https://whatisyumyum.com/blogs/recipes/why-restaurant-fried-rice-tastes-better 2026-07-21T15:24:22+10:00 weekly https://cdn.shopify.com/s/files/1/0781/0102/0986/articles/yumyum-fried-rice-wok.jpg?v=1783800971 Why Your Fried Rice Tastes Flat (and the One Scoop That Fixes It) Restaurant-style egg fried rice steaming in a carbon steel wok https://whatisyumyum.com/blogs/recipes/velveting-vs-meat-tenderiser-powder 2026-09-25T02:21:32+10:00 weekly https://cdn.shopify.com/s/files/1/0781/0102/0986/articles/yumyum-velveting-comparison.jpg?v=1783805678 Velveting vs Meat Tenderiser Powder: Which Actually Works for Stir-Fry? Cooked beef slices side by side: dry grey strips without velveting next to glossy tender velveted beef https://whatisyumyum.com/blogs/recipes/how-to-tenderise-lamb-for-stir-fry 2026-09-25T02:24:11+10:00 weekly https://cdn.shopify.com/s/files/1/0781/0102/0986/articles/yumyum-cumin-lamb-stir-fry.jpg?v=1783801016 How to Tenderise Lamb for Stir-Fry (So It's Silky, Not Chewy) Xinjiang cumin lamb stir-fry with dried chillies, charred onion and coriander on a dark ceramic plate https://whatisyumyum.com/blogs/recipes/what-is-flavour-enhancer-621 2026-07-21T15:19:13+10:00 weekly https://cdn.shopify.com/s/files/1/0781/0102/0986/articles/yumyum-umami-seasoning-crystals.jpg?v=1783807676 What Is Flavour Enhancer 621? A Chef Explains the Number That Scares Everyone Brass spoon pouring fine white umami seasoning crystals into a black pinch bowl in a restaurant kitchen https://whatisyumyum.com/blogs/recipes/best-msg-free-chinese-seasonings 2026-07-21T15:24:22+10:00 weekly https://cdn.shopify.com/s/files/1/0781/0102/0986/articles/yumyum-soy-scallion-greens-velveted-chicken.jpg?v=1784594374 The Best MSG-Free Chinese Seasonings for Big Umami Flavour (Chef-Tested) Soy-scallion greens with silky velveted chicken in a wok — an MSG-free Chinese stir-fry made with YumYum seasonings https://whatisyumyum.com/blogs/recipes/five-spice-roast-vegetables 2026-07-22T09:08:43+10:00 weekly https://cdn.shopify.com/s/files/1/0781/0102/0986/articles/yumyum-five-spice-roast-vegetables_7ffedd1a-e1a3-498a-bd18-5d362928255e.jpg?v=1784675322 Five Spice Roast Vegetables That Come Out Crispy, Not Bitter Crispy caramelised Chinese five spice roast vegetables — pumpkin, carrot, cauliflower and red onion on a baking tray with sesame, coriander and lime https://whatisyumyum.com/blogs/recipes/how-to-add-umami-without-meat 2026-07-24T15:12:30+10:00 weekly https://cdn.shopify.com/s/files/1/0781/0102/0986/articles/yumyum-vegan-umami-boosters.jpg?v=1784869950 How to Add Umami Without Meat: Best Vegan Flavour Boosters Overhead flat-lay of vegan umami flavour boosters — dried shiitake mushrooms, kombu, miso, soy sauce and YumYum seasoning arranged around a wok https://whatisyumyum.com/blogs/recipes/best-all-purpose-seasoning-australia 2026-07-28T01:35:14+10:00 weekly https://cdn.shopify.com/s/files/1/0781/0102/0986/articles/yumyum-three-seasoning-levers.jpg?v=1785166514 The Best All-Purpose Seasoning in Australia: What to Actually Buy in 2026 Three small ceramic bowls on a timber bench holding flaky sea salt, ground white pepper and a rust-red savoury seasoning, beside a seasoned carbon-steel wok https://whatisyumyum.com/blogs/recipes/does-msg-give-you-a-headache 2026-07-31T22:09:28+10:00 weekly https://cdn.shopify.com/s/files/1/0781/0102/0986/articles/yumyum-friday-night-takeaway.jpg?v=1785499768 Does MSG Give You a Headache? The Truth About "Chinese Restaurant Syndrome" A shared Chinese dinner spread on a dark timber table at night - stir-fried beef and greens, steamed rice, fried rice and noodles, with two glasses of beer and a jug of water alongside. https://whatisyumyum.com/blogs/recipes/velveting-chicken-without-baking-soda-taste 2026-09-25T02:13:21+10:00 weekly https://cdn.shopify.com/s/files/1/0781/0102/0986/articles/yumyum-velveted-chicken-wok.jpg?v=1785499776 Velveting Chicken Without the Baking Soda Taste (Every Time) Glossy velveted chicken slices searing in a single layer in a carbon-steel wok, with julienned ginger and spring