{FREE} Stir-Frying to the Skys Edge: the Ultimate Guide to Mastery

Total Page:16

File Type:pdf, Size:1020Kb

{FREE} Stir-Frying to the Skys Edge: the Ultimate Guide to Mastery STIR-FRYING TO THE SKYS EDGE: THE ULTIMATE GUIDE TO MASTERY, WITH AUTHENTIC RECIPES AND STORIES PDF, EPUB, EBOOK Grace Young | 384 pages | 07 Jul 2010 | SIMON & SCHUSTER | 9781416580577 | English | New York, United States Stir-Frying to the Skys Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories PDF Book Other editions. Grace Young. I have subsequently purchased two more of these cookbooks for friends who wanted to have the recipes after dining with me. Customer Reviews. Did I get carried away? Books by Grace Young. Whether you are seeking a practical and inspiring Chinese cookbook or a beautiful culinary history, look no further. This is the best stir fry cook book I've used. Brand new: Lowest price The lowest-priced brand-new, unused, unopened, undamaged item in its original packaging where packaging is applicable. The recipes are fabulous, but the greatest value of this book for me besides the revelation of wok hay was the stories Young tells of the Chinese diaspora and how Chinese cuisine has been adapted to the culinary environs of all the countries where Chinese people have settled. For all the time, money, and trouble, you're probably better off going to a high end Chinese restaurant. An absolute must for anyone interested in Chinese cooking. Read more Through stories, practical kitchen advice, and eminently doable recipes,Stir-Frying to the Sky's Edgetakes the art of stir-frying to a new level. Sorry, but we can't respond to individual comments. Who reads cookbooks? Mar 08, Maria rated it liked it. Buy it, read it, cook from it-and soon you will be on your way to becoming a stir-frying master yourself. But I'm well on my way to giving up on the concept of stir-frying thanks to Ms. About Grace Young. Stir-Frying to the Skys Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories Writer Another good "wok" book by Grace Young. To ensure we are able to help you as best we can, please include your reference number:. Buy it, read it, cook from it-and soon you will be on your way to becoming a stir-frying master yourself. Dec 21, Ryan rated it really liked it. Please enter a valid email address. But the revelation with Grace goes further. If you want to make authentic Chinese stir fry, this is your book. If there is anything to be said about stir-frying, this book says it, and it leaves nothing out. This book is going to be well-loved in our home. Grace knows its life, its place not solely in China, but in the world. Verified purchase: Yes Condition: Pre-owned. It has better stories, better photography, and it covers a broad range of Chinese cooking, not just stir-frying. Select Option. Ask a question Ask a question If you would like to share feedback with us about pricing, delivery or other customer service issues, please contact customer service directly. So if you find a current lower price from an online retailer on an identical, in-stock product, tell us and we'll match it. May 10, Anthony rated it liked it Shelves: cooking , china. Illustrated Hardcover Books Recipe Collection. We aim to show you accurate product information. I need to buy a new wok so I will follow the author's sage advice on what to get. Books by Grace Young. I love my wok! Buy it, read it, cook from it--and soon you will be on your way to becoming a stir-frying master yourself. And if you're expecting food a la Panda Express, this book will be a revelation. Show More Show Less. Grace Young brings us the entire being of the wok. Grace's cookbooks are a beautiful compilation of food, recipes, and history. The stir-fry is all things: refined, improvisational, adaptable, and inventive. Rating details. Large collection of varied stir fries from the east with notable outtakes and comments on skills and techniques. Stir-Frying to the Skys Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories Reviews I will wait on the final star until after I try some of the dishes. The wok is probably the most underrated and underpriced piece of equipment we have. This bo This book is a fantastic tool for learning how to cook dishes that may have seemed intimidating to those who didn't grow up in a stir- frying home. Her sidebars featuring talented stir-frying masters from all over the world add human dimension to the recipes. I had tried stir fry before but was not happy with the soggy veggies that resulted by using my non stick Calphalon wok I had purchased five or so years ago. Who reads cookbooks? This book finally