Episode 423: Master Biscuit Dough
Guest Chef: Ted Allen
A warm, doughy biscuit is the ultimate comfort food; one can dress it up with both savory and sweet flavors, or dress it down with a dollop of hot butter. Ming shares his master recipe for Biscuit Dough and demonstrates several recipes, including his own Biscuits and Gravy, made East-West style with pork and jalapeno. A traditional Hot Mustard-Glazed Salmon en Croute combines savory and sweet and a sweet dessert very close to Ming’s heart is also made: Strawberry-Lemongrass Shortcake. Ming takes this old favorite and modernizes it with the Thai herb. To get a hands-on idea of how the Chinese use dough, Ming visits a restaurant in Beijing to see how the locals incorporate it into their everyday fare. Back in the studio, guest chef Ted Allen, of Queer Eye, joins Ming and makes an Asian Pear Upside-Down Cake.