Thai expert Andy Ricker is the first guest in a new series called The Key 3, in which chefs share THE three recipes or techniques everyone should know. Excerpts from his picks:
1. Steamed Fish
In America, we don’t seem to steam food very much, but it’s one of the great techniques of cooking. In Asian cuisines, steaming is very, very important and probably as popular as frying or baking. … With the steaming technique, you’re not stepping on the flavor of the fish by frying it. You’re not adding that element of oil flavor or fry flavor. You just have that pure flavor of the fish itself.
2. Steamed Rice
There’s no reason not to use a rice cooker. Rice cookers are easy, cheap and everybody in Asia uses them now. One more trick: When the rice is done cooking, allow it to sit in the rice cooker for about 20-25 minutes with the lid on. This allows it to cure. Some of the steam dissipates and it gives each individual grain of rice the chance to form its own little world. It keeps the rice from being too sticky or too mushy.
3. Boiled Eggs
Always start with room temperature eggs. This is important. When we drop them into the boiling water and start the timer, we know that it’s always going to come out with the same consistency. It ensures proper doneness. … The trick is that, when the timer goes off, we immediately pull them out of the water and shock them in an ice bath to stop the cooking process
[Andy Ricker: The Key 3]