I am about to sautee broccoli in my wok with a little olive oil and garlic. I like my broccoli cooked all the way through. I usually just steam it. I am really bad at this cooking stuff! I am using a pan that resembles a wok- About how long should I roll it around in there for? 10 points right away for a good answer- ThxHow long does broccoli take to cook all the way through in a wok?
I would start with 3 minutes, then pull a piece of broccoli out and taste it. If it is done enough for you, turn off the heat, if not, cook another minute and repeat. The great thing about knowing how you like veggies cooked is that after you figure it out, you have a solid recipe that you can make without thinking about it in the future. Hope this helps!How long does broccoli take to cook all the way through in a wok?
It depends on the size but 3-5 minutes should be enough once you have adde the water.
To make things easier I would suggest you blanch them first.
Sunday, November 14, 2010
I need to Know how to get help with Diapers for my baby...?
My husband and I have fallen on hard times. He has a lot of Mental disorders and can't hold a job. He has tried but it never woks out. Now he is on some really strong meds that make him almost incapable of even driving. I Lost my job working with MRDD clients when I was 71/2 months pregnant. We were staying with his parents, but now they have kicked us out because we had an argument over how we should raise the baby. His mother was providing the diapers in exchange for me taking care of the house and cooking everyday. Now we are just staying wherever we can find a bed to sleep in. We get food stamps for the baby and myself and we are on WIC, but now I don't know how we are going to get her diapers. We are in Clermont County Ohio, 45103. I was jsut wondering if anyone had any information that could help. I am trying to find a job, but so far haven't had any luck at all and I have been looking for about 5 months now.
so if anyone knows of any place that can help or any place that might need help, it would be appreciated. I have experience in caring for elderly MRDD people and in Restaurant Management.
Any information would be greatly appreciated.
ThanksI need to Know how to get help with Diapers for my baby...?
if your husband cant get a job try because he is med try getting him on disabilityI need to Know how to get help with Diapers for my baby...?
Check out family welfare/family services, or help from the Catholic Churches, Baptist Churches and/or get cloth diapers. Are you able to get onto Access insurance for people that are not employed. I don't know if you have a St. Elizabeth of Hungry organization there but if possible they help in a lot of ways.
I wish you the best of luck in getting some good help.
i'm so sorry you are in a rough spot now. you have a lot of good suggestions here, the most important being to get your husband on SSI for disability- start now- it is a long process.
i always see lots of diapers (and other baby stuff) on freecycle- diapers in sizes that have been outgrown or allergies or whatever.
its a yahoo group- check it out
I think you should invest in cloth nappies will save you money and while you will have to clean them at least your baby will be covered and you wont have to worry about buying nappies everyday.
It is so sad to hear your situation, hang in their and I hope someone on here has some better information for you.
Cloth diapers
I am sorry to hear that. I know it seems like when it rains it pours we have also had our share of money problems but thats life and we manage. But your problems are worse and I feel bad and wish i lived closer to you to help. See if you have any close friends or relatives that will exchange groceries for diapers and if so you can buy them so much groceries and they can give you money for diapers or whatever else you need. I also believe you can call your medicaid office and they can help just tell them your situation. Goodluck and I hope things get better I will keep you and your family in my prayers.
so if anyone knows of any place that can help or any place that might need help, it would be appreciated. I have experience in caring for elderly MRDD people and in Restaurant Management.
Any information would be greatly appreciated.
ThanksI need to Know how to get help with Diapers for my baby...?
if your husband cant get a job try because he is med try getting him on disabilityI need to Know how to get help with Diapers for my baby...?
Check out family welfare/family services, or help from the Catholic Churches, Baptist Churches and/or get cloth diapers. Are you able to get onto Access insurance for people that are not employed. I don't know if you have a St. Elizabeth of Hungry organization there but if possible they help in a lot of ways.
I wish you the best of luck in getting some good help.
i'm so sorry you are in a rough spot now. you have a lot of good suggestions here, the most important being to get your husband on SSI for disability- start now- it is a long process.
i always see lots of diapers (and other baby stuff) on freecycle- diapers in sizes that have been outgrown or allergies or whatever.
its a yahoo group- check it out
I think you should invest in cloth nappies will save you money and while you will have to clean them at least your baby will be covered and you wont have to worry about buying nappies everyday.
It is so sad to hear your situation, hang in their and I hope someone on here has some better information for you.
Cloth diapers
I am sorry to hear that. I know it seems like when it rains it pours we have also had our share of money problems but thats life and we manage. But your problems are worse and I feel bad and wish i lived closer to you to help. See if you have any close friends or relatives that will exchange groceries for diapers and if so you can buy them so much groceries and they can give you money for diapers or whatever else you need. I also believe you can call your medicaid office and they can help just tell them your situation. Goodluck and I hope things get better I will keep you and your family in my prayers.
Friday, November 12, 2010
Want to hear some original jokes?
Jokes...
Person one: Why did Blackbeard Feint?
Dumb Person two: Because going into a coma during a swordfight would have
been out of the question!
Q: Why are supercolliders evil?
A: Because they are machines of MASS destruction.
Did you hear about that bar that is exclusively for Shiites?
Everybody in it is Shiite faced!
Ice cream creature: I've been saving lots of DOS programs lately.
Friend: why?
Ice cream creature: Because I'm Hogging DOS!
Why was the Tick crazy?
It was a Looney-Tick!
Two Woks walk into a bar. The Barman says, ';We don't serve your kind';.
Boy, were they steamed!
A gas station owner, Fred, was talking to Dale, whose Dad, Trent,
was a terrible lush. Fred rushed over and said to Dale, ';Come
quick, your Daddy is a virgin!'; Dale said, ';Now wait a minute Fred,
my Daddy ain't no virgin!'; Fred said, ';It just so happens that
he's 'a virgin on falling into the well out back!';
Q: What do you call a soup that is also an aprodisiac?
A: Miso-horny
There once was a family who was rather perplexed about how to
contribute to nature, so they decided they would all urinate on a
tree for many years, then reap the harvest. The tree soaked up the
urine over many years, then they chopped it down and made a dish
from the wood. It was their ';Peetree dish';.
There was a guy who could not be named Vince. In fact, he was
InVincable.
There once was a cook who used Cumin
So much it was almost inhuman
With a spice rack
She was on the attack,
and heartburn was always a'loomingWant to hear some original jokes?
You have demonstrated the ability to relate abstract concepts in a logical use of symbols. Now that you have a growing repertoire of logically interpretative errors you need to create longer tension generating context descriptions. Keep up the good work.Want to hear some original jokes?
These jokes suck!!!
these are the most stupidest jokes i have ever heard
those jokes are SO BAD that im going to puke
also where did you get those jokes out of your but or what
dude, you should really delete this question, the jokes suck...... really badly
hahahaha funny....
check out this joke:
One winter morning a husband and wife in northern Colorado were
listening to the radio during breakfast. They heard the announcer
say, ';We are going to have 8 to 10 inches of snow today. You must
park your car on the even-numbered side of the street, so the
snowplows can get through.';
So the good wife went out and moved her car.
A week later while they are eating breakfast again, the radio
announcer said, ';We are expecting 10 to 12 inches of snow today.
You must park your car on the odd numbered side of the street, so
the snowplows can get through.';
The good wife went out and moved her car again.
The next week they are again having breakfast, when the radio
announcer says, ';We are expecting 12 to 14 inches s of snow and just
then the electricity went off.
The wife had a worried look on her face when she said, ';Honey, I
don't know what to do. Which side of the street do I need to park
on so the snowplows can get through?';
With the love and understanding in his voice that all men who are married to a blonde exhibit, the husband replied...
';Why don't you just leave it in the garage this time?';
don't mean to sound rude or mean but these aren't very good jokes but atleast they are original and good for trying.
hELP i LAUGHED SO HARD i CHOCKED ON MY GUM
Person one: Why did Blackbeard Feint?
Dumb Person two: Because going into a coma during a swordfight would have
been out of the question!
Q: Why are supercolliders evil?
A: Because they are machines of MASS destruction.
Did you hear about that bar that is exclusively for Shiites?
Everybody in it is Shiite faced!
Ice cream creature: I've been saving lots of DOS programs lately.
Friend: why?
Ice cream creature: Because I'm Hogging DOS!
Why was the Tick crazy?
It was a Looney-Tick!
Two Woks walk into a bar. The Barman says, ';We don't serve your kind';.
Boy, were they steamed!
A gas station owner, Fred, was talking to Dale, whose Dad, Trent,
was a terrible lush. Fred rushed over and said to Dale, ';Come
quick, your Daddy is a virgin!'; Dale said, ';Now wait a minute Fred,
my Daddy ain't no virgin!'; Fred said, ';It just so happens that
he's 'a virgin on falling into the well out back!';
Q: What do you call a soup that is also an aprodisiac?
A: Miso-horny
There once was a family who was rather perplexed about how to
contribute to nature, so they decided they would all urinate on a
tree for many years, then reap the harvest. The tree soaked up the
urine over many years, then they chopped it down and made a dish
from the wood. It was their ';Peetree dish';.
There was a guy who could not be named Vince. In fact, he was
InVincable.
There once was a cook who used Cumin
So much it was almost inhuman
With a spice rack
She was on the attack,
and heartburn was always a'loomingWant to hear some original jokes?
You have demonstrated the ability to relate abstract concepts in a logical use of symbols. Now that you have a growing repertoire of logically interpretative errors you need to create longer tension generating context descriptions. Keep up the good work.Want to hear some original jokes?
These jokes suck!!!
these are the most stupidest jokes i have ever heard
those jokes are SO BAD that im going to puke
also where did you get those jokes out of your but or what
dude, you should really delete this question, the jokes suck...... really badly
hahahaha funny....
check out this joke:
One winter morning a husband and wife in northern Colorado were
listening to the radio during breakfast. They heard the announcer
say, ';We are going to have 8 to 10 inches of snow today. You must
park your car on the even-numbered side of the street, so the
snowplows can get through.';
So the good wife went out and moved her car.
A week later while they are eating breakfast again, the radio
announcer said, ';We are expecting 10 to 12 inches of snow today.
You must park your car on the odd numbered side of the street, so
the snowplows can get through.';
The good wife went out and moved her car again.
The next week they are again having breakfast, when the radio
announcer says, ';We are expecting 12 to 14 inches s of snow and just
then the electricity went off.
The wife had a worried look on her face when she said, ';Honey, I
don't know what to do. Which side of the street do I need to park
on so the snowplows can get through?';
With the love and understanding in his voice that all men who are married to a blonde exhibit, the husband replied...
';Why don't you just leave it in the garage this time?';
don't mean to sound rude or mean but these aren't very good jokes but atleast they are original and good for trying.
hELP i LAUGHED SO HARD i CHOCKED ON MY GUM
Can you help me create a simple mushroom stew? (repost with responses)?
I am trying to create a simple mushroom stew with assorted mushrooms.
My idea is to use an assortment of mushrooms from a limited produce aisle (Food Lion).
I would like to saut茅 the mushrooms in butter with celery, garlic and onions (veggies first).
After the vegetables are translucent adding chicken broth bringing to a boil then simmering.
My questions to you are:
1) Are there mushrooms that don鈥檛 work well with others?
2) Are there vegetables you would add or delete?
3) What breads or condiments will work?
4) Will this suck?
Here are comments and ideas I received:
1) Not really; use whatever is fresh and looks good
2) I'd use onions, garlic, and thyme for sure, maybe some thinly chopped celery
3) a hearty sourdough or ciabatta would be great to go alongside your stew.
4) No way! Sounds great to me!
More like a soup than a stew to me. You would end up with rubbery mushrooms.
A traditional soup with just broth would turn out bland - and more like just a veggie type broth
Parsnips, red onion, leeks, barely, any vegetables you like will do. Mushroom is such a special flavor...Go easy on the onion and garlic...Celery is good to use, try dicing up some of the celery leaves as well...
Bigger cut button mushrooms, crimini's or portabellas added at the end will not to turn it black.
Vegetable stock is also good instead of chicken base for vegetarians.
Use a roux or slurry to thicken at the end for serving. Served over orzo would be cool.
You could make it creamy if you add equal parts of milk or cream and some flour. Mix these and add an equal portion of soup broth, stir and whisk into soup, bring to a boil until soup thickens...At the end use a drop or two of yellow food coloring and your soup will look much more appetizing...
You would do best with a cream of mushroom soup - same basic procedure you are looking for- add cream, seasoning, and some leeks
Garnish to of soup with sliced green onion or a few chopped oregano leaves!
1) A simple baguette with butter would work on the side....2) I would serve this with French bread and butter if you like...A salad should be served also.
I would prefer the mushrooms by themselves dressed with melted butter, so I could judge how they taste. I would serve them on toast, with some cooked tomatoes, as a side, or perhaps on another slice of toast.
Wild mushrooms meaning such as shiitakes, oyster, chanterelles, Portobello (which isn't wild but is a good beefy hardy mushroom.
Most recipes say you can add shaved Parmigiano - Reggiano cheese, and parsley (fresh is usually better but dried works very too.)
Wild Mushroom Stew
Recipe Courtesy of Emeril Lagasse
Show: Emeril Live
Episode: Wild and Exotic Mushrooms
http://www.foodnetwork.com/food/recipes/鈥?/a>
Ingredients
4 c. of fresh sliced mushrooms
1 chopped onion
1 chopped stalk celery
5 c. of chicken broth
1/4 c. of uncooked white rice
3 tbsp. of soy sauce
salt and pepper to taste
2 tbsp. of vegetable oil
Directions
In your wok, add olive oil over medium flame.
Saut茅 your mushrooms, onion, celery, and carrots for around 10 min. . . .
Now add your stock, rice and soy sauce.
Let this come to a boil then lower the flame to low for around 60 min.
Now take the mushrooms, onion, celery, and rice out of soup.
Blend this until creamy and add back to wok.
Season as desired and serve.Can you help me create a simple mushroom stew? (repost with responses)?
I would go to recipezaar.com, I am a member and they have an abundance of recipes for everything and can help you will all cooking problems. Good luck!
ps. It sounds like you like to cook and you have a ton of ideas already. Just do whatever feels good for you. You know what your likes and dislikes. the greatest dishes out there were created by someone who just experimented with their own flavors! Be yourself and just create!Can you help me create a simple mushroom stew? (repost with responses)?
You have answered this question yourself - just experiment a bit. Your recipe sounds good served with crusty bread and a glass of white. Mushrooms dont need a of of cooking, stews are not really good for mucsrooms but braises are. deglaze the pan with white wine for the sauce.
You can also checkout
www.allrecipies.com
This site has it all.
My idea is to use an assortment of mushrooms from a limited produce aisle (Food Lion).
I would like to saut茅 the mushrooms in butter with celery, garlic and onions (veggies first).
After the vegetables are translucent adding chicken broth bringing to a boil then simmering.
My questions to you are:
1) Are there mushrooms that don鈥檛 work well with others?
2) Are there vegetables you would add or delete?
3) What breads or condiments will work?
4) Will this suck?
Here are comments and ideas I received:
1) Not really; use whatever is fresh and looks good
2) I'd use onions, garlic, and thyme for sure, maybe some thinly chopped celery
3) a hearty sourdough or ciabatta would be great to go alongside your stew.
4) No way! Sounds great to me!
More like a soup than a stew to me. You would end up with rubbery mushrooms.
A traditional soup with just broth would turn out bland - and more like just a veggie type broth
Parsnips, red onion, leeks, barely, any vegetables you like will do. Mushroom is such a special flavor...Go easy on the onion and garlic...Celery is good to use, try dicing up some of the celery leaves as well...
Bigger cut button mushrooms, crimini's or portabellas added at the end will not to turn it black.
Vegetable stock is also good instead of chicken base for vegetarians.
Use a roux or slurry to thicken at the end for serving. Served over orzo would be cool.
You could make it creamy if you add equal parts of milk or cream and some flour. Mix these and add an equal portion of soup broth, stir and whisk into soup, bring to a boil until soup thickens...At the end use a drop or two of yellow food coloring and your soup will look much more appetizing...
You would do best with a cream of mushroom soup - same basic procedure you are looking for- add cream, seasoning, and some leeks
Garnish to of soup with sliced green onion or a few chopped oregano leaves!
1) A simple baguette with butter would work on the side....2) I would serve this with French bread and butter if you like...A salad should be served also.
I would prefer the mushrooms by themselves dressed with melted butter, so I could judge how they taste. I would serve them on toast, with some cooked tomatoes, as a side, or perhaps on another slice of toast.
Wild mushrooms meaning such as shiitakes, oyster, chanterelles, Portobello (which isn't wild but is a good beefy hardy mushroom.
Most recipes say you can add shaved Parmigiano - Reggiano cheese, and parsley (fresh is usually better but dried works very too.)
Wild Mushroom Stew
Recipe Courtesy of Emeril Lagasse
Show: Emeril Live
Episode: Wild and Exotic Mushrooms
http://www.foodnetwork.com/food/recipes/鈥?/a>
Ingredients
4 c. of fresh sliced mushrooms
1 chopped onion
1 chopped stalk celery
5 c. of chicken broth
1/4 c. of uncooked white rice
3 tbsp. of soy sauce
salt and pepper to taste
2 tbsp. of vegetable oil
Directions
In your wok, add olive oil over medium flame.
Saut茅 your mushrooms, onion, celery, and carrots for around 10 min. . . .
Now add your stock, rice and soy sauce.
Let this come to a boil then lower the flame to low for around 60 min.
Now take the mushrooms, onion, celery, and rice out of soup.
Blend this until creamy and add back to wok.
Season as desired and serve.Can you help me create a simple mushroom stew? (repost with responses)?
I would go to recipezaar.com, I am a member and they have an abundance of recipes for everything and can help you will all cooking problems. Good luck!
ps. It sounds like you like to cook and you have a ton of ideas already. Just do whatever feels good for you. You know what your likes and dislikes. the greatest dishes out there were created by someone who just experimented with their own flavors! Be yourself and just create!Can you help me create a simple mushroom stew? (repost with responses)?
You have answered this question yourself - just experiment a bit. Your recipe sounds good served with crusty bread and a glass of white. Mushrooms dont need a of of cooking, stews are not really good for mucsrooms but braises are. deglaze the pan with white wine for the sauce.
You can also checkout
www.allrecipies.com
This site has it all.
How many circuits are needs?
Sharon tells you that they will have many appliances in the kitchen. A microwave, refrigerator, blender, toaster oven, toaster, can opener, electric fry pan, electric wok, mixer, clock radio, clock, crock pot, and dishwasher. Stan says that his computer and printer, and Sharon's ironing and sewing ';stuff'; will be in the same bedroom. Stan uses an electric razor, while Sharon uses a blow dryer and curling iron in the main bath.
