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Old 05-02-2005, 07:08 PM   #1
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Cooking Asian Food?

Hi, I'm doing my thesis on kitchenware/serveware/cookware. Just wondering if you think of cooking Asian, what's in your head? What type of Asian food do u cook or you are familiar with?
Do you own a wok or ricecooker?

Singles out there, do you eat from your pot?

thank you so much... your comment will be really useful for my research

kitkit

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Old 05-02-2005, 07:20 PM   #2
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I am not sure whether you mean 'Chinese' type Asian food or Indian/Pakistani types of food - I love and cook both!

I own two woks, my gas cooker has a specialised wok burner on the stove top and I like Chinese, Thai and Singaporean types of food.

I have a rice steamer, too.
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Old 05-02-2005, 07:29 PM   #3
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I have a rice cooker that I don't use. I have a non-stick wok, which really does not count as a wok. I would count it more as a wide mouthed large pan. someday I will buy myself a real wok (carbon steel), but right now I don't have the space or enough heat to put it to good use.

I like to make stir fry and I have just started making curries. I have also made sushi before. Actually that was the one and only time I used my rice cooker.
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Old 05-02-2005, 09:10 PM   #4
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I don't make that much asian food, but when I do, it's fried rice with egg and veggies, egg drop soup, egg rolls with veggies and beef & broccoli.
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Old 05-02-2005, 09:59 PM   #5
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Quote:
Originally Posted by kitkit
Hi, I'm doing my thesis on kitchenware/serveware/cookware.
Kitkit
What is your thesis about? The food or the cookware or all? Are you just concentrating on Asian food? The cookware and serveware by themselves, in Asian cooking, are really interesting. The Asians thought it was BARBARIC for normal people (we are talking Asian aristocracy here) to "mangle" food on their plate with a knife or poking holes in it with a fork or similar object. If you notice, there is very little muscle movement when using chopsticks. The diner, should do very little, when eating. It should all have been done by the cook (that's why you see everything cut up in Asian cooking).

Also, the WOK is an increadible cooking device. You can cook for a lot of people stacking the food up with steamers. So a large group of people, with very limited food, can use very limited amounts of heating material (coal, cow dung) and cook a lot of food. 1 pot, 1 source of heat, use all the heat that is rising to cooking many things. Very brilliant.

Spices, are also interesting cause many of the spices that we think are "Asian" today, did not grow natively there until after 1500's. The potato and hot pepper is one example. Cinammon, in the current Asian 5 SPICE, was originally from the middle east.

Keep us updated on your thesis.
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Old 05-03-2005, 01:56 PM   #6
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When I think Asian food, the first things that come to mind is Chinese, Vietnamese, Thai, Japanese, Korean or Laos. I don't honestly think too much of Indian or Pakistani, not sure why though...And if I am thinking about eating at home, I think chop sticks, rice bowls, big ole table to eat family style.

Cooking: wok, steamer, rice cooker, big cooking chopsticks & bamboo cake thingy are items I couldn't live without.
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Old 05-03-2005, 02:28 PM   #7
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i have started to cook asian style stir fries over the past coupla years, since i discovered a korean supermarket near my house, and i recieved a steel wok.

my uncle passed away, and i was given the unenviable task of cleaning out his apartment in brooklyn. almost all of his possesions were spoken for (by greedy friends and neighbors who said that they were promised this and that), but i found a box in a closet which contained a steel wok. it was one of the original hand hammered woks "as sold on tv", by that hyperactive english dude with the white moustache, circa late 70's. it was still covered in some kind of grease or dried oil, i guess to keep it from rusting during shipping.
i took it home, took forever to scrub off the dried oil/grease, and then cured it by heating small sections at a time over a burner until the metal started to change colors, then wiped it with crisco and reheated. it took some time, but the wok eventually took on a blackish shellac which works as a non-stick surface.
with the korean supermarket, i am able to get fresh asian produce, like bok choy, bamboo shoots, and fresh water chestnut root for my wok. one trick i do to make my dishes taste better is when i order take out chinese food, i get a few dishes steamed with the sauce on the side. then i use the leftover sauce when i wok some veggies and meat, and everyone i've made it for always comments that my food tastes just like to the real stuff from chinese restaurants.
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Old 05-03-2005, 03:38 PM   #8
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I cook asian all the time. I have a rice cooker, which I dont use and a stainless stell wok which I use all the time. But we also cook asian food in regular stainless and/or nonstick skillets. Not eveything need be cooked in a wok. IMO, the ingredients and technique are often more important than the cooking vessle.
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Old 05-03-2005, 04:05 PM   #9
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the vessle with the pessle has the pellet with the poison, but the chassle from the castle has the brew that is true... (lol, anyone remember this?)

a stainless steel wok? hmmm, never saw one, i think. every wok i've ever seen was blackened. is it shiny on both sides jennyema?
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Old 05-03-2005, 04:22 PM   #10
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Oh no! My bad.

I meant CARBON STEEL. She is black and shiny!!
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