Which of the following is not typically a cooking method associated with Asian cuisines?

The choice of sous vide as the cooking method not typically associated with Asian cuisines is accurate because sous vide is a technique that has gained popularity in modern cooking, particularly in Western culinary practices. It involves vacuum-sealing food in plastic bags and cooking it to precise temperatures in a water bath for an extended period. While sous vide can be used in any cuisine, including Asian, it is not traditionally part of the repertoire commonly associated with Asian cooking methods.

In contrast, steaming, braising, and deep frying are integral to many Asian culinary traditions. Steaming is a prominent method in various Asian cuisines, used for cooking vegetables, fish, and dumplings, ensuring that foods retain moisture and nutrients. Braising, which often involves slow-cooking meats in flavorful liquids, is prevalent in several Asian dishes, especially in Chinese and Japanese cooking, where it enhances depth of flavor. Deep frying is also widely used in Asian cuisines, especially in dishes like tempura, spring rolls, and fried rice, contributing to distinctive textures and tastes.

Thus, while sous vide can certainly be incorporated into any cuisine, its traditional absence from Asian cooking methods makes it the correct answer in identifying which cooking method is not associated with Asian cuisines.