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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.

Official weed kush queen shirt

Make: Chinese American-style Kung Pao Chicken, Korean Stir-Fried Broccoli with Oyster Sauce and Bacon, Easy Stir-Fried Noodles with Mushrooms, Carrots, Basil, and Sweet Soy Sauce Braising in a wok is a bit different than the Western conception of braising—you typically aren’t going to be cooking something for three to four hours like you would with, say, short ribs. Oftentimes in a wok, dishes are braised by starting with a stir-fry to get the aromatics, then adding the main ingredients and liquid and cooking for 5-10 minutes. Because of its wide, shallow shape, liquids evaporate in it quickly and efficiently, making for concentrated flavors. For deep-frying, I exclusively use my wok. It’s safer because of the wide shape (and extra volume), which means that there is much less of a chance of boiling over. It’s also neater, because the oil bubbles pop and get caught by the flared sides, not to mention the shape makes it simpler to get in there and maneuver ingredients whereas with a tall stock pot or Dutch oven it’s harder to reach in. The best way to steam in a wok is with a bamboo steamer (I use a 12-inch one that stacks), though for bigger things like a whole fish or ribs, you can put the food on a plate and then steam it in the wok. Steaming is convenient in a wok because you can stack the steamers on top of each other. If you’re making dumplings, for example, you can stack them up and make enough dumplings for a large party. You can also serve directly in the steamer which is nice as well.

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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).

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