They also inform you that in the morning, Stan cooks breakfast while Sharon does her hair in the bathroom. And in the evening, while Sharon cooks dinner, Stan works on his computer or watches TV in the living room. Sharon likes to sew or iron while Stan does the budget on the computer.
They show you a sketch of the floor plans for the house. The dimensions of the rooms are as follows: kitchen: 12'x15', living room: 15'x25', spare bedroom: 10'x12'.
Is there a minimum number of outlets that must be wired for each room? How are overhead light switches wired into the circuit?
Sketch the wiring diagram for the kitchen. Do you need more than one circuit breaker for the kitchen? Design the wiring so that no circuit breaker opens while Sharon is using several of her appliances cooking dinner. Be sure to give several examples of multiple appliance use.
When you have answered these questions and sketched the wiring diagram, check with your instructor before doing the final activity.
Construct a wiring plan for the kitchen, main bathroom, spare bedroom, and living room in the new house with the minimum number of circuits which will still suit Stan's and Sharon's mode of living. Your design should insure that no circuit breakers will trip during the busy mornings or evenings. Be sure to include the normal items in rooms (lights, stereo, VCR, etc.) as you plan your wiring diagram.
Written by Barbara J. DuchHow many circuits are needs?
If the residence is being constructed in the USA, then refer to Article 200 of the National Electrical Code (NEC). The NEC spells out many required circuits and number of outlets, and provides calculation methods.How many circuits are needs?
wow waste of time.
The fastest way I can think of would be to calculate about how many watts eveything will be total. Go online and look at microwave specs.....etc
You can get 10A @ 120V out of one circuit. 10A x 120V = 1200 Watts.
Divide your total Wattage of all appliances by 1200 and thats how many you will need.
They also inform you that in the morning, Stan cooks breakfast while Sharon does her hair in the bathroom. And in the evening, while Sharon cooks dinner, Stan works on his computer or watches TV in the living room. Sharon likes to sew or iron while Stan does the budget on the computer.
They show you a sketch of the floor plans for the house. The dimensions of the rooms are as follows: kitchen: 12'x15', living room: 15'x25', spare bedroom: 10'x12'.
Is there a minimum number of outlets that must be wired for each room? How are overhead light switches wired into the circuit?
Sketch the wiring diagram for the kitchen. Do you need more than one circuit breaker for the kitchen? Design the wiring so that no circuit breaker opens while Sharon is using several of her appliances cooking dinner. Be sure to give several examples of multiple appliance use.
When you have answered these questions and sketched the wiring diagram, check with your instructor before doing the final activity.
Construct a wiring plan for the kitchen, main bathroom, spare bedroom, and living room in the new house with the minimum number of circuits which will still suit Stan's and Sharon's mode of living. Your design should insure that no circuit breakers will trip during the busy mornings or evenings. Be sure to include the normal items in rooms (lights, stereo, VCR, etc.) as you plan your wiring diagram.
Written by Barbara J. DuchHow many circuits are needs?
If the residence is being constructed in the USA, then refer to Article 200 of the National Electrical Code (NEC). The NEC spells out many required circuits and number of outlets, and provides calculation methods.How many circuits are needs?
wow waste of time.
The fastest way I can think of would be to calculate about how many watts eveything will be total. Go online and look at microwave specs.....etc
You can get 10A @ 120V out of one circuit. 10A x 120V = 1200 Watts.
Divide your total Wattage of all appliances by 1200 and thats how many you will need.
New dieter, help with dieting ?
Hi I am looking to lose weight, using a balanced diet. My knowledge of food and cooking technics are rather poor. I am cooking skinless chicken breast with spring onion and garlic for flavour rather than using sauces. But need to know if using a wok is bad like using a frying pan and how does it compare to grilling the chicken?
The wok is none stick so I am not going to use butter or oil.
Also how fattening is boiled rice?New dieter, help with dieting ?
Dieting is a good start, but if you want to loose weight and keep it off do some exercise like running.
I've done exercise my whole life and i eat what i want!
A wok is a good way of cooking because you cook the food quick and keep all the goodness in.
The wok is none stick so I am not going to use butter or oil.
Also how fattening is boiled rice?New dieter, help with dieting ?
Dieting is a good start, but if you want to loose weight and keep it off do some exercise like running.
I've done exercise my whole life and i eat what i want!
A wok is a good way of cooking because you cook the food quick and keep all the goodness in.
I wanna loose weight but have very little motivation?
I work at McDonald's on my feet the entire shift 5 days out of the week. They offer us a free meal on our 20/30 minute break. I try to eat the smallest amount of calories.... but still I know! There are only like 2 people that bring their lunch and I'm nervous to bring my food in because I don't wanna be the dork with the lunch box? I can't not eat either because it's the first meal of the day for me and I'm usually so hungry by then. So after my work day my feet hurt by the time I get home and I lack the motivation to get on my treadmill. I live at home and it's not an option to workout before I go to wok because that would be at like 4 in the morning when the house is dead silent. I've cut pop down to maybe 3 a week and I've been drinking a lot of water. I've cut down on how much I eat out. If my parent don't cook or make something that isn't fried I eat a lean cuisine for dinner or make something myself. I know I'm addicted to food. I know I have a problem and I want to fix it. I don't wanna be the fat girl anymore. I am not an ugly person I'm just overweight. I want to be happy in my own skin again. I can't quit my job it won't fix the problem. I'm 21 years old. I'm 5 feet exact and I weight 225 give or take. It changes but not very much. Any advice would be greatly appreciated. Please don't be rude. Thanks.I wanna loose weight but have very little motivation?
My Mom use to say ';my apistat is broken.'; I say, '; I am on a see-food diet. I see food...I eat it.'; It's not easy, but it can be done once you get started on a plan.
You have a tough job at McDonald's and not a lot of support at home if your family often prepares fried foods. It would be helpful if we knew what your job hours were and what you like to do when you are not working.
You weigh 225 and would like to lose 10 pounds. Right? ';No,'; you will probably say, ';I want to lose 100 pounds.'; Well, this feels overwhelming, especially if you want it to be gone by yesterday. Think in terms of two pounds at a time and plan on two years, That sounds like a long time when you want to be ';happy in your own skin'; now, but you will feel better every month.
(1) When I need to drop 10 pounds, I begin with keeping a ';food/mood/activity'; journal. I am a snacker so it is easy for me to overlook those 10 jellybeans. I can't if I am recording everything that passes through my lips...even gum.
(2) I follow a diabetic diet because it keeps my blood sugar at a more constant level all day. If I get tired, I am more apt to ';pig out'; on some quick-energy food
(3) At the end of the day, I review the journal. I look at what and when I ate. I also look at how my mood affected my eating patterns. I count the calories and look to see where I can make changes if I went over what is recommended for someone of my height and weight. For example, I may eat the hamburger or chicken but not the bread.
(4) To increase activity, I park a distance away from my work if it is during the daylight hours. I take the stairs whenever possible and take more frequent short walks.I find that stretching perks me up more than food when I am tired.
(5) Find a friend who also wants to lose 10 pounds. Get together after work, change your shoes to some comfortable ones and walk somewhere.
(6) NO POP or juices.unless they are diet. They are like sugar on a spoon. I drink club soda with a lemon or even diet tonic water.
For me, small meals throughout the day work better than three larger meals. Check out from the library a book on diabetes and learn about food groups and try a 1000-1500 calorie food plan.
Lastly, remember beauty comes from the inside and happiness is a choice. You sound like you are a people person and people like you are fun to be around. Good luck and keep us up-to-dateI wanna loose weight but have very little motivation?
wow, would you rather be fat or be the dork with the lunch box?
there are priorities you need to sort out.
My Mom use to say ';my apistat is broken.'; I say, '; I am on a see-food diet. I see food...I eat it.'; It's not easy, but it can be done once you get started on a plan.
You have a tough job at McDonald's and not a lot of support at home if your family often prepares fried foods. It would be helpful if we knew what your job hours were and what you like to do when you are not working.
You weigh 225 and would like to lose 10 pounds. Right? ';No,'; you will probably say, ';I want to lose 100 pounds.'; Well, this feels overwhelming, especially if you want it to be gone by yesterday. Think in terms of two pounds at a time and plan on two years, That sounds like a long time when you want to be ';happy in your own skin'; now, but you will feel better every month.
(1) When I need to drop 10 pounds, I begin with keeping a ';food/mood/activity'; journal. I am a snacker so it is easy for me to overlook those 10 jellybeans. I can't if I am recording everything that passes through my lips...even gum.
(2) I follow a diabetic diet because it keeps my blood sugar at a more constant level all day. If I get tired, I am more apt to ';pig out'; on some quick-energy food
(3) At the end of the day, I review the journal. I look at what and when I ate. I also look at how my mood affected my eating patterns. I count the calories and look to see where I can make changes if I went over what is recommended for someone of my height and weight. For example, I may eat the hamburger or chicken but not the bread.
(4) To increase activity, I park a distance away from my work if it is during the daylight hours. I take the stairs whenever possible and take more frequent short walks.I find that stretching perks me up more than food when I am tired.
(5) Find a friend who also wants to lose 10 pounds. Get together after work, change your shoes to some comfortable ones and walk somewhere.
(6) NO POP or juices.unless they are diet. They are like sugar on a spoon. I drink club soda with a lemon or even diet tonic water.
For me, small meals throughout the day work better than three larger meals. Check out from the library a book on diabetes and learn about food groups and try a 1000-1500 calorie food plan.
Lastly, remember beauty comes from the inside and happiness is a choice. You sound like you are a people person and people like you are fun to be around. Good luck and keep us up-to-dateI wanna loose weight but have very little motivation?
wow, would you rather be fat or be the dork with the lunch box?
there are priorities you need to sort out.
Budget stir-fry ingredient suggestions for college student?
I'm trying to figure out some budget meals, and I've come to an idea on eating stir-fry more often.
The only option I'm accustomed to is that big frozen bag in the grocery store that has 2 sauce packs in it. I can't remember how much they cost, but I'm sure they're more expensive that what they could be if I just put together the stuff myself.
Now, I know what your thinking, just look in the bag and buy the stuff that's in the bag, just from the fresh produce section instead.
But I don't have a clue as to what to use for the actual sauce... Is sauce necessary anyways?
so....
What ingredients should I use, I wanna have some variety, like one night i'll do stir-fry this way, and another night I'll do it another way.
What do I do about putting together the sauce? Any varieties of options?
Is there a difference in stir-frying frozen veggies and doing it with fresh?
For frozen, all I do is put some extra-virgin olive oil in the wok, heat it up, then put half the bag of frozen stuff in, heat it up until it's ready for the sauce, then heat it up more to cook the sauce in.
Is there a much different process than that? Share your stir-fry wisdom! LOL
Thanks in advance!Budget stir-fry ingredient suggestions for college student?
stir-fry itself can be mixed up (hahaa, no pun intended!) depending on what you serve it with. so you can serve it with noodles one night and brown rice the next, and you can even cook up leftover veggies with some chicken broth for soup!
as for sauce, you can buy a teriyaki marinade or sauce, and that is pretty versatile for all types of stir-fry. but you can also make your own sauce, depending on your preferences, with a variety of ingredients including fish sauce, hoisin sauce, soy sauce, chili sauce, garlic, mirin, lime juice, ginger, etc. just mix and match them depending on what you're going for. i would take this sauce that you've made, or bought, and mariante whatever meat you're cooking (i'd recommend chicken, beef, or pork) in it for a minimum of 10 minutes, but you can marinate overnight, as well. then cook up your meat seperately from the veggies and then boil the excess marinade down until you have a sauce.
my mom is quite fond of doing stiry-fry with snow peas, carrots, broccoli, ginger, garlic, and beef, and she serves this with a side of brown rice. but you can really just mix it up depending on your personal tastes.Budget stir-fry ingredient suggestions for college student?
what i like to do at my job is to order chineese lunch special with side of steamed rice, egg roll, cheap $3.99,,,, i have leftovers to just add veggies and oil saute in pan with left over rice from lunch
There are so many varieties of frozen mixed veggies options at the supermarket you should buy an assortment of them that you can make your assortments.
For the sauce use some soy sauce, chinese five spice powder, and maybe some chili paste.
Frank, try some hamburger helper
My quick mince and noodles-
Thinly chop an onion...sautee in a pan with water until see through..
add +
1/2 kilo of mince...lamb or beef and brown...
add +
I cup of water and 2 tablespoons of cheap gravy mix...
cook until thickened..
Serve on top of a pack of 2 minute noodles cooked and drained.
Add any frozen veg you like on the side.
*Any pasta and canned tomatoes recipe is fairly cheap and can go a long way...
try this its great and cheap
Ramen Noodle Stir Fry
Ingredients:
1 pkg. Ramen noodles
1/2 or full bag of generic frozen veggies (or fresh, in season)
Inexpensive cut of meat to match Ramen flavor; for ';beef'; use cube steak, breakfast steak, etc.--whatever is on sale. Or go vegetarian, extra firm tofu, cubed and seasoned is great too.
Your choice of spices.
Directions:
Thinly slice or chop your choice of meat. Heat small amount of oil in wok or large pan. Add meat and brown quickly. In another pot, boil noodles about 2 minutes. Remove meat and let sit on paper towel lined plate to remove excess grease. Add veggies, Ramon flavor pack, any other seasoning (soy sauce, Chinese five spice, curry, red pepper flakes... use your imagine or gear toward family favorites). Add a splash of liquid (water, white wine, orange juice, etc...), stir constantly. Add noodles and meat to warm through and mix flavors.
If you prefer a more ';saucy'; dish, thicken chicken or beef broth with cornstarch and add to the veggies and beef. Leave noodles out and serve the mixture ON TOP of plain noodles for best results.
Cheap, Fast, Variety.
Baked Chicken and Rice
This was my children's favorite dinner.
* * *
Ingredients:
1 c. plain white rice
1 large pkg. of chicken pieces (legs, breasts, leg quarters)
1 can cream of chicken soup
1 envelope of dry onion soup mix
2 soup cans of water
Directions:
In a large greased covered casserole, place 1 cup plain ole white rice. No instant, no parboiled, just plain rice. Add a layer of chicken parts. This is great for those weeks when chicken parts are on sale, like legs, breasts or quarters. Over the chicken and rice, pour a mixture of 1 can cream of chicken soup, 1 envelope of dry onion soup mix, and almost 2 cans of water. Use the soup can to measure. This mixture looks disgusting but that's temporary. Then just put the whole thing, covered, in a 350 oven for AT LEAST 1 hour and 20 minutes. Don't try to shorten it; the chicken will be pink if you do.
It is very easy to double this recipe, and it doesn't take any longer to cook doubled!! You don't have to stir it, brown the chicken, or any of the other troublesome time consuming things that most recipes ask you to do. Your children will love this, and probably your husband too. If you have more than 2 children, I would definitely
double the recipe!! Oh, BTW, I did like to remove the skin from the chicken. It looks neater, unless you really like chicken skin.
Easy Hamburger Casserole
This one my mother came up with and it's really good, even if it doesn't sound so good!
* * *
Ingredients:
1 pound ground beef, cooked and drained, then chopped finely
1 can tomato soup (do not add water)
1-2 cans green beans, drained very well
Minced or chopped onion, as desired
Instant mashed potatoes, 6-8 servings (make and set aside)
Velveeta cheese
Directions:
Mix the first 4 ingredients well, then put in the bottom of a greased baking dish, 2-quart or larger. Top with mashed potatoes and bake at 350 degrees for 35 minutes. Remove from oven and add Velveeta cheese sliced thinly to the top and return to oven until cheese is melted and turning brown. Let cool, then eat! This one goes fast, if you have a large family you might need to make two!
Surprise Mexican Soup
I came up with this recipe when I was sent home from work because of an ice storm and thought a good soup would really be good, but didn't have a lot of veggies in the freezer or pantry. I looked at what I had and came up with this, which received a great review from my wife! I call it ';surprise'; b
I know you aren't a vegetarian, but it is cheaper to eat that way. You don't have to be 100% vegetarian to enjoy a good, cheap vegetarian meal.
Broccoli, Tofu, with some soy sauce makes pretty good stir-fry.
There is a book out there called Student's Vegetarian Cookbook or something like that. It's easy and cheap. You don't have to eat that way always, but it will help you save money (as long as you dont' start buying all of those fake meat products which are tres expensive).
for the sauce you can use canned broth ,they have beef,chicken and veggie,
boc choy ,carrots,broccoli,celery ,onions
add soy sauce ,if u want tangy add vinager sweet use sugar,spicy try hot pepper flakes and white pepper
and sesame oil for flavor but use it very spareingly and best if kept in the fridge
check the link for recipes or go to stur frys on search and many will pop up
QUICK %26amp; EASY STIR FRY CHICKEN
1 1/2 lb. boneless, skinless chicken breast
2 pkg. McCormicks stir-fry chicken seasoning blend
4 tbsp. cooking sherry
Olive oil
1 lb. fresh or frozen stir fry vegetables
Choose From: Red or green pepper, cut celery, pea pods, water chestnuts, broccoli, mushrooms and cut carrots.
Cut chicken into strips. Heat several tablespoons oil in wok or stir-fry pan. Add chicken, then sherry, salt and pepper as desired. Cook until thicken heated thoroughly, chicken no longer pink inside.
In separate pan heat oil and add vegetables until crispy-tender. Set chicken and vegetables aside.
Combine both McCormicks seasoning blend packages with 2/3 cup water (1/3 cup for each package). Mix well.
Combine chicken and vegetables into 1 pan. Pour seasoning blend over and bring to slow boil, simmer for 5-10 minutes. Serve over rice or chow mein noodles. Serves 4.
OR
EASY STIR FRY CHICKEN
4 chicken breasts, de-boned
Cajun seasoning
Salt
Pepper
Garlic powder
1 iron skillet
Cut chicken into cubes. Put in skillet and put season on to taste. Cook on medium heat - stirring, continue until light brown - about 15 minutes. Serve hot.
JM
For a good sauce idea I use a mix of soy sauce, sweet chili sauce, garlic, ginger, brown sugar, lemon juice, I don't measure. I throw everything in a bowl and just play around with it. Try to get a sweet, a salty and an acid in it. You can use it to soak your veggies, add some water to it to keep it from being to salty, add about a tablespoon of cornstarch to thicken the sauce as it cooks.
Try to use fresh veg when you can. They taste so much better. My 4 yo and 1 1/2 yo love broccoli, red peppers, carrots and mushrooms all together. We add chicken to that as well.
If your in a pinch about 50/50 soy sauce and water with a little cornstarch mixed in works fine. Remember always mix cornstarch with cold liquids or it will clump.ask friend for advice
The only option I'm accustomed to is that big frozen bag in the grocery store that has 2 sauce packs in it. I can't remember how much they cost, but I'm sure they're more expensive that what they could be if I just put together the stuff myself.
