Lesson 3 – Global Techniques

Tandoori Cooking (India)

Objective: Learn the traditional Indian method of using a clay oven for intense, smoky flavors. 

Tools Needed: Tandoori oven or a conventional oven with a high-temperature setting. 

Skills Covered: 

  • Marinating techniques to prepare meats for tandoori cooking. 
  • Managing oven temperatures and cooking times for optimal flavor and texture. 

Activity Description: Marinate chicken pieces in a mixture of yogurt, lemon juice, garlic, ginger, and tandoori spices overnight. Preheat your tandoori oven or conventional oven to 400°F (204°C). Skewer the chicken pieces and place them in the oven. Cook for about 20-25 minutes or until the juices run clear and the exterior has a slight char. 

Tips: Ensure the chicken is at room temperature before cooking to ensure even cooking. If using a conventional oven, use the broiler for the last few minutes to achieve a charred effect. 

Wok Cooking (China)

Objective: Master the high-heat, fast-paced technique of wok cooking for authentic Asian cuisine. 

Tools Needed: Wok, high-heat stove. 

Skills Covered

  • The importance of “wok hei” or the breath of the wok. 
  • Techniques for stir-frying quickly to retain crisp textures and fresh flavors. 

Activity Description: Heat the wok until smoking hot. Add two tablespoons of oil and swirl around the wok. Add minced garlic and ginger, stirring quickly. Add sliced bell peppers, snap peas, and thinly sliced beef. Stir-fry for about 2-3 minutes, constantly moving the ingredients around the wok. Finish with a splash of soy sauce and serve immediately. 

Tips: Prep all ingredients before heating the wok, as stir-frying is a quick process. Cut ingredients into uniform sizes to ensure even cooking.