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| Name | All About the Chinese Red Braise | Why it Works with Lucas Sin |
| Video Uploader | Video From Food52 |
| Upload Date | This Video Uploaded At 14-01-2024 18:00:11 |
| Video Discription | RED BRAISED DAIKON: In this episode of Why it Works, Lucas Sin combines Japanese and Chinese tradition to create a deliciously savory red braised daikon. Here's what Lucas has to say about the recipe: "Daikon, a humble yet versatile root vegetable, often plays the supporting role in many dishes. But here it takes center stage, pairing Japanese braised daikon preparation with a traditional Chinese red-braising technique to create a tender cooked radish with deep sweetness. Because daikon is harvested and sold at a huge range of stages of its growth cycle, the quality of braised daikon dishes can vary. There are a couple of ways to prevent any bitterness. First, select relatively younger daikon and not ones as large as a forearm. Fresh daikon should be firm and heavy for its size. Second, peel the daikon past its initial layer until the skin is translucent. Third, borrowing a Japanese technique for dashi-braised daikon, furofuki daikon ふろふき大根, the daikon is first cooked gently with rice. The starches in the liquid will help neutralize bitterness and pepperiness that comes from the mustard oils present in the radish. After the initial simmer with rice, daikon is already tender and almost ready to eat. The second cook, the red-braising, aims to infuse the daikon with caramelized flavor, built off of a combination of three soy sauces: light soy sauce for soy flavor and sodium, seasoning soy sauce for umami, and the dark soy sauce for color. But even without the red-braising, the simmered daikon can be used for a variety of other braised dishes, Chinese or otherwise." ~Lucas CHAPTERS: 00:00 - Introduction 00:25 - Red Braise Technique 01:10 - All About Daikon 06:30 - The Aromatics 07:40 - Simmering the Daikon 09:50 - Building the Red Braise 17:00 - Plate & Serve! GET THE RECIPE: Red Braised Daikon: https://f52.co/3RQpHmE PRODUCTS FEATURED IN THIS VIDEO: Dansk Købenstyle Saucepan: https://f52.co/40hasHm MORE ABOUT WHY IT WORKS: In this technique-driven series, Food52 Resident Lucas Sin dives into the reasoning behind the culinary methods he uses in the kitchen. We'll learn why certain Chinese cooking techniques work and how they can be applied beyond their traditional recipes. If you're looking to level up in the kitchen, this skill-centered series is a great place to start! MORE FROM FOOD52: Subscribe here to our YouTube Channel! https://f52.co/2HN7Dp8 GET MORE OF FOOD52 BY CONNECTING BELOW: Website: https://food52.com Our Shop: https://food52.com/shop Facebook: https://www.facebook.com/food52 Instagram: https://www.instagram.com/Food52 Pinterest: https://www.pinterest.com/food52 Twitter: https://twitter.com/Food52 TikTok: https://www.tiktok.com/@food52 Food52 newsletter: https://f52.co/newsletter |
| Category | Howto & Style |
| Tags | Food52 | food | cooking | recipe | chef | foodie | cook | home cooking videos | recipes |