Now, I know what your thinking, just look in the bag and buy the stuff that's in the bag, just from the fresh produce section instead.
But I don't have a clue as to what to use for the actual sauce... Is sauce necessary anyways?
so....
What ingredients should I use, I wanna have some variety, like one night i'll do stir-fry this way, and another night I'll do it another way.
What do I do about putting together the sauce? Any varieties of options?
Is there a difference in stir-frying frozen veggies and doing it with fresh?
For frozen, all I do is put some extra-virgin olive oil in the wok, heat it up, then put half the bag of frozen stuff in, heat it up until it's ready for the sauce, then heat it up more to cook the sauce in.
Is there a much different process than that? Share your stir-fry wisdom! LOL
Thanks in advance!Budget stir-fry ingredient suggestions for college student?
stir-fry itself can be mixed up (hahaa, no pun intended!) depending on what you serve it with. so you can serve it with noodles one night and brown rice the next, and you can even cook up leftover veggies with some chicken broth for soup!
as for sauce, you can buy a teriyaki marinade or sauce, and that is pretty versatile for all types of stir-fry. but you can also make your own sauce, depending on your preferences, with a variety of ingredients including fish sauce, hoisin sauce, soy sauce, chili sauce, garlic, mirin, lime juice, ginger, etc. just mix and match them depending on what you're going for. i would take this sauce that you've made, or bought, and mariante whatever meat you're cooking (i'd recommend chicken, beef, or pork) in it for a minimum of 10 minutes, but you can marinate overnight, as well. then cook up your meat seperately from the veggies and then boil the excess marinade down until you have a sauce.
my mom is quite fond of doing stiry-fry with snow peas, carrots, broccoli, ginger, garlic, and beef, and she serves this with a side of brown rice. but you can really just mix it up depending on your personal tastes.Budget stir-fry ingredient suggestions for college student?
what i like to do at my job is to order chineese lunch special with side of steamed rice, egg roll, cheap $3.99,,,, i have leftovers to just add veggies and oil saute in pan with left over rice from lunch
There are so many varieties of frozen mixed veggies options at the supermarket you should buy an assortment of them that you can make your assortments.
For the sauce use some soy sauce, chinese five spice powder, and maybe some chili paste.
Frank, try some hamburger helper
My quick mince and noodles-
Thinly chop an onion...sautee in a pan with water until see through..
add +
1/2 kilo of mince...lamb or beef and brown...
add +
I cup of water and 2 tablespoons of cheap gravy mix...
cook until thickened..
Serve on top of a pack of 2 minute noodles cooked and drained.
Add any frozen veg you like on the side.
*Any pasta and canned tomatoes recipe is fairly cheap and can go a long way...
try this its great and cheap
Ramen Noodle Stir Fry
Ingredients:
1 pkg. Ramen noodles
1/2 or full bag of generic frozen veggies (or fresh, in season)
Inexpensive cut of meat to match Ramen flavor; for ';beef'; use cube steak, breakfast steak, etc.--whatever is on sale. Or go vegetarian, extra firm tofu, cubed and seasoned is great too.
Your choice of spices.
Directions:
Thinly slice or chop your choice of meat. Heat small amount of oil in wok or large pan. Add meat and brown quickly. In another pot, boil noodles about 2 minutes. Remove meat and let sit on paper towel lined plate to remove excess grease. Add veggies, Ramon flavor pack, any other seasoning (soy sauce, Chinese five spice, curry, red pepper flakes... use your imagine or gear toward family favorites). Add a splash of liquid (water, white wine, orange juice, etc...), stir constantly. Add noodles and meat to warm through and mix flavors.
If you prefer a more ';saucy'; dish, thicken chicken or beef broth with cornstarch and add to the veggies and beef. Leave noodles out and serve the mixture ON TOP of plain noodles for best results.
Cheap, Fast, Variety.
Baked Chicken and Rice
This was my children's favorite dinner.
* * *
Ingredients:
1 c. plain white rice
1 large pkg. of chicken pieces (legs, breasts, leg quarters)
1 can cream of chicken soup
1 envelope of dry onion soup mix
2 soup cans of water
Directions:
In a large greased covered casserole, place 1 cup plain ole white rice. No instant, no parboiled, just plain rice. Add a layer of chicken parts. This is great for those weeks when chicken parts are on sale, like legs, breasts or quarters. Over the chicken and rice, pour a mixture of 1 can cream of chicken soup, 1 envelope of dry onion soup mix, and almost 2 cans of water. Use the soup can to measure. This mixture looks disgusting but that's temporary. Then just put the whole thing, covered, in a 350 oven for AT LEAST 1 hour and 20 minutes. Don't try to shorten it; the chicken will be pink if you do.
It is very easy to double this recipe, and it doesn't take any longer to cook doubled!! You don't have to stir it, brown the chicken, or any of the other troublesome time consuming things that most recipes ask you to do. Your children will love this, and probably your husband too. If you have more than 2 children, I would definitely
double the recipe!! Oh, BTW, I did like to remove the skin from the chicken. It looks neater, unless you really like chicken skin.
Easy Hamburger Casserole
This one my mother came up with and it's really good, even if it doesn't sound so good!
* * *
Ingredients:
1 pound ground beef, cooked and drained, then chopped finely
1 can tomato soup (do not add water)
1-2 cans green beans, drained very well
Minced or chopped onion, as desired
Instant mashed potatoes, 6-8 servings (make and set aside)
Velveeta cheese
Directions:
Mix the first 4 ingredients well, then put in the bottom of a greased baking dish, 2-quart or larger. Top with mashed potatoes and bake at 350 degrees for 35 minutes. Remove from oven and add Velveeta cheese sliced thinly to the top and return to oven until cheese is melted and turning brown. Let cool, then eat! This one goes fast, if you have a large family you might need to make two!
Surprise Mexican Soup
I came up with this recipe when I was sent home from work because of an ice storm and thought a good soup would really be good, but didn't have a lot of veggies in the freezer or pantry. I looked at what I had and came up with this, which received a great review from my wife! I call it ';surprise'; b
I know you aren't a vegetarian, but it is cheaper to eat that way. You don't have to be 100% vegetarian to enjoy a good, cheap vegetarian meal.
Broccoli, Tofu, with some soy sauce makes pretty good stir-fry.
There is a book out there called Student's Vegetarian Cookbook or something like that. It's easy and cheap. You don't have to eat that way always, but it will help you save money (as long as you dont' start buying all of those fake meat products which are tres expensive).
for the sauce you can use canned broth ,they have beef,chicken and veggie,
boc choy ,carrots,broccoli,celery ,onions
add soy sauce ,if u want tangy add vinager sweet use sugar,spicy try hot pepper flakes and white pepper
and sesame oil for flavor but use it very spareingly and best if kept in the fridge
check the link for recipes or go to stur frys on search and many will pop up
QUICK %26amp; EASY STIR FRY CHICKEN
1 1/2 lb. boneless, skinless chicken breast
2 pkg. McCormicks stir-fry chicken seasoning blend
4 tbsp. cooking sherry
Olive oil
1 lb. fresh or frozen stir fry vegetables
Choose From: Red or green pepper, cut celery, pea pods, water chestnuts, broccoli, mushrooms and cut carrots.
Cut chicken into strips. Heat several tablespoons oil in wok or stir-fry pan. Add chicken, then sherry, salt and pepper as desired. Cook until thicken heated thoroughly, chicken no longer pink inside.
In separate pan heat oil and add vegetables until crispy-tender. Set chicken and vegetables aside.
Combine both McCormicks seasoning blend packages with 2/3 cup water (1/3 cup for each package). Mix well.
Combine chicken and vegetables into 1 pan. Pour seasoning blend over and bring to slow boil, simmer for 5-10 minutes. Serve over rice or chow mein noodles. Serves 4.
OR
EASY STIR FRY CHICKEN
4 chicken breasts, de-boned
Cajun seasoning
Salt
Pepper
Garlic powder
1 iron skillet
Cut chicken into cubes. Put in skillet and put season on to taste. Cook on medium heat - stirring, continue until light brown - about 15 minutes. Serve hot.
JM
For a good sauce idea I use a mix of soy sauce, sweet chili sauce, garlic, ginger, brown sugar, lemon juice, I don't measure. I throw everything in a bowl and just play around with it. Try to get a sweet, a salty and an acid in it. You can use it to soak your veggies, add some water to it to keep it from being to salty, add about a tablespoon of cornstarch to thicken the sauce as it cooks.
Try to use fresh veg when you can. They taste so much better. My 4 yo and 1 1/2 yo love broccoli, red peppers, carrots and mushrooms all together. We add chicken to that as well.
If your in a pinch about 50/50 soy sauce and water with a little cornstarch mixed in works fine. Remember always mix cornstarch with cold liquids or it will clump.
How to saute/among other things?
What does Sauteing doing and what about a wok is that good for saueting meat in it?
What does Carmelization mean and can it be used for anything other than onions?
What about sauces should i mix and match how do i know if a certain spice goes well with another spice?
How about fresh fish what should i look for?
In case you haven't noticed I am a complete beginner and am tired of eating take out in college my friends say guys shouldn't cook but when they come begging for food i'm not gonna give them any :)
Thanks a lot guys!How to saute/among other things?
Go to kraftfoods.com when you go in there,at the top in the blue bar click on cooking school in the cooking school on the left hand side you can watch the videos of your choice depending on what type of meal or food you would like to make They take you first hand thru evey step from sauteing and seasonings to what kind of food goes with what.You will be a good cook in no time also go to allrecipes.com on the left hand side scroll down to the how to articles then type in video in the search box they have over 200 videos there and have many aticles on cooking basics tutorials They will all be begging you to cook for themHow to saute/among other things?
take a cooking class for one of your credits--you've got too many questions here to type out all the answers
What does Sauteing doing and what about a wok is that good for sauteing meat in it?
Saute comes from the French word ';to jump';. It basically means to cook quickly, stirring often. Once you get better at it you'll be able to get that wrist flick going and flip stuff around in the pan without using a spoon.
What does Caramelization mean and can it be used for anything other than onions?
It means to slowly brown the sugars in an item. It is good for onions, of course, and root vegetables. Don't try leafy or green vegetables, they don't take to it very well. It can also refer to the browned bits of a seared piece of meat.
What about sauces should i mix and match how do i know if a certain spice goes well with another spice?
Mix and match if you want. Experiment. If you don't like something, don't do it again, but you may come up with a combination you hadn't known about before. For example, I like salt, cayenne pepper, and a pinch of cinnamon on a grilled steak. I know it sounds funny, but it's good. Most herbs go together well.
How about fresh fish what should i look for?
Clean, clear eyes, red gills, no slimy texture. Firm flesh if you get it already filleted. It shouldn't smell like fish.
epicurious.com has some videos and photo tutorials for basic and advanced techniques.
learninghowtocook.com has photo tutorials for everything from baking to knife skills.
culinary institute of america (CIA) has some good videos out on youtube.
5min.com has a series of free videos for basic techniques that you will need for more complex recipes.
just google ';learn to cook'; and you will find loads of free tutorials.
Happy cooking.
What does Carmelization mean and can it be used for anything other than onions?
What about sauces should i mix and match how do i know if a certain spice goes well with another spice?
How about fresh fish what should i look for?
In case you haven't noticed I am a complete beginner and am tired of eating take out in college my friends say guys shouldn't cook but when they come begging for food i'm not gonna give them any :)
Thanks a lot guys!How to saute/among other things?
Go to kraftfoods.com when you go in there,at the top in the blue bar click on cooking school in the cooking school on the left hand side you can watch the videos of your choice depending on what type of meal or food you would like to make They take you first hand thru evey step from sauteing and seasonings to what kind of food goes with what.You will be a good cook in no time also go to allrecipes.com on the left hand side scroll down to the how to articles then type in video in the search box they have over 200 videos there and have many aticles on cooking basics tutorials They will all be begging you to cook for themHow to saute/among other things?
take a cooking class for one of your credits--you've got too many questions here to type out all the answers
What does Sauteing doing and what about a wok is that good for sauteing meat in it?
Saute comes from the French word ';to jump';. It basically means to cook quickly, stirring often. Once you get better at it you'll be able to get that wrist flick going and flip stuff around in the pan without using a spoon.
What does Caramelization mean and can it be used for anything other than onions?
It means to slowly brown the sugars in an item. It is good for onions, of course, and root vegetables. Don't try leafy or green vegetables, they don't take to it very well. It can also refer to the browned bits of a seared piece of meat.
What about sauces should i mix and match how do i know if a certain spice goes well with another spice?
Mix and match if you want. Experiment. If you don't like something, don't do it again, but you may come up with a combination you hadn't known about before. For example, I like salt, cayenne pepper, and a pinch of cinnamon on a grilled steak. I know it sounds funny, but it's good. Most herbs go together well.
How about fresh fish what should i look for?
Clean, clear eyes, red gills, no slimy texture. Firm flesh if you get it already filleted. It shouldn't smell like fish.
epicurious.com has some videos and photo tutorials for basic and advanced techniques.
learninghowtocook.com has photo tutorials for everything from baking to knife skills.
culinary institute of america (CIA) has some good videos out on youtube.
5min.com has a series of free videos for basic techniques that you will need for more complex recipes.
just google ';learn to cook'; and you will find loads of free tutorials.
Happy cooking.
Can I be A Chef, Or am I To old?
I am 35 Years old...Love to cook ( I am Male) but my girlfriend tells me I am to old as becomming a chef takes a long time..I disagree with her. How long does it take to become a chef?..how hard is it..and is it expensive?..also..nothing to do with this question....but I consider myself a chef at home...and looking for good products. If I were to buy frying pans/pots/knives...etc..whats a good brand? and what are they worth?..what do you recommend..as in frying pans/wok/pots..etc..what tools should i have? what do chefs use most often.
I am sorry..I am just very interested in this, and this is the first step to doing something I enjoy....any help would be great.
Thank you in advance...if you know any good deals on Ebay..let me know :)Can I be A Chef, Or am I To old?
I am going to my associates in applied science (culinary) and it takes 2 years. I am attending a community college with a great reputation in the area. I am taking night classes because the classes fill up VERY fast, and the night classes were the only ones still available. I am 19 and the youngest in the classes by at least 10 years (my guess.) Most of my peers are people who are retraining, have been laid-off or injured in the workforce. You're definitely not too old.
As far as buying knives goes, I would suggest a forged knife. Look for a Chef's Knife with a full tang and rivets. A Chef's (aka French) Knife is pretty versatile, you can use it for cutting vegetables, poultry, meat, fish, etc., and the 'full tang' means that the blade runs through the entire handle, making it more sturdy than a knife that is just connected to a plastic handle (likely to snap.) If you get a good oil stone and steel, a decent knife will last you for life. There are lots of good brands.Can I be A Chef, Or am I To old?
you are never to old and you probally get this word saying';you can do any thing you belive in'; and but just try to do and if you think you can`t do well then try something else
You ask way too many questions at once. I'll only say that you are no way too young to become a chef. Probably the easiest route to become one is to go to a culinary school. That also takes money. You can also learn from the industry. That's probably a bit harder at your age because you wouldn't be recognized as a prodigy because you're not 17 or 19. You'd have to prove yourself.
You would have to go to culinary school, which would be like college, the time and the money. KitchenAid is my favorite brand, but I would wait to invest too much until you find out what you will need for school. Remember, you are never too old to follow your dreams.
To go to international institute of culinary arts it cost around 23,000 to 40,000 a year if you want a diploma it is one year. here is a link that breaks down the cost http://www.artinstitutes.edu/tampa/Admis鈥?/a>
just type in ur program pastry, culinary arts etc. then what kind of degree path and press go and then they will brake down the fees.
and no you are not to old
Take some classes.
Watch the Food Network and PBS cooking shows religiously.
For necessary tools - Alton Brown's 'Gear For your Kitchen';
DO NOT replace your dresser top picture of your girlfriend with a picture of Julia Child.
DO put an autographed 8x10 glossy of Graham Kerr over your stove, with a place to light joss sticks and votive candles.
You're not too old, but don't try to convince your GF. Trust me.
What are your immediate and long term income goals? One of the most insightful posts on the subject i have seen was this; give it a look:
http://answers.yahoo.com/question/index;鈥?/a>
the main point is be wary of the difference between the glamorization of being a chef on TV and the fun it is to cook vs ';the real world';, sweetroll makes good succinct points on it as well.
You are never too old to do something you love. Yeah, it may take many years to become good at something and improve if you made a mistake. If you have a passion for cooking which it seems to be. Then go and follow your dreams and make it come true. Don't listen to the people who put you down.
I love cooking. I express my emotions in my food. I love to eat. I learned so many recipes and cuisines from my mom who loves to be in the kitchen too. I don't know much. Keep watching the food network channel. Surf the Internet. Good Luck.
I am going to be 15 soon. I have many years to become a chef but that doesn't mean you are too old like I said. I hope that I have good marks to go to culinary school. Cooking is like art just like writing poems is something I like to do in my spare time. Being a cook at home can be your hobby. Keep it like that. I have many dreams that I want to achieve in my future too. Just never give up even if you find it challenging. Ask your girlfriend to help you. Practice makes perfect, right? Try new ingredients, experiment new flavors. Cook something that inspires you. I don't know. Do what makes you happy.
Excuse my grammar and misspellings. Thanks.
Your not too old to do anything you love. What your girlfriend doesn't understand is that while the actual school may take 2 years or so - does not guarantee a 'real' chef position. What a lot of these culinary schools do is crank out line cooks and can be really expensive.
Also, being a chef or anyone on a restaurant staff can be grueling at times and sometimes the hectic pace is not for everyone. The cream does rise to the top sometimes and these line cooks move up to a chef position but you don't graduate right away and become a chef.
Very different from being a good home chef.
Cooking tools are very personal so you just need to get a feel for the pans and other tools you would like to use.
No, you're not too old to become a chef.
Don't buy any equipment or tools on the internet. If you decide to go to a Culinary school, they will have lists of the proper equipment you'll need.
There are a great many culinary schools so I'm sure you'll find one that isn't a great distance from your home.
If you do well in school, you will do well in your first placement. It's all about attitude and skills and you already seem to have one of those.
I wish you all the best.
I didn't start working as a chef until I was 38. No I am not a trained chef from some fancy school but the word chef is short for chef de cuisine which means head of the kitchen.
I started working at a hospital kitchen and it is a great place to learn the basics and get a ton of training. Went from there to a nursing home and from there to a bakery/cafe/bistro. I chef a brunch that has been written up in my local paper several times.
If you love to cook, do it. Some where will be willing to hire a newbie and teach them. If you already cook at home a lot, then you have a leg up on many younger people.