onion and a wisp of steam. https://whatisyumyum.com/blogs/recipes/what-is-umami 2026-08-07T04:00:32+10:00 weekly https://cdn.shopify.com/s/files/1/0781/0102/0986/articles/yumyum-umami-synergy-bowl.jpg?v=1786039232 Umami: The Fifth Taste (The Secret Weapon Restaurants Don't Talk About) A shallow rustic bowl of glossy dark-braised shiitake mushrooms with blistered roasted cherry tomatoes and finely shaved parmesan melting over the top, steaming on a dark timber bench by a window. https://whatisyumyum.com/blogs/recipes/chinese-five-spice-substitute 2026-08-07T04:08:35+10:00 weekly https://cdn.shopify.com/s/files/1/0781/0102/0986/articles/yumyum-five-spice-substitutes.jpg?v=1786039715 Out of Chinese Five Spice? Substitutes That Work (and the One That Ruins It) Whole star anise pods, rolled cinnamon quills, fennel seeds and cloves scattered on a dark timber bench beside a stone mortar and pestle holding freshly ground rust-brown five spice powder. https://whatisyumyum.com/blogs/recipes/baking-soda-vs-cornflour-velveting 2026-09-25T02:20:44+10:00 weekly https://cdn.shopify.com/s/files/1/0781/0102/0986/articles/yumyum-bicarb-vs-cornflour.jpg?v=1786333103 Baking Soda vs Cornflour for Velveting: What Each Does (and Why You Need Both) A speckled bowl of thinly sliced raw beef on a dark slate bench, flanked by two small white dishes of white powder - bicarbonate of soda and cornflour - with a seasoned carbon-steel wok behind. https://whatisyumyum.com/blogs/recipes/why-does-my-food-taste-bland 2026-08-12T13:40:34+10:00 weekly https://cdn.shopify.com/s/files/1/0781/0102/0986/articles/yumyum-saucer-test-bland.jpg?v=1786506034 Why Does My Food Taste Bland? A Chef's 30-Second Diagnosis Three small white saucers of fried rice lined up on a dark benchtop beside a bowl of flaky salt and a cut lemon, with a steaming carbon-steel wok behind - the chef's saucer test for diagnosing bland food. https://whatisyumyum.com/blogs/recipes/soy-scallion-sauce 2026-08-24T04:29:14+10:00 weekly https://cdn.shopify.com/s/files/1/0781/0102/0986/articles/yumyum-soy-scallion-sauce.jpg?v=1786678728 The 5-Minute Soy Scallion Sauce You'll Put on Everything Hot oil just poured over finely sliced raw spring onions in a dark ceramic bowl, steam rising, beside a bowl of steamed white rice topped with the finished soy scallion sauce https://whatisyumyum.com/blogs/recipes/why-is-my-chicken-tough-in-stir-fry 2026-09-25T02:23:23+10:00 weekly https://cdn.shopify.com/s/files/1/0781/0102/0986/articles/yumyum-thin-sliced-chicken-wok.jpg?v=1786938034 Why Is My Chicken Tough & Rubbery in Stir-Fry? 5 Fixes a Chef Uses Raw chicken breast sliced 3-4mm thin on an angle and fanned across a wooden board beside a carbon-steel wok holding a single sparse layer of glossy seared chicken https://whatisyumyum.com/blogs/recipes/what-seasoning-to-put-on-chicken-for-stir-fry 2026-08-21T13:42:10+10:00 weekly https://cdn.shopify.com/s/files/1/0781/0102/0986/articles/yumyum-stir-fry-chicken-marinade-bowl.jpg?v=1787283730 What Seasoning to Put on Chicken for Stir-Fry: A Chef's Honest Answer Thin-sliced raw chicken glossy with a cornflour and soy marinade in a ceramic bowl, beside dishes of sliced garlic, julienned ginger, spring onion whites and ground white pepper, with a carbon-steel wok heating on a gas flame behind https://whatisyumyum.com/blogs/recipes/how-to-velvet-meat 2026-09-25T02:22:29+10:00 weekly https://cdn.shopify.com/s/files/1/0781/0102/0986/articles/yumyum-velvet-blanch.jpg?v=1787543148 How to Velvet Meat at Home (Chicken, Beef, Pork and Lamb) Thin slices of beef blanching in barely simmering water beside a wire spider strainer holding drained, glossy velveted slices, with a bowl of raw cornflour-coated beef and a carbon-steel wok nearby https://whatisyumyum.com/blogs/recipes/what-is-umami-seasoning 2026-08-26T13:50:07+10:00 weekly https://cdn.shopify.com/s/files/1/0781/0102/0986/articles/yumyum-two-kinds-of-umami-featured.jpg?v=1787716207 What Is Umami Seasoning (And Do You Actually Need It)? https://whatisyumyum.com/blogs/recipes/how-to-use-msg-in-cooking 