Bao Technique
The wok is heated to a dull red glow. With the wok hot, the oil, seasonings, and meats are added in rapid succession with no pause in between. The food is continually tossed, stopping for several seconds only to add other ingredients such as various seasonings, broths, or vegetables. When the food is deemed to be cooked it is poured and ladled out of the wok. The wok must then be quickly rinsed to prevent food residues from charring and burning to the wok bottom because of residual heat.
The main ingredients are usually cut to smaller pieces to aid in cooking. As well, a larger amount of cooking fat with a high smoke point, such as lard and/or peanut oil, is often used in bao.
Read more about this topic: Stir Frying
Famous quotes containing the word technique:
“Every notable advance in technique or organization has to be paid for, and in most cases the debit is more or less equivalent to the credit. Except of course when it’s more than equivalent, as it has been with universal education, for example, or wireless, or these damned aeroplanes. In which case, of course, your progress is a step backwards and downwards.”
—Aldous Huxley (1894–1963)