Thai cuisine is renowned for its complex flavors and aromatic dishes, which are achieved through age-old cooking techniques. However, at Prod., we’re embracing culinary innovations to create our take on traditional Thai dishes for a unique dining experience. Discover how Prod. incorporates modern culinary techniques, such as wet-aged fish in Thailand’s classic seafood dishes.
Traditional Thai Cooking Techniques
The foundation of Thai cuisine lies in its traditional methods, which are celebrated for bringing vibrant flavors and textures to various dishes. Common traditional techniques include:
Pounding and Grinding
A pestle and mortar is used to break down herbs and spices, releasing their oils, aromas, and rich flavors. These food preparation methods are essential for making the base of many curry pastes and spice blends, which are the backbone of many dishes.
Grilling and Roasting
These methods involve cooking over an open flame or in an oven, giving meats and other ingredients charred or caramelized exteriors while enhancing their natural texture and flavor complexity. Popular dishes like Gai Yang (grilled chicken) and Moo Ping (grilled pork skewers) use these cooking techniques to give the meats a smoky flavor.
Steaming and Stewing
Steaming involves cooking food with vapor to preserve moisture and nutrients. This is ideal for delicate foods like fish and vegetables. Often used for curries and soups, stewing slowly cooks ingredients in a liquid, making the flavors deeper and richer. These techniques preserve the ingredients’ natural flavors and nutrients.
Stir-frying and Deep-frying
Stir-frying in a wok over high heat cooks ingredients quickly while retaining the crisp texture of vegetables and tenderness of meats. It’s commonly used for noodles and rice dishes. Meanwhile, dishes with crispy textures, like spring rolls and fish cakes, are often deep-fried.
Modern Culinary Techniques
At Prod., we create innovative dishes inspired by Thai cuisine using modern culinary methods, such as:
Wet-Aging
This process involves aging the meat in a sealed, moisture-retaining environment, like a vacuum-sealed bag, to enhance its tenderness and flavor. Wet-aging seafood allows it to remain juicy and flavorful, which adds depth to traditional recipes.
Dry-Aging
Unlike wet-aging, dry-aging lets meat or fish age in a temperature and humidity-controlled environment. As moisture evaporates and natural enzymes break down muscle tissues, both flavor and texture are enhanced.
Sous-Vide
This method involves vacuum-sealing food in a bag and then cooking it to a precise temperature in a water bath. This technique allows for unprecedented control over the cooking process, ensuring perfect consistency and preserving the food’s texture and taste, ideal for delicate ingredients like seafood.
Flash Freezing
This rapid freezing method minimizes ice crystal formation, which preserves the food’s cell structure, maintaining its texture and flavor. This method is ideal for locking in the freshness of seasonal ingredients, ensuring they are as flavorful off-season as they are at the peak of freshness.
Dehydration
By slowly removing moisture from food under low heat, dehydration concentrates the flavors and extends the shelf life of ingredients. It’s perfect for creating crunchy, flavorful toppings and garnishes that enhance the depth and intensity of dishes.
Combining Traditional and Modern Techniques at Prod.
At Prod., we try our best to preserve the heritage of Thai cooking while embracing innovation to offer a distinctive culinary experience. For instance, we create familiar and exciting dishes by combining the sous-vide technique with traditional ingredients or integrating dry-aged fish into classic curries. These methods enhance flavor and texture and allow us to be more creative in our menu offerings by using different culinary innovations.
Experience your favorite Thai dishes in a new way. Try some of our main dishes, such as Fried Dry Aged Mackerel with Southern Yellow Chili Paste or Oil Blanched Wet Aged Crispy Seabass with Dried Red Chili Paste. If you prefer a meat dish, order the Tataki Sous Vide Angus Beef, served with fermented bittergourd ponzu, or Grilled Sous Vide Pork with Thai Green Curry. If you’re in the mood for soup, try our “Tom Yum” Dry Aged Seabass in Shabu Style.
Embracing modern culinary techniques allows the team at Prod. to use ingredients more efficiently and sustainably. Our locally sourced ingredients and fin-to-scale approach ensure minimal waste and support for local ecosystems and communities. Discover our innovative Thai cuisine. Book a table at Prod. today.
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