Basic wok cooking and stir fry techniques
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based god
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i think their table may be a little too high
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Great Informational Video...
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hahahah inter-coarse :')
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best with noodles
flipsk8flip 4 months ago
@flipsk8flip mmm, good call!
intercoursechef 4 months ago
i have concenrs about carbon steel woks abotu how quickly they rust if left after use not oiled. My concern is should i not be using them to cook curry dishes and simmer sauces due them rusting whilst cooking?
210482fmj 8 months ago
@210482fmj The likely reason your wok is rusting is that there's some water left in it when it's stored away. Wash the wok after use, put it back on your stove top on high heat for a few minutes. This will evaporate any remaining water left behind, and therefor no more rusting. You can even put a little grapeseed oil, coconut or palm oil on some paper towel and rub it all over the wok before putting it away.
intercoursechef 8 months ago
@intercoursechef no you mis understood me. I already know that. My concern is that using a carbon steel wok for dishes that require simmering like curry sauces e.t.c will cause the wok to rust whilst in use and contaminate the dish. I'm convinced that carbon steel gives food a dirty taste. If you boil water in carbon steel then pour it into a glass you can see hows dirty it becomes. i'm only happy using carbon steel for stirfrying but not simmering sauces
210482fmj 8 months ago
@210482fmj With stirfrying, vegetables release their liquid, and caramelize. This means any water in the veggies evaporates and the natural sugars inside cook and darken, giving them a delicious flavor. Given your statement about rusting, why aren't you concerned about rusting when you stirfry? I'm failing to understand how rust would appear while cooking a curry dish with coconut milk. I've been stir frying for 20 years and rust has only ever appeared if I haven't dried my wok out properly.
intercoursechef 8 months ago