Chinese Food

Cellophane Noodles are thin, translucent threads made from mung beans. This Chinese noodle have little if any taste, but provide texture and a base for soup and stir fry dishes, absorbing the flavor of the foods they are cooked with and can also be deep fried. When deep-fried fried, they are crispy and used as a garnish. Before using, soak them briefly in hot water. Other names for cellophane noodles include bean threads, bean vermicelli/noodles, mung bean noodles, Chinese vermicelli, glass/transparent/slippery noodles.

Several books and articles on herbs recommend freezing as an easy way to preserve herbs. Recommendations vary on the best way to freeze herbs, how long frozen herbs will maintain a satisfactory flavor and which herbs will freeze well. Be aware that when herbs are frozen, they become limp, lose their color and are best [...]

For most recipes, unless otherwise directed, mince herbs into tiny pieces. Chop with a chef’s knife on a cutting board or snip with a kitchen scissors. To speed cutting with a scissors, cut herbs coarsely into a small bowl or cup and snip back and forth with your scissors. Some recipes may direct you to [...]