This week's Special Sauce kicks off with our new culinary Q&A segment, "Ask Kenji." This time around, Kenji schools us and serious eater Paul Anderson on the differences between cornstarch and flour when used as thickeners. Among them: Unlike flour, "cornstarch tends to break down when you hold it hot," Kenji says. "So you've been to a Chinese buffet, and they have the pot of hot and sour soup that's been sitting there all day, that's usually thickened with cornstarch, and as it sits in that steam table over the day, it'll actually get thinner and thinner.... [it] breaks down over time. So, a sauce that you made [that] was nice and thick and glossy the day before, when you microwave it and reheat it the next day, it might end up really thin and watery." Keep that in mind next time you're wondering why your takeout leftovers don't hold up so well- and when you're making big batches of your own saucy dishes that you hope will last the weekend.
After that, we meet Little Tong Noodle Shop chef and restaurateur Simone Tong, who has made her Yunnan-style mixian noodles required eating (and ensured their place on our list of best NYC eats under $15. Tong tells us about her initial experiments in cooking, as a high school student in Melbourne, Australia. In Australia, she first discovered the joys of Vietnamese pho, and cherries: "I had cases and cases of cherries. I have this microwave, so I'm like, I want to make fried rice in the microwave with egg. And so I ate that for a week, and then during exam time...I decided to mix salad with Caesar salad dressing and soy sauce." Despite her adventurous tastes, there's one very basic ingredient that Tong still can't personally get behind—of course, you'll have to listen to the episode to learn what that is.
Finally, we check in on what's been happening in the kitchen lately at Serious Eats HQ, where Senior Culinary Editor Sasha Marx describes his process for making homemade trapizzini, a terrific Italian street food invented by Roman pizzaiolo Stefano Callegari. "It combines Roman pizza al taglio, which is our equivalent of pizza by the slice, and the tramezzino, which is a type of sandwich served in Italy that's made on white bread cut into triangles," Sasha explains. The result is a thick, puffy, beautifully golden focaccia-like bread, ready to be split open and filled with whatever strikes your fancy, from meatballs to stracciatella cheese to marinated artichokes. You can get the recipe and/or watch Sasha making this elevated take on a Pizza Pocket here.
---
The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2019/10/simone-tong-starches-trapizzini.html