Wednesday, August 28, 2013

For Chinese cooking to understand these is important . . .

For Chinese cooking to understand these is important . . .
Known your condiments and ingredients.
Chinese cooking puts a huge emphasis on color, fragrance and flavor. Also the flavor should have all six flavors i. e sweet, sour, salty, spicy, bitter and umami which should compliment each dish.
Own a wok. It's depth makes it easier to toss food without spilling.
Spend time preparing your ingredients before you start the cooking process. 

In Chinese cookery, the actual cooking process does not take more than a few minutes.
The Chinese love to eat garlic raw with their noodles, or crushed and added to cold salads. Don’t be afraid of garlic, ginger or spring onions, the holy trinity in Chinese cooking. The backbone of Chinese cooking is made from garlic, ginger and spring onions.
Good rice is at the heart of Chinese cooking.
As per Gok ... Recommends washing rice three times to remove all the excess starch (until the water runs clear). Use two measures of water for every one measure of rice.
In Chinese cooking Sesame oil is used when a dish is finished rather than during cooking. It adds a slightly smoky nutty flavor.
Soya sauce the Light is used for saltiness during cooking, while dark provides depth and color for the finished effect.
White rice vinegar is used for sharpness and a quick sour kick.
Oyster sauce is a thick deep brown sauce which works well with vegetables and adds richness.
Lastly the Fish Sauce will add saltiness and depth to the food as well as a slightly fishy taste.

No comments:

Post a Comment