Loading ...
Loading ...
Loading ...
• Peanut oil is the best for stir-frying since it can be heated to a high
temperature without smoking. Its bland taste does notoverpower the
flavor ofthe food.
• Do not substitute solid shortening, butter or margarine for oil.
• Ifitisnecessarytoaddmore oiltothewok (ifmeatstickstothe panwhile
cookingit)letoilflowdown thesideofthe woksothat freshoil iswarmed
by the time it hits the meat.
• Aplasticcondimentbottlewith aspout makesiteasytoringthewokwith
oil.
• Use the two bamboo rice paddles (a right and left-hand version)
included with the wok accessory, together for ease in tossing and
stirringfoods. Liftfoodfrom the surface ofthewok and drop backinwith
a tossing movement.
• If food is added in stages and additional oil isadded, besure oilis hot
before addingthe next ingredient.
• Stir and toss the food rapidly and constantly and it will be practically
impossibleto burnthefood.All stir-fryingshould bedoneatthe highest
heat possible. There should be loud cracking, hissing and popping as
food isadded.Exercisecarewhen addingfoods, particularlyfrozen stir-
fryvegetables.
• Ifa sauce isadded to thefood just before serving to thicken and flavor
thefood, pourliquid downthe sideofthe wok, not directly intothe food.
This way, the sauce is hot by the time it reaches the food. Another
methodistopush thefood awayfromthecenter ofthewok.Add sauce,
letbubbleslightly beforestirringinfood.Warmingthe liquidbeforeother
foods are added does not slow down orstop the cooking process.
• Allthe seasoning of stir-fry dishes is done in the kitchen by the cook.
• Undercook everything. Since the wok is very hot, the degree of
doneness of ingredients can be deceptive.
® Serve the finished dish immediately.
10
Loading ...
Loading ...