 |
|
|
|
|
|
 |
|
||||
 |
 |
 |
|
||
 |
|
||||
 |
 |
 |
|
||
 |
|
||||
 |
|
||||
 |
|
||||
 |
|
||||
 |
|
||||
 |
 |
|
|||
 |
|
||||
 |
|
||||
 |
|
||||
 |
|
||||
 |
|
||||
 |
|
||||
 |
|
||||
 |
 |
|
|||
 |
|
||||
 |
|
||||
 |
|
||||
 |
|
||||
 |
|
||||
 |
 |
|
|||
 |
|
||||
 |
 |
|
|||
 |
|
||||
 |
|
|
|
|
|
|
|
 |
|
||||||
 |
 |
 |
 |
 |
 |
 |
|
 |
 |
 |
|
||||
As part of our mission to take the mystery out of Thai cooking, Thai Kitchen
wants to share a few techniques that may be new to you. How do you know
how much curry to add? What's an easy way to prepare rice noodles? And,
what do you do with the sticky rice? None of this is baffling when you
know how, so read on...
BAMBOO SKEWERS
They should be pre-soaked in water to prevent their burning off during
cooking. This is not necessary if they are soaked in the marinade with
the meat.
CURRY PASTE
Since the grinding of fresh ingredients makes curry pastes, the flavor
and the heat will naturally vary from season to season, batch to batch
and jar to jar. How much curry should you add? It is always a good tip
to start with a scant 1 Tbs. of curry paste (or half the recommended amount
in a recipe) and adjust to your taste or spice comfort level. (Also
see Equivalents).
DEEP FRYING
Deep frying is a challenge and it is made easy by preparing your kitchen
in advance. Start by choosing a large (4 quart or bigger) pan. You
will also need 2 large slotted serving spoons to remove what you are frying
from the oil. Have a large plate (or a cookie sheet) ready with a few
layers of absorbent paper towels to place your fried items to drain the
excess oil. Do not use olive oil! Plain vegetable oil is the
best. It will not impart any flavor to your food. Keep your oil
between 325°F and 350°F.
LEMON GRASS
To cook with lemon grass, cut off the bottom moist portion of each stalk
and discard the fibrous trunks and leaves. This bottom portion of the
stalk should be bruised with the back of a knife and then cut or sliced
into smaller pieces so that its woodsy/lemon-perfume flavor is easily
released during cooking. This is one of the most common flavors used in
Thai cooking. Use slices or whole pieces in your cooking. Use lemon
grass like a bay leaf or a cinnamon stick to flavor dishes. Finely minced,
it can be included in curry pastes and sauces. Since lemon grass is fibrous,
and difficult to swallow, remove it from your dish before serving. (Also
see Equivalents).
RICE PREPARATION
How much water to use? We recommend 2 parts of water to 1 part of
rice (see below).
RINSING RICE: Start with Thai Kitchen Jasmine Rice.
Empty rice into the bowl or pot, hold the utensil under the faucet and
start gently running cold water into it. Wash the rice until the water
runs clear. You can also use a fine sieve. Drain all excess water
before cooking.
RICE COOKER: For the best results, we recommend using
a rice cooker. Available in most department stores, and this will be one
appliance you will really use. Rinse rice, add suggested amount of water
and follow manufacturer’s instructions.
STOVE TOP: If you do not have a rice cooker, you can
use a 2 quart saucepan with tight fitting lid. Place rinsed rice
in saucepan and add the necessary amount of water. Cook on medium
high heat, uncovered, until water begins to boil. Cook until the water
has evaporated from the surface or small circles appear on the surface
of the rice (about 7 to 10 minutes). Immediately reduce heat to low and
cover pan with the lid. Cook for an additional 10 to 15 minutes
until rice is tender and all water has evaporated.
RICE TIPS: For perfect rice every time, we recommend that once it is cooked,
unplug the cooker or remove rice from the heat and allow it to stand covered
for an additional 5 minutes. This will allow excess moisture to evaporate
and for each rice grain to become more tender and separate. We also
recommend not stirring rice while it is cooking.
Uncooked Rice
Water
Cooked Rice
1⁄2 cup (4 oz.) 1
cup (8 oz.)
1 1⁄2 cups
1 cup (8 oz.)
2 cups (16 oz.)
3 cups
1 1⁄2 cups (12 oz.) 3
cups (24 oz.)
4 1⁄2 cups
2 cups (16 oz.)
4 cups (32 oz.)
6 cups
STICKY RICE COOKING
Sticky rice is available in Asian stores and some natural food stores.
It needs to be soaked and then steamed in a bamboo steamer lined with
cheesecloth or in a steamer insert over a large pot of boiling water.
FRIED RICE
Leftover rice that has been refrigerated overnight (or longer) produces
fantastic fried rice results -- as the rice grains do not stick and clump
together during stir-frying. The rice will be slightly hard and probably
in a large clump when removed from the refrigerator. Take the rice and
crumble it with your fingers or a spoon into your wok. Add 1⁄2
tsp. water (or more) to your wok when stir-frying to soften the rice.
Once you taste the delicious results, you will definitely want to save
the rice the next time you have Asian take-out.
RICE NOODLE PREPARATION
Traditional Method: Soak dried rice noodles in room temperature water
for at least 1 hour or even overnight. Be sure there is enough water to
completely immerse the noodles. After 1 hour, they should be soft,
firm but flexible. At this point they are ready for cooking. Drain the
water before using.
QUICK PREPARATION: Bring enough water to a boil to cover the noodles (or
you can use very hot tap water). Turn off heat and immerse rice noodles
in hot water for 3-7 minutes until noodles are soft, cooked through but
still firm and al dente, not mushy (check firmness frequently, as you
would regular pasta). Rinse with cold water for 30 seconds and drain well.
RICE NOODLE TIPS
After softening noodles with water, they must be kept moist or they will
turn hard. If you do not use them immediately, we recommend that
you cover the noodles with plastic wrap or a damp cloth.You can also keep
noodles moist by soaking them in water, room temperature or refrigerated,
for up to 2 days.
If noodles are not softened completely before cooking, and are still hard
while you are stir-frying, add 1⁄2 tsp. water (or more) to your
skillet. Stir-fry until noodles are soft and water cooks away. For tastier
soup noodles, we recommend using one of the preparation methods mentioned
before adding noodles to the soup. Preparing the noodles first,
will make them less starchy in your soup, they will not clump and stick
together.
STIR FRYING
You do not need a wok to be a stir-fry master. A large skillet will do
the trick. The secret to stir-frying is in the preparation. Since
this is a quick method of cooking, it is vital to have all your ingredients
prepared, chopped, diced or cubed ready next to your cooking area so that
you can add them quickly and easily. Choose a wok or skillet large enough
to accommodate your ingredients. Place it on high heat. Add 1 to 2 Tbs.
vegetable oil. Swirl the oil in the wok to coat the surface. Heat
the wok until the oil is hot (but not smoking), about 30 seconds to 1
minute. It is important to have the oil hot before you begin to stir-fry. Now
you are ready to begin your recipe. Move the food around quickly, using
a wok shovel or pancake turner to stir, toss, and fold. Do not overcook. Serve
hot.
Click on entry below
to see detailed
information
BAMBOO SKEWERS