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The term stir-fry is actually a misnomer, because it’s more of a toss-fry. You can stir-fry with just a wok—you don’t need another utensil. You’re tossing the food up and down and letting it cascade over itself. The essential process of stir-frying is throwing it up in the air and moving it around the pan. It’s similar to how on a hot day, blowing a fan across you cools you faster. Whether it’s cooling things down or heating things up, those reactions take place faster the more motion there is and with stir-frying, the movement and the air encourages evaporation, constant contact with hot air, and rapid cooking. With vegetables, you’re able to cook them through while still retaining a really bright color and get meats to cook through while still staying juicy.
This book focuses not only on dishes cooked in the wok, but also on pantry items and other dishes that accompany wok-cooked meals. Can you talk about that? I started off restricting it to just wok-cooked dishes but as I was writing, I realized that if people are investing in a new piece of equipment they may or may not be familiar with and a bunch of new pantry ingredients, it also makes sense to know other things you can do with them. What I love about the wok is how convenient and practical it is—you have this piece of equipment and you can make a huge variety of dishes. I always recommend carbon steel. It’s tough and lasts a long time. It builds up seasoning and gives food a flavor you can’t get out of stainless steel because of the way the food interacts with the metal. Cast iron is really heavy for something you’re going to be maneuvering (and it’s also thicker and thus more brittle than carbon steel). Nonstick just won’t last because you’re constantly going in there with a spatula and heating to super-high heat. If you live in a city that has a Chinatown or a large Asian population, go to a local Chinese supermarket or restaurant supply shop. You’ll be giving the money direction to manufacturers and woks are virtually all the same as long as you have the right thickness and dimensions. I recommend 14-inch diameter, a flat bottom, and 1.5 to 2 millimeters thick (14 gauge).
While working on his second book, López-Alt first decided to tackle the wok chapter, which had been edited out of The Food Lab. He was a few hundred pages in when he realized this could be the basis for his next cookbook. “The wok is the most used and versatile pan in my kitchen,” he says. “I’ve had the same wok I bought in college on my stovetop in every place I’ve lived for the last 20 years.” I spoke to him ahead of The Wok’s release on March 8 about the myriad cooking techniques achievable in the pan, how to choose the right wok, and the Nickelodeon TV show of his childhood that inspired his learning style. My writing is based on the ways in which I personally feel that I learn best. When I was a kid, [I watched] “Mr. Wizard’s World” on Nickelodeon and the way Don Herbert (Mr. Wizard) taught was to show you cool experiments and the fun things you want to do with the science lessons folded into them. And I always found that I learn best by doing things that are cool and learning about them as I’m doing them. That’s sort of what I try to capture in my writing: Here’s this dish that you know and you love and you want to make it. And now here are some of the principles behind why it works. Here is why Szechuan peppercorns make your mouth tingle. Here’s how a wok heats. And so they kind of feed off each other—you’re interested in the food and in cooking it and because you’re interested in it, you want to read this section with the science lessons folded in. It’s not for everybody, but I feel like there are a lot of people who share similar learning styles.
Suitable for Women/Men/Girl/Boy, Fashion 3D digital print drawstring hoodies, long sleeve with big pocket front. It’s a good gift for birthday/Christmas and so on, The real color of the item may be slightly different from the pictures shown on website caused by many factors such as brightness of your monitor and light brightness, The print on the item might be slightly different from pictures for different batch productions, There may be 1-2 cm deviation in different sizes, locations, and stretch of fabrics. Size chart is for reference only, there may be a little difference with what you get.
- Material Type: 35% Cotton – 65% Polyester
- Soft material feels great on your skin and very light
- Features pronounced sleeve cuffs, prominent waistband hem and kangaroo pocket fringes
- Taped neck and shoulders for comfort and style
- Print: Dye-sublimation printing, colors won’t fade or peel
- Wash Care: Recommendation Wash it by hand in below 30-degree water, hang to dry in shade, prohibit bleaching, Low Iron if Necessary
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