allowed me to do that. If there is anything to be said about stir-frying, this book says it, and it leaves nothing out. And that's I picked this book up for technique instruction and potential recipes, not for the stories. Chinese cooks from all over the world'to document their stories and recipes and to'reveal the many ways in which stir-frying has sustained the Chinese in cultures as far-flung as? This book, Stir-Frying to the Sky's Edge , is just what it advertises. Want to Read Currently Reading Read. The stir-fry is all things: refined, improvisational, adaptable, and inventive. The author gives great instructions on how to set up your equipment and pantry without overwhelming the book. A Great great cookbook on stir-fry for sure! Knowledge of equipment and dedication to stir fry cooking was amazing. Whether you are seeking a practical and inspiring Chinese cookbook or a beautiful culinary history, look no further. Community Reviews. I picked this book up for technique instruction and potential recipes, not for the stories. And that's before she begins her techniques for the 'kitchen basics'. You may also like. Grace Young's cook books are always good. Walmart This item doesn't belong on this page. Mariana rated it it was amazing May 07, Mostly skimmed through the recipes. See details for additional description. Jul 28, Holly A. To ask other readers questions about Stir-Frying to the Sky's Edge , please sign up. Buy it, read it, cook from it--and soon you will be on your way to becoming a stir-frying master yourself. Grace Young has interviewed exceptional Chinese cooks from all over the world to document their stories and recipes and to reveal the many ways in which stir- frying has sustained the Chinese in cultures as far-flung as India, Trinidad, Jamaica, Cuba, Peru, France, and America. See all 10 brand new listings. Her latest is no exception. Maybe, but that's where Grace can take you. The recipes are fabulous, but the greatest value of this book for me besides the revelation of wok hay was the stories Young tells of the Chinese diaspora and how Chinese cuisine has been adapted to the culinary environs of all the countries where Chinese people have settled. Showing Great book on learning the essentials of stir frying. Jakes Christian Inspirational No ratings or reviews yet. Stir-Frying to the Skys Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories Read Online See all 18 - All listings for this product. There are no discussion topics on this book yet. Buy It Now. Between this book and "Breath of a Wok" also by Grace Young I l I love this cookbook and recommend highly to anyone who is interested in learning how to make anything stir fried. Now I just need a suitable wok. Husband would rather eat this than eat out. Dec 31, DK Simoneau rated it it was amazing Shelves: cookbooks-i-like. More filters. I wish I hadn't purchased the Kindle version, though, because I'm not finding the ebook cookbook experience very satisfying. Maybe, but that's where Grace can take you. Whether you are seeking a practical and inspiring Chinese cookbook or a beautiful culinary history, look no further. Her latest is no exception. Young has done an admirable job showing how this ancient technique can be deliciously new and cool. Add to registry. Enter Location. Pickup not available. Hardcover List Price: Buy at Local Store Enter your zip code below to purchase from an indie close to you. May 21, Eric rated it really liked it Shelves: favorites. Select Option. Grace Young. What does this price mean? Specifications Language English. Error rating book. Packaging should be the same as what is found in a retail store, unless the item is handmade or was packaged by the manufacturer in non-retail packaging, such as an unprinted box or plastic bag. I'm reading through The Breath of a Wok and so far I would recommend that over this book Photographs and step-by-step instructions make fundamental wok tools and techniques accessible to even the least experienced. https://files8.webydo.com/9585346/UploadedFiles/17962FC5-A4D8-7AA8-78DE-F465F14BCC77.pdf https://img1.wsimg.com/blobby/go/800973ea-730e-4799-8d3d-692bc3ca1673/the-jewelled-moth-232.pdf https://img1.wsimg.com/blobby/go/46ea46ff-8cc5-427e-9e33-44d2cada3b67/del-ayuno-a-la-conciencia-conocete-a-ti-mismo-.pdf https://img1.wsimg.com/blobby/go/939806b0-9495-48a9-be0a-3fc449cca9e8/modern-portfolio-theory-and-investment-analysi.pdf https://img1.wsimg.com/blobby/go/10879630-dfe0-4b0f-b80c-62fb577d1d51/hip-hop-family-tree-book-3-1983-1984-191.pdf https://files8.webydo.com/9585407/UploadedFiles/308EBE0F-87BB-78F1-0C34-ECF89AA9ED84.pdf.
