2009年3月17日

Heat(Fire) Control in Chinese Cooking

The fire control ability is what makes your a plain cooker or a professioanl cooker. Chinese cuisine keeps the priority focus on fire and you can notice that when a great cook is do the frying, the fire would even jump so high to reach the food, which is so impossible to happen in our own kithen. Besides, we don't have the strength to lift the heavey pot up and then shake it up and down.

No alone the frying, the other way of cooking such as boiling is also a matter of taking control of the fire. The general tips for boiling is that, you need to use big fire to boil it up, than use little and steady fire to boil it flavor out. Simple yet full of wisdom.

As so many Chinese, especially Cantonese, dishes depend on super-fast stir-frying and instantaneous heat control, a gas cooker is undoubtedly the best equipment. Use of an electric cooker necessitates a lot of practice in gauging when to adjust the heat level, and an electric place cannot caress a round-bottomed wok in the way that gas flames can. Yet, with practice, an electric cooker and flat-bottomed frying pan can turn out very passable Chinese dishes. If possible, have a range with at least two rings.
Chinese Overview: 火候控制的本事是大厨和小厨的分水岭。

没有评论:

发表评论