Welcome to issue #007 of our Cookbook Chronicles! Each week, I share lessons and wisdom from our cookbook development, preserving my dad’s 50 years of experience as a Chinese chef.
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My dad never lets food go to waste, and that’s why, in our upcoming cookbook, I want to uncover how he manages his fridge and how he keeps food fresh.
To write our book, I’ve been spending the last few weeks doing deep dives into how my dad stores specific ingredients and keeps them fresh, but today I thought it’d be fun to share an extended clip from our Mini Masterclass library, introducing the techniques behind what I call “Fridge Management” and how my dad never lets food go to waste.
There are a lot of subtle tips and tricks my dad uses to keep a constant, fresh rotation of food at home.
I hope you enjoy the video!
With love,
Randy & the Lau family
P.S. - If you want to dive deeper, this clip is a portion of a longer 13 minute lesson in our Mini Masterclass series on “Storing Perishables”, which you can preview here: https://www.madewithlau.com/club/lessons/2.1
If you’re interested in truly understanding how to cook Cantonese food, go to madewithlau.com/club to get access to all 21 Mini Masterclasses or preview every single lesson for free.
