THE REAL CHEF WOO

I thought it was time to do my Asian products post since I tend to lean towards Asian cooking often (gee, I wonder why?)  I moved away from the heart of Asian markets, and while I love where I live for the most part, the lack of Asian products here puts a huge damper on my cooking. I simply cannot cook without some of my favourite sauces and seasonings.  SOY SAUCE: Topping off my list is the most popular sauce in all Chinese cuisine? Soy sauce! I'll truthfully admit, I've used VH soy sauce since I moved to my non-Asian neighborhood. It does the job, is of a medium quality, gives enough flavour and colour to your food. When in doubt, VH it!  Do NOT use Walmart Great Value soy sauce. This is where no-name brand just plain sucks! It tastes weird... don't do it!  Best one: Lee Kum Kee Light and Dark soy sauce.  I really like this one.  OYSTER SAUCE: Lee Kum Kee hands down is THE best.  Just look for the panda brand.  Get the biggest bottle. Period. ...

Several friends keep asking me to post about some easy marinades for those too-tired-to-think dinners! I often have some go-to recipes that makes things easier, especially with kids who tend to be picky. One child doesn't like overly spiced meat while the other likes flavour. Neither kids like anything too lemony nor peppery.  So here are some of my favourite combinations, with ingredients you should have in your spice pantry and fridge. I did not provide measurements as these are often done optically. Go with dashes, drizzles, squirts, and colour! I wouldn't expect more than 1/2tsp of dry spices, depending on amount of protein.  Trick of the trade is to add oil only after you've mixed the other ingredients into the meat, as this allows the flavours to penetrate the meat instead of creating a grease barrier. Also remember to be careful of your salt levels, as some pre-mixed seasonings have added salt already. Certain sauces also add more salt, like ketchup and dijon musta...

I am just going to tell it like it is. I really hate dry, tasteless lean proteins. In order to avoid this disappointment, I brine my chicken breasts and lean pork chops 99% of the time. When I am too lazy to brine, I am guaranteed to be disappointed with my meal. So, let's talk about brines! Most people already brine their Thanksgiving turkeys, so this is not new news! Some also brine their whole chickens for roast chicken. Also amazing! However, I brine pretty much all my chicken AND pork chops (not together of course!) The process of brining involves soaking your protein in a salty mixture, flavoured with a variety of herbs and spices. The brine penetrates into the protein, absorbing the brine, which ends up making your protein more flavourful and juicy. This trick is particularly useful for lean proteins that generally dry out when cooked (ex. centre cut pork chops, chicken/turkey breasts) Note: brining red meat (beef or lamb) is not recommended, since they can be...