Cookware User Manual

14
Stir-Frying.
Stir-fryingisaquickcookingmethod
conductedoververyhighheat.Thewok
should be hot before adding oil or any
ingredients.Besuretomaintainmaximum
heatwhenstir-frying,bycookingfoodin
small batches. Use a tossing motion to
ensurethefoodisevenlyexposedtothe
heat.
Tips When Stir-Frying.
•Meatshouldbecookedinbatches,
approximately150gperbatch.This
preventsthetemperatureofthewok
dropping too low and also preventing
the meat from stewing. Once the meat
iscooked,removeitfromthewokand
continuecookingvegetables,sauceand
noodles.Thenreturnthemeattothewok
to heat through.
• Vegetablesandmeatshouldbecutinto
uniformshapesandsizesbeforestarting,
asstir-fryingreliesonquickcookingfor
best results.
• Slicemeatsintothinstrips(about5cm)
sothattheycancookquickly.
• Ifstir-fryingmarinatedmeatstrips,drain
offexcessmarinadeasittendstoboil,
which toughens the meat.
• Ensuretheoilhasbeenpreheatedtothe
correcttemperaturebeforecooking.The
best oil to use is a canola or sunflower oil.
Traditional asian oils used include peanut
or sesame oils.
• Stir-fryingisdonequickly,thelesscooking
time, the less chance there is for the meat
totoughenorovercook.Thisalsokeepsthe
food crisp.
• Donotusethelidwhenstir-fryingasstir-
fryingisamethodofdrycookingandthe
steam droplets will toughen the meat.
• Servestir-friedfoodsimmediatelytoretain
theircrisptexture.
Shallow Frying.
Shallowfryingisamethodusedtocookand
crispen foods in a small amount of oil. The
foodiscookedatalowertemperaturesothat
a brown crust forms on the underside. The
food is then turned over to brown the other
side.Usually1cupofoilissufficientfor
shallow frying.
Deep Frying.
Deepfriedfoodshouldbecrispyonthe
outside and tender inside. The food should
be coated with batter or breadcrumbs and
placed in hot oil.
Tips When Deep Frying.
• Preheattheoiltothedesiredtemperature
beforeaddingfood.Donotcoverthewok
with the lid when deep frying.
• Wipemoisturefromfoodstoavoidany
splattering or foaming of oil.
• Donotfillthewokwithmorethan8cups
of oil. For best results use a vegetable oil.
Cooking with your WW8950 Ellise
®
Stainless Steel Wok