Thai Cookery Shcool

 

THAI FOOD

THAI CHARACTERISTIC OF THAI FOOD DEPENDS ON WHO COOK,FOR WHOM,FOR WHAT OCCASION AND WHERE  IS COOK.THAI COOKING REFLECTED THE CHARACTERISTICS IF A WATERBORNE LIFESTYLE. AGUATIX ANIMALS, PLANS AND HERBS WERE MAJOR INGREDIENTS.

CHILIES WERE INTRODUCED TO THAI KITCHEN BY PORTUGUESE MISSIONARIES.THAIS WERE ADAPTED AT COOKING METHODS AND SUBSTITUTE INDREDIENTS.GENERALLY ACKNOWLEDGED THAT THAI CURRIES BURN INTENSELY BURN BRIEFLY, WHERE AS OTHER CURRIES WITH STRONG SPICES.BURN LONGER PERIODS ,INSTEAD OF SERVING DISHES IN COURSE A THAI MEAL IS SERVED ALL AT ONCE. PERMITTING DINNERS TO ENJOYS COMPLEMENTARY COMBINATION OF DIFFERENT TESTS.

THAI MEAL SHOULD CONSIST OF SOUP,A CURRY DISH WITH CONDIMENTS,A DIP WITH ACCOMPANYING FISH AND VEGETABLES.A SPICED SALAD MAY REPLACE THE CURRY DISH.THE SOUP CAN ALSO SPICY BUT THE CURRY SHOULD BE REPLACE  BY NON SPICED ITEM.

 

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