Uncommon as a thickener, Ed explained that it provides a much better texture for the dish.
Although it might seem that the entire process of stir frying is overwhelming, Ed assured us that it’s really very easy to make, and offered some great tips for the best type of wok to use and how to take care for it.
To close out the show, David invited us into “his kitchen” and shared his recipe for making a “Burgundian” mustard mousse. Although the name sounds complicated, it’s a fairly simple dish—with only two ingredients! He recommends using it as a condiment for ham, but said it can also be paired with smoked salmon or chicken.
If you missed yesterday's show, you have another chance to catch it today at 3 and 6 p.m. ET and be sure to check out some of the highlights below.
“Cooking Today,” is live each Monday, Wednesday, and Friday at 3 p.m. ET / 12 p.m. PT, on Sirius XM 110. Tune in tomorrow as Forcella Eatery pizzaiolo and owner, Giulio Adriani and Paul Grieco, of Hearth restaurant and Terroir Wine Bars join David.
Ed recommends the best type of wok to use.
Ed explains how to properly clean a wok.
Ed explains the process of velveting in stir fry cooking.