Recommended publications
  • Ethan's Scout Stew Recipe
    Ethan’s Scout Stew Recipe Ingredients 1/4 lb. - lean beef per Scout (Beef stew meat, hamburger, etc.) 1 - medium-large potato per Scout (chopped to bite size) 1 - chopped large onion (yellow, Spanish, white, red - you choose) 1-2 - chopped carrots per Scout 1-2 - chopped celery stalks per Scout 1 - packet of Onion soup mix or beef stew mix 4-6 strips of bacon cut up or a few Table Spoon's of any cooking oil Various spices to taste (Season salt, salt, celery salt, pepper, paprika, bay leave, etc.) Equipment Dutch oven or Large mess kit pot Instructions 1.) Heat pot or Dutch oven. 2.) Add bacon and cook until done. Leave the bacon in the pan. This is now the oil needed to brown the beef and keep everything from sticking (Alternately use a few Table Spoon's of any cooking oil). 3.) Add beef and cook until brown on all sides. 4.) Add about a 1/4 of the potatoes and briefly brown. (The potatoes contain starches that will help naturally thicken the sauce). 5.) Add packet of onion soup mix or beef stew mix and just enough water to cover ingredients. 6.) Cover and boil (simmer if possible) for 30 minutes. 7.) Check flavor and season as required. 8.) Add remaining ingredients and a cup of water. 9.) Cover and boil (simmer if possible) for 30 minutes. 10.) Remove cover and check consistency. If it is watery leave cover off and boil for another 15 minutes or add a little flour or Bisquick to thicken the sauce.
    [Show full text]
  • The Quick Wok™ Instruction Booklet
    the Quick Wok™ Instruction Booklet BEW300 CONGRATULATIONS on the purchase of your new Breville Quick Wok™ CONTENTS 4 Breville recommends safety first 6 Know your Breville Quick Wok™ 8 Operating your Breville Quick Wok™ 10 Care & cleaning for your Breville Quick Wok™ 14 Preparation & cooking techniques 18 Special ingredients 20 Recipes 3 BREVILLE RECOMMENDS SAFETY FIRST At Breville we are very safety conscious. We design and manufacture consumer products with the safety of you, our valued customer, foremost in mind. In addition we ask that you exercise a degree of care when using any electrical appliance and adhere to the following precautions. IMPORTANT SAFEGUARDS READ ALL INSTRUCTIONS • Extreme caution must be used when using the wok for shallow frying or when BEFORE USE AND SAVE FOR filled with other liquids. Do not move the FUTURE REFERENCE wok during cooking and allow it to cool • Remove and safely discard any before removing oil used for shallow packaging material and promotional frying. labels before using the appliance for the • Always lift the lid away from you, when first time. removing from wok, to avoid steam • To eliminate a choking hazard for young escaping from under the lid. children, remove and safely discard the • Do not place anything on top of the wok protective cover fitted to the power plug when the lid is in position, when in use of this appliance. and when stored. • Do not place the appliance near the edge • Do not leave the appliance unattended of a table, counter or bench top during when in use. Young children should be operation.
    [Show full text]
  • The Cuisine of Southeast Asia and Vietnam
    The Cuisine of Southeast Asia Culinary Focus: Vietnam Curriculum Developed By: Café (Center for the Advancement of Foodservice Education) Ron Wolf, CCC, CCE, MA Mary Petersen, MS Curriculum Learning Objectives Individuals successfully completing this module will be able to: 1. Explain how the cuisines of Vietnam and Southeast Asia are distinctive from other Asian cuisines 2. Identify the key nations, religions and cultural practices that have influenced contemporary Vietnamese and Asian cookery 3. Understand how the geography and topography influenced the cuisine of these countries 4. Identify key ingredients, cooking methods, and equipment key to Vietnamese and Asian cuisine 5. Describe the key tastes and flavor sensations detected by the palate, and establish a flavor matrix, citing examples of each of these flavors used predominantly in Vietnamese cooking 6. Name prevalent foods and flavoring ingredients found in Vietnamese cooking 7. Prepare a variety of dishes from Vietnam and Southeast Asia 8. Source additional information, recipes and resources key to expanding your knowledge and appreciation for these cuisines and culinary influences 9. Describe ways in which Vietnamese dishes could be modified and incorporated onto a contemporary menu found in a variety of food settings in the United States 10. Highlight key health benefits, profitability potential and presentation appeal opportunities presented by Vietnamese menu items 2 Regional Overview of Southeast Asia: Vietnam, Thailand and Indonesia Southeast Asia Southeast Asia includes the countries lying south of China, east of India, and north of Australia. (See maps.) About the size of Europe, this area spans three time zones. All the countries within Southeast Asia share a similar climate due to the monsoons, seasonal winds.
