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wok and smoking oil
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kalanamak
Posts: n/a
wrote:
<snip>
> Some recipes suggest turning the heat down if the oil begins to smoke.
> Is that the opinion of the wokkers on the group? Or should we keep the
> blast furnace going which surely leads to smoking oil?
> The food tastes pretty good either way. Opinions?
I get my wok hothothot, add oil, and soon a pinch of salt. If a puff of
white smoke comes off I add whatever I'm flavouring the oil with (dried
chilis, chopped garlic, minced ginger, soaked and drained preserved
black beans, minced preserved cabbage, etc), and then, after a grace
period to flavour the oil, start adding my veggies. I never turn down,
just chow faster and/or add the next veggie, e.g. if I'm makeing onions
and broc and I've added the onions first to sear, if it gets near
smoking, I add the broc. If the dish isn't done, I sprinkle some water
or broth, or, if I haven't gotten to that point yet, some soysauce or a
shot of zhoasing wine or rice vinegar, if it is going to be a vinegar
dish.
I say, have everything ready and next to you, crank of the heat, stick
to your stove (no wandering until you are really expert) and !!full
steam ahead!!.
p.s.
except for chow fun, my home wokking is just as good as a restaurant,
and better than the greazy, saltly glop the chinese restaurants crank
out around here. I don't have the heat for chow fun.
p.p.s. I learned my technique from Eileen Lo's books.
blacksalt
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