Can someone clear up the difference between these two things? I believe they can be USED interchangeably, but what are their specific, differing definitions? A group of amateur cooks in NYC are dying to know. Thanks in advance.
At Kato in Los Angeles, Best New Chef Jonathan Yao’s modern takes on Taiwanese dishes include this delicate Steamed Fish with Soy Broth, which balances aromatics like ginger and scallion with the seafood’s mellow sweetness.