I'm trying to make some Malaysian and Chinese desserts and dumplings, and the recipes call for "alkaline water" or "kan sui" (cantonese). What is this, what does it look like, and where can I get it (in the Bay Area, if possible)?
Cooking with a dull knife is not only a challenge, it can be dangerous. Dull knives are likely to slip while slicing vegetables and can easily cut you. Here’s a quick and easy way to straighten out that blade.