Thai cooking is very different than modern
western cooking. Where in western cooking
(particularly baking) ingredients are
measured exactly, Thai cooking is much more
lenient.
Thailand, gifted with several homegrown
aromatic and tasty herbs and spices,
vegetables, and fruits, culminates all these
special ingredients plus more secret
intangible mixtures such as devotion, love,
passion and warmth.
In Thai cooking there are four flavors:
sour, sweet, creamy and salty. Heat sits on
top of the four flavors. The secret of a
good dish is the right balance of the
flavors -- you will find that there are
"sweet spots" where the flavor just tastes
right.
Thais eat most dishes with a fork and spoon. Knives are left in the kitchen to
cut things into bite sized pieces before cooking, and never used to cut things
at the table. The spoon is held in the dominant hand, and the fork is held in
the other. Use the fork to push food into the spoon to eat. The only time Thais
use chopsticks is when eating Chinese noodle dishes, such as noodle soup. So if
you’re miffed because your waiter didn’t give you chopsticks, it’s more than
likely you’re not supposed to eat with them anyway!
Thai cooking courses are available in Chiang Mai. These courses vary from
simple Thai cooking introduction that gives a taste-feel of the basics to more
intensive first-hand classes that can bring out the master chef in you in to
time.
This may also serve as a reminder
of your great Thailand holiday getaway and
lastly this is something you can impart to
your friends and family.
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