I read tons of cook books, cookign manuals, cooking magazines and watch tons of cooking shows on tv. I cruise the internet every night, educating myself. I watch others who seem to be more adept at something I am not and learn from them or where ever I can.
Be ware of thinking you need special equipment to be a good cook. Or good chef. A chefs knife, and a paring knife is about all I use and about all I have ever used in the last 20 years of cooking for a living. Once in a blue moon, I need a nice serrated knife for this and that but my chefs blade and paring knife are what I use the most. And cost? My chefs knife came from an Asian food store locally and cost $3.00 and the paring knife is a standard food service knife available in any food service catalog or restaurant supply store. I lost my favorite one I bought at Kmart....
The pan I love the most is a cast iron skillet I found for $1 at a rummage sale and my home kettles are all cast aluminum and I got them from my grandmother in law when she was going to throw them out. I don't really care for any non stick stuff. Cast iron or cast aluminum is best.
Cooking good food doesn't take fancy equipment and expensive gadgets, it takes know how and that little bit of instinct of what tastes good, what goes good together and basic knowledge of what you can and cannot do.
I would never buy a kettle or pan ';set'; as they all come with weird extras that no one ever uses or rarely uses and just takes up space.
Your pans should be heavy and either cast aluminum or iron and the bottom should be solid and heavy. Heavy ones hold the heat and cook more evenly.
I buy mine one at a time when I need to replace one. I always look at rummage sales or second hand stores for good broken in and seasoned cast iron but then I am cheap.
you are not too old. it seems to be that a 35 year old (like yourself) who is really interested in cooking would make a better and more serious student. as for brands, the best mixer i can suggest is kitchen aid. most of them can use add ons like pasta dies, meat grinders,pasta rollers and other tools. knives is another thing. a good knife can be pretty expensive. look for ones that fit your hand comfortably. what may be right for me might not be right for you. lately kohl's has been adding items from the food network chefs. knives from guy fieri, items from rachel ray ,paula deen,and other well known chefs are now becoming available at stores like kohl's, super wal-mart,k-mart, etc..
i have a set of cook ware that is supposed to be guarnateed for the life. it is town craft (not sure of spelling) as for tools,it depends what area you want to go in. my main tools at home are as follows:
basting brush, cork screw, micro plane zester/grater, mandolin, food processor, tongs, box grater, and microwave.
We have a school about two miles from where I live to train to be a chef. It is a college, and a very good one. My nephew went there. I went there and took a class. It is two years. My nephew then went to another school to finish, and has earned many honors.
Thirty-five is not too old. I wish I had gone on and finished when I was your age.
No never too old . But need to define chef . Check out local community college one near here has a fast track course that takes a year but also has evening courses to do while working elsewhere and some great pastry and chocolate courses as well and I have enjoyed courses there out of interest at night in sausage making,bread making and cuisine of Italy. These I took after I retired from an office job and while enrolled in a bartenders course at the same college . I was 54 at the time and now 71 and while not working full time still manage to do a bit of cooking for local socials etc. You could also pick up some experience volunteering in a shelter kitchen, seniors home , summer camp etc.Many of the graduates end up in kitchens as cooks in various levels but it will likely take a long expensive course to qualify for five star restaurants etc.That said the courses in food handling to qualify for certificate would qualify to be in a mom and pop or family restaurant..
The tools of trade are often available in the same community colleges as the courses and selected by the professionals. If your girlfriend is not supportive at this stage better have a good talk before embarking on the long hours and studies.
GOOD LUCK AND CHASE YOUR DREAM EVEN IF IT TAKES FIVE YEARS YOU WILL ONLY BE 40 AND IF YOU DONOT DO IT OR TRY YOU WILL STILL BE 40 AND ALWAYS WONDERING WHAT IF.
I am sorry..I am just very interested in this, and this is the first step to doing something I enjoy....any help would be great.
Thank you in advance...if you know any good deals on Ebay..let me know :)Can I be A Chef, Or am I To old?
I am going to my associates in applied science (culinary) and it takes 2 years. I am attending a community college with a great reputation in the area. I am taking night classes because the classes fill up VERY fast, and the night classes were the only ones still available. I am 19 and the youngest in the classes by at least 10 years (my guess.) Most of my peers are people who are retraining, have been laid-off or injured in the workforce. You're definitely not too old.
As far as buying knives goes, I would suggest a forged knife. Look for a Chef's Knife with a full tang and rivets. A Chef's (aka French) Knife is pretty versatile, you can use it for cutting vegetables, poultry, meat, fish, etc., and the 'full tang' means that the blade runs through the entire handle, making it more sturdy than a knife that is just connected to a plastic handle (likely to snap.) If you get a good oil stone and steel, a decent knife will last you for life. There are lots of good brands.Can I be A Chef, Or am I To old?
you are never to old and you probally get this word saying';you can do any thing you belive in'; and but just try to do and if you think you can`t do well then try something else
You ask way too many questions at once. I'll only say that you are no way too young to become a chef. Probably the easiest route to become one is to go to a culinary school. That also takes money. You can also learn from the industry. That's probably a bit harder at your age because you wouldn't be recognized as a prodigy because you're not 17 or 19. You'd have to prove yourself.
You would have to go to culinary school, which would be like college, the time and the money. KitchenAid is my favorite brand, but I would wait to invest too much until you find out what you will need for school. Remember, you are never too old to follow your dreams.
To go to international institute of culinary arts it cost around 23,000 to 40,000 a year if you want a diploma it is one year. here is a link that breaks down the cost http://www.artinstitutes.edu/tampa/Admis鈥?/a>
just type in ur program pastry, culinary arts etc. then what kind of degree path and press go and then they will brake down the fees.
and no you are not to old
Take some classes.
Watch the Food Network and PBS cooking shows religiously.
For necessary tools - Alton Brown's 'Gear For your Kitchen';
DO NOT replace your dresser top picture of your girlfriend with a picture of Julia Child.
DO put an autographed 8x10 glossy of Graham Kerr over your stove, with a place to light joss sticks and votive candles.
You're not too old, but don't try to convince your GF. Trust me.
What are your immediate and long term income goals? One of the most insightful posts on the subject i have seen was this; give it a look:
http://answers.yahoo.com/question/index;鈥?/a>
the main point is be wary of the difference between the glamorization of being a chef on TV and the fun it is to cook vs ';the real world';, sweetroll makes good succinct points on it as well.
You are never too old to do something you love. Yeah, it may take many years to become good at something and improve if you made a mistake. If you have a passion for cooking which it seems to be. Then go and follow your dreams and make it come true. Don't listen to the people who put you down.
I love cooking. I express my emotions in my food. I love to eat. I learned so many recipes and cuisines from my mom who loves to be in the kitchen too. I don't know much. Keep watching the food network channel. Surf the Internet. Good Luck.
I am going to be 15 soon. I have many years to become a chef but that doesn't mean you are too old like I said. I hope that I have good marks to go to culinary school. Cooking is like art just like writing poems is something I like to do in my spare time. Being a cook at home can be your hobby. Keep it like that. I have many dreams that I want to achieve in my future too. Just never give up even if you find it challenging. Ask your girlfriend to help you. Practice makes perfect, right? Try new ingredients, experiment new flavors. Cook something that inspires you. I don't know. Do what makes you happy.
Excuse my grammar and misspellings. Thanks.
Your not too old to do anything you love. What your girlfriend doesn't understand is that while the actual school may take 2 years or so - does not guarantee a 'real' chef position. What a lot of these culinary schools do is crank out line cooks and can be really expensive.
Also, being a chef or anyone on a restaurant staff can be grueling at times and sometimes the hectic pace is not for everyone. The cream does rise to the top sometimes and these line cooks move up to a chef position but you don't graduate right away and become a chef.
Very different from being a good home chef.
Cooking tools are very personal so you just need to get a feel for the pans and other tools you would like to use.
No, you're not too old to become a chef.
Don't buy any equipment or tools on the internet. If you decide to go to a Culinary school, they will have lists of the proper equipment you'll need.
There are a great many culinary schools so I'm sure you'll find one that isn't a great distance from your home.
If you do well in school, you will do well in your first placement. It's all about attitude and skills and you already seem to have one of those.
I wish you all the best.
I didn't start working as a chef until I was 38. No I am not a trained chef from some fancy school but the word chef is short for chef de cuisine which means head of the kitchen.
I started working at a hospital kitchen and it is a great place to learn the basics and get a ton of training. Went from there to a nursing home and from there to a bakery/cafe/bistro. I chef a brunch that has been written up in my local paper several times.
If you love to cook, do it. Some where will be willing to hire a newbie and teach them. If you already cook at home a lot, then you have a leg up on many younger people.
I read tons of cook books, cookign manuals, cooking magazines and watch tons of cooking shows on tv. I cruise the internet every night, educating myself. I watch others who seem to be more adept at something I am not and learn from them or where ever I can.
Be ware of thinking you need special equipment to be a good cook. Or good chef. A chefs knife, and a paring knife is about all I use and about all I have ever used in the last 20 years of cooking for a living. Once in a blue moon, I need a nice serrated knife for this and that but my chefs blade and paring knife are what I use the most. And cost? My chefs knife came from an Asian food store locally and cost $3.00 and the paring knife is a standard food service knife available in any food service catalog or restaurant supply store. I lost my favorite one I bought at Kmart....
The pan I love the most is a cast iron skillet I found for $1 at a rummage sale and my home kettles are all cast aluminum and I got them from my grandmother in law when she was going to throw them out. I don't really care for any non stick stuff. Cast iron or cast aluminum is best.
Cooking good food doesn't take fancy equipment and expensive gadgets, it takes know how and that little bit of instinct of what tastes good, what goes good together and basic knowledge of what you can and cannot do.
I would never buy a kettle or pan ';set'; as they all come with weird extras that no one ever uses or rarely uses and just takes up space.
Your pans should be heavy and either cast aluminum or iron and the bottom should be solid and heavy. Heavy ones hold the heat and cook more evenly.
I buy mine one at a time when I need to replace one. I always look at rummage sales or second hand stores for good broken in and seasoned cast iron but then I am cheap.
you are not too old. it seems to be that a 35 year old (like yourself) who is really interested in cooking would make a better and more serious student. as for brands, the best mixer i can suggest is kitchen aid. most of them can use add ons like pasta dies, meat grinders,pasta rollers and other tools. knives is another thing. a good knife can be pretty expensive. look for ones that fit your hand comfortably. what may be right for me might not be right for you. lately kohl's has been adding items from the food network chefs. knives from guy fieri, items from rachel ray ,paula deen,and other well known chefs are now becoming available at stores like kohl's, super wal-mart,k-mart, etc..
i have a set of cook ware that is supposed to be guarnateed for the life. it is town craft (not sure of spelling) as for tools,it depends what area you want to go in. my main tools at home are as follows:
basting brush, cork screw, micro plane zester/grater, mandolin, food processor, tongs, box grater, and microwave.
We have a school about two miles from where I live to train to be a chef. It is a college, and a very good one. My nephew went there. I went there and took a class. It is two years. My nephew then went to another school to finish, and has earned many honors.
Thirty-five is not too old. I wish I had gone on and finished when I was your age.
No never too old . But need to define chef . Check out local community college one near here has a fast track course that takes a year but also has evening courses to do while working elsewhere and some great pastry and chocolate courses as well and I have enjoyed courses there out of interest at night in sausage making,bread making and cuisine of Italy. These I took after I retired from an office job and while enrolled in a bartenders course at the same college . I was 54 at the time and now 71 and while not working full time still manage to do a bit of cooking for local socials etc. You could also pick up some experience volunteering in a shelter kitchen, seniors home , summer camp etc.Many of the graduates end up in kitchens as cooks in various levels but it will likely take a long expensive course to qualify for five star restaurants etc.That said the courses in food handling to qualify for certificate would qualify to be in a mom and pop or family restaurant..
The tools of trade are often available in the same community colleges as the courses and selected by the professionals. If your girlfriend is not supportive at this stage better have a good talk before embarking on the long hours and studies.
GOOD LUCK AND CHASE YOUR DREAM EVEN IF IT TAKES FIVE YEARS YOU WILL ONLY BE 40 AND IF YOU DONOT DO IT OR TRY YOU WILL STILL BE 40 AND ALWAYS WONDERING WHAT IF.
Where did I go wrong with this recipe?
I have a book with the following Spinach %26amp; Potatoes recipe in it, but when I tried to make it, it burned...
';Ingredients:
4 tbsp vegetable oil
225g/8oz baby potatoes (about 16 potatoes)
1 inch of fresh ginger, minced
4 cloves garlic, minced
1 onion, coarsely chopped
2 fresh green chillies, chopped
2 dried red chillies, coarsely chopped
1 tsp cumin seeds
salt to taste
225g/8oz fresh spinach
2 firm tomatoes, coarsely chopped (for garnish)
Directions:
1. Heat oil in a frying pan or wok and fry the potatoes until brown on all sides. Remove and put aside.
2. Remove the excess oil leaving about 1 tbsp in the pan. Fry the ginger, garlic, onion, green chillies, dried red chillies and cumin seeds until the onion is golden brown.
3. Add the potatoes and salt and stir well. Cover the pan and cook over a medium heat, stirring occasionally, until the potatoes are tender when pierced with a sharp knife.
4. Add the spinach and stir well. Cook with the pan uncovered until the spinach is tender and all the excess fluids have evaporated. Garnish with the chopped tomatoes and serve hot.';
Any ideas on how to make this recipe work? I followed it exactly, but I didn't make it to step 3, because after step 2, the garlic and chillies were burned but the onions weren't brown.
Help!Where did I go wrong with this recipe?
It sounds like you had the pan too hot. Keep the heat around medium heat. And the onions won't turn as dark as the garlic. Don't worry, the flavors will come out of the ingredients. If it looks like it is starting to burn, then remove the pan from the heat for a minute. Try again, cooking is about trying things over and over until you get the hang of it!
';Ingredients:
4 tbsp vegetable oil
225g/8oz baby potatoes (about 16 potatoes)
1 inch of fresh ginger, minced
4 cloves garlic, minced
1 onion, coarsely chopped
2 fresh green chillies, chopped
2 dried red chillies, coarsely chopped
1 tsp cumin seeds
salt to taste
225g/8oz fresh spinach
2 firm tomatoes, coarsely chopped (for garnish)
Directions:
1. Heat oil in a frying pan or wok and fry the potatoes until brown on all sides. Remove and put aside.
2. Remove the excess oil leaving about 1 tbsp in the pan. Fry the ginger, garlic, onion, green chillies, dried red chillies and cumin seeds until the onion is golden brown.
3. Add the potatoes and salt and stir well. Cover the pan and cook over a medium heat, stirring occasionally, until the potatoes are tender when pierced with a sharp knife.
4. Add the spinach and stir well. Cook with the pan uncovered until the spinach is tender and all the excess fluids have evaporated. Garnish with the chopped tomatoes and serve hot.';
Any ideas on how to make this recipe work? I followed it exactly, but I didn't make it to step 3, because after step 2, the garlic and chillies were burned but the onions weren't brown.
Help!Where did I go wrong with this recipe?
It sounds like you had the pan too hot. Keep the heat around medium heat. And the onions won't turn as dark as the garlic. Don't worry, the flavors will come out of the ingredients. If it looks like it is starting to burn, then remove the pan from the heat for a minute. Try again, cooking is about trying things over and over until you get the hang of it!
Cooking help, opinion of this Thai recipe?
Hi all. I know there is a cooking section but thought I throw this up here.
I'm entering a cooking contest in the US and need to prepare a shrimp dish. I thought of making ';krathak'; or firecrackers.
Shrimp marinated in fish and soy sauces and homemade red curry paste. Then they are wrapped in wonton wrapper, tail sticking out a tied up with an egg noodle bow. Then deep fried in the wok.
I never came across this while living in Thailand.
Have you eaten these?
How were they presented? What sort of dipping sauce might you use?
Thanks so much for any opinion you can give me!!
Sam :)Cooking help, opinion of this Thai recipe?
I have encountered something like what you describe presented in Bangkok restaurants and hotels, served as finger food or a starter.
Basically they are a shrimp in a wrapper and deep fried. There are a number of variations, the shrimp may be simply marinated and wrapped, or they may be seasoned and stuffed with either chicken, pork or shrimp filling and then wrapped. Sometimes they are wrapped in egg noodle and fried - rather than won ton wrapper.
One restaurant calls them ';koong hom pha'; - shrimp in blanket. Firecracker in Thai is ';bpra-that'; - so you may wish to check the name.
This dish can take up a lot of oil if the shrimp is not sealed well in the wrapper. Using egg yolk or cornstarch/water ';glue'; will help make a good seal when wrapping.
Presentation is usually on Salad leaves with some carved vegetable decorations and Green Chili Sweet and Sour Sauce for dipping.
I think this dish may actually be a Thai variation on a Southern Chinese or Vietnamese theme.
Hope this helps... good luckCooking help, opinion of this Thai recipe?
I've been to Thailand a few times- I've never heard of this dish before. If anything, it sounds more like a Chinese influenced dish to me. It does, however, sound delicious! I think you'd need a sweetish/sour sauce- maybe with the addition of some red chili flakes to add some kick. How about a tamarind paste based dipping sauce?
Presentation-wise, I think you should stick with the traditional southeast asian theme- serve with the dipping sauce, fresh herbs (cilantro, thai basil, mint) and fresh leaves of butter lettuce.
I am not a chief; but I did live in Thailand. Haven't seen this dish, although it sounds very good. Cheers c
Never heard of krathak, but it sounds like a dish i have in the chinese yum cha which is delicious.
chilli dipping sauce would be nice.
You might find this in Bangkok's chinatown..but I wouldn't really call this a ';traditional'; Thai dish. As for the sauce I think you're going to want something a bit thick, else it won't stick well to the wontons...you should make a sweet chili sauce to go with this.
dboy
I'm entering a cooking contest in the US and need to prepare a shrimp dish. I thought of making ';krathak'; or firecrackers.
Shrimp marinated in fish and soy sauces and homemade red curry paste. Then they are wrapped in wonton wrapper, tail sticking out a tied up with an egg noodle bow. Then deep fried in the wok.
I never came across this while living in Thailand.
Have you eaten these?
How were they presented? What sort of dipping sauce might you use?
Thanks so much for any opinion you can give me!!
Sam :)Cooking help, opinion of this Thai recipe?
I have encountered something like what you describe presented in Bangkok restaurants and hotels, served as finger food or a starter.
Basically they are a shrimp in a wrapper and deep fried. There are a number of variations, the shrimp may be simply marinated and wrapped, or they may be seasoned and stuffed with either chicken, pork or shrimp filling and then wrapped. Sometimes they are wrapped in egg noodle and fried - rather than won ton wrapper.
