"There is nothing worse than a sharp image of a fuzzy concept."Ansel Adams
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How to Be Creative When you are Cooking
Have you ever been in the kitchen ready to eat and realized you don't have your favorite sauce or dip for dinner. This happened to me recently when my family was sitting down to beer battered Walleye from a recent fishing trip. We had no tartar sauce. So ...
Parchment Paper Fish with Butter Sauce
Parchment Paper Fish Select a firm white fish. I use tilapia; this is a favorite in our home. garlic cloves, one for each piece of fish carrots, one half for each piece of fish sweet onion parsley bay leaf, one for each piece of fish thyme fennel ...
We Keep Fighting Over a Pavlova - Find Out Why And Try The Recipe!
Australians and New Zealanders maintain an ongoing "controversy" over who concocted the famous Pavlova. The Aussies lay claim to it but the Kiwis think very differently. Each claim it as one of their national dishes. Firstly, how do you pronounce the ...
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A wok can last a lifetime with the proper care. This includes occasionally seasoning it, as well as properly storing it. Luckily, both are very easy to do and can be done in just a few minutes. Follow this step-by-step guide that will teach you one of the steps of proper wok care - seasoning it.
It's important that you do NOT follow these instructions for a wok with a non-stick coating. Following these instructions will damage the non-stick coating.
Seasoning a Wok
1. Rinse the wok in hot water and some heavy duty soap (e.g. kitchen cleaner or comet).
2. Place the wok on the stove over a high heat.
3. Heat the wok until the bottom of the wok becomes a dark bluish color (about twenty minutes). Rotate the wok on its side and burn similarly until entire wok is dark bluish.
4. Cool down wok until room temperature.
5. Fold a paper towel, and soak it with cooking oil (such as peanut or corn oil).
6. Spread the oil all over the inside of the wok. Make sure to completely cover the interior of the wok with oil. The wok will now be ready to use.
In the beginning, you will need to season the wok very frequently, after every use is best. When the food begins to stick to the surface of the wok, it may be time to re-season your wok. Eventually, a thin layer of oil will begin to permanently set into the wok. After this happens, you will not really have to worry too much about seasoning it again. From time to time the seasonings on the surface of the wok will be depleted, and it will be necessary to re-season the wok.
Both seasoning and storing your wok are important in keeping your wok in excellent shape. If you happen to get a little rust on it, don't worry about it too much. Try to lightly brush it away, but, otherwise, just re-season the wok and continue using it. Other than that, use your wok often to develop a tasty seasoning on it to enhance your flavors.
About The Author
Ala Luke is the author of the #1 Rated "The Definitive Chinese Cookbook." His techniques have taught thousands of people how to cook like a Master Chef. Check out his site for free recipes and a FREE Chinese Cookbook! http://www.Wokfusion.com.
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Find out 'what's cooking' at the farmSeacoastonline.comBy Aaron Davis STRATHAM — The Wiggin Memorial Library recently hosted resident Stella Scamman for the release of her new cookbook, "What's Cooking at Scamman Farm," a collection of farm-inspired recipes from the Scammans, friends and relatives and ...and more » |
Chicago Tribune |
Cooking with lavenderChicago TribuneI have always wanted to cook with lavender but my first attempt to infuse the flavors into a tart was a disappointment. Do you have a suggestion? —Andrew Maselli, Chicago A: I don't, but Beverly McClare does. I told her you had made a tea from the ... |
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Army cooks juggle time, chicken at cooking contestDVIDS“The hardest part is time management,” said Sgt. Tasha Matter, a food service specialist for the 542nd QM Company and head cook for the competition. “You've got to make sure everything gets done in the proper order and gets done properly. |
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