ACAI creates day tours of the Twin Cities' Asian food resources for groups of 20 ­ 24. A typical tour begins in an Asian restaurant for mid-morning coffee (and/or tea), sampling an Asian culinary treat and enjoying a special cooking demonstration by the chef with a behind-the-scenes look at the world of professional cooking.

Groups travel by private motor coach to a variety of markets and other resources to learn more about Asian cooking from seafood specialists, fortune cookie bakers, importers, farmers, and Asian food authorities. Tours may concentrate on the cuisines of India, China, Japan, Vietnam, Thailand, Singapore, and more. Here's a great way for your group to raise money or just enjoy a day of exceptional Asian food. Call for more details.



ACAI participates in and creates special culinary opportunities to help Asian and American chefs better understand the cooking of their respective countries.

Here ACAI advisor and well-known cookbook author Florence Lin demonstrates the Cuisinart food processor to chefs in Shanghai, China. In 1995, Mrs. Lin received ACAI's Lifetime Achivent Award for her outstanding contribution to the preservation, understanding and enjoyment of the culinary arts of the Asia Pacific Rim.

ACAI staff has created Asian culinary presenttions for local and national food shows, the International Association of Culinary Arts Professionals, the University of Minnesota, the National Association of Family and Consumer Sciences, cooking schools throughout the country, and for a variety of international food companies.



ACAI has produced a number of information folders with recipes on a variety of Asian food topics including cumin, chilies, and lemon grass. In addition ACAI's "Asian Food in the Twin Cities" lists dozens of food resources, markets, restaurants, and events in the area. Email your request for free copies.



ACAI often gets questions about Asian cooking ranging from ingrredients and recipes to restaurants and equipment. One woman called us on her cell phone while she was shopping for a wok. She was calling from the store and was very concerned about whether or not she could cook Chinese food in a flat-bottom Japanese wok. Since she had a family of six, she wanted to buy a very large wok so she could cook double recipes. We also learned that she had an electric stove so we advised her to try the flat-bottom 14" iron wok. Instead of cooking a double recipe we recommended that she cook two recipes, one at a time. Home stoves do not get hot enough to properly heat large woks and most home chefs are not skilled enough to stir-fry quantities larger than single recipes. Also, flat-bottom woks are best with electric stoves because the flat surface rests right on the heating unit and pulls in more heat than round-bottom woks.

Got a question about Asian cooking? Ask ACAI.

Email your question or call ACAI at 612-813-1757. It's all part of ACAI's dedication to the preservation, understanding and enjoyment of the culinary arts of the Asia Pacific Rim.

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