One restaurant calls them ';koong hom pha'; - shrimp in blanket. Firecracker in Thai is ';bpra-that'; - so you may wish to check the name.
This dish can take up a lot of oil if the shrimp is not sealed well in the wrapper. Using egg yolk or cornstarch/water ';glue'; will help make a good seal when wrapping.
Presentation is usually on Salad leaves with some carved vegetable decorations and Green Chili Sweet and Sour Sauce for dipping.
I think this dish may actually be a Thai variation on a Southern Chinese or Vietnamese theme.
Hope this helps... good luckCooking help, opinion of this Thai recipe?
I've been to Thailand a few times- I've never heard of this dish before. If anything, it sounds more like a Chinese influenced dish to me. It does, however, sound delicious! I think you'd need a sweetish/sour sauce- maybe with the addition of some red chili flakes to add some kick. How about a tamarind paste based dipping sauce?
Presentation-wise, I think you should stick with the traditional southeast asian theme- serve with the dipping sauce, fresh herbs (cilantro, thai basil, mint) and fresh leaves of butter lettuce.
I am not a chief; but I did live in Thailand. Haven't seen this dish, although it sounds very good. Cheers c
Never heard of krathak, but it sounds like a dish i have in the chinese yum cha which is delicious.
chilli dipping sauce would be nice.
You might find this in Bangkok's chinatown..but I wouldn't really call this a ';traditional'; Thai dish. As for the sauce I think you're going to want something a bit thick, else it won't stick well to the wontons...you should make a sweet chili sauce to go with this.
dboy
Does this sound like a good idea?
Okay, so my girlfriend was telling me how she always wanted a wok. So, I was thinking of surprising her one day with a wok. A really nice one. She's into cooking/cuisine. I'd have her come to my place and surprise her with a pretty nice wok. She has no idea. Is this a cute idea?Does this sound like a good idea?
If she wants one , and you want to buy her one, then it's a good idea..as just a present...
not christmas, not her birthday...trust me.....Does this sound like a good idea?
yes
wats a Wok?
unless you're the one cooking something for her and no
no
wok you taklin bout?
lol. um maybe.
If you invited her her so you two can cook together and it'd be special and romantic.
or you can cook with a wok and suprise her with her very own (even if food sucked it'd still be sweet)
just giving her a wok kinda seems plain..anyways best of luck!
Certainly !
If she wants one , and you want to buy her one, then it's a good idea..as just a present...
not christmas, not her birthday...trust me.....Does this sound like a good idea?
yes
wats a Wok?
unless you're the one cooking something for her and no
no
wok you taklin bout?
lol. um maybe.
If you invited her her so you two can cook together and it'd be special and romantic.
or you can cook with a wok and suprise her with her very own (even if food sucked it'd still be sweet)
just giving her a wok kinda seems plain..anyways best of luck!
Certainly !
Hello,I would like to know what kind of Pots for cooking herbs, fruit and vegetables without any lost?
Why stainless steal pots without Teflon inside for making a tea from herbs were not recommended to me by Chinese doctor? Isn't Teflon bad? Was he wrong? What could I use instead?
Also, i would like to know if IKEA WOK is good for stir=frying vegetables and general cooking e.g. soups etc.
And how to eat TURMERIC to get the most benefits? As spice added, as tea drunken with or without the powder or cooked in water and drunk it all? Together with ginger or not? How to use TURMERIC on skin?
many thanks
Hello,I would like to know what kind of Pots for cooking herbs, fruit and vegetables without any lost?
I don't know why you were not told this, but yes, teflon is not so healthy and you should always use stainless steel pots instead of aluminum pots.
To get the benefits of turmeric you can cook with it as a spice or make tea with it, though it tastes better as a spice in my opinion. If you want to use it on your skin you should mix it with either olive oil or almond oil. Hello,I would like to know what kind of Pots for cooking herbs, fruit and vegetables without any lost?
Chinese doctors don't know anything and just want to sell you approved appliances
the best for cooking herbs is the ceramic covered steal pots or glass.
it is the metal in the pots that changes the good in the herbs.
if you are making tea use either of the pots above and to store the tea use a glass jar.
to keep the good in veggies when you cook them steam them it best it does not matter what kind of pots you use you can either buy a pot made for steaming or you can buy an insert.
you can get them at most home stores
or go to a Chinese food store and buy a bamboo container that fits over pots.
do not use anything with teflon in it
it is now band in my Country as it is not good for you
tumeric is used in curry. make a curry sauce with extra turmeric. Turmeric is not so great all by itself but is good sprinkled on rice or baked potatoe. Can mix the turmeric with other spice such as cumin, corriander, garlic, parsley....sprinkle over vegetables with a little olive oil.
Teflon is harmful if eaten. It may cause cancer. I dont even use teflon pans in regular cooking.
Stainless steel is good to use for herbal remedies. You can also use glass. Never use aluminum, it is highly reactive and will affect the herb. Also, try not to boil the herb. Simmer or steep it in hot water. This will ensure it retains its healing elements.
Im not sure about the wok - I assume its ok to cook with.
You can eat the dried, powdered rhizome in a capsul or tea.
I suggest you talk to your Chinese doctor about the specifics of his treatment. If for some reason he does not tell you how to use the tumeric, you might want to find a better doctor.
Also, i would like to know if IKEA WOK is good for stir=frying vegetables and general cooking e.g. soups etc.
And how to eat TURMERIC to get the most benefits? As spice added, as tea drunken with or without the powder or cooked in water and drunk it all? Together with ginger or not? How to use TURMERIC on skin?
many thanks
Hello,I would like to know what kind of Pots for cooking herbs, fruit and vegetables without any lost?
I don't know why you were not told this, but yes, teflon is not so healthy and you should always use stainless steel pots instead of aluminum pots.
To get the benefits of turmeric you can cook with it as a spice or make tea with it, though it tastes better as a spice in my opinion. If you want to use it on your skin you should mix it with either olive oil or almond oil. Hello,I would like to know what kind of Pots for cooking herbs, fruit and vegetables without any lost?
Chinese doctors don't know anything and just want to sell you approved appliances
the best for cooking herbs is the ceramic covered steal pots or glass.
it is the metal in the pots that changes the good in the herbs.
if you are making tea use either of the pots above and to store the tea use a glass jar.
to keep the good in veggies when you cook them steam them it best it does not matter what kind of pots you use you can either buy a pot made for steaming or you can buy an insert.
you can get them at most home stores
or go to a Chinese food store and buy a bamboo container that fits over pots.
do not use anything with teflon in it
it is now band in my Country as it is not good for you
tumeric is used in curry. make a curry sauce with extra turmeric. Turmeric is not so great all by itself but is good sprinkled on rice or baked potatoe. Can mix the turmeric with other spice such as cumin, corriander, garlic, parsley....sprinkle over vegetables with a little olive oil.
Teflon is harmful if eaten. It may cause cancer. I dont even use teflon pans in regular cooking.
Stainless steel is good to use for herbal remedies. You can also use glass. Never use aluminum, it is highly reactive and will affect the herb. Also, try not to boil the herb. Simmer or steep it in hot water. This will ensure it retains its healing elements.
Im not sure about the wok - I assume its ok to cook with.
You can eat the dried, powdered rhizome in a capsul or tea.
I suggest you talk to your Chinese doctor about the specifics of his treatment. If for some reason he does not tell you how to use the tumeric, you might want to find a better doctor.
Help me with my stir fry chicken tonight :)?
I've got some chicken, frozen broccoli, onion and Lawry's sesame ginger marinade for dinner tonight. I'd like to stir fry it all in a wok, but I'm a little uncertain on how to go about doing it. Should I boil the chicken in water first? Should I thaw the broccoli before I cook it, or just throw it in frozen? If anyone can help give me a how-to guideline I would really appreciate it :) Thanks in advance :)Help me with my stir fry chicken tonight :)?
Cut the chicken into strips and stir fry in some oil for a couple mins, until turning golden on outside. Remove from pan with slotted spoon and place on a plate. Put in the vegetables and stir fry for a min until they are breaking up slightly. Add the chicken and the marinade and stir fry until the veggies are cooked and the sauce has thickened a bit. Should take 15 mins max to make this entire meal.Help me with my stir fry chicken tonight :)?
put some oil into your wok (like 2-4 tablespoons) and throw in your chicken that has the marinade on it. let that cook for a few minutes until it starts too look cooked. Then add in your veggies (broccoli can just be frozen) cook it all up until everything is nice and hot. Serve over some steamed rice and it should be yummy
you should grill the chicken with salt and garlic (if you like garlic) and then add to the stir fry. The vegetables should be done by the time you mix them with the chicken.
Add some carrots and red peppers to give it a nice colorful look.
Pour some soy sauce and enjoy!
The point of a stir fry is putting eveything in the same pan/wok :).
Stir fry the (raw) chicken first, in a little olive oil, until white on the outside at least. Brown the (peeled and chopped) onion next. The broccoli (thawed) should go next - you want it crunchy, not frozen, not soggy. Allow everything to cook through for a good few minutes - make sure the chicken is white all the way through. Boil your noodles or rice and strain. Add to the wok.
The marinade should go last, don't leave it on for too long as any sugar in it could burn! Just let it coat everything and warm a little.
And enjoy !
Erin is right, the veggies can be frozen, but the chicken needs to start first....make sure you marinate the chicken at least 30 minutes before, but if you are home now, go ahead and marinate it now.....if you want to use extra marinade as a sauce do NOT use the leftover that the chicken was in, pitch that and use new as a sauce.
I have never used the Lawry's that you have, but here is how I make my stir fry.
Cut the chicken into strips, and place them in a bowl. Next, you can add some garlic, gingerand egg white and corn starch. the egg white and corn starch are what gives the chicken the texture you are used to in chinese take out. That is also the time you might want to add some of you Lawry's. Let this marinate a few minutes. Heat your wok and add oil. cook your onions in the wok and remove. Do the same with the broccoli (thawed) and remove. Finally, cook the chicken in the wok, return the veggies to it. Add a little broth or some more of your Lawry's and heat through. Serve it over rice and dig in.
Stir Fry Of Broccoli %26amp; Chicken
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Skinned %26amp; Boned Chicken
And Cut Into 1/4 in. Thick
Breasts -- Trimmed
Slices
6 cup Broccoli Florets (From About
2 lg Cloves Garlic Minced
2 pound Broccoli
1/2 teaspoon Dried Thyme (Crumbled)
2 lg Red OR Green Peppers
1 teaspoon Dried Basil Crumbled
Quartered Lengthwise %26amp; Cut
1/2 teaspoon Freshly Ground Pepper
Cross-Wise Into 1/8 Inch
1/2 teaspoon Salt
1 Wide Strips
4 tablespoon Freshly Grated Parmesana
1 lg Onion Halved Lengthwise
Pound Breasts Between Waxed Paper To Thickness Of 1/4 Inch. Wrap Each Chicken Breast Separately in Plastic %26amp; Freeze Until Firm But Not Solid.Cut Chicken Crosswise Into 1/8 Inch Wide Strips. Cover Broccoli With Cold Water in Medium Bowl. Coat Heavy Skillet With Vegetable Spray. Add Olive Oil %26amp; Heat Over High Heat 1 Min. Add Red Peppers (OR Green), Onion, Garlic, Basil, Thyme, Pepper %26amp; Rosemary To Pan. Stir Fry 2 Min. Drain Broccoli, But Do Not Shake Off Excess Water And Add To Skillet. Stir Fry 3 Min.Reduce Heat To Medium-Low, Cover %26amp; Steam 2 Min. Stir in Chicken. Cover %26amp; Steam Util Chicken Is Almost Cooked Thru, About 1 Min. Uncover %26amp; Increase Heat %26amp; Stir Fry Until Liquid Reduces Slightly, About 1 Min. Divide Among Heated Plates. Top Each Portion With 1 T. Parmesan.
00000000000000000000000000000000000000鈥?
CHICKEN AND BROCCOLI PASTA DIJON
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Mostaccioli or Penne
-OR other medium pasta
-shape, uncooked
8 oz Boneless chicken breast
- (without skin)
- cut into 1-inch pieces
1/2 ts Salt
1/4 ts Freshly ground black pepper
2 Garlic cloves -- minced
2 ts Vegetable oil
3 c Broccoli florets
1 lg Red bell pepper -- cut into
- short, thin strips
1/2 c Low-sodium chicken broth
12 oz Evaporated skim milk
1 tb Cornstarch
3 tb Dijon mustard
Prepare pasta according to package directions. While
pasta is cooking, toss chicken with salt, pepper and
garlic. Coat a large non-stick skillet with cooking
spray; place over medium-high heat until hot. Add
chicken mixture; stir-fry 4 to 5 minutes or until
chicken is cooked through. Remove chicken from skillet
and place in a medium bowl.
Add broccoli, red pepper and chicken broth to skillet.
Cover; simmer over medium heat 5 to 6 minutes or until
vegetables are tender-crisp. Transfer to bowl with
chicken. In a small bowl, combine 1/4 cup of the milk
with cornstarch, mixing until smooth. Add to skillet
with remaining milk; bring to a boil, stirring
constantly. Reduce heat; stir in mustard. Stir in
reserved chicken mixture.
When pasta is done, drain well. Toss with chicken
mixture. Serve immediately with additional freshly
ground pepper, if desired.
00000000000000000000000000000000000000鈥?
SZECHUAN-STYLE CHICKEN AND BROCCOLI
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Beef
Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Chicken breasts* -- split; boned and ski
1/3 cup PACE picante sauce
20 milliliters Garlic -- minced
2 tablespoons Soy sauce
1 tablespoon Ginger -- shredded
1 tablespoon Water
1 tablespoon Cornstarch
1 1/2 cups Broccoli flowerets
1/2 teaspoon Sugar
1 Red pepper
3 tablespoons Vegetable oil
1 Onion -- thin wedges
(We use much less meat than this; either 1 whole chicken breast or 1/2 lb.
ground turkey or ground chicken.) Cut chicken into 1-inch cubes. Combine
picante sauce, soy sauce, water, cornstarch and sugar in small bowl; set aside.
Heat 2 T. of the oil in wok or large skillet over medium high heat. Add chicken
and stir-fry 3 to 4 minutes or until cooked through.
Remove with slotted spoon. Add remaining oil onion, garlic and ginger to
skillet; stir-fry 30 seconds. Add broccoli and peppers; stir-fry 3 minutes or
until vegetables are crisp-tender. Add chicken and picante sauce mixture;
stir-fry about 1 minute or until sauce thickens.
I don't cook the meat and vegetables separately. It takes a little longer,
but there are less dishes to wash and you only need 2 T. oil. I cook the
garlic and ginger for a few seconds before throwing the meat in.
I cook the meat for 20 or 30 seconds, and then throw in the vegetables one at a
one at a time, stirring 5 or 6 seconds between each addition. I cook everything
for 5 or 6 minutes, stirring, of course. Then I pull everything up on the sides
of the wok and pour the sauce in the center, stirring the sauce until
thickened. Then I stir everything together for a minute or two. It's done. I
use high on my stove when cooking with my wok on a fire-ring. This is easy and
delicious and lower in sodium than many of the bottled sauces.
Cut the chicken into strips and stir fry in some oil for a couple mins, until turning golden on outside. Remove from pan with slotted spoon and place on a plate. Put in the vegetables and stir fry for a min until they are breaking up slightly. Add the chicken and the marinade and stir fry until the veggies are cooked and the sauce has thickened a bit. Should take 15 mins max to make this entire meal.Help me with my stir fry chicken tonight :)?
put some oil into your wok (like 2-4 tablespoons) and throw in your chicken that has the marinade on it. let that cook for a few minutes until it starts too look cooked. Then add in your veggies (broccoli can just be frozen) cook it all up until everything is nice and hot. Serve over some steamed rice and it should be yummy
you should grill the chicken with salt and garlic (if you like garlic) and then add to the stir fry. The vegetables should be done by the time you mix them with the chicken.
Add some carrots and red peppers to give it a nice colorful look.
Pour some soy sauce and enjoy!
The point of a stir fry is putting eveything in the same pan/wok :).
Stir fry the (raw) chicken first, in a little olive oil, until white on the outside at least. Brown the (peeled and chopped) onion next. The broccoli (thawed) should go next - you want it crunchy, not frozen, not soggy. Allow everything to cook through for a good few minutes - make sure the chicken is white all the way through. Boil your noodles or rice and strain. Add to the wok.
The marinade should go last, don't leave it on for too long as any sugar in it could burn! Just let it coat everything and warm a little.
And enjoy !
Erin is right, the veggies can be frozen, but the chicken needs to start first....make sure you marinate the chicken at least 30 minutes before, but if you are home now, go ahead and marinate it now.....if you want to use extra marinade as a sauce do NOT use the leftover that the chicken was in, pitch that and use new as a sauce.
I have never used the Lawry's that you have, but here is how I make my stir fry.
Cut the chicken into strips, and place them in a bowl. Next, you can add some garlic, gingerand egg white and corn starch. the egg white and corn starch are what gives the chicken the texture you are used to in chinese take out. That is also the time you might want to add some of you Lawry's. Let this marinate a few minutes. Heat your wok and add oil. cook your onions in the wok and remove. Do the same with the broccoli (thawed) and remove. Finally, cook the chicken in the wok, return the veggies to it. Add a little broth or some more of your Lawry's and heat through. Serve it over rice and dig in.
Stir Fry Of Broccoli %26amp; Chicken
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Skinned %26amp; Boned Chicken
And Cut Into 1/4 in. Thick
Breasts -- Trimmed
Slices
6 cup Broccoli Florets (From About
2 lg Cloves Garlic Minced
2 pound Broccoli
1/2 teaspoon Dried Thyme (Crumbled)
2 lg Red OR Green Peppers
1 teaspoon Dried Basil Crumbled
Quartered Lengthwise %26amp; Cut
1/2 teaspoon Freshly Ground Pepper
Cross-Wise Into 1/8 Inch
1/2 teaspoon Salt
1 Wide Strips
4 tablespoon Freshly Grated Parmesana
1 lg Onion Halved Lengthwise
Pound Breasts Between Waxed Paper To Thickness Of 1/4 Inch. Wrap Each Chicken Breast Separately in Plastic %26amp; Freeze Until Firm But Not Solid.Cut Chicken Crosswise Into 1/8 Inch Wide Strips. Cover Broccoli With Cold Water in Medium Bowl. Coat Heavy Skillet With Vegetable Spray. Add Olive Oil %26amp; Heat Over High Heat 1 Min. Add Red Peppers (OR Green), Onion, Garlic, Basil, Thyme, Pepper %26amp; Rosemary To Pan. Stir Fry 2 Min. Drain Broccoli, But Do Not Shake Off Excess Water And Add To Skillet. Stir Fry 3 Min.Reduce Heat To Medium-Low, Cover %26amp; Steam 2 Min. Stir in Chicken. Cover %26amp; Steam Util Chicken Is Almost Cooked Thru, About 1 Min. Uncover %26amp; Increase Heat %26amp; Stir Fry Until Liquid Reduces Slightly, About 1 Min. Divide Among Heated Plates. Top Each Portion With 1 T. Parmesan.
