How to make stir fry have more flavour?!? - Yahoo! Answers: "Hiya!
I cooked a stir fry before but seem to remember it tasting really bland and that it could do with some flavour. Do people usually put a sauce with it or something?
Has anyone got any ideas a to what to put with it?
3 days ago - 21 hours left to answer."
ANSWER:
The reason why your stir fry tastes bland is because of the cook--You. You can add anything--salt, pepper, chilis, garlic, onions, coriander, worcester sauce, sugar, etc or absolutely nothing. If you boiled vegetables in water and added nothing what would the result be? Just a vegetable flavour, right.A wok has the advantage of YOU, The Cook, being in control of what goes into your food or what doesn't go into your food. Do you like it salty or sweet or just bland? Its all up to you.To get a bit more flavour, I usually use chopped garlic and sliced onions with some sliced bell peppers to start (if its a vegetable stir fry). Then I may add some freshly ground black pepper, salt or soy sauce. Sometimes freshly sliced ginger--BUT it all depends upon what your are cooking and what your tastes are. You should get a recipe book and take it from there. Or just keep experimenting with your own recipes.
1 second ago
Source(s):
I've been cooking for over 40 years, so its just my experience. I've got a new website with an ebook coming out in a few weeks WITH some free recipes included.
www.howtouseawok.com
Saturday, August 23, 2008
Friday, August 22, 2008
How To Use A Wok On An Electric Stove: GoArticles.com
How To Use A Wok On An Electric Stove: GoArticles.com: "The diameter of actual heating surface would be tiny due to reduced surface contact with the flat heating element. Cooking time would be increased and the amount of stir frying would take longer just because of the reduced cooking area."
Thats why you need a flat bottomed wok for most modern kitchens. This will increase the cooking area a bit more than on a regular rounded wok on a traditional gas burner setup, as used in Asian kitchens. So, you may have to stir fry a little faster due to the greater cooking area, however its no major problem on a regular sized wok. In fact a flat bottomed wok can now be used to cook more Western style meals such as steaks and chops, where a flat surface is required. However, when cooking steaks and pork chops or similar items, you would now use the wok as a regular flat frying pan. The heat would have to be turned down because you would no longer be stir frying using high temperatures.
The nice thing about this, is that when you've finished cooking the meat, you could quickly clean or rinse the wok and then put it back on the stove and use a high heat and stir fry your vegetables in a couple of minutes.
http://www.howtouseawok.com/
http://www.wanderingwokcatering.com/
Wandering Wok Chef
Thats why you need a flat bottomed wok for most modern kitchens. This will increase the cooking area a bit more than on a regular rounded wok on a traditional gas burner setup, as used in Asian kitchens. So, you may have to stir fry a little faster due to the greater cooking area, however its no major problem on a regular sized wok. In fact a flat bottomed wok can now be used to cook more Western style meals such as steaks and chops, where a flat surface is required. However, when cooking steaks and pork chops or similar items, you would now use the wok as a regular flat frying pan. The heat would have to be turned down because you would no longer be stir frying using high temperatures.
The nice thing about this, is that when you've finished cooking the meat, you could quickly clean or rinse the wok and then put it back on the stove and use a high heat and stir fry your vegetables in a couple of minutes.
http://www.howtouseawok.com/
http://www.wanderingwokcatering.com/
Wandering Wok Chef
Thursday, August 21, 2008
Introduction to woks
Just want to promote the wok as being a very versatile and energy efficient, environmentally friendly, and time saving device. More people should learn how to use it. I've been using this ancient technology for decades and actually we run a small catering company in Vancouver.
Why is the wok so fuel efficient? Thats the way it was designed. High heat for a very short cooking time and resulting in nice crispy and crunchy vegetables etc. Woks can be used for boiling, steaming, stir frying, deep frying, and baking. Mostly, woks are used for stir frying and steaming. Woks are very versatile and portable. I used to carry a smaller wok in my backpack as I travelled around the world and stayed in hostels. I did my own cooking quite often instead of eating out at restaurants. I've never spent more than a few minutes preparing a meal for two or three people with a wok. Lets say 30 minutes tops.
www.wanderingwokcatering.com
Cheers
Cheers,
Have a nice day
Why is the wok so fuel efficient? Thats the way it was designed. High heat for a very short cooking time and resulting in nice crispy and crunchy vegetables etc. Woks can be used for boiling, steaming, stir frying, deep frying, and baking. Mostly, woks are used for stir frying and steaming. Woks are very versatile and portable. I used to carry a smaller wok in my backpack as I travelled around the world and stayed in hostels. I did my own cooking quite often instead of eating out at restaurants. I've never spent more than a few minutes preparing a meal for two or three people with a wok. Lets say 30 minutes tops.
www.wanderingwokcatering.com
Cheers
Cheers,
Have a nice day
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