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• Cook food pieces a few at a time. This
prevents lowering the oil temperature and
food from having a soggy crust.
• Drain the food on paper towelling as soon
as it is removed from the oil.
• Always allow the oil to cool before
removing from the Wok.
Steaming.
Steamed foods are tender and juicy retaining
most of their nutritional value. Most foods
respond well to steaming, especially fish and
seafood. Place food on the steaming rack
provided and place in Wok over simmering
water or stock. Cover with Wok lid.
Braising and Stewing.
The Wok can be used to make your favourite
stews. The lid should be left on when
stewing.
Braising is a variation to stir-frying where
liquid is added at the end of stir-frying and
the ingredients are left to simmer, usually
uncovered.
Cooking Techniques