00000000000000000000000000000000000000鈥?
CHICKEN AND BROCCOLI PASTA DIJON
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Mostaccioli or Penne
-OR other medium pasta
-shape, uncooked
8 oz Boneless chicken breast
- (without skin)
- cut into 1-inch pieces
1/2 ts Salt
1/4 ts Freshly ground black pepper
2 Garlic cloves -- minced
2 ts Vegetable oil
3 c Broccoli florets
1 lg Red bell pepper -- cut into
- short, thin strips
1/2 c Low-sodium chicken broth
12 oz Evaporated skim milk
1 tb Cornstarch
3 tb Dijon mustard
Prepare pasta according to package directions. While
pasta is cooking, toss chicken with salt, pepper and
garlic. Coat a large non-stick skillet with cooking
spray; place over medium-high heat until hot. Add
chicken mixture; stir-fry 4 to 5 minutes or until
chicken is cooked through. Remove chicken from skillet
and place in a medium bowl.
Add broccoli, red pepper and chicken broth to skillet.
Cover; simmer over medium heat 5 to 6 minutes or until
vegetables are tender-crisp. Transfer to bowl with
chicken. In a small bowl, combine 1/4 cup of the milk
with cornstarch, mixing until smooth. Add to skillet
with remaining milk; bring to a boil, stirring
constantly. Reduce heat; stir in mustard. Stir in
reserved chicken mixture.
When pasta is done, drain well. Toss with chicken
mixture. Serve immediately with additional freshly
ground pepper, if desired.
00000000000000000000000000000000000000鈥?
SZECHUAN-STYLE CHICKEN AND BROCCOLI
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Beef
Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Chicken breasts* -- split; boned and ski
1/3 cup PACE picante sauce
20 milliliters Garlic -- minced
2 tablespoons Soy sauce
1 tablespoon Ginger -- shredded
1 tablespoon Water
1 tablespoon Cornstarch
1 1/2 cups Broccoli flowerets
1/2 teaspoon Sugar
1 Red pepper
3 tablespoons Vegetable oil
1 Onion -- thin wedges
(We use much less meat than this; either 1 whole chicken breast or 1/2 lb.
ground turkey or ground chicken.) Cut chicken into 1-inch cubes. Combine
picante sauce, soy sauce, water, cornstarch and sugar in small bowl; set aside.
Heat 2 T. of the oil in wok or large skillet over medium high heat. Add chicken
and stir-fry 3 to 4 minutes or until cooked through.
Remove with slotted spoon. Add remaining oil onion, garlic and ginger to
skillet; stir-fry 30 seconds. Add broccoli and peppers; stir-fry 3 minutes or
until vegetables are crisp-tender. Add chicken and picante sauce mixture;
stir-fry about 1 minute or until sauce thickens.
I don't cook the meat and vegetables separately. It takes a little longer,
but there are less dishes to wash and you only need 2 T. oil. I cook the
garlic and ginger for a few seconds before throwing the meat in.
I cook the meat for 20 or 30 seconds, and then throw in the vegetables one at a
one at a time, stirring 5 or 6 seconds between each addition. I cook everything
for 5 or 6 minutes, stirring, of course. Then I pull everything up on the sides
of the wok and pour the sauce in the center, stirring the sauce until
thickened. Then I stir everything together for a minute or two. It's done. I
use high on my stove when cooking with my wok on a fire-ring. This is easy and
delicious and lower in sodium than many of the bottled sauces.
Onion, Champignon mushroom, butter and black pepper + chinese wine?
Hi, I would like to ask how to stir fry using wine, when does the wine comes in ? options are :
1. after I melt butter, onion, mushroom then wine comes in or
2. butter + wine together then mushroom and onion
3. mushroom with little water or chicken stock in a wok ( until mushrom little bit burned ), then wine and butter + onion
Any of you guys knows the better way or other inggredients to make my stir fry taste good ?
- I don't care what I cook, I wanna know the system of using wok and wine, ( which I supposed is the same in any recipes espc. in chinese cooking ) since wine can vaporize easily when enter in a hot metal.Onion, Champignon mushroom, butter and black pepper + chinese wine?
before i answer i gotta tell ya this...when i first became interested in cooking with wine, i went to the store and bought some kind of cooking wine i never heard of, then i was watching food network and they said to never cook with a wine that you will not drink, so, i went into the kitchen and took a drink of it and OMG! it was the nastiest thing i have ever tasted EVER! just thought i would tell you that.
i would add the wine early enough that it gets absorbed well, and worked through all the ingredience. so i would add the onion to the butter and let that cook for a couple of minutes then add the mushroom and wine
also, if you add some teryoke or soy sauce to the bits on the bottom of the pan after you are finished cooking, and a touch of wine, it is terrific sauce for linguini or spagetti noodles.Onion, Champignon mushroom, butter and black pepper + chinese wine?
There is/was a NASTY imported product called ';chinese cooking (rice) wine'; that I used to buy many years ago. It has a high sodium content (salt) added to prevent drinking it. It is used to splash onto the veggies and such in the last few minutes of the Stir-Fry. It used to put a nice gleemy, sheen (shine) on the sauce and veggies.
I prefer to use a white dry wine. Just a few generous splashy sprigs will do, added at the very last few moments before removing from the heat. Enjoy!
http://stv.smugmug.com/
1. after I melt butter, onion, mushroom then wine comes in or
2. butter + wine together then mushroom and onion
3. mushroom with little water or chicken stock in a wok ( until mushrom little bit burned ), then wine and butter + onion
Any of you guys knows the better way or other inggredients to make my stir fry taste good ?
- I don't care what I cook, I wanna know the system of using wok and wine, ( which I supposed is the same in any recipes espc. in chinese cooking ) since wine can vaporize easily when enter in a hot metal.Onion, Champignon mushroom, butter and black pepper + chinese wine?
before i answer i gotta tell ya this...when i first became interested in cooking with wine, i went to the store and bought some kind of cooking wine i never heard of, then i was watching food network and they said to never cook with a wine that you will not drink, so, i went into the kitchen and took a drink of it and OMG! it was the nastiest thing i have ever tasted EVER! just thought i would tell you that.
i would add the wine early enough that it gets absorbed well, and worked through all the ingredience. so i would add the onion to the butter and let that cook for a couple of minutes then add the mushroom and wine
also, if you add some teryoke or soy sauce to the bits on the bottom of the pan after you are finished cooking, and a touch of wine, it is terrific sauce for linguini or spagetti noodles.Onion, Champignon mushroom, butter and black pepper + chinese wine?
There is/was a NASTY imported product called ';chinese cooking (rice) wine'; that I used to buy many years ago. It has a high sodium content (salt) added to prevent drinking it. It is used to splash onto the veggies and such in the last few minutes of the Stir-Fry. It used to put a nice gleemy, sheen (shine) on the sauce and veggies.
I prefer to use a white dry wine. Just a few generous splashy sprigs will do, added at the very last few moments before removing from the heat. Enjoy!
http://stv.smugmug.com/
I am not a big fan of veg but am trying to introduce some...?
Do these meals sound (fairly) healthy to you guys?
*Chicken (cooked in a little oil in a wok) with noodles, mushrooms, peppers and soy sauce
*fish with jacket potato and corn on the cob
*pork loin with potato wedges and peas, corn and carrot
*jacket potato and cheese with green salad
I know there is not much veg, but its not a bad start right?
And how healthy/unhealthy do you think the meals themselves are? (I tried all these meal ideas last week and loved them all)I am not a big fan of veg but am trying to introduce some...?
Its a good start but when you fry vegetables you just introduce fat and kill most of the nutrients in them try to steam the vegetables first and then add them on the noddles then you wont really have to fry them...same with any other veggies just put them in a plastic bag and pop them in the microwave...then you should be ok.
also try to introduce fruit more then u don't have to eat as much veggies as u can get the same nutrients from fruit as u can in veg.
Potassium is important for the body, its the positively charged electrolyte in body cells. It helps maintain the normal functioning of the heart, brain, kidney and muscles. but too much of anything is bad just need to have it in ideal proportions and well its hard to really overdose in potassium anyway unless you eat like 50 bananas a day so its nothing to worry about, a banana a day should be good enough.
hope that helps.I am not a big fan of veg but am trying to introduce some...?
it's healthy but it all depends on how you prepare them and maybe take out some of the potatoes it has a lot of starch and potassium in it
I am a vegetarian myself and my favorite of what you mentioned was the first one minus the chicken. Mushrooms, peppers, onions, celery, spinach, tomatoes, potatoes, carrots and honestly any vegetables cooked with a little soy sauce and mixed with either rice or pasta. I consider if very healthy and the other things you mentioned sounded good as well. Just remember you really don't need much oil to cook these things in and soy sauce contains a lot of salt so be careful not to overdo it.
Hope this helps :)
try to get some more green veggies in there.meaning of the name
*Chicken (cooked in a little oil in a wok) with noodles, mushrooms, peppers and soy sauce
*fish with jacket potato and corn on the cob
*pork loin with potato wedges and peas, corn and carrot
*jacket potato and cheese with green salad
I know there is not much veg, but its not a bad start right?
And how healthy/unhealthy do you think the meals themselves are? (I tried all these meal ideas last week and loved them all)I am not a big fan of veg but am trying to introduce some...?
Its a good start but when you fry vegetables you just introduce fat and kill most of the nutrients in them try to steam the vegetables first and then add them on the noddles then you wont really have to fry them...same with any other veggies just put them in a plastic bag and pop them in the microwave...then you should be ok.
also try to introduce fruit more then u don't have to eat as much veggies as u can get the same nutrients from fruit as u can in veg.
Potassium is important for the body, its the positively charged electrolyte in body cells. It helps maintain the normal functioning of the heart, brain, kidney and muscles. but too much of anything is bad just need to have it in ideal proportions and well its hard to really overdose in potassium anyway unless you eat like 50 bananas a day so its nothing to worry about, a banana a day should be good enough.
hope that helps.I am not a big fan of veg but am trying to introduce some...?
it's healthy but it all depends on how you prepare them and maybe take out some of the potatoes it has a lot of starch and potassium in it
I am a vegetarian myself and my favorite of what you mentioned was the first one minus the chicken. Mushrooms, peppers, onions, celery, spinach, tomatoes, potatoes, carrots and honestly any vegetables cooked with a little soy sauce and mixed with either rice or pasta. I consider if very healthy and the other things you mentioned sounded good as well. Just remember you really don't need much oil to cook these things in and soy sauce contains a lot of salt so be careful not to overdo it.
Hope this helps :)
try to get some more green veggies in there.
Are there secrets to eastern cooking that us westerners just aren't allowed to know?
Look... we all know there's stuff they aren't telling us ;). You go to a Chinese food restaurant in New York and order an egg roll... it's going to taste 90% similar to one you order in Miami. If you go to a Hibachi in Seattle and order steak and shrimp, it's going to taste the same, and the guy/girl will probably do most of the same tricks as a place you go to in Dallas. And I've never tasted dishes that get as complex and deep as curry dishes, but little hole in the wall Indian places seem to taste just as good, if not better than some of the most expensive places I've been to.
I bought a Wok, and now I want to cook. I am very confident in my skills as a cook. But as far as eastern cuisine is concerned, I've never been able to master anything more complicated than Fried Rice, My own stir fry creations, and Mu Shu... which is only because Hoisin (Mu Shu) sauce is sold at the grocery store! I even make my own mandarin pancakes for Mu Shu haha.
Anyway, I want recipes, techniques, any secrets that you might have. A web site with a wide verity of eastern cuisine would be AWESOME! So far I have found none.
I would LOVE to learn the secrets of hibachi flavor! I love the vegetables they use! I know the steak they use sometimes comes directly from farms overseas that raise their cattle so that every cut of meat in the entire animal has more marbling than PRIME in America! But I still want to learn how to get that flavor. I have a griddle, but I'm not sure if the cooking surface in this case is really the secret, Could I do hibachi in a wok?
Anyway, thank you for any help you can offer!Are there secrets to eastern cooking that us westerners just aren't allowed to know?
There aren't secrets, just research you must do. I'm a former Vietnamese, Japanese, and Chinese chef, and here's a few places to start:
All soy sauce is not the same. Soy sauces vary in texture and taste, from dark soy sauce, mushroom sauce, tamari... The same is also true much less fish sauce when you get into thai and vietnamese cuisine (nam pla and nuoc mam, respectively).
If all you've made before is stir-fry and fried rice, here are a few staples for an Asian kitchen which you can experiment with:
Nuoc Mam
dark soy sauce
japanese soy sauce
dried mushrooms
dried red chili peppers
mirin (sweet cooking wine)
rice vinegar
sesame oil
sesame seeds
specifically japanese ingredients will include dashi stock, seaweed, and one of my favorite flavors in the world, togarashi (a japanese seven spice mixture)
oyster sauce.
By Hibachi flavor, I'm thinking you mean the Japanese teppanyaki style of cooking popularized at places like benihana's. Here's a recipe for the sauce they use on everything (by the way, you don't need a special cooking surface, a griddle would be fine...just keep the heat high, make sure it's well seasoned so things don't stick, and move quickly).
Teppanyaki sauce:
4 cups water
1 1/4 cup soy sauce
1/4 cup red wine
1/3 cup oyster sauce
dashi stock or hon dashi powder
6TBs sugar
a whole small onion, two whole cloves of garlic, a one inch piece of ginger (if you want to get really involved you can roast these, skin on, before tossing them in the broth)
3 TB sesame seeds
Stick this all in pot, bring to a boil, then simmer for an hour. Just wait until it reduces down to a flavor and consistency you like. Strain, add fresh sesame seeds if you like, and you've got it. You can refrigerate this sauce and use it anytime you want that teppanyaki flavor.
Another key to cooking this way is allowing the veggies to brown and caramelize when you cook...high heat is key.
Well, that's about it for now...there is a whole world out there which would be hard to capture in a post. Hope this helps with your asian excursions! I foyu can't tell, I love Asian food, which is my comfort food.Are there secrets to eastern cooking that us westerners just aren't allowed to know?
It's not a n ancient chinese secret lad. One tip is ';velvetting';.
Velvetting is taking one egg white and a teaspoon of corn starch and coating chicken,pork,or beef in it for a half hour. Then cooking quick till colored in hot oil for mere moments. It gives the flesh that soft ';Velvet'; texture we all love. Look it up for the in depth pointers.
you want to know the secret to getting the meat really really soft? Add cornstarch (tai bai fen) to the meat when you're marinating/seasoning.
I bought a Wok, and now I want to cook. I am very confident in my skills as a cook. But as far as eastern cuisine is concerned, I've never been able to master anything more complicated than Fried Rice, My own stir fry creations, and Mu Shu... which is only because Hoisin (Mu Shu) sauce is sold at the grocery store! I even make my own mandarin pancakes for Mu Shu haha.
Anyway, I want recipes, techniques, any secrets that you might have. A web site with a wide verity of eastern cuisine would be AWESOME! So far I have found none.
I would LOVE to learn the secrets of hibachi flavor! I love the vegetables they use! I know the steak they use sometimes comes directly from farms overseas that raise their cattle so that every cut of meat in the entire animal has more marbling than PRIME in America! But I still want to learn how to get that flavor. I have a griddle, but I'm not sure if the cooking surface in this case is really the secret, Could I do hibachi in a wok?
Anyway, thank you for any help you can offer!Are there secrets to eastern cooking that us westerners just aren't allowed to know?
There aren't secrets, just research you must do. I'm a former Vietnamese, Japanese, and Chinese chef, and here's a few places to start:
All soy sauce is not the same. Soy sauces vary in texture and taste, from dark soy sauce, mushroom sauce, tamari... The same is also true much less fish sauce when you get into thai and vietnamese cuisine (nam pla and nuoc mam, respectively).
If all you've made before is stir-fry and fried rice, here are a few staples for an Asian kitchen which you can experiment with:
Nuoc Mam
dark soy sauce
japanese soy sauce
dried mushrooms
dried red chili peppers
mirin (sweet cooking wine)
rice vinegar
sesame oil
sesame seeds
specifically japanese ingredients will include dashi stock, seaweed, and one of my favorite flavors in the world, togarashi (a japanese seven spice mixture)
oyster sauce.
By Hibachi flavor, I'm thinking you mean the Japanese teppanyaki style of cooking popularized at places like benihana's. Here's a recipe for the sauce they use on everything (by the way, you don't need a special cooking surface, a griddle would be fine...just keep the heat high, make sure it's well seasoned so things don't stick, and move quickly).
Teppanyaki sauce:
4 cups water
1 1/4 cup soy sauce
1/4 cup red wine
1/3 cup oyster sauce
dashi stock or hon dashi powder
6TBs sugar
a whole small onion, two whole cloves of garlic, a one inch piece of ginger (if you want to get really involved you can roast these, skin on, before tossing them in the broth)
3 TB sesame seeds
Stick this all in pot, bring to a boil, then simmer for an hour. Just wait until it reduces down to a flavor and consistency you like. Strain, add fresh sesame seeds if you like, and you've got it. You can refrigerate this sauce and use it anytime you want that teppanyaki flavor.
Another key to cooking this way is allowing the veggies to brown and caramelize when you cook...high heat is key.
Well, that's about it for now...there is a whole world out there which would be hard to capture in a post. Hope this helps with your asian excursions! I foyu can't tell, I love Asian food, which is my comfort food.Are there secrets to eastern cooking that us westerners just aren't allowed to know?
It's not a n ancient chinese secret lad. One tip is ';velvetting';.
Velvetting is taking one egg white and a teaspoon of corn starch and coating chicken,pork,or beef in it for a half hour. Then cooking quick till colored in hot oil for mere moments. It gives the flesh that soft ';Velvet'; texture we all love. Look it up for the in depth pointers.
you want to know the secret to getting the meat really really soft? Add cornstarch (tai bai fen) to the meat when you're marinating/seasoning.
How much calories?
This is a recipe of: Braised Noodles with Meat and Seafood.
Ingredients:
鈥?20 grams of Ee Mee
鈥?50g Lean Pork Loin
鈥?50 grams of White Fish slices
鈥?50 grams of Shrimps
鈥?00 grams of Baby Kai Lan
鈥? teaspoons Minced Garlic
鈥? tablespoons Light Soy Sauce
鈥? tablespoon Oyster Sauce
鈥? teaspoon Sesame Oil
鈥? teaspoon sugar
鈥?00 ml of Chicken Stock
鈥? teaspoon Corn flour in 1 tablespoon Water
Preparation Methods:
鈥ook noodles in boiling water according to package instructions. Drain.
