asian cuisines Flashcards
wok
The wok is a very versatile and efficient piece of cooking equipment that can be used for almost any type of food preparation. Woks are made from uncoated carbon steel, making it light-weight and an excellent conductor of heat. The shape of the wok (round or flat-bottomed) allows the heat to efficiently cook the food, and handle(s) for easy lifting, tossing and moving of food during cooking. The shape also allows for easy cleaning, maintenance and transport.
cleaver
The cleaver is used for food preparation (chopping, slicing, dicing, carving,
crushing, scooping, etc) and takes the place of many ‘Westerner’ kitchen
knives.
bamboo steamer
A bamboo steamer placed over simmering water in a wok allows steam to
gently and quickly cook food. Using a simmering broth rather than water
imparts a subtle flavour into the food.
chopsticks
Chopsticks are a common eating utensil, particularly in SE and NE Asia. Historically the philosopher Confucius associated knives with war and death, so they were considered not appropriate at the dinner table. Chopsticks are commonly produced from bamboo, a quick-growing and abundant regional plant.
mortar and pestle
A mortar & pestle is considered important for the preparation of fresh spices and curry pastes.
chargrill
CHARGRILL food is cooked from dry, radiant heat from above or below
deep fried
DEEP-FRY food is submerged in hot oil just below smoke-point to seal the food quickly and prevent it absorbing too much oil
steam
STEAM food is cooked by steam, often suspended over boiling water, such as a bamboo steam-basket over a wok
shallow fry
SHALLOW-FRY oil covering the base of a frying pan or wok is heated and the food is gently and slowly turned at least once during the cooking time
stir fry
STIR-FRY a little oil is heated in a wok or frying pan and the food is stirred and lifted during the short, hot cooking process
