“How and Why” and Other Forms of Chef Tips in My Recipes

My recipes include not just the basic steps to make a dish, but some added details that fine-tune it. Each recipe has a section titled “How and Why.” An illustrative photo usually accompanies these tips on critical points in a recipe, along with an explanation of why I’ve chosen that particular technique. It may be as simple as the shape and cut of the meat (as this can determine the tenderness). When the texture of a pounded spice paste is just right, it not only flavors a curry but also thickens the sauce and adds a fine desirable texture. The heat of the wok or sauté pan for a stir-fry must be adequate, or the characteristic charred flavor and browned edges of the dish will not result. The recipes in this book spell out these details for you. I include tips not just because “it’s always been done that way,” but because it’s the way to achieve authentic flavors of Southeast Asia in your home kitchen. To my professional culinarian colleagues: You know what to do to adapt the recipes for the professional kitchen!