A lot of a Chinese American food and a lot of the dishes we're familiar with in the U.S. And it was mainly restaurants that come from the sort of southern Chinese or Cantonese or Hong Kong style cuisines that first penetrated into the U.S. Initially, when I was growing up, my impression of what was cooking with a wok was mainly colored by the fact that I ate Chinese food pretty much exclusively at restaurants. But of course, there's hundreds of millions of people cooking in a wok every day that don't have restaurant ranges at home. People think that and they think you can't cook properly in a wok without those. that in order to cook with a wok, you need these jet flame, high-powered restaurant-style burners that could do like 150,000 BTUs per hour. I think there's this false impression, particularly in the West and in the U.S. On whether a wok can be used on an electric stove Kenji López-Alt (Aubrie Pick) Interview Highlights Scroll down for two recipes from "The Wok." J. “Having a wok and learning the proper techniques and how to use it I think really sort of opens up your repertoire of quick and easy and relatively healthy meals,” he says. Home cooks can utilize woks to braise, simmer, steam, pan fry and deep fry, López-Alt notes. The versatile round-bottom pan goes well beyond stir-fries, although stir-fries are “one of the best things you can do in a wok,” he says. Every meal featured in “The Wok” cookbook is photographed in the original wok he bought two decades ago. It’s started leaking a bit near the rivet that attaches the handle to the pan, he says, so he’ll either try to fix it or “finally” buy a new one. ![]() López-Alt purchased his first wok in college and still uses the same one 20 years later. “The Food Lab” cookbook author and Youtube star recently published a book called “The Wok: Recipes and Techniques” on what he says is a must-have pan in the kitchen. ![]() Norton & Company) This article is more than 1 year old.Įditor's note: This segment was rebroadcast on Aug. Thai-Style Stir-Fried Ground Pork with Basil (Pad Bai Horapa or Pad Ka-Prao) (Courtesy of W.
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