Comments on: How to Stir-Fry http://www.milescollins.com/wordpress/how-to-stir-fry Cooking - Photography & More Sat, 19 Jul 2008 19:16:10 +0000 http://wordpress.org/?v=2.0.7 by: Miles http://www.milescollins.com/wordpress/how-to-stir-fry#comment-689 Thu, 15 Nov 2007 21:43:09 +0000 http://www.milescollins.com/wordpress/how-to-stir-fry#comment-689 Elsie, Glad you've found some use with yours-keep it going! Miles Elsie,
Glad you’ve found some use with yours-keep it going!
Miles

]]> by: Miles http://www.milescollins.com/wordpress/how-to-stir-fry#comment-688 Thu, 15 Nov 2007 21:42:02 +0000 http://www.milescollins.com/wordpress/how-to-stir-fry#comment-688 Derfel, Thanks! I thought a lot of people would own a wok and perhaps not quite understand the exact concept of how to cook with one. Hope it helps! Miles Derfel,
Thanks! I thought a lot of people would own a wok and perhaps not quite understand the exact concept of how to cook with one.
Hope it helps!
Miles

]]> by: Miles http://www.milescollins.com/wordpress/how-to-stir-fry#comment-687 Thu, 15 Nov 2007 21:40:29 +0000 http://www.milescollins.com/wordpress/how-to-stir-fry#comment-687 Cid, The herbs in question are chinese chives which I grew in my polytunnel this year along with the water spinach. The secret to keeping your wok in good condition is to carefully 'season' it by heating the pan and tempering it with oil before pouring out, wiping clean and repeating some three or four times. The Chinese cook with industrial open burners with pots of boiling water next to them so they can clean the wok out and begin cooking almost immediately. Miles Cid,
The herbs in question are chinese chives which I grew in my polytunnel this year along with the water spinach. The secret to keeping your wok in good condition is to carefully ’season’ it by heating the pan and tempering it with oil before pouring out, wiping clean and repeating some three or four times. The Chinese cook with industrial open burners with pots of boiling water next to them so they can clean the wok out and begin cooking almost immediately.
Miles

]]> by: Elsie Nean http://www.milescollins.com/wordpress/how-to-stir-fry#comment-686 Thu, 15 Nov 2007 20:18:09 +0000 http://www.milescollins.com/wordpress/how-to-stir-fry#comment-686 Cid, Thanks for the tip re beef. I just need a bigger kitchen. Lakelands, now you are talking... Miles, excuse us whilst we chat amongst ourselves. Where were we, Cid? Was it Snipe breast into the wok? Cid,
Thanks for the tip re beef. I just need a bigger kitchen. Lakelands, now you are talking…
Miles, excuse us whilst we chat amongst ourselves. Where were we, Cid? Was it Snipe breast into the wok?

]]> by: Cid http://www.milescollins.com/wordpress/how-to-stir-fry#comment-685 Thu, 15 Nov 2007 18:40:09 +0000 http://www.milescollins.com/wordpress/how-to-stir-fry#comment-685 Elsie, Your wok should work well for the crispy fried beef. Lord knows my kitchen is full to the gunwales with stuff and that's without wok or tagine. Like a magnet I feel drawn to Lakelands... it's gadget city but I confess to feeling a small thrill at the thought! Cid Elsie,

Your wok should work well for the crispy fried beef. Lord knows my kitchen is full to the gunwales with stuff and that’s without wok or tagine. Like a magnet I feel drawn to Lakelands… it’s gadget city but I confess to feeling a small thrill at the thought!

Cid

]]> by: Derfel Cadarn http://www.milescollins.com/wordpress/how-to-stir-fry#comment-684 Thu, 15 Nov 2007 18:23:50 +0000 http://www.milescollins.com/wordpress/how-to-stir-fry#comment-684 Chef ! you're too clever by half ! Chef !
you’re too clever by half !

]]> by: Elsie Nean http://www.milescollins.com/wordpress/how-to-stir-fry#comment-683 Thu, 15 Nov 2007 16:47:41 +0000 http://www.milescollins.com/wordpress/how-to-stir-fry#comment-683 Miles & Cid, I got a relatively big wok some years ago from a Chinese Supermarket and took their advice on my final purchase. It sounds similar to the one you got, Cid and yes, it did rust eventually. I must say that I had a lot of use out of it and enjoy that type of food. As you say, Miles, there are many uses for the wok and I could still make more of mine. Miles & Cid,
I got a relatively big wok some years ago from a Chinese Supermarket and took their advice on my final purchase. It sounds similar to the one you got, Cid and yes, it did rust eventually. I must say that I had a lot of use out of it and enjoy that type of food.
As you say, Miles, there are many uses for the wok and I could still make more of mine.

]]> by: Cid http://www.milescollins.com/wordpress/how-to-stir-fry#comment-682 Thu, 15 Nov 2007 10:06:15 +0000 http://www.milescollins.com/wordpress/how-to-stir-fry#comment-682 Miles, Beautifully captured with steam still rising. Is that a wild garlic or does water spinach have white flowers? Whatever it it, it's very attractive. Many years ago I asked a Chinese gentleman in chinatown how to choose a wok since I saw him knocking seven bells out of a batch at the back of the store. 'It needs to be strong and <i> frexible' </i> he said bouncing it gently against the floor (don't try this in BHS folks :) ). I thanked him for his advice and paid about £4 for one and was told to seal it with hot oil and salt I think. Perhaps I didn't use it enough because eventually it did rust. No doubt there's more choice now but a careful consideration none the less. Perhaps it's time for some of us to revisit the Chinese supermarket, always a bit of an adventure. Cid Miles,

Beautifully captured with steam still rising. Is that a wild garlic or does water spinach have white flowers? Whatever it it, it’s very attractive.

Many years ago I asked a Chinese gentleman in chinatown how to choose a wok since I saw him knocking seven bells out of a batch at the back of the store. ‘It needs to be strong and frexible’ he said bouncing it gently against the floor (don’t try this in BHS folks :) ). I thanked him for his advice and paid about £4 for one and was told to seal it with hot oil and salt I think. Perhaps I didn’t use it enough because eventually it did rust. No doubt there’s more choice now but a careful consideration none the less. Perhaps it’s time for some of us to revisit the Chinese supermarket, always a bit of an adventure.

Cid

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