I cooked having a wok for lots of years but never bought a cast iron wok till just recently. The wok above I bought as a kit from wokshop .com. It & # 39; sa 14 inch cast iron wok and also included, a metal spatula, wok ring, lid, and bamboo cleaning brush.
This wok is currently proving itself to be an indispensable piece of cookware in my house.
A couple of months ago I came across a book known as The Breath of your Wok by Grace Young and Alan Richardson, suddenly I was amazed by a cuisine that I believed I previously knew so a great deal about. The Chinese talk about "Wok Hay "you translate into" The Breath of your Wok ". infect into into food by a properly seasoned wok. if you've ever wondered why you could not accomplish the flavors you locate at your favorite Chinese restaurant at lodging, you most likely bought to think about the pan or wok you 're stir frying in, and whether or not it can effectively seasoned.
In this book I discovered a seasoning method that I was not seen prior to. Truly it 's much more of your recipe than method and it really is 1 of quite a few techniques described within the Breath of the Wok to season a cast iron wok. This approach I want to share it here.
Seasoning a Cast Iron Wok with Pork Excess fat and Chinese Chives
Adapted from "The Breath of your Wok"
Ingredients:
10 ounces of pork unwanted weight cut into 1 inch cubes
9 ounces of Chinese Chives (Do not Substitute Western chives like garlic or onion chives. Chinese chives are broader and longer and possess a very stronger flavor)
1 cup of drinking water
Directions:
In case you have a round stroke, you may choose to position a wok ring in your burner to support the wok. In case you are a flat bottomed wok.
In advance of you season your new wok you have a steel wool pad to this any a steel wool pad to remove any metal residue. may likely take a handful of washes.
You can quite possibly also prefer to to open up a handy of windows for this as stir frying so very much chives in unwanted weight will produce strong aromas.
Heat the wok on the wok more than a great heat till a drop of drinking waterh 2 o vaporizes within 1 to 2 seconds of contact.
Add the pork body fat and decrease heat to low. Stir using a metal spatula and permit the extra fat to liquefy.
When the body fat cooks, bringing the extra fat. When the undesired weight is no longer releasing liquid turn the heat as much as higher and add the chives.
Very carefully add 1 cup of drinking water (may possibly as a spatter) and cook for an Very carefully pour the mixture into the old can or other vessel where it is cool in advance of discard it correctly.
Wash the wok in cold drinking water and dry with paper towels. Your wok is now seasoned and ready to use.
It is possible to buy a pre-seasoned wok from an amazing web site for example Eleanor Hoh & # 39; s who also has some remarkable instructional videos and seasonings included with her kits.
As often I hope you just have a terrific time cooking!
