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7
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word, but they don't transfer heat well to things which are not touching them. You can get flat bottomed woks which are more suited to this set up, but even then if you are moving the wok about a lot …
answered Aug 10 '10 by Sam Holder
20
votes
I always go in this order: Garlic/ginger/chili/spring onion whites This is to infuse the cooking oil with these flavours. Cook for short amount of time ~30secs. onions/peppers/carrots/harder ve …
answered Jul 27 '10 by Sam Holder
5
votes
if you find you have things stuck to the inside of the wok that you might be tempted to try and scrub off, you can instead flip the wok upside down over the flame and allow the deposits to be burnt … off. Once they have been burnt for a while the ash should come off easily with a wipe (don't forget to let the wok cool first!) and this helps avoid the scratching and keeps the wok seasoned …
answered Jul 12 '10 by Sam Holder