2026-08-27T01:55:45+10:00 weekly https://cdn.shopify.com/s/files/1/0781/0102/0986/articles/yumyum-msg-two-bowl-test.jpg?v=1787759673 How to Use MSG in Cooking: How Much, When, and On What https://whatisyumyum.com/blogs/recipes/how-to-make-chinese-food-taste-like-takeaway 2026-08-28T13:36:46+10:00 weekly https://cdn.shopify.com/s/files/1/0781/0102/0986/articles/yumyum-chinese-takeaway-taste.jpg?v=1787847370 How to Make Chinese Food Taste Like Takeaway: 5 Real Reasons Yours Doesn't A wide carbon-steel pan on a gas stove holding a single uncrowded layer of glossy seared beef and vegetables, with prep bowls of garlic, spring onion, capsicum and a jug of stir-fry sauce lined up ready on the bench beside it. https://whatisyumyum.com/blogs/recipes/how-much-bicarb-soda-to-tenderise-meat 2026-09-25T02:17:25+10:00 weekly https://cdn.shopify.com/s/files/1/0781/0102/0986/articles/yumyum-how-much-bicarb-soda-to-tenderise-meat.jpg?v=1790262714 How Much Bicarb Soda to Tenderise Meat? A Chef's Chart by Weight Thinly sliced raw beef in a glass bowl beside a small dish of bicarb soda with a measuring spoon and a cleaver https://whatisyumyum.com/blogs/recipes/salt-and-pepper-chicken 2026-09-25T01:14:15+10:00 weekly https://cdn.shopify.com/s/files/1/0781/0102/0986/articles/yumyum-salt-and-pepper-chicken.jpg?v=1790262716 Salt and Pepper Chicken Recipe: Crispy Chinese Takeaway Style in 30 Minutes Crispy salt and pepper chicken with fried garlic, chilli and spring onion on a dark plate with chopsticks https://whatisyumyum.com/blogs/recipes/how-to-velvet-chicken-for-stir-fry 2026-09-25T02:19:48+10:00 weekly https://cdn.shopify.com/s/files/1/0781/0102/0986/articles/yumyum-how-to-velvet-chicken-for-stir-fry.jpg?v=1790262717 How to Velvet Chicken for Stir-Fry (Silky, Not Chalky) A bowl of velveted chicken beside a wok of broccolini and garlic, with a small dish of cornflour https://whatisyumyum.com/blogs/recipes/salt-and-pepper-tofu 2026-09-25T01:15:11+10:00 weekly https://cdn.shopify.com/s/files/1/0781/0102/0986/articles/yumyum-salt-and-pepper-tofu.jpg?v=1790262717 Salt and Pepper Tofu: Crispy Chinese Takeaway Style in 30 Minutes Crispy salt and pepper tofu with chilli, spring onion and fried garlic on a speckled plate https://whatisyumyum.com/blogs/recipes/umami-bomb-ingredients 2026-09-25T01:15:11+10:00 weekly https://cdn.shopify.com/s/files/1/0781/0102/0986/articles/yumyum-umami-bomb-ingredients.jpg?v=1790262718 Umami Bomb Ingredients Already in Your Kitchen (Vegemite, Parmesan and the Red Can) Parmesan, dried shiitake, cherry tomatoes, anchovies, nori, soy sauce and yeast-extract spread on a timber board https://whatisyumyum.com/blogs/recipes/best-chinese-seasoning 2026-09-25T01:15:11+10:00 weekly https://cdn.shopify.com/s/files/1/0781/0102/0986/articles/yumyum-best-chinese-seasoning.jpg?v=1790262719 The Best Chinese Seasonings, Ranked by a Chef Family (What to Actually Buy First) Star anise, Sichuan pepper, five-spice, white pepper, dried chillies, dark soy and Shaoxing wine in small dishes beside a wok spatula https://whatisyumyum.com/blogs/recipes/msg-vs-salt 2026-09-25T01:16:04+10:00 weekly https://cdn.shopify.com/s/files/1/0781/0102/0986/articles/yumyum-msg-vs-salt.jpg?v=1790262720 MSG vs Salt: Which Is Actually Better For You? Two small bowls side by side, flaky sea salt and MSG crystals, with a brass spoon and a bowl of clear broth https://whatisyumyum.com/blogs/recipes/how-to-get-wok-hei-at-home 2026-09-25T01:16:04+10:00 weekly https://cdn.shopify.com/s/files/1/0781/0102/0986/articles/yumyum-how-to-get-wok-hei-at-home.jpg?v=1790262721 How to Get Wok Hei at Home (Even on an Electric or Induction Stove) Charred beef hor fun noodles in a carbon-steel wok on a gas burner https://whatisyumyum.com/blogs/recipes/how-to-velvet-beef-for-stir-fry 2026-09-25T02:18:50+10:00 weekly https://cdn.shopify.com/s/files/1/0781/0102/0986/articles/yumyum-how-to-velvet-beef-for-stir-fry.jpg?v=1790262722 How to Velvet Beef for Stir-Fry (So It's Silky, Not Chewy) Velveted beef stir-fried with snow peas and spring onion in a black wok