The term Pan Asian cuisine is not used as a synonym for Asian food. It is actually a spin on the concept of fusion cuisine, which is a fusion of different traditional cuisines. Hence, fusion cuisine is actually a twist on the original dishes, but it is very much spin on those rather than being genuine. In other words, fusion foods are inspired by several traditional dishes, but they are very much a break from them.
When you hear the word “fusion” what comes to mind? Most likely, you would think of something with ingredients such as cheese, vegetables and meat. And that is exactly what you will get when you try fusion cuisines such as Pan Asian food.
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The term Pan is usually seen in the context of oriental style cooking. The word “pan” is a Japanese word that refers to frying pans. Hence, if you look at the dishes you will find that all the dishes are being cooked in a deep pan. These pans are used to cook everything ranging from meat to vegetables. So these deep-fried food dishes are not really fusion food.
On the other hand, Pan Asian cuisine is actually inspired by the Japanese style of cooking. This is because most Pan Asian cuisines are often prepared by using pans to cook everything, not just the main dish. Therefore, it can be said that this type of food has its roots in the Japanese style of cooking.
Pan Asian cuisine can be defined as a mixture of Japanese and Chinese cooking styles. For instance, if you are looking at a Chinese meal you would see that there are rice, vegetables and other main dishes. However, most Chinese meals are cooked using a pot or a frying pan. Hence, in Chinese cooking, the food is usually prepared using a pot and frying pan. Thus, when people refer to Pan Asian food they are actually referring to a mixture of the two cuisines.
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However, these types of food cannot be simply called a fusion of the two cuisines. They have their own distinct cooking style that is unique and individual to them.
You may ask, “What about the difference between a fusion cuisine where one uses different cooking styles?” You would be surprised that the differences between the two styles are really quite considerable. In most cases, the difference lies in the quality of the ingredients used. Infusion cuisines, the quality of ingredients can vary quite significantly. The use of spices and flavorings, whether or not to use a lot of vegetables and sauces and so on.
Infusion cuisines, however, the quality of ingredients is the same all the way. So in fusion cuisines, the dish is prepared exactly the same way no matter what type of ingredients are used. The only variation comes in the use of spices and flavors that are used. The only thing that differs from fusion to fusion cooking is the use of ingredients. Hence, the word “fusion” can be said to be a synonym for fusion cuisines, which has nothing to do with the quality of the ingredients.
Another difference between fusion cuisine and Pan Asian cooking style is the manner in which the ingredients are prepared. The first difference is that in most cases the ingredients are prepared in different portions. In a fusion cuisine, one portion may be prepared together and the next may be prepared separately. On the other hand in Pan Asian cuisines the ingredients are prepared together and then combined with a sauce. This combination of ingredients is called mixtures.
The method of preparing the mixtures is also different between the two kinds of food. Infusion cuisines, the sauce is made by combining different kinds of ingredients together, while in Pan Asian cuisines the sauces are made by using a single ingredient in which all the ingredients are mixed together.
You may also ask, “What are the differences between fusion and a Pan Asian?” Well, there are many, but the biggest difference between the two is the way in which they are prepared. Infusion cuisines, the ingredients are often cooked to perfection. This means that the ingredients are usually combined well and even when they do not turn out to be the same color or texture they look good together. With a fusion food, however, the preparation is not that perfect.
Most Pan Asian recipes are prepared in a traditional way, where the ingredients are mixed and then placed into the pan to be cooked. As long as the consistency of the dish is uniform there will be no visible imperfection in the finished dish. This is one reason why the majority of fusion foods tend to be rather bland compared to fusion. The difference lies in the quality of ingredients used. The combination of ingredients used will result in the creation of a dish that can be called authentic but is lacking in taste and depth.