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DemystifyingAsian Cookery
Objectives
Participants will gain knowledge of….
traditional equipment; Asian ingredients; Asian cooking techniques; and presentation styles
Equipment Wok
~seasoning
~cleaning Wok stirrer Steaming trivet or frying strainer Steamer Cleavers
Asian Ingredients Asian pears Baby corn Bamboo shoots Charsiu sauce Bean curd Bean sprouts Bean thread noodles Black bean sauce Bok choy
Coconut milk Curry Fenugreek Five-spice Ginger root Hoisin sauce Jicama Lemon grass Lotus root
Asian Ingredients Lychee Mushrooms Oyster-flavored sauce Panko Plum sauce Rice Rice noodles Rice Vinegar Salted black beans
Sesame seed paste Soy sauce Sweet and sour sauce Taro root Water chestnuts Wrappers
~wonton~gyoza~egg roll~spring roll
Asian Cooking Techniques
SteamingStir FryingDeep FryingCurrying
SimmeringBarbecuingNoodling
Steaming
Stir Fry Steps
1. Prepare ingredients.
2. Heat wok.
3. Add oil.
4. Add flavoring agent to oil.
5. Add meat.
6. Add dried, reconstituted ingredients.
7. Add vegetables.
8. Add stock or other liquid and dry seasonings.
9. Add thickening agents.
Stir Fry Tricks Blanch vegetables to shorten cooking time. Soak vegetables in ice water and pat dry for a
crisper texture. Remove bean curd before frying. Firm tofu
can be fried several hours in advance. Ingredients should be a dry as possible. Sprinkle with sesame seed oil for a delicate,
nutty flavor and shiny appearance. Check and recheck ingredients before
beginning.
Deep FryingDouble Immersion Technique:1. Immerse food in oil and fry until light
and golden.2. Remove from oil.3. Drain while oil is reheating.4. Immerse again and fry until
completely crisp.5. Do not overcook.
Deep Frying Tricks Use a heavy 4 – 6 quart long handled sauce pan. Fill only half full with oil. Cut food into uniform size pieces. The less rich the batter, the less oil is absorbed. Fry small amounts at a time. Let oil recover before adding more food. Keep a lid handy in case of fire.
Currying Hot chili peppers Cumin seeds Coriander seeds Tumeric Fenugreek
Simmering ~ the Asian crockpot
Red cooked dishes have been stewed in water and soy sauce.
Clear simmering involves cooking in water or stock only.
Barbecuing
Noodling Cellophane noodles ~ mung-bean
starch Egg noodles ~ wheat-based Rice flour noodles Harusame ~ cornstarch and potato
flour Ramen ~ wheat-based egg noodles Soba ~ buckwheat flour
PresentationAncient Chinese philosophy of food….
a harmonious blend of flavors,
textures and colors.
There should be a counterbalance of food….
rich with bland; bright colors with pale; smooth textures with crunch; and
hot dishes with cold dishes.