Methods of preparation in the wok
Stir frying
•Wok is swirled with oil.
•Ingredients cut into small pieces, including sauces and seasonings, are quickly fried over a high heat while continuously being stirred.
•Due to the extremely short cooking time the ingredients should be ready before you start cooking.
•Start with the ingredients with the longest cooking time.
•Very healthy method of preparation.
•Vegetables retain their own taste and colour and remain nice and crunchy.
•Small pieces of meat remain tender.
Deep frying
•Very small drop in temperature.
•Low oil consumption.
•Due to the constant temperature the fried food does not absorb much fat.
•Meat, fish, potatoes, vegetables, etc. retain an even colour and crust and therefore the typical taste.
•Only use fats that are specially intended for deep frying.
Poaching / Whipping
•Special cooking process.
•Induction wok is very suitable.
•Curved shape of the wok is extremely suitable for whipping up cus- tards, sabayons, butter sauces, fatless sponge or parfait mixtures without a bain marie at 65° C to 80° C.
Simmering
•Boiling: Cooking at boiling point (bubbling), e.g. spaghetti.
•Simmering: Cooking just under the boiling point (not bubbling), e.g. dumplings
Stewing
•Cooking in its own juice, or possibly with the addition of a little fat and other liquid.
•Cooking high water content food such as vegetables, fish and fruit with a lid on over moderate heat, to retain flavours.
Steaming
•Very gentle method of preparation.
•A high level of the food’s nutrient content and colour are retained.
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