![]() Science is López-Alt’s bread, butter, and jam. But with Alicia home from preschool, suddenly a sit-down conversation morphed into an impromptu stroll in the woods. We’d scheduled an interview I arrived with a list of questions to help piece together a career that spans two coasts, multiple platforms, and some of the most-watched food videos on the internet. His wife, Adriana, helped him tie the laces back at home, since he was already wearing his nine-week-old son, Koji, in a wrap. I recommend 14-inch diameter, a flat bottom, and 1.5 to 2 millimeters thick (14 gauge).López-Alt’s own hiking shoes are nearly submerged too. You’ll be giving the money direction to manufacturers and woks are virtually all the same as long as you have the right thickness and dimensions. If you live in a city that has a Chinatown or a large Asian population, go to a local Chinese supermarket or restaurant supply shop. Nonstick just won’t last because you’re constantly going in there with a spatula and heating to super-high heat. Cast iron is really heavy for something you’re going to be maneuvering (and it’s also thicker and thus more brittle than carbon steel). It builds up seasoning and gives food a flavor you can’t get out of stainless steel because of the way the food interacts with the metal. What I love about the wok is how convenient and practical it is-you have this piece of equipment and you can make a huge variety of dishes. I started off restricting it to just wok-cooked dishes but as I was writing, I realized that if people are investing in a new piece of equipment they may or may not be familiar with and a bunch of new pantry ingredients, it also makes sense to know other things you can do with them. This book focuses not only on dishes cooked in the wok, but also on pantry items and other dishes that accompany wok-cooked meals.
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