Archive: Wok Cookery

Wok-Fried Chicken

With my new wok properly seasoned, I needed an inaugural dish, something to continue the newly christened wok on its patina-ed journey to non-stick bliss. Fried chicken in the wok. (Kim O'Donnel) For ideas and some preliminary wok dos and don'ts, I called my friend and wok guru Grace Young, whose "The Breath of a Wok" is a must-have for anyone considering a wok. DON'T "make a dish with sweet and sour sauce. The acid is going to strip the seasoning off the wok, and that's exactly what you don't want to do." That means no tomatoes, vinegar, wine, citrus of any kind - anything acidic. Young further explains that "a new pan is dying to drink oil. Deep fry something or cook bacon." Hmm...I had never thought about using a wok as a deep-fryer, but the idea makes sense. A wok gets really hot very quickly, and that's exactly...

By Kim ODonnel | September 11, 2006; 10:29 AM ET | Comments (2) | TrackBack (0)

A New Wok State of Mind

Last month while traipsing through San Francisco, I bought my very first wok -- well, my very first authentic wok, the real deal from China. My new wok getting a proper seasoning. (Kim O'Donnel) The idea of a new wok had been marinating in my brain for some time, inspired by Chinese cooking authority Grace Young. But it wasn't until I walked into Tane (call me "Octane") Chan's Wok shop in San Francisco, that I was faced with a do-it-now-or-you'll-regret-it moment. Fifteen bucks and a few minutes later, I became the proud owner of a flat-bottomed, cast-iron wok (carbon-steel is the other variety), with an enamel exterior coating. Yesterday, I unwrapped my newly arrived kitchen baby and brought her into my world. But before I could even consider cooking, I needed to give her a good scrubbing, to remove factory grime and any residual metal powder. This is one of...

By Kim ODonnel | September 7, 2006; 02:26 PM ET | Comments (8) | TrackBack (0)


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