RecipeMuncher

When I was a teenager, I worked at a hole-in-the-wall Chinese take-out joint. This wasn’t anything like the Chinese fast-food places you see in the malls. The food was cooked to order and the chef/owner was actually Chinese. My job was to work the counter taking orders, serving food, etc. When it was slow, I was put to making wontons, rolling egg rolls and helping with general prep. This is when I learned about oil blanching…the Chinese culinary secret that results in the most tend (...)