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 Braising
Use only a small quantity of liquid for braising. When the food has been fried there should be only a small amount of liquid left, most of it having evaporated.
Brush the meat with a marinade a few times to give the meat an extra strong flavour while it is frying.
Stir-frying
Cut up all the ingredients into small, similar-sized pieces and fry quickly over a high heat, stirring continuously. Only a little oil is needed as the food is continuously being stirred.
Food cooks quickly with stirfrying, so it is important that all the ingredients are prepared beforehand.
Cooking by basting
When fine and delicate ingredients need to be prepared, they can be cooked by basting.
The cooking process is easier to control when all the ingredients are placed in the Wok sieve and are slowly basted with stock or cooking juices.
Steaming
Use a bamboo basket for steaming. Immerse the basket in water shortly before it is to be used. Then, put all the ingredients in the basket.
Place the basket in the Wok in a small amount of water and bring to the boil. The steam will rise gently up through the basket, cooking the contents.
Deep-fat frying
Cut the ingredients into similarsized pieces and cook in hot oil, small portions at a time.
Ingredients requiring fast cooking can be fried at a high temperature – approx. 180°C. Reduce the temperature for a longer cooking time, if required.
Cooking with batter
Cut the meat, fish, shellfish, poultry or vegetables into small pieces. Dry and dip into the batter and fry in plenty of oil until crisp and golden.
Use a beignet batter or coat in egg and flour. Fry small portions at a time for best results. |
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