ASIAN COOKING METHODS
Stir-frying
The most common acknowledged cooking method in the Far East involving quick cooking of small cuts over high heat.
Generally little oil is necessary and it can be totally eliminated when using non stick woks or pans.
The beauty of this cooking method is that most vitamins and minerals but also textures will stay intact.
When cooking on electric ovens it is important that the base of the pan has a suitable contact surface to distribute the heat evenly and economically.
Common woks are designed to be used with an open flame only.
Preparation is the key in preparing Asian stir-fries.
All ingredients, sauces and seasonings have to be in reach since the cooking time is greatly reduced.
Deep-frying
This cooking method is not only used for frying spring rolls or crackers but in some dishes also to give meats and seafood a outer crunchy coat.
The goods are then coated with flour and deep-fried until cooked. The sauce is then prepared and poured over the meat just before serving.
Deep-frying is done “swimming” which means that the food must be able to float in the oil while cooking. If not enough oil is used the temperature will drop and will result in a soggy and oily product.
If you follow the chefs you might want to deep-fry in a wok. Test the temperature by simply dipping a wooden spoon inside the oil. When it starts right away to generate bubbles it is time to cook.
It is however more dangerous than using a commercially available electric fryer. The result will be identical whatever way of cooking you prefer.
If large pieces of food are to be cooked, the temperature of the oil should be lower.
Steaming
Another healthy way of preparing Asian food is the use of Steam. While there are very useful and decorative baskets available in Asian markets, steaming can be done in almost any large pot.
A popular variety of steamed food can be found in Chinese restaurants during lunch. Dim Sum is served and contains all kind of meats, seafood and vegetarian delights.
Other Asian cuisines make also use of this nutritional valuable cooking method. It is very interesting to see what attractive food is produced by creative chefs that way.
Stewing
Some meat cuts require longer cooking times than others. In Asia, chefs prepare generally every part of an animal into food. This calls sometimes for stewing meats. They used to be simmered in earthen pots over low heat charcoal flames but in our days your kitchen will do just fine.
Some curries in Asia are calling for meats with more connective tissue such as the shank of beef or chicken legs.
When simmered for longer periods of time the liquid in which it is cooked gains richness and flavour. Therefore it is worthwhile the wait until it has reached the point of tenderness.
Roasting
Classical examples of roasting food in Asian kitchens is the preparation of Indian dishes such as Tandoori Chicken or the Chinese Peking Duck.
Generally the ovens used are large and generate a high temperature. This ensures nit only a fast cooking time but also a juicy centre and crisp outside.
Blanching
This method describes pre-cooking of items before they can be used as ingredient in recipes.
In a large saucepan bring water to the boil. If you cook Asian food do not add any seasoning while in Western cooking salt can be added. Dip food into boiling water for a few seconds and remove immediately.
Vegetables are then generally placed directly into ice water to preserve their natural colours.
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