Carbon Steel

 Easy, Everyday Asian Cooking At Home - carbon steel

For best results in Asian cooking, the key is in the food preparation. While the cooking can take just minutes, prep takes longer since foods are customarily cut, sliced or diced in small pieces just before cooking. When stir-fried, ingredients are added in batches until everything is combined.

Moderation is central. Steak, for example, is frequently finely sliced and used sparingly. Chicken is cut into mouth-size pieces. Vegetables are thinly cut, usually carbon_steel diagonal. Shellfish, such as shrimp, is cut into three pieces before cooking. For sushi lovers, it's all about shopping for the freshest fish, slicing it for easy consumption and making a beautiful presentation.

With Asian dishes, the proper utensils and cooking tools are not only essential, but part of the fun in cooking. The wok allows for tossing and turning ingredients carbon steel carbon steel history high heat without splattering the range top. A stackable bamboo steamer for preparing fresh vegetables is not only exotic but highly functional. And sushi mats allow for precision rolling of cooked Japanese rice.

All of these dishes and more can be prepared with tools from Ekco Pao!, a new collection of 47 Asian culinary utensils, many crafted of heat- and stain-resistant bamboo, an attractive and eco-friendly resource. The line features cutting carbon steel steamers, cutting boards, spatulas and slotted spoons, as well as carbon steel woks, reusable chopsticks and Japanese-style santoku knives and sushi sets-just about everything needed to prepare and create an assortment of Asian dishes any day of the week.
carbon steel

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