What are the best tips for WOK spice?

Unlike the spices of some types of pelvis, the WOK spice is best done at the top of the stove, unlike the furnace, although one method will eventually work. The first and most important tip for WOK spice is to be very careful to ensure the right ventilation and handling of the wok as much as possible to avoid fires and burns. When flavoring WOK, which is new, washing before spices is necessary to remove oils and other substances that could remain from production and transport processes. It is also important to choose the right type of seasoning oil, because some - such as linseed oil - leave undesirable housing in the pan and others - for example olive oil - have such a low smoking point that they will generate unnecessary fumes. When spice over high heat, the entire heating process and oil application should be repeated several times and the WOK should be allowed to completely cool the intermediate application.

Safety is an important aspect that needs to be considered in WOK spices. During the process will be very hot and should be with herme only treat thick towels or gloves. When the oil is placed in a hot wok, a large amount of smoke will be generated, which requires good ventilation. Allowing wok and oil inside cool before removing or shaking the inside of the wok can help prevent injuries and fires.

Fat used for WOK spices can have some effect on how wok cooks, its final structure and sometimes the taste of food cooked in it. Chinese Wok is traditionally a lard root or pieces of pork fat, sometimes combined with leeks. Most oils, such as rape or grapes, will work well, even if the low point of olive oil smoking creates more smoke than necessary, and can burn and leave the bitter taste in the wok. The oils of Jakolný seeds, sunflowers and lights that contain polyunsaturated fats create a sticky and unpleasant coating on the wok when they heat up and should not be used for WOK spices.

WOK spice on topParts of the range usually require several oil applications to get the right patina and to get the oil into the metal. This means warming wok, adding oil, cooking oil to metal, and then allowing the wok to cool. The oil can then be erased from the wok and the process is repeated until the towel is used for wiping wok. This will help ensure that the wok is fully spicy.