China—From Peppercorns to Tea
Lecture no. 2 from the course: The Everyday Gourmet: Essential Secrets of Spices in Cooking
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.