    [Show full text]
  • For Immediate Release
    FOR IMMEDIATE RELEASE CHINATOWN NEW YORK CITY IS THE MAIN COURSE FOR DIVERSE ASIAN DINING More Than 10 Original Asian Cuisines Make Chinatown a Food Lover’s Heaven NEW YORK, NY - In Chinatown, deciding what kind of Asian cuisine to eat might take you longer than actually eating . Not that window-browsing past dozens of tempting restaurants, all located within blocks of each other, is so unpleasant a way to work up an appetite. Cantonese, Shanghainese, Szechuan…. and those are just the Chinese cuisines! Thai, Korean, Japanese, Indonesian, and others round out a list of fares representing a gastronomic dream for lovers of Asian food. More than 10 distinct Asian fares grace Chinatown’s bustling streets. The plethora of cuisines reflects the myriad of regions from which people have migrated to Chinatown, a neighborhood that has been steadily growing for some 150 years. Another great aspect of dining in Chinatown is the value. Most menus are as inexpensive as they are diverse, perfect for an impromptu, casual dinner for two, for four or for the whole family, leaving diners as pleased with the check as they were with the food. Following is a sampling of various cuisines that can be found in Chinatown, including examples of restaurants serving that particular cuisine. • Cantonese: Cantonese cuisine is the one most familiar to most Westerners. Cantonese cooking is known for its fresh and simple approach to a diverse array of food, including seafood, chicken, beef and vegetable dishes. Steaming is used more often than frying to prepare food, with vegetables cooked in the shortest time in order to retain the natural crispness and flavor.
    [Show full text]
  • How to Stir-Fry Veggies, Tofu, and More
    How to Stir-Fry Veggies, Tofu, and More By July 20 2021 Stir-frying is a cooking technique that hails from China and is popular in many Asian cuisines. It calls for quickly cooking small pieces of food in a wok (or wide pan) over high heat. Simple, right? But never boring. The stir-fry method intensifies the taste of foods, enhances their texture, and offers endless possibilities when it comes to flavor combinations. Total cooking time for most stir-fries clocks in under 15 minutes, which means you can get a colorful, flavorful meal on the table in under half an hour. Here’s everything you need to know to master stir-frying in your own kitchen, including how to cook a stir-fry without oil and how to whip up an all-purpose sauce that can transform any veggie combo (including leftovers) into a tasty stir-fry. Stir-Frying Without Oil The healthiest oil to use for a stir-fry? None! Traditional stir-fries are cooked in a small amount of oil, but you can easily use water or broth instead. Water can also be used to safely preheat a nonstick wok or pan—see below for instructions. Secrets to Stir-Fry Success These easy guidelines ensure your stir-fries turn out perfect every time. Cut ingredients into uniform pieces. Evenly sized equals evenly cooked when it comes to stir-frying. For best results, chop or slice ingredients into 1-inch pieces before you start to cook. The 1-inch size provides enough surface area to sear the foods but still allows them to cook through relatively quickly.
    [Show full text]
  • The Volcano All About Wok Cooking Introduction
    Cook #1 The Volcano All About Wok Cooking INTRODUCTION Wok The ASKO brand has for very many years been synonymous with in- novation, design, cooking technology and quality. These are important values which deliver wonderful products. But it’s not just the technology that we’re interested in but, quickly over a high flame. This means that the art of proper most all, the wishes and needs of our users: home cooks. wok cooking is now completely within the grasp of home During our research, we discovered that wok cooking is cooks. a popular method of cooking. This is hardly surprising as it’s quick, easy and healthy. But we also noticed that most In this magazine, we will tell you the story behind wok home cooks don’t cook with their wok properly. In actual cooking, get some top wok chefs to reveal their secrets, fact, wok dishes are usually kept simmering all the time on look for the best techniques to use, and provide the a moderate flame. Even though the flame is more or less smartest tips and finest recipes. We will ask the designer meant to be in the pan. for his views and investigate why wok cooking is so healthy. In a nutshell, we will uncover every aspect of wok cooking. ASKO embarked on a quest for the “power” of the flame, This will provide you with more than enough inspiration to just like the professionals use. And you’ll find it mainly in a grab a wok and spatula and start cooking delicious meals.
