Deep-frying – Make sure there is enough oil in the wok for this technique. Aside from that, keep the heat on medium-high, which should only reach 375 degrees. It features a built-in structure to keep the heat in. After that, all you have to do is wait for the food to turn golden brown. As a result, remove the food from the pan using a wire strainer. This is where the oil gets drained. Another alternative is to cover the plate with a paper towel. This will aid in the absorption of excess oils. recommended you read Foods That Start With The Letter A-The Kitchen Community
Steam – Bamboo steamers are commonly used while steaming with a wok. A bamboo steamer is a round basket used to hold food over boiling water. The lid should be tightly closed in order for the steam to escape. Then, in the wok, place the bamboo steamer and fill it with water. A half-inch of water should be beneath the steamer. Cover the pan and bring the water to a boil over high heat.
The time it takes to steam something is determined by the recipe. Remove the bamboo steamer from the wok with care. The employment of a so-called “wire streamer” is another method of steaming. This is an excellent method for braising and smoking food. All you have to do is lay the rack in a wok and cover it with 1 inch of water. Ensure that the water does not come into contact with the rack. Then, in a heatproof plate, put the food that may be steamed. The plate will then be placed on the wok’s rack. Finally, cover the wok and keep the heat on medium, or as instructed in the recipe.As a result, the utensil’s greatest advantage is its curved design. Large meals may be shallow fried as a result of this.