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Steaming
Thewok's uniqueability to retainhigh heat makes ituseful as asteamer. Foods
do not dry out when steamed and they retain their color, flavor, and arejuicy.
Flavors of food mingle more completely, For diet conscious cooks, little fat, if
any, is used and vitamin and mineral loss is minimal. A wide variety of foods
including seafood, poultry, vegetables, desserts, and breads can besteamed.
Evenleftoverscanbereheated.Foodswill cookinsteamasfastasinsimmering
water and with less flavor loss.
To Steam:
1. Add from 2 to 2 1/2 cups of hot water to wok.
2. Place steamer rack over water. Rack should be positioned so that cut
edgeofspokesface up;thiseliminatesthe possibilityofspokesscratching
finish. Rack should nottouch water.
3. Cover wok, turn heat control to Hi and bringwater to a boil (about 4 to 5
minutes).
4. Oncewaterisboiling,carefully liftlid(openawayfrom youtopreventburst
of steam in face), add food to wok. Foods can beplaced directly onthe
metalsteamer rack or in a shallow platewhich is then set on the rack. If
a utensilorplateisused,besureitdoes notcoverthe entire steamingrack;
allow room for steam to circulate. A clear utensil has the advantage of
allowing you to watch water level in wok.
5. Cover wok. Reduce heatsetting to Mealto maintainsteam. Keep atleast
an inch or more of water boiling under rack.
6. Steamfor time in recipeor the same amount oftime for foods simmered
in water.
7. Forlongtermsteaming,checkthewater leveloccasionallytobesurewok
doesn't dry out. Add boiling water as needed. IMPORTANT: Do not let
wok continue to heat without water; this can ruin the finish.
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