鈥emove shell from the shrimps, but leave the tail. Remove the black vein.
鈥lean the baby Kai Lan, discard the hard base, then slice leaves into smaller pieces.
鈥eat a little cooking oil in a non-stick wok.
鈥tir-fry garlic until fragrant and golden brown.
鈥dd the pork slices and stir-fry until almost cooked.
鈥dd fish and prawns. Then add seasoning ingredients. Stir well.
鈥dd Kai Lan and chicken stock. Mix well.
鈥hicken gravy with corn flour paste.
thanks! ;DHow much calories?
I think you will find your answer here but I cannot read Korean.
http://kitty.zaccari.us/site/pages/korea鈥?/a>How much calories?
Who cares how many calories? Too much emphasis is put on calories and not enough on portion size.
In other words, enjoy it, don't fret.
Doesn't sound unhealthy.
Ingredients:
鈥?20 grams of Ee Mee
鈥?50g Lean Pork Loin
鈥?50 grams of White Fish slices
鈥?50 grams of Shrimps
鈥?00 grams of Baby Kai Lan
鈥? teaspoons Minced Garlic
鈥? tablespoons Light Soy Sauce
鈥? tablespoon Oyster Sauce
鈥? teaspoon Sesame Oil
鈥? teaspoon sugar
鈥?00 ml of Chicken Stock
鈥? teaspoon Corn flour in 1 tablespoon Water
Preparation Methods:
鈥ook noodles in boiling water according to package instructions. Drain.
鈥emove shell from the shrimps, but leave the tail. Remove the black vein.
鈥lean the baby Kai Lan, discard the hard base, then slice leaves into smaller pieces.
鈥eat a little cooking oil in a non-stick wok.
鈥tir-fry garlic until fragrant and golden brown.
鈥dd the pork slices and stir-fry until almost cooked.
鈥dd fish and prawns. Then add seasoning ingredients. Stir well.
鈥dd Kai Lan and chicken stock. Mix well.
鈥hicken gravy with corn flour paste.
thanks! ;DHow much calories?
I think you will find your answer here but I cannot read Korean.
http://kitty.zaccari.us/site/pages/korea鈥?/a>How much calories?
Who cares how many calories? Too much emphasis is put on calories and not enough on portion size.
In other words, enjoy it, don't fret.
Doesn't sound unhealthy.
Can anyone please help me review this journal entry my sister wrote?
Need help correcting a journal entry my sister wrote yesterday and i thought someone could review and correct the journal entry she wrote and help me teach her how to improve her writing. Any constructive criticism is appreciated. Also this isnt exactly a journal entry its just work my mom told my sister to do so she can improve on her writing so don't tell me not to read her journal =[
Today is Sunday, June 28,2009. My family and i stayed home. My sister is going to work at seven p.m. when i wok up my om was cooking dinner the whole day because its my dad's birthday. Actually its my dad's real birthday was on June 6, and this is the second time we're celebrating his birthday. I know its weird that he has two birthdays but my mom said he has three birthdays this year. One birthday is his real birthday and the other two birthdays are his chinese birthday. At six o' clock p.m. my mom was finish making dinner my brother and i had to set the table, while my sister went somewhere. Before we ate dinner my sister came home with her boyfriend. After dinner my sister got out an ice cream cake out of the freezer for my dad. The ice cream cae was from baskin Robbins, and it was a two layer ice cream cake. The top layer was vanilla ice cream and the bottom layer was chocolate brownies. when everyone was done eating and my sister went to work. I had to clean the table and my brother had to wash the dishes.
I'd also appreciate it if you could tell me how well this journal entry was written from a scale of 1-10 1 being the worst and 10 being the best =]Can anyone please help me review this journal entry my sister wrote?
She needs to stop txt language and use puncuation more. This will get her work to be more realistic and professional.
My corrected version of hers below----I'd say 7/10
Sunday, June 28,2009.
My family and I stayed home. My sister is going to work at seven p.m.. When I woke up my mother was cooking the whole day because it is my dad's birthday. Actually its my dad's real birthday was on June 6, and this is the second time we're celebrating his birthday.
I know its weird that he has two birthdays but my mom said he has three birthdays this year. One birthday is his real birthday and the other two birthdays are his Chinese birthday. At six p.m. my mother finished cooking. My brother and I had to set the table, while my sister went elsewhere. Before we ate dinner my sister came home with her boyfriend.
After dinner my sister got an ice cream cake out of the freezer for my dad. The ice cream cake was from Baskin Robbins, and it was a two layer ice cream cake. The top layer was Vanilla ice cream and the bottom layer was a chocolate brownies flavour. When everyone was done eating, my sister went to work. I had to clean the table and my brother had to wash the dishes.
Today is Sunday, June 28,2009. My family and i stayed home. My sister is going to work at seven p.m. when i wok up my om was cooking dinner the whole day because its my dad's birthday. Actually its my dad's real birthday was on June 6, and this is the second time we're celebrating his birthday. I know its weird that he has two birthdays but my mom said he has three birthdays this year. One birthday is his real birthday and the other two birthdays are his chinese birthday. At six o' clock p.m. my mom was finish making dinner my brother and i had to set the table, while my sister went somewhere. Before we ate dinner my sister came home with her boyfriend. After dinner my sister got out an ice cream cake out of the freezer for my dad. The ice cream cae was from baskin Robbins, and it was a two layer ice cream cake. The top layer was vanilla ice cream and the bottom layer was chocolate brownies. when everyone was done eating and my sister went to work. I had to clean the table and my brother had to wash the dishes.
I'd also appreciate it if you could tell me how well this journal entry was written from a scale of 1-10 1 being the worst and 10 being the best =]Can anyone please help me review this journal entry my sister wrote?
She needs to stop txt language and use puncuation more. This will get her work to be more realistic and professional.
My corrected version of hers below----I'd say 7/10
Sunday, June 28,2009.
My family and I stayed home. My sister is going to work at seven p.m.. When I woke up my mother was cooking the whole day because it is my dad's birthday. Actually its my dad's real birthday was on June 6, and this is the second time we're celebrating his birthday.
I know its weird that he has two birthdays but my mom said he has three birthdays this year. One birthday is his real birthday and the other two birthdays are his Chinese birthday. At six p.m. my mother finished cooking. My brother and I had to set the table, while my sister went elsewhere. Before we ate dinner my sister came home with her boyfriend.
After dinner my sister got an ice cream cake out of the freezer for my dad. The ice cream cake was from Baskin Robbins, and it was a two layer ice cream cake. The top layer was Vanilla ice cream and the bottom layer was a chocolate brownies flavour. When everyone was done eating, my sister went to work. I had to clean the table and my brother had to wash the dishes.
Do you know how to cook the Hakka looi char soup ?
This is a nutritious dish .
Soup
The soup ingredients made from peanuts ( fried and chopped ) tea leaves and basil leaves .
Fisrt heat 3 tbsps of oil in wok to fried the basil leaves until fragrant .Then put the tea , basil leaves and peanuts together into the food blender and blend.
After cook one saucepan hot water and add in the soup ingredients .
Vegetable
The ingredients are from chai sim , long green bean , Tou fu ( cubeb ), dried shimps , chai poi ( fried )and peanuts ( fried ) and shallots (chopped )
Fisrt heat oil , put in the tou fu fried until gold colour , add in the dried shrimps and shallots fried until fragrant .
After then add in the long green bean and chai sim cook together .
For chai poh and peanuts please not put together for cook .
Lastly ..., serve with cooked rice with vegetable , chai poh , peanuts and pour in the soup together .Do you know how to cook the Hakka looi char soup ?
sorry don't know but why don't u juz buy it from stallsDo you know how to cook the Hakka looi char soup ?
hi Janice
sometimes cooking for u family is nice
but we can't make it as nice as the one in the stall coz they may have add something to it that basically they won't share it with u but try on9 to check out the recipe mayb u can pick up some other too all the best ya
Soup
The soup ingredients made from peanuts ( fried and chopped ) tea leaves and basil leaves .
Fisrt heat 3 tbsps of oil in wok to fried the basil leaves until fragrant .Then put the tea , basil leaves and peanuts together into the food blender and blend.
After cook one saucepan hot water and add in the soup ingredients .
Vegetable
The ingredients are from chai sim , long green bean , Tou fu ( cubeb ), dried shimps , chai poi ( fried )and peanuts ( fried ) and shallots (chopped )
Fisrt heat oil , put in the tou fu fried until gold colour , add in the dried shrimps and shallots fried until fragrant .
After then add in the long green bean and chai sim cook together .
For chai poh and peanuts please not put together for cook .
Lastly ..., serve with cooked rice with vegetable , chai poh , peanuts and pour in the soup together .Do you know how to cook the Hakka looi char soup ?
sorry don't know but why don't u juz buy it from stallsDo you know how to cook the Hakka looi char soup ?
hi Janice
sometimes cooking for u family is nice
but we can't make it as nice as the one in the stall coz they may have add something to it that basically they won't share it with u but try on9 to check out the recipe mayb u can pick up some other too all the best ya
Report Abuse
What is a good fried rice recipy?
Yesterday, I made some rice (with my new rice maker)and put the rice in the fridge for a day (so it would dry out a little) I have eggs vegitables, garlic, butter, olive oil and soy sauce. Anyone know how to make really good fried rice (LIke you get at the Chinese Restaurants) Unfortunately I do not have a wok but instead just a HUGE frying pan... thank you for your suggestions... please be specific about cooking instructions
Thanks again!What is a good fried rice recipy?
Yangzhou (Yong Chow) Fried Rice
- 4 cups cooked long grain rice (leave in fridge overnight %26amp; separate the grains by pressing with fork/spoon prior to frying)
- 200g diced Chinese BBQ roast pork, sliced ham or diced luncheon meat
- 200g fresh small shrimps, peeled
- 100g cooked crab meat, shredded
- 4 eggs
- 2 to 3 stalks spring onions (scallions), diced
- 6 tbl vegetable oil (not butter)
- 1 tsp salt
- 1 tsp light soya sauce
- 1/4 tsp sugar
- 4 tbl chicken stock
1. Marinate shrimps in 1/4 tsp salt for 10-15 mins.
2. Beat eggs in bowl %26amp; add diced spring onions %26amp; 1/4 tsp salt.
3. Heat wok over high heat, add 3 tbl oil when wok is hot. When it starts to smoke, add shrimps (minced garlic is optional) %26amp; stir-fry till just red. Set aside.
4. Add remaining oil to wok. When hot, add egg mixture. Scramble briskly till well cooked.
5. Add rice %26amp; stir-fry thoroughly for 2-4 mins. Add cooked shrimps, remaining salt, soya sauce, sugar %26amp; chicken stock. Stir-fry for 4-5 mins. Add BBQ pork %26amp; stir-fry for 2 more mins, add crab meat %26amp; stir well. Enjoy!
The secret to restaurant fried rice is having the heat of the iron wok enhancing/heightening the flavor in the food, what Chinese call ';wok hei';. The wok must be heated over a really big flame and the food constantly stir-fried. The food must be promptly served %26amp; eaten to savour the fragrance at its best. Hence, the majority of home kitchens are unable to fully replicate the same taste even if they use the exact same ingredients. Western kitchens with hotplates are unsuitable to produce Chinese stir-fries and even most Chinese home kitchens are not equipped with the powerful gas stoves that can produce the roaring flames found in restaurant kitchens.What is a good fried rice recipy?
INGREDIENTS
2 cups enriched white rice
4 cups water
2/3 cup chopped baby carrots
1/2 cup frozen green peas
2 tablespoons vegetable oil
2 eggs
soy sauce to taste
sesame oil, to taste (optional)
DIRECTIONS
In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.
You can buy packets of Fried Shallots in the supermarket. These are great as a garnish on Fried Rice and other dishes.
I would use peanut oil with a dash of sesame oil instead of olive oil.
Also, don't forget the chilli - fresh is best.
Take some rice, fry it
DUHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH
I used to work in a chinese restaurant and the fried rice was made with leftover rice.
The best fried rice I've had from home was easy on the soy sauce and had a secret ingredient...oyster sauce. It adds a rich, beefy taste. You can add the green or regular onions, egg, carrots, peas and meat as you like. A drop of sesame oil is good, too.
It's worth investing in a bottle of the sauce if you cook a lot of rice or do a lot of chinese cooking.
You need oil--like authentic chinese peanut oil or sesame oil. You can also use bacon fat. But not butter or olive oil, that I know of. Cold leftover rice makes the best fried rice.
Do not use butter. Unless you really like it. Can you put butter on after your done cooking.
It is very easy! That huge pan is perfect.
Microwave your veggie for a few seconds.
Minced for garlic or smash it.
Diced your whole onion. Stir fried until golden.
Scramble your eggs (4).
Add your rice. Might need a little water, because it is dried . Stir until it is soft not burned and warm and hot. Add you veggie, salt and pepper and a few drop of so ya.
Or Next time skip the part where ';you and put the rice in the fridge for a day (so it would dry out a little)';
Next time when you order Roast Pork Fried Rice, ask for no so ya sauce. And order steamed or fresh rice for your order. More egg and scallions
Thanks again!What is a good fried rice recipy?
Yangzhou (Yong Chow) Fried Rice
- 4 cups cooked long grain rice (leave in fridge overnight %26amp; separate the grains by pressing with fork/spoon prior to frying)
- 200g diced Chinese BBQ roast pork, sliced ham or diced luncheon meat
- 200g fresh small shrimps, peeled
- 100g cooked crab meat, shredded
- 4 eggs
- 2 to 3 stalks spring onions (scallions), diced
- 6 tbl vegetable oil (not butter)
- 1 tsp salt
- 1 tsp light soya sauce
- 1/4 tsp sugar
- 4 tbl chicken stock
1. Marinate shrimps in 1/4 tsp salt for 10-15 mins.
2. Beat eggs in bowl %26amp; add diced spring onions %26amp; 1/4 tsp salt.
3. Heat wok over high heat, add 3 tbl oil when wok is hot. When it starts to smoke, add shrimps (minced garlic is optional) %26amp; stir-fry till just red. Set aside.
4. Add remaining oil to wok. When hot, add egg mixture. Scramble briskly till well cooked.
5. Add rice %26amp; stir-fry thoroughly for 2-4 mins. Add cooked shrimps, remaining salt, soya sauce, sugar %26amp; chicken stock. Stir-fry for 4-5 mins. Add BBQ pork %26amp; stir-fry for 2 more mins, add crab meat %26amp; stir well. Enjoy!
The secret to restaurant fried rice is having the heat of the iron wok enhancing/heightening the flavor in the food, what Chinese call ';wok hei';. The wok must be heated over a really big flame and the food constantly stir-fried. The food must be promptly served %26amp; eaten to savour the fragrance at its best. Hence, the majority of home kitchens are unable to fully replicate the same taste even if they use the exact same ingredients. Western kitchens with hotplates are unsuitable to produce Chinese stir-fries and even most Chinese home kitchens are not equipped with the powerful gas stoves that can produce the roaring flames found in restaurant kitchens.What is a good fried rice recipy?
INGREDIENTS
2 cups enriched white rice
4 cups water
2/3 cup chopped baby carrots
1/2 cup frozen green peas
2 tablespoons vegetable oil
2 eggs
soy sauce to taste
sesame oil, to taste (optional)
DIRECTIONS
In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.
You can buy packets of Fried Shallots in the supermarket. These are great as a garnish on Fried Rice and other dishes.
I would use peanut oil with a dash of sesame oil instead of olive oil.
Also, don't forget the chilli - fresh is best.
Take some rice, fry it
DUHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH
I used to work in a chinese restaurant and the fried rice was made with leftover rice.
The best fried rice I've had from home was easy on the soy sauce and had a secret ingredient...oyster sauce. It adds a rich, beefy taste. You can add the green or regular onions, egg, carrots, peas and meat as you like. A drop of sesame oil is good, too.
It's worth investing in a bottle of the sauce if you cook a lot of rice or do a lot of chinese cooking.
You need oil--like authentic chinese peanut oil or sesame oil. You can also use bacon fat. But not butter or olive oil, that I know of. Cold leftover rice makes the best fried rice.
Do not use butter. Unless you really like it. Can you put butter on after your done cooking.
It is very easy! That huge pan is perfect.
Microwave your veggie for a few seconds.
Minced for garlic or smash it.
Diced your whole onion. Stir fried until golden.
Scramble your eggs (4).
Add your rice. Might need a little water, because it is dried . Stir until it is soft not burned and warm and hot. Add you veggie, salt and pepper and a few drop of so ya.
Or Next time skip the part where ';you and put the rice in the fridge for a day (so it would dry out a little)';
Next time when you order Roast Pork Fried Rice, ask for no so ya sauce. And order steamed or fresh rice for your order. More egg and scallions
How do you prevent a wok from rusting?
I purchased a wok and the instructions were to treat it with oil and to bake the pan with the wooden handles covered with foil at 500 F for 30 minutes to ';treat it';. The problem is I have done this many times and the wok continues to rust after I use it. I always wash and dry it immediately after use but when I go to use it again...rust. I have to remove the rust before I can cook in it each time. As I said, I have treated it many times. I'm a vegetarian so please don't suggest using lard or other animal fat to treat it.How do you prevent a wok from rusting?
If you wash it with soap, you are removing the seasoning and it will rust.
Wok care is tricky. It matters how you cook with it too. Here's more info on seasoning and keeping your wok in good shape. http://www.thaifoodandtravel.com/feature鈥?/a>How do you prevent a wok from rusting?
the oven process you mention is for the initial curing of the pan. Thereafter, if you see rust, just go at it with a little steel-wool and get on with things.
Its a good idea to coat the wok lightly with mineral oil every time or two. Just the merest coating will help to retard rusting.
after each use, wash it and put a light coat of oil on it everytime.
yes, simply put. just coat lightly with oil after you wash it.
Restaurant woks don't get soaked in or washed with soap because that removes the cure. Instead, they get wiped out with water, dried and a fine layer of neutral oil is applied. Sometimes they get rubbed with salt if there is a stubborn spot. Woks in oriental restaurants are in constant use over high heat so those woks are cured to the point of being non stick. You'll never see rust on theirs.
I treat my wok the same way as above and spray baking spray on it then wipe it down with a soft cloth. It's pretty dark on the outside now and the inside has cured well over the years, too. Some people think that is a bad thing and will scrub their wok to death and then things stick or it gets rusty. The trick is to not let air get to the surface and cause rust in between cooking times . Hope this helps.
If you wash it with soap, you are removing the seasoning and it will rust.
