Thinner, lighter and more nimble than European knives, these two Milk Street Kikuichi Japanese knives + Christopher Kimball 6" Nakiri will dramatically improve your kitchen prep skills.
This episode showcases ways to bring Chinese cooking techniques to the home kitchen. Christopher Kimball and Milk Street Cook Matthew Card start out by preparing Crispy Sichuan-Chili Chicken. Milk Street Cook Josh Mamaclay then breaks down a quick Tuesday Night Dinner, Sichuan Chicken Salad. Finally, Milk Street Cook Lynn Clark prepares Ginger-Scallion Steamed Cod using a foolproof method to ensure the fish is perfectly moist.