September 4, 2009, Newsletter Issue #182: If Youíre Into International Cooking, Look Into The Internet

Tip of the Week


Cooking techniques and recipes are making their way from east to west and manufacturers and chefs are spreading the word about ethnic cooking. The best place to search out these new cooking vessels, procedures, ingredients and recipes is online.

ASIAN COOKING

The wok has been widely available in the U.S. since the 1970s and the Japanese sushi craze took hold in the 80s and 90s  and brought us sushi rolling mats, sushi serve ware and chopstick sets. Now thereís even more cookware for creating fantastic new (to us) Asian foods with flair. Joyce Chen Cookware offers a non-stick Tamago Pan, gorgeous ceramic Chinese style cook pots with lids, bamboo steamers of every type and size, as well as rice steamers and cookers. Since different spices are used, a mortar and pestle may be a new addition to your kitchen along with a ginger grater. For Asian cooking, bamboo utensils are recommended, both for its availability as a renewable, natural resource and itís non-abusive nature when used on cookware. Knives are important in this type of cooking as foods need to be sliced thinner and smaller. And, if you collect teapots, donít miss Joyce Chen's gorgeous collection of authentic style tea pots.

MOROCCAN COOKING

A cooking vessel called the Tagine is all the rage these days. Itís ceramic cone shape is said to capture flavors and return moisture to the food as it cooks stove-top. A Tagine and recipes are offered by All-Clad cookware, while T-Fal cookware, Emerilware and Le Creuset also offer this colorful vessel with Moroccan flair.

ITALIAN COOKING

Panini, risotto, lasagna. These are classic Italian dishes that have made there way to the American mainstream. If you like to make these things at home, youíll need a panini press. Chef Mario Batali has introduced his Italian Essentials line of colorful, heirloom, enameled cast iron and you can check his website for new recipes every day!

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