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China—From Peppercorns to Tea

Lecture no. 2 from the course: The Everyday Gourmet: Essential Secrets of Spices in Cooking

China—From Peppercorns to Tea

Taught by Professor Bill Briwa | 30 min | Categories: The Great Courses Plus Online Food & Wine Courses

Learn how to tap into the essence of two distinct Chinese spices: Sichuan peppercorns and tea. As Chef Briwa shows you how to make noodles in Sichuan pepper oil, browned short ribs, tea-smoked quail, and more, you’ll discover depths of flavor you won’t find in the takeout food we’re all familiar with.


September 4, 2015
How many home cooks have hotel pans laying around that can be used to stove-top smoke? Demo is home cooks, use a skillet.