Basic Cooking Techniques for Asian Dishes
The first step to cooking Asian cuisine is to master some basic cooking techniques. These techniques are the foundation of Asian cooking and are essential to creating authentic dishes with the right texture and flavor. Here are some of the most common techniques used in Asian cooking:
Stir-Frying
Stir-frying is a cooking technique that involves cooking food quickly in a hot wok or pan with a small amount of oil. This technique is commonly used in Chinese, Korean, and Thai cuisine to cook vegetables, meat, and seafood. The key to stir-frying is to ensure that the pan is hot enough so that the food cooks quickly and evenly. It's also important to cut the ingredients into small pieces so that they cook faster.
Steaming
Steaming is a cooking technique that involves cooking food over boiling water. This technique is commonly used in Chinese and Japanese cuisine to cook dumplings, buns, and seafood. Steaming is a healthy cooking technique as it preserves the nutrients and flavor of the food. To steam food, you will need a steamer basket or a bamboo steamer. Simply place the food in the steamer and let it cook for the required time.
Boiling
Boiling is a cooking technique that involves cooking food in boiling water. This technique is commonly used in Korean and Japanese cuisine to cook noodles and vegetables. The key to boiling is to ensure that the water is boiling before adding the food. It's also important to add salt to the water to enhance the flavor of the food.
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