... Compared to the traditional cooking of Asian countries, meat is more prominent and substantial in serving-size. Traditionally, Western chef's have a far more in-depth knowledge concerning specific methods of preparing and serving different cuts of meat than Asian cooks.
Steak in particular is a common dish across the West. Similar to some Asian cuisines, Western cuisines also put substantial emphasis on sauces as condiments, seasonings, or accompaniments (in part due to the difficulty of seasonings penetrating the often larger pieces of meat used in Western cooking). Many dairy products are utilized in the cooking process, except in nouvelle cuisine. Wheat-flour bread has long been the most common sources of starch in this cuisine, along with dumplings and pastries even though the potato has become a major starch plant in the diet of Europeans and their diaspora since the European colonization of the Americas.
Restaurants advertised to be specializing in generic Western cuisine in Asia tend to have menus containing a mixture of dishes mainly from France, the English-speaking world, and Germany. Since the early 1990s dishes from Italy and Spain have become more prominent on these restaurants' menus.
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