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Got a new wok and went to season it. I started it over medium heat and spread the oil around, then tried to spread oil around while turning it to expose the sides to the flame. I think I still may have done too much on its bottom as the bottom is seared dark and much darker than the rest of the pan and there's a noticable line between the more-seared areas and less-seared towards the top. Should I scouring sponge and start over?
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Apr 11, 2024 22:57
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| # ¿ May 3, 2024 16:20 |
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Perfect, thanks! Excited to try some wok cooking. I love a good stir fry but I've basically been making steamed meat and veggies in my non-stick, relying on my mediocre sauce skills to get any flavor out of the dish. Hoping I can practice this a bit and get good at it!
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Apr 11, 2024 23:21
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Remulak posted:I guess the Sichuan place in the nearby suburb I almost never go to was sold, the chongqing chicken I ordered was gross battered chicken with a bunch of peppers dumped on top. The same thing happened to me - at the very least a new chef. The chongqing chicken went from crispy and flavorful to rubbery trying to hide behind way too much pepper (even for that dish)
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Apr 20, 2024 00:22
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