8
Steaming
Steamed foods are tender and juicy, retaining
most of their nutritional value. Most foods are
suitable for steaming, including fish, seafood,
chicken, vegetables, buns and dumplings.
When steaming, foods can cook very quickly
so be sure to monitor your cooking progress.
Place food on the steaming rack provided and
place in wok over simmering water or stock.
Cover with glass lid.
Note:
The liquid should only be just
simmering. If the heat is too high it may
cause the liquid to bubble up over the food.
Heat settings 2-3 should be sufficient.
Stewing and Braising
The wok can be used on a low heat to make
your favourite stews and casseroles. The lid
should be left on when stewing.
Braising is a variation to stir-frying where
liquid is added at the end of stir-frying and
the ingredients are left to simmer, usually
uncovered.
Cooking Techniques