    [Show full text]
  • 20210213 Bull Head BBQ E-Cookbook (English)
    Let’s Cook with Bull Head! TASTY & EASY RECIPES YOU’LL LOVE! Sichuan Spicy Beef Shank Serves: 2 Prep: 5 mins Cook: 15 mins INGREDIENTS INSTRUCTIONS 500ml Water 1. Bring water to a boil, then cook beef shank in the water 150g Boneless beef shank for about 8-10 minutes. Drain, then set aside. 1 tbsp Cooking oil 2. Heat oil in a pan, then sauté the garlic mince until 20g Garlic mince fragrant. Stir in all seasonings and combine into a 1 tsp Spring onion, finely sauce. chopped (for garnish) 3. Cut beef shank into thin slices and place onto a serving ½ tsp White sesame seeds (for plate. Drizzle the sauce, then garnish with spring garnish) onions and sesame seeds. SEASONINGS 1½ tbsp Bull Head Spicy Chili Paste 2 tbsp Oyster sauce 1 tbsp Sugar 2 tbsp Seasoned soy sauce (Wei ji xian) 50ml Water www.bullheadaustralia.com Mouth-watering Chicken (Kou Shui Ji) Serves: 4 Prep: 10 mins Cook: 30 mins INGREDIENTS INSTRUCTIONS 0.8-1kg Chicken, whole 1. Place chicken into a pot, then pour water enough to 500ml Iced water immerse the chicken. Bring it to a full boil, then reduce 1 tsp Spring onion, finely to low heat. Leave to simmer with a lid on for 10 chopped (for garnish) minutes. 1 tsp Crushed peanuts (for 2. Remove from the heat and keep the chicken inside the garnish) 1 tsp White sesame seeds (for pot, covered, for a further 7 minutes. garnish) 3. Transfer the chicken into a bowl of iced water. Leave it to cool for 10 minutes.
    [Show full text]
  • Singapore Food Guide!
    Table of Contents Introduction ................................................................................ 4 Quick Overview .......................................................................... 5 1. Laksa ....................................................................................... 6 2. Bak Kut Teh ............................................................................. 8 3. Hokkien Mee ......................................................................... 10 4. Chicken Rice .......................................................................... 12 5. Char Kway Teow .................................................................... 15 6. Carrot Cake (Chai Tow Kway) ................................................ 17 7. Wanton Mee ......................................................................... 19 8. Fish Bee Hoon ....................................................................... 21 9. Bak Chor Mee ....................................................................... 23 10. Oyster Omelette (Orh Luak) ................................................ 25 11. Yong Tau Foo ....................................................................... 27 12. Roast Meat / Roast Duck .................................................... 29 13. Peranakan Food .................................................................. 31 14. Zi Char Meal ........................................................................ 33 15. Kaya Toast, Eggs, Coffee ...................................................... 36
    [Show full text]
  • From the Food Bank Kitchen Cabbage
    From the Food Bank Kitchen Cabbage Many people may think of cabbage as a boring vegetable used in coleslaw in the summertime or alongside corned beef on St. Patrick’s Day. Many people do not realize cabbage is actually a very versatile vegetable packed with nutrients. It is a source of fiber, very low in calories, fat-free, high in phytochemicals, and an excellent source of vitamins A and C. Phytochemicals may reduce the risk of cancer and cardiovascular disease. Vitamin C supports immune health and healthy skin, and vitamin A is essential for good vision and helps form and maintain healthy skin and teeth. For those on the drug Coumadin (generic warfarin sodium or Jantoven®) , cabbage is fairly low in Vitamin K (73 mcg/cup) compared to over 500 mcg in dark leafy greens like cooked spinach, kale and collards. Purchasing and Using Cabbage: Purchasing: Look for a firm head of cabbage that is heavy for its size and is free of yellowing leaves, bruises, splits or spots. Storing: Wrap tightly in plastic and store in the refrigerator for up to 14 days. Preparation: Before using cabbage, discard the outermost leaves, any wilted leaves, and tough inner core, and then rinse the leaves you will be using. Slice thin and steam to use with sauces, or cut in larger chunks and steam to eat with vinegar. Consider one of these recipe ideas: Shred raw green or Napa cabbage and serve with your favorite low calorie dressing. Also try as coleslaw or add chopped cabbage to a soup of white beans, tomato, and onions.
