The Kitchn Archive
2012
August
August 09

The Kitchn Archive: Aug 9, 2012

Tip: Use Chopsticks as a Cooking Tool
Leela’s artful chopstick collection/wall art!Most non-Asian cooks aren’t aware that chopsticks are more than just an eating utensil. They also make great cooking tools. In fact, there are special cooking chopsticks (saibashi in Japanese) that are a little longer and sometimes joined at the end with a string for just that purpose.
Dana Velden
Aug 9, 2012
Recipe: Master Cleanse Chicken
Once upon a time long ago, a friend of mine told me she was doing a crazy thing called the Master Cleanse; for something like thirty days she consumed only a tonic made from water, lemon juice, cayenne pepper and maple syrup. This, of course, went down in California. Since then I’ve tried the Master Cleanse once, for three miserable days, and bombed.
Sara Kate Gillingham
Aug 9, 2012
Xiao Long Bao: Tracing the History of Chinese Soup Dumplings
A person’s first taste of the Chinese soup dumplings called xiao long bao is a magical one. I’ve seen it again and again on the faces of friends and family eating the dumplings for the first time at Din Tai Fung in Arcadia, a nearby outpost of the Taiwan-based soup dumpling chain: there is wonder, followed by bliss, and finally greed, as they mentally calculate the remaining dumplings divided by the number of people at the table.
Anjali Prasertong
Aug 9, 2012