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2

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.

Reviews

a********m
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.

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