Assessments - 3, GPA: 3.7
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To test the hotness of the oil, add a single piece of vegetable into the hot wok. If it sizzles, then you are ready to begin cooking. Tips and Hints: • For even cooking, cut all ingredients into a similar size, unless your recipe states otherwise. If you are not following a recipe, cut all your ingredients into bite-sized pieces. • You may season the oil before adding other ingredients, by cooking a few pieces of garlic and/or fresh ginger for 20 to 30 seconds. Reduce the heat to keep the garlic or ginger from burning and remove the pieces of garlic/ginger after the oil has picked up their flavor before continuing with your recipe. • If the recipe calls for meat and vegetables, the meat can be cooked first and removed before cooking the vegetables. Return it to the wok just before adding your sauce ingredients – this will keep the meat from overcooking and help the meat and vegetables maintain their own individual flavors. • Meats are most often stir-fried using high heat to seal in juices. • Meats/seafood cook best in smaller amounts – you may stir-fry your 6 meat/seafood in 1-cup batches so that • Remove stir-fried beef from the wok when pieces are small, it will be about 80% cooked. • When stir-frying meats and seafood, wait a few seconds and tossing them in the wok to give them a chance to Alternatively, vegetables should be moved about immediately. • Stir-fry times for vegetables will vary according to their density/The densest vegetables should be added first. Denser vegetables broccoli and carrots will require longer cooking times than leafy greens, bok choy or snow peas. • Wash vegetables ahead of time and allow them to dry before stir-frying unless recipe indicates otherwise. Spinach may be an exception, as cooking with a bit of water helps it wilt. • If vegetables seem a bit dry when stir-frying, add a few drops of liquid such as water or chicken or vegetable broth, but add it sparingly. • When it is time to add the finishing sauce to your stir-fry, move the meats and vegetables up on the sides of the wok to form a “well” in the center. Add the sauce to the center of the wok and stir to thicken before combining with the cooked ingredients. • Keep a variety of Asian condiments in your refrigerator or pantry. Some ingredients are used only in minimal amounts but are essential to the flavor of the recipe – store properly according to package instructions after opening. Some items to keep on hand include: black bean sauce, fermented/salted black beans, chili bean paste, chili oil, dried mushrooms, 5-spice powder, hoisin sauce, soy sauce, oyster sauce, rice wine or sherry, rice wine vinegar, nam pla (Thai fish sauce). These ingredients can be found in Asian grocery stores, and in many well-stocked grocery stores and “gourmet” food stores. Steaming Steaming food in your wok offers you a healthy method of food preparation. It is an optimal method of cooking to retain the flavor, shape, and texture of foods. Fewer vitamins and minerals are destroyed or leached away into the water as 04CU13116 WOK-730 6/22/04 10:41 AM Page 7 04CU13116 WOK-730 6/22/04 10:41 AM Page 7 can happen when foods are boiled or new dish or to reheat leftovers. Cuisinart has included a steamer rack with your The steamer rack should be placed inside the wok with the triangle-shaped The steamer rack is meant to hold your food over simmering or surrounds and cooks the food. When steaming food such as unseasoned vegetables, they directly on the steaming rack. Other foods and preparations appropriately steamed when placed on a heatproof plate (glass, ceramic) that will fit on the steamer rack with at least 1-inch clearance the circumference of the plate to allow steam to rise and circulate. The steamer rack can also be lined with parchment paper or large vegetable leaves lettuce, spinach or kale (find one that complements the foods you are steaming). Another option is a traditional bamboo steamer, which can be used directly in the wok without the steaming rack – always allow for the suggested clearance between water and the steamer rack or bottom of bamboo steamer. To begin, place the steamer rack inside the wok. Add 6 cups of water and turn the temperature control knob to 400°F to bring the water to a boil. Once the water begins to boil, lower the temperature to 200°F to simmer the water. The water is simmering when you see the bubbles just begin to break the surface of the water. Place the food you intend to steam on the steamer rack, a heatproof plate or line the steamer rack with parchment or vegetable leaves. Arrange the foods as evenly spaced as possible in a single layer – avoid piling foods which will interfere with even steaming. Place the cover on the wok to keep the steam from escaping while cooking. Tips and Hints: • The amount of liquid for steaming is important. Too little and it will boil away before steaming is finished, too much and the liquid may bubble up and actually boil the foods. Liquid should not be higher than 1 i...