Chef John’s Cooking Tips: Answering Your Most Frequently Asked Questions

The Professional Cooking Station Many of you have noticed that the faucet on my cooking station is always on and have asked why. Great observation! My cooking station is designed for professional use, and the temperature can get extremely high—much higher than your typical home cooktops. Running water helps keep the station cool, preventing any damage and ensuring safety. Plus, it’s incredibly handy when I need to mix ingredients, cool down a pan, or clean utensils quickly. It keeps the cooking process smooth and efficient, and it also helps maintain cleanliness and sanitation.

The Versatile Chinese Chef’s Knife Another popular question is about the knife I use. My knife is a traditional Chinese chef’s knife, also known as a slicing knife. It has a thin, sharp blade, perfect for cutting delicate ingredients. You might have seen me use a thicker chopping knife occasionally, which is great for tougher jobs like cutting bones. These knives might look the same in shape, but their blade thickness makes all the difference. If you’re interested in trying one, you can find these versatile knives at any Chinese kitchen supply store. They’re a fantastic addition to any kitchen!

The Iron Wok: A Kitchen Essential Yes, I do use an iron wok, and I can’t recommend it enough! The iron wok is a staple in Chinese cuisine, known for its excellent heat conductivity and durability. It creates a unique aroma known as Guoqi when stir-frying, which adds a special flavor to the food. Although it might seem tricky at first, once you learn how to use and care for an iron wok, it can outperform non-stick pans. It’s all about personal preference, but if you’re looking to bring authentic Chinese flavors into your kitchen, the iron wok is your best friend.

The Magic of Cooking Wine Cooking wine is a common ingredient in my recipes, and it’s a fantastic way to enhance flavors and eliminate unwanted odors from food. I often use yellow cooking wine, which is particularly good for seafood and gamey meats. However, if you prefer not to use alcohol, you can substitute it with beer, wine, or even non-alcoholic drinks. The key is to find what works best for your taste preferences. Remember, most of the alcohol evaporates during cooking, leaving just the rich flavors behind.

Balancing Soy Sauce and Flavor Soy sauce is another crucial ingredient in Chinese cooking, and many of you have asked about its saltiness. There are two main types: light soy sauce and dark soy sauce. Light soy sauce is saltier and packed with umami, making it perfect for seasoning. Dark soy sauce, on the other hand, is thicker and less salty, primarily used to add color to dishes. When I cook, I mainly use light soy sauce and supplement with dark soy sauce as needed. Balancing these helps achieve the perfect taste without the need for additional salt.

Balancing Oil and Flavor I know some of you are curious about the amount of oil I use in my dishes. Oil is essential in Chinese cooking because it helps cook ingredients quickly and adds wonderful flavors. Properly managed oil velveting can make food crispy on the outside and tender inside without making it greasy. When paired with fresh rice or wheat-based foods, the flavors truly come alive. But don’t worry—you can always adjust the amount of oil according to your personal taste.

Embracing Chinese Cooking at Home And finally, for those wondering if you can make Chinese dishes without exact recipes—absolutely! Chinese cooking is about exploring and enjoying the process. With some basic ingredients and seasonings, you can stir-fry, braise, or steam a variety of delicious dishes. Give it a try, and you’ll find it’s not only fun but also incredibly rewarding.