Take-Out Fake-Out: It’s Chicken, like Velvet

By Katie Barreira

My favorite part of working in a test kitchen (okay, besides the eating) is learning something new about food. It could be cooking with an ingredient I’ve never used before or an innovative twist on a traditional dish. This week, I was introduced to an age-old culinary technique that changed the way I look at good old chicken.

I love the idea of making signature takeout fare at home, especially Chinese food. I’ve got the brown sauce down pretty well, but I had no idea what went into those clean and translucent, but rich white sauces served with stir-fried chicken.

Click to read more ...