Text 6920, 60 rader
Skriven 2006-10-24 12:06:53 av Ruth Haffly (1:396/45.28)
     Kommentar till en text av Glen Jamieson
Ärende: MIMOSAE  61023
======================
Hi Glen,

 RH> spatula (lifter) and a wooden spoon (plastic if wood not available).

 GJ> Yes, I forgot the wooden spoon.  :)

Indispensable item for me.  I wore one out from overuse but it was old
when I got it from my grandmother's estate in 1974. I've been using its
replacement for probably 20 or more years; it was one of the kitchen
tools I held back from the packers and mailed to Georgia. (G)


 RH> We were in a kitchenwares outlet store today and found a flat bottom
 RH> wok type thing (carbon steel no less) for a decent price.  We'll pick

 GJ> I have one of those.  Useful, but sometimes the curved bottom is
 GJ> better, particularly if you want to fry a small quantity of spices
 GJ> before adding the onions, etc.  The best kind of spatula to use when
 GJ> stir frying is one made of bamboo.  That will take a higher
 GJ> temperature than pine wood or plastic without burning or melting, and
 GJ> is still non-scratching to teflon or seasoned surfaces.


I'll do some experimenting.  Most of the time I do the stir frying with
a metal wok spatula; I guess I'll have to give the bamboo a try.

I know I'll need to get a number of replacement herbs and spices after
we move in to our new place next week.  About a week ago we explored a
store here called "Fresh Market"; it's a mix of natural foods, upscale
groceries, some groceries that are carried in all supermarkets and some
that have a limited distribution.  They have a fresh herb/spice section
so I asked Steve yesterday if, when I go to do the restock of that part
of my kitchen, I could go there.  He was agreeable; I guess the various
herbs and spices I'd bought at our favorite place off post in HI
convinced him of the better flavours.  I've pretty much stopped buying
the herbs and spices put out by a major manufactoring company and sold
in little plastic containers; instead, now if I have to get one at the
commissary, I'll go for the ones that are a few cents more but put up in
glass bottles.

 GJ>       Title: THE ART OF STIR-FRYING
 GJ>  Categories: Chinese, Asia-n, Stir-fry, Noodles, Info
 GJ>       Yield: 1 Fact file

Very interesting to read; I could almost picture the chef in action.
Most of my stir frying is done that way with the major difference being
that if my left wrist tires out, I'll swing the wok around so that I'm
holding it in the left hand and stirring with my right for a bit, then
reversing again as the right hand tires.


---
Catch you later,
Ruth
rchafflyNOSPAM(at)NOSPAMearthlink(dot)net  FIDO 1:396/45.28

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