There are several main considerations a chef should consider when it comes to Thai cooking in order to make the dishes as good as they can possibly be. These include having the correct Thai cooking utensils, the right Thai cooking ingredients and the ability to stir fry food properly. It also is important for the chef to have a palate that is able to find the right balance between the many flavors that even a single piece of Thai food can contain.
Thai cooking uses many fresh ingredients, because these contain the most flavor and additionally the most nutrients in them. This is particularly important when it comes to the vegetables that are used, although for spices, ones that are dried can be used just as well. Some Thai food ingredients are often available only frozen in many parts of the world, so a person doing Thai cooking will have to make do with these; kaffir lime leaves, galangal and pandan are examples in this category.
Thai cooking uses a few utensils that are not used widely in Western cooking, which means that cooking Thai food will often require the person to acquire these items for the most authentic experience. The most important cooking utensil is the wok, which is the basis for cooking nearly every Thai dish. A wok has high sides to ensure that all food is cooked properly. Additionally, Thai cooking also uses a pestle and mortar quite frequently, because the dishes often require different ingredients to be ground into a paste.
When it comes to these utensils, it is not enough for the person to simply own them. One must also be confident in the use of these items, perhaps most importantly the wok, which will often include working with meat, vegetables and rice. It is vitally important that the wok is heated to a high temperature when starting to cook, because this will lock in the flavors of the ingredients. It should also be kept nicely lubricated with oil, because a dry wok will lead to the food sticking and burning.
Thai food has many different flavors and has become world-renowned for combining the tastes of salty, sour, sweet and spicy into single dishes. For this reason, the cook must be able to handle the wok properly to balance the flavors well. Adding ingredients such as yogurt, lime juice and fish sauce can often rectify most of the problems or strong flavors associated with cooking Thai cuisine.
Finally, Thai cooking must be completed according to the wishes of the people for whom the food is being cooked. Thai food is very versatile, meaning that the cook can add or take away ingredients in order to modify the dish. This means that the dish can be made as spicy as the diners want or can have certain ingredients taken away for a milder flavor.
