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Food People, Parent Picks: we ask the chefs, food writers, and industry insiders we interview in our Order Up! series to share the products, books, and bites they can’t live without.
Earlier this week we talked with Jack Zhang of Cooking for Levi about the rice porridge he made his son as a baby, why he never surprises a kid with a new food, and what he does when Levi goes through a picky phase. If you missed it, you can read our whole Order Up! conversation with Jack right here.
We asked Jack about his favorite kitchen tips, tools, staples, and snacks. Jack shares a fried rice you can make with rice you just cooked, the pantry staple he knows not everyone likes, and the safety gear Levi wears in the kitchen, plus the London restaurant he looks to for ideas. Check it out below.
The weeknight dinner you make on repeat?
Fried rice. Normally you use day-old rice, because it’s less sticky. But in our book I developed a recipe where you can cook the rice and use it right away, and it’s not clumpy. It’s quick, and it’s a great technique.
Three pantry staples you always have?
Soy sauce. Mayo, which I’m actually a fan of. I know some people aren’t. And a sweetener, like honey. I think honey is a great natural sweetener.
One kitchen tool you use all the time?
I use a microplane a lot. And an immersion blender. I really like my immersion blender.
A tool Levi uses in the kitchen?
This is kind of random, and it’s not technically a cooking tool, but he has goggles. For small children, I think goggles are a great addition to cooking.
They keep his eyes safe, so he can stir things for you and you don’t have to worry about it splattering. They help a little with onions, too. And kids feel like little scientists.
One store-bought shortcut you’ll defend to anyone?
Puff pastry. I’ve made puff pastry on my own. It is good, but is it worth the time? Probably not.
A seasoning or condiment that makes any dish better?
Chicken bouillon. Get it in powder or cube form. It’s a great way to add a little richness and saltiness to any savory dish.
A first “bolder” food for a kid who’s ready to stretch a little?
Salmon. I think salmon, if it’s done right, is pretty approachable. We have a honey mustard salmon recipe in our book that’s very easy, and it keeps the salmon really tender and moist. That’s the big problem with fish. If it’s overcooked, dry, and unflavored, it’s just not going to be good.
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Who do you turn to for fresh ideas?
There’s a restaurant in London called Fallow. It’s two chefs, and they post their content online. I think they’re amazing, and I get a lot of inspiration from them. One day I’d like to go and try the food there.
A splurge that was worth the price?
That’s a hard one. I used to have a sous vide machine, and I don’t even use it anymore. I’d say the immersion blender again. It’s not very pricey, but it’s worth it.
Your favorite conversation starter when you cook with Levi?
Where do you think this came from? Kids might say the grocery store, and technically that is where it came from. But where did it really come from?
So then I ask, where did it come from before the grocery store? And before that, and before that? How did that ingredient get to our counter?
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