CULS 165 - The Essential Elements of Chinese Cooking

Credits 1
Whether your choice is the spicy hot food of Szechuan and Hunan, the delicate flavors of Peking, the savory dishes of Shanghai, or the succulent stir-fries of Canton, you can prepare it all and make your first try a smashing success! Join Chef Hope Sandler in this 4-part series exploring the techniques, ingredients, and philosophy of eating that has sustained the Chinese people for thousands of years. Discover the impact of the Chinese “big 4;” balance of flavor, aroma, color and texture, through China’s regional cuisines. Immerse yourself in the 5 essential taste sensations: salty, sweet, sour, bitter and spicy-hot, while learning the basic guidelines on tools and equipment, wok techniques, cooking methods, and the Chinese Pantry. Chef Hope shares her inspirations, food discoveries, the traditions she encountered, and authentic recipes from her two very special journeys to Hong Kong and Mainland China. Please bring a clean apron, chef’s knife, and measuring tools with you to class. Supply cost is included in the tuition fee.