Quote:
Originally Posted by fotze2
I have a gas stove, do you just put the wok (which I don't own yet) directly on the grates or is there a hotter option. What oil? Obviously not Olive.
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This guy actually has the best and most authentic (to western Chinese restaurant style) recipes and great advice for cooking at home when you don't have a jet engine burner for a wok. There's a lot of hidden tips and tricks like how to make the beef tender and how/when to separate the ingredients here.
Another tip is here in this Kenji video where he takes the defuser plate off the gas burner so the gas goes straight up in the center