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A Wiki-School of Southeast Asian-American Cooking Techniques Chu StyleEdit

This page is envisioned as a manual of modern day-to-day Asian-American cooking. There is a vast amount of knowledge that mom passed on to us while we were forced to help in her kitchen over the years. True, there are a number of recipes that she wrote out or explained to us, but even more valuable were the basic skills and adaptations that she taught to us. Many Asian cookbooks are a bit too authentic (i.e. bones and shells still in the food) or a bit too fancy (i.e. too many steps & too many hours required) for everyday life or for everyday people. Hopefully we can produce an instruction guide to enable the masses to learn some basic Asian cooking skills that will satisfy the American palate and can be whipped up in an afternoon. Flycogen 16:02, February 13, 2011 (UTC)

Level 1: Nuts and BoltsEdit

In this section, we will get you started into the foray of Asian cooking. We will explore very, very basic techniques that will hopefully apply also to other types of cuisines. We will introduce you to prepackaged Asian foods that still require some small amounts of preparation. This is what young Asians take with them to college. Flycogen 16:02, February 13, 2011 (UTC)

Things you will need / New Toys to BuyEdit

  • A chef's knife and a cutting board
  • A Rice Cooker
  • Frying Pan
  • A wooden spoon
  • Peanut Oil

Techniques/ConceptsEdit

Dishes to TryEdit

Level 2: Dishes that Are Hard to Screw upEdit

These dishes are the ones that with a bit of foresight are difficult to mess up. They do require some advance planning and will require you to maintain a stock some basic ingredients. After you develop some confidence with the core skills at this level, you will want to improvise and try out some new ingredient combinations.

Things you will need / New Toys to BuyEdit

  • A Wok
  • Hoisin Sauce
  • Oyster Sauce
  • Light (Thin) Soy Sauce
  • Dark (mushroom) Soy sauce
  • Curry Powder
  • Curry Paste

Techniques/ConceptsEdit

Dishes to TryEdit

Level 3: Dishes That Can Easily Be Ruined on Your First Few TriesEdit

These dishes are best practiced a few times before serving to dinner guests. Noodles are tricky. Getting the right consistency out of them is a fine balancing act between heat, moisture, and oil. Frying can also be tricky without experience and patience.

Things you will need / New Toys to Buy Edit

  • A wire ladle for frying

Techniques/ConceptsEdit

  • Noodles
  • Heat Control

Dishes to TryEdit

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