A well-seasoned and properly cleaned wok will always have micro pores in the metal that hold some oil/food particulate-that’s a good thing. Pre-heat the wok before doing anything.Įven before you add oil to the wok, it should be preheated until it begins to smoke. The wok cooks very quickly at high heat levels, so you need to be at the wok at all times. Separate the main ingredients from sauce ingredients and aromatics if that helps. Make sure they are organized at your work space and that you know what your moves are going to be. Prepare all of your food ingredients before you begin cooking. More importantly you need a spare cooking environment to bring out the “wok hei”-the signature smoky dragon’s breath flavor of good wok cookery.
Once it has food in it, you won’t be able to work very efficiently. I also have several thin carbon steel woks that I use exclusively for frying and smoking, all flat bottomed with long handles. Remember for stir-frying, don’t use a wok bigger than 16 inches. Because of its unique shape, the wok requires some special cooking techniques and ideas. It can braise, fry, sauté, and even make a handy smoker (I use one of my woks fitted with a small inset grate to tea smoke duck and squab all the time). Wok cooking is intimidating, but it’s the most versatile and handy tool in your kitchen. Tips for Cooking with a Wok Wok Cooking Essentials
0 kommentar(er)
