Everyday Thai Cooking. Katie Chin

Чтение книги онлайн.

      RICE COOKER I love my rice cooker like I love my dog. It’s obedient, doesn’t talk back and loves me unconditionally. All this, plus the added benefit of cooking rice perfectly every time. Rice cookers can sense through an internal temperature sensor when boiling water has been absorbed by the rice or grains in the pot. It automatically turns off or switches to warm when this happens which results in fluffy, perfect rice every time. This means you don’t have watch it or worry about it burning. We could all use one less thing to have to think about! they take up little space on are easy to clean, especially if you purchase one with non-stick bowl.

      There are several models available from $10 up to $500+. The higher priced models have fuzzy logic technology which is a like a rice cooker with a brain able to calibrate the temperature and water quantity for a superior end product. Fuzzy logic machines really do make the best rice i’ve ever had in my life. I recommend Zojurishi and Cuisinart fuzzy logic rice cooker brands. For the recipes in this book, you can use any method to cook rice, but I recommend getting a rice cooker because you’ll use it all of the time especially the jasmine rice.

      STRAINER OR SLOTTE D SPOON I recommend a traditional Chinese style strainer (spider strainer) with a long bamboo handle. It’s made out of wire mesh and is great for removing deep-fried foods from oil as well as removing blanched foods from boiling water. You can find this type of strainer at an Asian market or specialty gourmet stores. It's an indispensable tool in my kitchen. You can also use a wide, western-style slotted spoon in place of a Chinese style strainer.

      SPATULA When using a wok, I recommend using a Chinese steel spatula, wooden spatula or a heavy duty plastic, non-stick spatula. You want a heavy duty tool when stir-frying because you will be tossing and flipping ingredients quickly and you want to ensure even cooking.

      If you’re using a non-stick frying pan, stick with a wooden or non-stick plastic spatula. It’s a good idea to have your tools laid out before you start cooking. If you’re cooking a multi-course meal, make sure you have a spatula ready for each stir-fry dish.

      LEMON/LIME SQUEEZER Many Thai recipes call for freshly squeezed lime juice so it’s a good idea to have a manual or electric lemon/ lime squeezer. In a pinch, you can buy store-bought lime juice, but nothing beats the real thing. My mother taught me to press and roll limes on a counter with your hand a few times before juicing to get the most juice.

      LATEX SURGICAL GLOVES Capsaicin, is the compound in the hot chilies responsible for the heat. It’s important to wear latex, surgical gloves while handling or cutting hot chilies or else the capsaicin residue while burn your skin and is especially painful if you touch your eyes, nostrils, or mouth. It’s even more important if you have small children in your home as you don’t want to accidentally touch their eyes or skin after handling hot chilies without wearing gloves. I buy a large box and keep them in my pantry so they’re always on hand (pun intended).

      FOOD PROCESSOR I say, keep life simple. A food processor makes life a lot easier for blending salad dressings, blending pastes such as roasted red chili paste, grating papaya, chopping lemongrass—oh, I could go on and on. As with lemongrass, I like to mince large quantities of ginger in advance and freeze it for later use.

      There are many models available at affordable price points. I recommend buying a standard model and as well as a small food processor to blend pastes. Get the attachment blades so you can grate carrots, papaya, and other veggies in a snap.