ASIAN COOKING
FOOD IS FOR EATING, AND GOOD FOOD IS TO BE ENJOYED
Asian dishes can be wonderful and are quicky prepared, once you realize that you need the right applicance to do so.
I learned it the hard way, from the stainless steel wok where ingredients burn very quickly to the non-stick wok which simply can not provide neither withstand the required temperatures. Most of the recipes we made were simply western inventions where ingredients simmer for a longer time, recipes for which in fact you don't need a wok.
After reading a couple of books and reading reviews, I purchased a hand-hammered carbon steel wok. A carbon steel work can retain high heat and distribute it quickly. After initial and regular seasoning, it gets a kind of non-stick patina.
A good quality carbon-steel wok in the kitchen is all you need to create tasteful and savory dishes in a breeze.
I learned it the hard way, from the stainless steel wok where ingredients burn very quickly to the non-stick wok which simply can not provide neither withstand the required temperatures. Most of the recipes we made were simply western inventions where ingredients simmer for a longer time, recipes for which in fact you don't need a wok.
After reading a couple of books and reading reviews, I purchased a hand-hammered carbon steel wok. A carbon steel work can retain high heat and distribute it quickly. After initial and regular seasoning, it gets a kind of non-stick patina.
A good quality carbon-steel wok in the kitchen is all you need to create tasteful and savory dishes in a breeze.
