Cooking Techniques
•Cook food pieces a few at a time. This prevents lowering the oil temperature and food from having a soggy crust.
•Drain the food on paper towelling as soon as it is removed from the oil.
•Always allow the oil to cool before removing from the Wok.
Steaming.
Steamed foods are tender and juicy retaining most of their nutritional value. Most foods respond well to steaming, especially fish and seafood. Place food on the steaming rack provided and place in Wok over simmering water or stock. Cover with Wok lid.
Braising and Stewing.
The Wok can be used to make your favourite stews. The lid should be left on when stewing.
Braising is a variation to
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