Gastroback 42515 Design Wok Advanced Pro User Manual download pdf (Page 15)

Stir-fry tips

• Buymeatstripsfromyourbutcherorsupermarket,orpreparemeatstripsfromrecommen-

ded cuts listed previously by removing any fat and slicing thinly across the grain (across

direction of meat fibers). Slicing across the grain ensures tenderness. Cut into very thin strips,

approximately 5 – 8 cm in length. Partially freeze meat (approximately 30 minutes) to make

slicing easier.

• Stir-frymeatstripsinsmallbatches(approx.225g)tostopmeatfromsheddingitsjuiceand

›stewing‹,resultingintoughermeat.

• Whenaddingmeatstripstothewok,thestripsshouldsizzle.

• Stir-frymeatstripsfor1–2minutes.Anylongerwilltoughenmeat.

• Removeeachbatchwhencookedandallowthewoktoreheatbeforestir-fryingthenext

batch. By cooking in small batches, the heat of the wok remains constant, ensuring the meat

does not stew and toughen. A small amount of oil can be mixed through the meat strips before

adding to the wok, along with any other flavoring such as garlic, ginger and chili peppers. A

little sesame oil can also add flavor. Mixing the meat with the oil rather than heating it sepa-

rately in the wok eliminates using too much.

• Drainoffthinmarinadesfrommeatstripsbeforestir-fryingtopreventstewingandsplatter.

Stir-fryvegetablesaftersealingthemeatinalittleoil(orsprinklingofwater)untilvividincolorfor:

3 Minutes 2 Minutes 1 Minute

Onion, quartered Snow peas Garlic, minced

Broccoli, owerets Bell peppers, sliced Chili pepper, minced

Carrots, sliced Zucchinis, sliced Ginger, minced

soaked Chinese dried mushrooms Water chestnuts Shallots, chopped

Bamboo shoots Bean sprouts

This brief cooking time will keep vegetables crisp.

• Peanutoilistraditionallyused forAsianstylestir-frydishes. Howeverotheroilssuchas

vegetable, canola and light olive may be used.

• Donotoverfillthewok.Ifnecessarycookinbatchesandreheatattheendofstir-frying.If

using this method remember to under cook slightly as to not overcook the end result.

• Servestir-friedfoodsimmediatelytoretaintheircrisptexture.

Shallow frying

Recommended Temperature Probe setting 8 – 10.

Used to crispen and cook foods in a small amount of oil. The foods may have already been

cooked.

• Useapproximately750mlofoil,orsufficientoilsothathalfthefoodisimmersed.

• Preheattheoilbeforeaddingfood.Whenusingoilnevercoverwiththeglasslid.Shallow

frying as this will cause condensation to drip into the oil and result in bubbling and splattering.

1 2 ... 10 11 12 13 14 15 16 17 18 19 20 ... 33 34

No comments

Gastroback 42515 Design Wok Advanced Pro User Manual Page 15