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METHODS OF ASIAN COOKING
Before attempting any of the delicious recipes, take a few moments to
understand the various methods that can be used in Asian cooking.
Understanding the method will make preparing the recipe that much
easier.
PRECONDITIONING (OPTIONAL)
Preconditioning is a step after food preparation and before actual
cooking. It will help bring out the natural flavors. Blanching is a
preconditioning that helps shorten the final cooking time. It’s an extra step
that will enhance the final results. Some preconditioning methods are:
Marinating
Food is soaked in a seasoned liquid mixture to gain extra flavor or to be
tenderized.
Oil Blanching
Oil blanching is a form of frying at a low temperature and for a short
period of time. Oil blanching is used in advance of stir frying and brais-
ing. This method separates the food, helps delicate ingredients retain their
natural shape, prevents discoloration of certain foods and forms a light
crust to seal in flavor.
220° F Oil blanch delicate ingredients, such as sole and
scallops.
275°F-300°F Most foods are oil blanched and cook evenly at this
temperature
375°F Produces a light crust on food.
Gently lower food into preheated oil. When food changes color, usually
one to two minutes, remove and drain. The oil temperature is determined
by the type of food used.
Water Blanching
Partially cook vegetables in boiling water or chicken broth for about a
minute. Tougher and fibrous vegetables, such as carrots and broccoli,
may take a few minutes longer.
If preparing vegetables early in the day for later cooking, rinse vegeta-
bles under running cold water or plunge them into a bowl of cold water
to stop the cooking action.
Preconditioning certain vegetables by water blanching will enable you to
stir fry all the vegetables in the same amount of time with perfect results.
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