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Many chefs say they “know Asian cuisine.” Very few can prove it with their first move. In classic Asian kitchens, the wok is controlled with the left hand, not the right. The right hand works the spatula, ladle, or tongs. Mise en place stays on the right side. The left hand is dedicated only to the wok and the fire. For a right-handed cook, it’s uncomfortable. For an amateur, it’s frustrating. For someone truly trained in Asian kitchens, it’s simply normal. Technique is not just recipes. Techniq
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