What Brands Do I Use?

I am often asked which jasmine rice I covet. What about rice flour? How do you get the most supple rice noodles? Which naturally brewed soy sauce enriches the color and taste of my stir-fry? The list continues, and it’s a very logical line of inquiry. These are the building blocks of flavor, and being able to count on a sauce of consistent viscosity is important, especially for food professionals who try to give their guests the same dish each and every day. Thoughout this chapter I have given recommendations on some ingredients when I felt one brand was really superior to the rest; or that using a different brand would give you different-than-expected results (not necessarily bad, just different)—I’ve named names.