Thai Cuisine

Hot, Sweet, Salty, Sour and Bitter
Variety in Flavor, Ingredients, Color

“Food is eaten not just for nourishment. For a Thai, it is an art, a topic of conversation, a source of pleasure.” — Kreesnee Ruangkritya [1]

Deva sculpture, Thailand 15th century

Deva, Thailand, 15th cent.

The core concepts of Thai cooking are hot, sweet, salty, sour and bitter.  A well-designed meal offers a variety in flavors, preparation methods, ingredients, and color.

So if a Red Curry is the main dish, the cook woul Continue reading

Chinese Cooking Method Jian 煎

A Different Kind of Frying
More Oil, Less Salt

“Laying them more-or-less flat against the surface of the wok, a method known in Chinese as jian (pan-fry), rather than chao (stir-fry).” — Fuchsia Dunlop

Over centuries, Chinese cooks have developed so many distinctive cooking methods, many of them unfamiliar to cooks in other cuisines.

There’s wind curing — useful for game birds, even turkey. There’s convection cooking in hot cinders — maybe the best way to roast chestnuts. [1] Continue reading