Got my wok from wok.com a few weeks ago and I absolutely love it.
I do note that lots of recipes call for heating up the wok, heating up the oil THEN sliding in the garlic/ginger for a quick 30 seconds then pulling it out. I'm curious as to the rationale behind that.
I can clearly recall one of the big-time TV chefs on Foodnetwork saying that it's best to put the garlic in the oil and heat them up together to release the flavor. Tossing garlic in hot oil basically sears the garlic and seals IN the flavor.
I'd like some thoughts on that... maybe in wok cooking it is different.
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