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BRAISING/SIMMERING
Braised food is sautéed in a small amount of oil and then cooked in a
liquid at a low simmering point until the liquid is reduced to a sauce.
Braising meat, fish or firm vegetables produce tender, flavored and moist
results.
Many different meats are prepared in this manner including many
western dishes and Japanese sukiyaki.
Simmering, called for in many recipes, is cooking in liquid just below the
boiling point where bubbles form at a slow rate. The temperature setting
at which food will simmer in the Wok will vary according to the liquid
being used and volume of food being prepared. The difference in altitude
may also affect the simmer temperature.
Here’s how to find the simmer setting: Follow the recipe directions. Boil
at 250°F. Then turn down the Temperature Control Knob until the Indicator
Light just goes out. This is the simmer point. Cover and simmer food for
the necessary length of time. During the cooking cycle, the Indicator Light
will go on and off, indicating the Wok is maintaining the proper
temperature for simmering.
SUGGESTIONS FOR EASIER WOK COOKING
1. Read recipe carefully and gather all necessary ingredients before
beginning to cook. Advance preparation of food is very important in
Asian cuisine.
2. Slice vegetables into small, uniform pieces or slices.
3. Place meat in freezer for about 1 hour before slicing to make slicing
easier.
4. Peanut oil is an excellent choice for stir frying because it can be
heated to a high temperature without smoking. Any good vegetable
oil is suitable. Never use shortening, butter, margarine or olive oil.
5. Pour oil into Wok using a circular motion so that oil flows down sides.
This coats the sides in preparation for stir frying.
6. Cook ingredients in sequence, those with longest cooking times
added first. (See Blanching Section.)
7. Always mix cornstarch in a small amount of water before adding to
Wok.
8. In hard water areas, a film may appear on the Wok surface when
steaming. To remove, simply add 1 cup vinegar and 1 quart water to
Wok. Turn Temperature Control Knob to 250°F (125°C) and boil for
5 minutes. Turn Control Knob to “OFF” and let cool. Rinse Wok.
Repeat if necessary.
9. Never cover Wok when heating oil.
NOTE: Always dry foods to remove excess water. This will prevent the oil
from splashing.
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