Host Christopher Kimball visits world traveler and cookbook author Fuchsia Dunlop in London to learn about the Chinese approach to cooking. He learns how to get perfectly cooked chicken every time by focusing on the meat, not the skin. Back at Milk Street, those techniques get put into action as Milk Street Cook Catherine Smart shows Chris how to make Chinese white-cooked chicken with ginger-soy dressing. Next, Chris demonstrates why an Asian cleaver just may have the edge over the ubiquitous western chef's knife. The show ends with a little sizzle on set as Milk Street Cook Matthew Card shows how to make hot oil-flashed chard with ginger, scallions and chili at home.
Episode Duration: 26 minutes and 46 seconds
Episode Number: 101
|Wed, Jul 31||7:30 P.M.||homecooking, chinese style|
|Mon, Aug 19||5:30 A.M.||homecooking, chinese style|
The world of home cooking is undergoing a revolution with new tastes, flavors, techniques and influences.
CHRISTOPHER KIMBALL'S MILK STREET TELEVISION wants to change how Americans cook by bringing home a fresher, bolder, simpler way of preparing food.
Chris and his test cooks search the world over looking for the best recipes, and finding home cooks who can teach better ways to prepare a meal at home.
The first season includes 40 all-new recipes, such as Central Mexican guacamole, Thai fried rice, Peruvian pesto, Japanese fried chicken, soba with miso butter and asparagus, tahini swirl brownies, lemon buttermilk pound cake, and more.
Chris also shares tips and techniques designed to make home cooking easier, like how to make foolproof egg whites and how to season a carbon steel pan.
As part of the debut season, Chris also travels overseas to cook with several internationally renowned chefs and authors, including: Fuchsia Dunlop, a Sichuan cooking expert; Claire Ptak, a food stylist and author of London's The Violet Bakery; and Andy Ricker in Thailand, known for his skill and expertise in northern Thai cuisine.
Back in the kitchen, Chris transforms what the MILK STREET TELEVISION crew has learned into practical, simple recipes for home cooks everywhere.
|Fri, Jul 19||11:30 A.M.||South African Bbq|
|Sat, Jul 20||2:30 P.M.||Middle East Classics|
|Sun, Jul 21||2:30 P.M.||Middle East Classics|
|Sun, Jul 21||7:30 P.M.||From Vietnam to Burma|
|Wed, Jul 24||7:30 P.M.||Singapore Satay, Soup and Sling|
|Fri, Jul 26||11:30 A.M.||Porchetta at Home|
|Sat, Jul 27||2:30 P.M.||Japanese Tuesday Nights|
|Sun, Jul 28||2:30 P.M.||Japanese Tuesday Nights|
|Sun, Jul 28||7:30 P.M.||West African Weeknight Supper|
|Wed, Jul 31||7:30 P.M.||Homecooking, Chinese Style|
|Fri, Aug 2||11:30 A.M.||Chicken from Paris to the Middle East|
|Sat, Aug 3||2:30 P.M.||Easy French Desserts|
|Sun, Aug 4||2:30 P.M.||Easy French Desserts|
|Sun, Aug 4||7:30 P.M.||The New Baking|
|Wed, Aug 7||7:30 P.M.||From Thailand with Love|
WENH-TV Ch. 11 Durham
WLED-TV Ch. 48 Littleton
WEKW-TV Ch. 49 Keene
W50DP-D Ch. 50 Hanover
W34DQ-D Ch. 34 Pittsburg