Why does your stir-fry turn watery?
Some ingredients release water; others soak it up. Learn why that matters for the texture and flavor of your dish.
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Bringing his favorite takeout flavors home.
“I brought a carbon steel wok and a Chinese cleaver and started to apply what I learned from doing the modules. Now I'm able to create that distinct flavor in all the dishes I have attempted.”
Michael NapoliFavorites: knife skills and noodles
Read Michael’s full story
Hello everyone,
My name is Micheal Napoli, and I live in Perth, Australia.
My favorite type of food to eat is Asian, particularly Chinese cuisine. However, trying to replicate the taste and flavors from Chinese takeout dishes when cooking at home always ended with disappointment.
I joined the Canto Cooking Club after watching several you tube videos of Daddy Lau. I brought a carbon steel wok and a Chinese cleaver and started to apply what I learned from doing the modules. Now I'm able to create that distinct flavor in all the dishes I have attempted. I very grateful for the knowledge I've gained in a short amount of time from the wisdom and experience of Daddy Lau!
I would highly recommend joining the Canto Cooking Club to anyone who wants to improve their cooking skills and knowledge associated with Cantonese cuisine!
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