    [Show full text]
  • Stir Fry Templates Basic Stir Fried Rice Basic Asian-Style Stir Fry
    Stir Fry Templates Basic Stir Fried Rice Basic Asian-Style Stir Fry 1 Tbsp. light olive oil (or sunflower oil) Warm 1 Tbsp. sesame (or olive) oil in a large skillet. Put in a little minced/ 1 clove garlic, minced or pressed crushed garlic (1 clove) and ginger (1 tsp.), and saute just a minute. ½-1 tsp. grated ginger, to your taste Then start adding veggies– the crunchiest such as carrots go in first. You 2 c. small-diced sweet flavored veggies like carrots, red pepper, broccoli stem can slice them, or you can cut into small wedges- whichever texture ap- 1½ -2 c. brown rice, cooked and chilled (leftover is perfect) peals to you best and what kind of dish you are making. 2-3 green onions, chopped Saute 2-3 minutes, then add medium-crunch like broccoli stems, and saute ½ c. fresh or thawed frozen peas another minute, and finally the broccoli tops, kale, rough-chopped turnip or Tamari (or soy sauce) beet greens, peppers, zucchini, etc. Cook just until veggies are crisp- Saute the garlic and ginger in 1 Tbsp. oil for about a minute, then add crunchy tender, and greens are just-wilted. If you decide to add tomatoes, add carrots and/or other sweet veggies that you’re using. Continue cooking for them at the very last minute, basically just to warm them. another 1-2 minutes. Add the rice and green onions and cook, stirring often Season with tamari or soy sauce and a little more sesame oil (and/or toast- for about 2 minutes more.
    [Show full text]
  • 2018 Winter 25(4)
    FFlavorlavor & Fortune D edicated T o T he A rt A nd S cience O f C hinese C uisine staPLE foods: RICE AND WHeat; CHINESE food IN THE US; THE CHINESE KIWI SILK ROAD CULINARY INFLUENCES; NAXI PEOPLE ARE KNOWN BY MANY NAMES; BOOK AND restauraNT REVIEWS, AND mucH more. Fall 2018 V olume 25(4) $6.95 US/ $9.95 Elsewhere 2 F lavor & F ortune WINTER 2018 FFlavorlavor & Fortune Volume 25, Number 4 Winter 2018 Food For Thought ........................................................................... 2 About the Publisher; Table of Contents; Dear Reader Letters to the Editor ....................................................................... 5 Spice rub; Recipe increase; Chinese God; Yin/Yang cooking methods. Gingko; The oldest Chinatowns; Marco Polo in jail; Kudos; Dongzhi; and other queries; Duck tongue recipes; Xiao Long Bao STAPLE FOODS: RICE AND WHEAT .................................................. 9 KIWI: GOOSEBERRY IS STILL CALLED A YANG--TAO .................. 15 NAXI: A MINORITY WITH MANY NAMES .................................16 ON OUR BOOKSHELVES ..................................................................19 Chop Suey and Sushi from Sea to Shining Sea edited by Bruce Makato Arnold; Tanfer Emin; and Raymond Douglas Chong Land of the Five Flavors, The by Thomas O. Hollman Asian Cuisines edited by Karen Christensen CHINESE FOOD IN THE U.S ............................................................22 EARLY CHINESE COOKBOOKS ........................................................24 SILK ROAD CULINARY INFLUENCES .............................................25
    [Show full text]
  • The Volcano All About Wok Cooking INTRODUCTION
    Cook #1 The Volcano All About Wok Cooking INTRODUCTION Wok The ASKO brand has for many years been synonymous with innovation, design, cooking technology and quality. It’s not just technology we are interested in, but the home In this magazine, we will tell you the story behind wok cooks’ user experience. Wok cooking has become a cooking, get some top wok chefs to reveal their secrets, popular option for many households, as it is quick, easy look for the best techniques to use, and provide the and healthy. However, our research found that many smartest tips and finest recipes. We will ask the designer woks are not being used properly. They are usually left for his views and investigate why wok cooking is so healthy. simmering over a moderate heat, rather than sizzling over In a nutshell, we will uncover every aspect of wok cooking. a high powered flame. This will provide you with more than enough inspiration to grab a wok and spatula and start cooking delicious meals. ASKO embarked on a quest for the “power” of the flame, just like the professionals use. We found it mainly in a Fredrik Lööf good, hot core. We have used this knowledge to develop Marketing Manager ASKO a unique product: the Fusion Volcano wok burner. This provides the power to be able to stir-fry food quickly over a high flame. This means that the art of proper wok cooking is now completely within the grasp of home cooks. 3 INTRODUCTION Contents 6 The history of the wok The wok has been synonymous with oriental 24 Modern wok cooking 40 Fire! cuisine for 2000 years already.
    [Show full text]