Expers' Viewpoints: Cuisines From Asia — Ideal for The Public (1/2)

Eric and Dari Carré are Research & Development chefs and founding partners of Amazing Food Creations! a Chicago-based Consulting and Food Product Development company to the food service industry. This culinary team possesses a broad range of experience in the development of Asian entrées. Currently Eric and Dari are doing extensive product development work using Asian ingredients, not only for their unique flavor applications but also for their functionality in flavor enhancement and texturizing properties. Through their extensive research, experience and travel throughout Asia, including Malaysia, Japan, Thailand, Vietnam and Hong Kong, they possess a broad range of experience in the development of Asian entrées. Cuisines From Asia As America has finally begun to recognize, “Asian Cuisine” should more accurately be called “cuisines from Asia” - as these foods and dishes originate from many rich cultures - and are composed of many sub categories, such as Chinese, Japanese, Thai, Korean, Vietnamese, Indian, Filipino, Southeast Asian, etc. Taking this a step further, as America’s familiarity with Asia’s cultural diversity has grown, so has the public’s exposure to and appreciation of the regional differences within in each culture. Leading the way several years ago was the perception of “Chinese” cuisine, one of America’s first introductions to Asian cuisines. Today, the differences between Cantonese, Hunan, Szechuan, etc. cooking are recognized and celebrated, and this trend now continues on with other cultures as well. Some Asian Flavors and Ingredients on Today’s Menus In our business as food product development chefs (aka Culinologists) to the foodservice industry, it is a prerequisite – and our passion to intimately understand each culture and its ingredients. While each culture’s food remains distinct, a shared characteristic is the presence of an already prepared “sub-ingredient” contributing its own specific flavor profile. Also, many of these sub-ingredients (and ingredients) are based on fermentation. Some examples are: the Korean vegetable condiment kim chee; the Chinese black bean sauce; Japanese miso; varieties of chili sauce, as well as fish sauce, to say nothing of soy sauce - each as unique as its culture of origin. In addition, many of these ingredients bring both distinctive flavor and functionality to the mix. In a simple yet delicious Japanese broth of Bonita flakes and Kombu seaweed, the Kombu releases its unique flavor while enhancing other ingredient flavors present, as well as thickens the soup. Some herbs commonly used in Asia are gradually finding their way to American shores. Ever present in specialized ethnic markets are the new flavors of aromatic Japanese green and purple shiso (aka perilla) used in salads, sushi and for garnish; the rice paddy herb used in Thai and Vietnamese curries and soups; sawleaf herb with a similar profile to cilantro; and Chinese garlic chives used in both fresh and cooked dishes. Other ingredients include the assertive Chinese black vinegar used to flavor stir fries or as dipping sauce. Spices include the sweet spice mix known as garam masala to flavor cooked Indian dishes, and cardamom, which has expanded into savory dishes from in more typical use in desserts. Even salt, the ubiquitous flavor enhancer and preservative, defies a blanket category. Consider: the sulfuric Indian Black Sea salt named for the place of its origins is actually a delicate pink in color, as well as the smoked sea salt whose appearance is like fine grains of black sand, just to name a few. Lastly, it is no coincidence that cardamom, cinnamon, curry, ginger, mint and pickling spice appears on Mc McCormick’s 2005 Flavor Forecast of “the 10 flavors to watch”, based on the findings of its team of top celebrity chefs, culinary TV personalities and cookbook authors. Taking a Scientific Look at the Trends in Asian Cuisine