Wok care is tricky. It matters how you cook with it too. Here's more info on seasoning and keeping your wok in good shape. http://www.thaifoodandtravel.com/feature鈥?/a>How do you prevent a wok from rusting?
the oven process you mention is for the initial curing of the pan. Thereafter, if you see rust, just go at it with a little steel-wool and get on with things.
Its a good idea to coat the wok lightly with mineral oil every time or two. Just the merest coating will help to retard rusting.
after each use, wash it and put a light coat of oil on it everytime.
yes, simply put. just coat lightly with oil after you wash it.
Restaurant woks don't get soaked in or washed with soap because that removes the cure. Instead, they get wiped out with water, dried and a fine layer of neutral oil is applied. Sometimes they get rubbed with salt if there is a stubborn spot. Woks in oriental restaurants are in constant use over high heat so those woks are cured to the point of being non stick. You'll never see rust on theirs.
I treat my wok the same way as above and spray baking spray on it then wipe it down with a soft cloth. It's pretty dark on the outside now and the inside has cured well over the years, too. Some people think that is a bad thing and will scrub their wok to death and then things stick or it gets rusty. The trick is to not let air get to the surface and cause rust in between cooking times . Hope this helps.
How do you sharpen cooking knives?
I bought one of those chinese sharpening stones online (the wok shop). It feels a little like pumice or sandpaper to the touch. I also have one of those steels. I tried sharpening a knife with the stone and the steel and I think I might have ruined the knife. What I did was rub the edge of the knife against the edge of the stone on both sides at a 20 degree angle (at least I was trying to). Then I did that thing with the steel that the chefs on tv do. I looked at my knife and it was all scratched up and rough. Do I do something wrong or is that how you sharpen knives?How do you sharpen cooking knives?
I looked up and used this site for my knives. I think they turned out pretty good. Sharper then they were, but not sure if they could have been sharper! There are pictures/diagrams on the website. Good luck, hope this helps out.
Also, if your really wanting to get into the mechanics/science of it. here is An AWESOME web site! http://forums.egullet.org/index.php?show鈥?/a>
Using a Sharpening Steel
Instructions
STEP 1: Hold the steel - a metal rod designed for sharpening knives - in one hand.
STEP 2: With the other hand, hold the knife by its handle.
STEP 3: Place the knife just under the handle of the steel, with the knife handle touching the bottom of the steel handle.
STEP 4: With the knife at a 10- to 25-degree angle to the steel, hold the steel rod steady and draw the knife blade down the steel.
STEP 5: Repeat several times until the entire cutting surface of the knife has been drawn across the steel on both sides of the blade.
Using a Sharpening Stone
Instructions
STEP 1: Use a wet or dry sharpening stone.
STEP 2: Place the stone flat on a stable surface.
STEP 3: Holding the knife by its handle, put the blade at a 10- to 25-degree angle to the stone.
STEP 4: Draw the knife toward you and across the stone. STEP 5: Repeat process on the other side of the blade.How do you sharpen cooking knives?
The directions for using the steel were clear, concise, and created a perfect visual picture in my mind of the sharpening process. Thanks.
Technically, you have to send off you knives to be sharpened by the manufactured. The steel and the stone are used for nothing but ';honing'; the knife, which means just straigtening out the blade. Refer to honing for more information about what you did to your knife. Good Luck.
They have something that would be useful for sharpening knives out there that would be useful. I have included a link so you know what they look like when you go shopping for them, or if you want to buy them online:
http://www.knifecenter.com/knifecenter/c鈥?/a>
use any metal alloy
I always wondered that myself. Well, you can always use your wrists.
I looked up and used this site for my knives. I think they turned out pretty good. Sharper then they were, but not sure if they could have been sharper! There are pictures/diagrams on the website. Good luck, hope this helps out.
Also, if your really wanting to get into the mechanics/science of it. here is An AWESOME web site! http://forums.egullet.org/index.php?show鈥?/a>
Using a Sharpening Steel
Instructions
STEP 1: Hold the steel - a metal rod designed for sharpening knives - in one hand.
STEP 2: With the other hand, hold the knife by its handle.
STEP 3: Place the knife just under the handle of the steel, with the knife handle touching the bottom of the steel handle.
STEP 4: With the knife at a 10- to 25-degree angle to the steel, hold the steel rod steady and draw the knife blade down the steel.
STEP 5: Repeat several times until the entire cutting surface of the knife has been drawn across the steel on both sides of the blade.
Using a Sharpening Stone
Instructions
STEP 1: Use a wet or dry sharpening stone.
STEP 2: Place the stone flat on a stable surface.
STEP 3: Holding the knife by its handle, put the blade at a 10- to 25-degree angle to the stone.
STEP 4: Draw the knife toward you and across the stone. STEP 5: Repeat process on the other side of the blade.How do you sharpen cooking knives?
The directions for using the steel were clear, concise, and created a perfect visual picture in my mind of the sharpening process. Thanks.
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Technically, you have to send off you knives to be sharpened by the manufactured. The steel and the stone are used for nothing but ';honing'; the knife, which means just straigtening out the blade. Refer to honing for more information about what you did to your knife. Good Luck.
They have something that would be useful for sharpening knives out there that would be useful. I have included a link so you know what they look like when you go shopping for them, or if you want to buy them online:
http://www.knifecenter.com/knifecenter/c鈥?/a>
use any metal alloy
I always wondered that myself. Well, you can always use your wrists.
How do I prevent my woks from rusting?
I have ruined several woks within days of buying them presumably because i keep washing them. Problem is I cook a lot of curries in them, and i feel I need to wash them after use with soap and water. SOme times food gets burned onto the wok and so i feel i need to soak for a short time, but the wok always ends up rusting or the surface becomes damaged in some way. I bought another one 2 weeks ago and its covered in rust and ruined.
What am I doing wrong?? Please help!!How do I prevent my woks from rusting?
The reason a wok works for chinese food is because a lot of oil is put into the pan before the food is cooked. Curries are more like stews, and not only can remove the ';seasoning'; on the pan, but can stick, and make you remove the seasoning when you soak and scrub.
There are actually people who refuse to wash their wok, because they don't want to remove the built-up seasoning. (seasoning helps against sticking).
Here's how to season your wok:
Remove rust by scrubbing with steel wool. Wash thoroughly.
Heat wok on stove until very hot. Add 1T oil. Swish it around the pan, then rub the hot oil into the wok with a paper towel. Rub in small circles, especially in the center of the wok. Keep on heating it until it smokes.
Turn off the heat, let the pan cool completely, then repeat....2x more if you want, then ';season'; the pan once a month if you use your wok on a frequent basis.
Don't leave the wok filled with water. Don't scrub the wok too hard.
Eventually, through frequent use, the pan will build up a nice seasoning on its own. It will look black and ugly, but so what....you food won't stick.How do I prevent my woks from rusting?
If the food is burning and sticking, your wok is too hot. Use more oil.
Either keep one wok aside and use it exclusively for curry, or...................after washing one, hand dry immediately, rub with oil inside %26amp; out and place in a 250 oven for an hour to re-season it. That will prevent the rust.
I do remember hearing that you should just wipe the wok out when you have finished using it, dry it and then rub oil into it and leave it ready for the next use.
you need to go to a DIY shop and ask the man for some Wok Buster
After washing them make sure they are dry and then oil them. That might work.
rub some cooking oil into it before cooking ,and then when you've washed it rub some more on and wipe off it should keep it rust free.
It's because you are definitely cleaning them wrong. If you buy a wok with a non stick surface you should only clean them using a plastic dish brush and water, I tend to do mine straight away with very hot water, you then should season them, that is to rub a light coating of oil (can be veg or sunflower etc) over the inside surface using a piece of kitchen towel. You should never use soap on woks or any kind of abrasive ie scouring pads, soap filled pads or wire wool etc as this will only damage the non stick surface.
If you use a wok without a non stick surface, you should wash it in the same way, but dry it thoroughly before seaoning it again, but you can use more oil with it.
Did you season your new Woks?
try this site for how to look after wour Wok
http://www.thaifoodandtravel.com/feature鈥?/a>
Never ever use soap on a wok. Yes it will appear that food has burned onto the wok and it will turn black inside, this is how it is supposed to be, it will eventually make its own non stick coating. All you need to do to clean a wok correctly, is run it under hot water and use one of those plastic washing up brushes to get the main food off, then dry the wok, put in a little oil (only a spot or 2)and put it back on the heat, rub the oil around the inside with kitchen paper and put it away. The blacker a wok is inside, the better it is. It absorbs some flavours of food cooked in it, making the dishes cooked better and better the older the wok gets. You look at a genuine Chinese wok in a Chinese kitchen and it will be jet back. As long as the main food is washed out of it in hot water it is fine. The oil you rub around it will prevent it from rusting. I have had mine for over 10 years now and it is as black as the ace of spades and nothing sticks to it and it has no sign of rust on it. Mine is not the non stick kind it is the genuine steel Chinese wok.
After washing and drying your wok, coat it in a thin layer of cooking oil, this will stop the rust
You have ';tempered'; them first? OK Now you need to keep them oiled or greased after each meal. You must certainly stop soaking them or buy a non-stick version, which you can wash as much as you feel like!
However, I do not understand your curry cooking reason for washing them...? Do you think it will flavour other food? That is not going to happen if you wipe out the wok really well with a paper towel and then burnish with a little oil. Keep it in a dry place and use it daily. If you feel you are getting curry flavours in unwanted places, then buy two woks. One for curry and one for other uses. A third for fish!?
However, you may be using a wok for the wrong cooking method. Long, slow cooking would be better in a conventional pan with a lid. Cast iron enamel being ideal. Woks are better for the ';street cookery'; dishes which are more instant and quick. Thai curry included.
If you are sticking/burning food regularly, then you are heating far too much, not stirring enough, not using a lid, or not putting enough fat or liquid into your pan. Stir frying and wok cookery can be low fat, but if you use nothing to ';lubricate'; the food it will burn at high temperatures!
I suggest you find an Asian restaurant or takeaway where you can watch how the professionals wok cook! Get some tips off the experts! Good luck!
Those woks weren't ruined. They did need special work done to restore them, but don't throw any more away, okay?
To wash a wok, don't use dish water. Pour water directly into a hot wok on the stove. Use a brush to scour away food particles. Then empty the wok and return it to the stove. Let the fire evaporate the water. Then turn off the heat and pour a LITTLE bit of oil in the wok. With a rag or paper towel, spread the oil over the wok, inside and out. When it cools you can put it away.
If your woks are ruined by rust, steel wool the rust away, wash with dishwater, dry, and cover with oil. Put it in an oven at 300 degrees (f) and let it sit for 1/2 - 1 hour. Woks need to be treated right, but they ARE metal, so they can always be 'fixed'.
go back to your Asian market and get
a bamboo scrub brush
scrape the wok and any sticky stuff with just water and dry promptly..
PS: it is about 2in dia,, 6in long ,,and a bundle of 1/4in wide bamboo sticks..
After you wash it get vegetable oil and coat the wok with it and put it in a warm oven, around 100 to 200 F to cure it. Do that every time it gets wet.
That is how you care for cast iron which rust just sitting on a counter if you don't oil them, so that should work.
It's ok to wash it after you use it, but make sure it's completely dry. any leftover water will cause it to rust. but it's fixable, just wash it again and dry it really well.
Do you have a carbon steel wok, or a cast iron one, or a teflon coated one?
There are lots of woks for different situations.
A carbon steel one can be tempered with lots of salt heated to dry out the surface - as can a cast iron one -
When you have tempered it, food won't stick to it, unless you damage the tempered surface with water.
A non-stick surface wok is probably not worth buying (if you want to do Chinese stir fry cooking) - the non-stick surface can not probably withstand the intense heat you need to get a good stir-fry.
However - I cook with electricity, and this will preserve the non stick finish, and if you want to cook curries will probably do what you want, just don't put a lot in the pan to start, remove it and cook things bit by bit and then add the sauce.and simmer.
after washing and drying, put a thin film of grease (cooking oil will do ) on your wok. grease will prevent oxidation, which causes rusting
All I doand I was taught by my husband who is Chinese and is a chef is wash it well but it has to be bone dry. Leavingitto dry is something a lot of people do wrong. I have had oursfor 2 years now now and always wash it in washing up liquid. Thats all you need to do. I have never coated it in oil.
What am I doing wrong?? Please help!!How do I prevent my woks from rusting?
The reason a wok works for chinese food is because a lot of oil is put into the pan before the food is cooked. Curries are more like stews, and not only can remove the ';seasoning'; on the pan, but can stick, and make you remove the seasoning when you soak and scrub.
There are actually people who refuse to wash their wok, because they don't want to remove the built-up seasoning. (seasoning helps against sticking).
Here's how to season your wok:
Remove rust by scrubbing with steel wool. Wash thoroughly.
Heat wok on stove until very hot. Add 1T oil. Swish it around the pan, then rub the hot oil into the wok with a paper towel. Rub in small circles, especially in the center of the wok. Keep on heating it until it smokes.
Turn off the heat, let the pan cool completely, then repeat....2x more if you want, then ';season'; the pan once a month if you use your wok on a frequent basis.
Don't leave the wok filled with water. Don't scrub the wok too hard.
Eventually, through frequent use, the pan will build up a nice seasoning on its own. It will look black and ugly, but so what....you food won't stick.How do I prevent my woks from rusting?
If the food is burning and sticking, your wok is too hot. Use more oil.
Either keep one wok aside and use it exclusively for curry, or...................after washing one, hand dry immediately, rub with oil inside %26amp; out and place in a 250 oven for an hour to re-season it. That will prevent the rust.
I do remember hearing that you should just wipe the wok out when you have finished using it, dry it and then rub oil into it and leave it ready for the next use.
you need to go to a DIY shop and ask the man for some Wok Buster
After washing them make sure they are dry and then oil them. That might work.
rub some cooking oil into it before cooking ,and then when you've washed it rub some more on and wipe off it should keep it rust free.
It's because you are definitely cleaning them wrong. If you buy a wok with a non stick surface you should only clean them using a plastic dish brush and water, I tend to do mine straight away with very hot water, you then should season them, that is to rub a light coating of oil (can be veg or sunflower etc) over the inside surface using a piece of kitchen towel. You should never use soap on woks or any kind of abrasive ie scouring pads, soap filled pads or wire wool etc as this will only damage the non stick surface.
If you use a wok without a non stick surface, you should wash it in the same way, but dry it thoroughly before seaoning it again, but you can use more oil with it.
Did you season your new Woks?
try this site for how to look after wour Wok
http://www.thaifoodandtravel.com/feature鈥?/a>
Never ever use soap on a wok. Yes it will appear that food has burned onto the wok and it will turn black inside, this is how it is supposed to be, it will eventually make its own non stick coating. All you need to do to clean a wok correctly, is run it under hot water and use one of those plastic washing up brushes to get the main food off, then dry the wok, put in a little oil (only a spot or 2)and put it back on the heat, rub the oil around the inside with kitchen paper and put it away. The blacker a wok is inside, the better it is. It absorbs some flavours of food cooked in it, making the dishes cooked better and better the older the wok gets. You look at a genuine Chinese wok in a Chinese kitchen and it will be jet back. As long as the main food is washed out of it in hot water it is fine. The oil you rub around it will prevent it from rusting. I have had mine for over 10 years now and it is as black as the ace of spades and nothing sticks to it and it has no sign of rust on it. Mine is not the non stick kind it is the genuine steel Chinese wok.
After washing and drying your wok, coat it in a thin layer of cooking oil, this will stop the rust
You have ';tempered'; them first? OK Now you need to keep them oiled or greased after each meal. You must certainly stop soaking them or buy a non-stick version, which you can wash as much as you feel like!
However, I do not understand your curry cooking reason for washing them...? Do you think it will flavour other food? That is not going to happen if you wipe out the wok really well with a paper towel and then burnish with a little oil. Keep it in a dry place and use it daily. If you feel you are getting curry flavours in unwanted places, then buy two woks. One for curry and one for other uses. A third for fish!?
However, you may be using a wok for the wrong cooking method. Long, slow cooking would be better in a conventional pan with a lid. Cast iron enamel being ideal. Woks are better for the ';street cookery'; dishes which are more instant and quick. Thai curry included.
If you are sticking/burning food regularly, then you are heating far too much, not stirring enough, not using a lid, or not putting enough fat or liquid into your pan. Stir frying and wok cookery can be low fat, but if you use nothing to ';lubricate'; the food it will burn at high temperatures!
I suggest you find an Asian restaurant or takeaway where you can watch how the professionals wok cook! Get some tips off the experts! Good luck!
Those woks weren't ruined. They did need special work done to restore them, but don't throw any more away, okay?
To wash a wok, don't use dish water. Pour water directly into a hot wok on the stove. Use a brush to scour away food particles. Then empty the wok and return it to the stove. Let the fire evaporate the water. Then turn off the heat and pour a LITTLE bit of oil in the wok. With a rag or paper towel, spread the oil over the wok, inside and out. When it cools you can put it away.
If your woks are ruined by rust, steel wool the rust away, wash with dishwater, dry, and cover with oil. Put it in an oven at 300 degrees (f) and let it sit for 1/2 - 1 hour. Woks need to be treated right, but they ARE metal, so they can always be 'fixed'.
go back to your Asian market and get
a bamboo scrub brush
scrape the wok and any sticky stuff with just water and dry promptly..
PS: it is about 2in dia,, 6in long ,,and a bundle of 1/4in wide bamboo sticks..
After you wash it get vegetable oil and coat the wok with it and put it in a warm oven, around 100 to 200 F to cure it. Do that every time it gets wet.
That is how you care for cast iron which rust just sitting on a counter if you don't oil them, so that should work.
It's ok to wash it after you use it, but make sure it's completely dry. any leftover water will cause it to rust. but it's fixable, just wash it again and dry it really well.
Do you have a carbon steel wok, or a cast iron one, or a teflon coated one?
There are lots of woks for different situations.
A carbon steel one can be tempered with lots of salt heated to dry out the surface - as can a cast iron one -
When you have tempered it, food won't stick to it, unless you damage the tempered surface with water.
A non-stick surface wok is probably not worth buying (if you want to do Chinese stir fry cooking) - the non-stick surface can not probably withstand the intense heat you need to get a good stir-fry.
However - I cook with electricity, and this will preserve the non stick finish, and if you want to cook curries will probably do what you want, just don't put a lot in the pan to start, remove it and cook things bit by bit and then add the sauce.and simmer.
after washing and drying, put a thin film of grease (cooking oil will do ) on your wok. grease will prevent oxidation, which causes rusting
All I doand I was taught by my husband who is Chinese and is a chef is wash it well but it has to be bone dry. Leavingitto dry is something a lot of people do wrong. I have had oursfor 2 years now now and always wash it in washing up liquid. Thats all you need to do. I have never coated it in oil.
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