Can someone suggest an easy accessible cleaning agent for the Paco Jet in the US. The ones suggested in the manual seem to be from Europe.
Thanks in advance!
I have cooked on some weak gas stoves before. I think if you allow the wok or pan to get hot enough to sear and don't overload.. Authentic stir fry is attainable. IMHO More btu = speedier heating , easier control.
If holding pasta a thin coat of oil worked gently thru it helps keeping it from sticking together. IMHO fresh pasta should be cooked , added to the sauce and served immediately.
I make a basic marinade ginger ,soy, garlic, sugar and some Asian curry powder. I then fry the marinated wings that have been battered in flour , cornstarch, garlic powder ,turmeric salt and pepper
Boiling, poaching, braising in a flavorful liquid absolutely penetrates into the product. IMHO Salting water properly is one of the most important steps in cooking. In most cases Salting food after the fact is too late. The salt just rides the outside and doesn't bring out optimum flavor. When I hard boil eggs I heavily salt the water. The shell is porous and the egg actually takes in the salt. When blanching vegetables salted water is crucial! Sent from my Nexus 7 using Tapatalk HD