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We also use it steam vegetables, melt butter, and reconstitute old, dried out brown sugar. We recently noticed this pan used on Iron Chef (January 2007, Chalermkittichai vs Batali). There are many large Asian food stores dotted around. Ideal to lift food out of hot oil, boiling water or steam. Hong Kong cuisine is mainly influenced by Cantonese cuisine, non-Cantonese Chinese cuisine (especially Teochew, Hakka, Hokkien and the Jiangsu & Zhejiang), the Western world, Japan, and Southeast Asia, due to Hong Kong's past as a British colony and long history of being an international city of commerce.
Pages: 128
Publisher: Frances Lincoln (March 1, 2014)
ISBN: 0711233888
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