Try as I may, with all types of recipes and different kinds of flours, I can't get my Chinese steamed pork buns ("baos") fluffy and white. Anyone got some techniques or secrets to do this? Or share a recipe please?
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.