qpfiffer · March 7, 2015 04:54
diff --git a/how_to_cook.txt b/how_to_cook.txt
 LQuinze: get a wok
 LQuinze: or some other suitably multi-purpose cookware
 LQuinze: you might need to get a flat bottom one if you don't have a wok ring on your stove
 LQuinze: if you buy stainless steel just treat it like any other cookware - line it with some cooking oil every time you cook with it, and wash it with soap after
 LQuinze: if you buy a traditional carbon steel one, you'll need to season it. Scrub it hard with soap, steel wool, and get all the factory machine oil off. Then dry it off, pour some oil in, open up a window/turn on a vent, and heat the oil in it, tilting the wok to let the oil go all over
 LQuinze: this may take some time and may need extra oil; you want to discolour the whole thing. The oil seeps into the carbon steel and gives it a non stick coating - don't wash this wok with soap ever, but rinse it off with hot water and a paper towel after cooking with it
 LQuinze: any bacterial growth on it will be killed by the high heat you are using with a wok
 LQuinze: after that it's just a matter of doing some stir fries on high heat. Get some leafy veggies at an Asian grocery like sui choy or bok choy - you can definitely do this in Portland and I'll bet they're pretty cheap per pound. Alternately you can use spinach or even broccoli.
 LQuinze: You can blanch them beforehand if they're "meaty" vegetables like broccoli, carrots, or potatoes (fill your wok with water, add a little salt and cooking oil, bring the water to a boil, dump in the veggies and let them stew for about a minute (time varies depending on the veggie, but you want them to be slightly softened up, but not too mushy), then strain out the water.
 LQuinze: Then add a little oil to the wok, brown some garlic on it, toss in the blanched veggies, and then toss in any seasonings you want. You can use chicken stock, or soy sauce, or try experimenting and making some westernized teriyaki abomination, whatever
 LQuinze: if you want to have sliced meat in with your veggies, brown the meat first with the garlic before adding the veggies
 LQuinze: combine with white rice and you can eat well on a shoestring budget. Plus if you have no other cookware a wok can double as a soup pot, saucepan, and skillet in a pinch (you can make a decent omelette or fried eggs in one)
 LQuinze: ask your Asian friends in Portland for recipes, we're crawling all over the West Coast
	LQuinze: get a wok
	LQuinze: or some other suitably multi-purpose cookware
	LQuinze: you might need to get a flat bottom one if you don't have a wok ring on your stove
	LQuinze: if you buy stainless steel just treat it like any other cookware - line it with some cooking oil every time you cook with it, and wash it with soap after
	LQuinze: if you buy a traditional carbon steel one, you'll need to season it. Scrub it hard with soap, steel wool, and get all the factory machine oil off. Then dry it off, pour some oil in, open up a window/turn on a vent, and heat the oil in it, tilting the wok to let the oil go all over
	LQuinze: this may take some time and may need extra oil; you want to discolour the whole thing. The oil seeps into the carbon steel and gives it a non stick coating - don't wash this wok with soap ever, but rinse it off with hot water and a paper towel after cooking with it
	LQuinze: any bacterial growth on it will be killed by the high heat you are using with a wok
	LQuinze: after that it's just a matter of doing some stir fries on high heat. Get some leafy veggies at an Asian grocery like sui choy or bok choy - you can definitely do this in Portland and I'll bet they're pretty cheap per pound. Alternately you can use spinach or even broccoli.
	LQuinze: You can blanch them beforehand if they're "meaty" vegetables like broccoli, carrots, or potatoes (fill your wok with water, add a little salt and cooking oil, bring the water to a boil, dump in the veggies and let them stew for about a minute (time varies depending on the veggie, but you want them to be slightly softened up, but not too mushy), then strain out the water.
	LQuinze: Then add a little oil to the wok, brown some garlic on it, toss in the blanched veggies, and then toss in any seasonings you want. You can use chicken stock, or soy sauce, or try experimenting and making some westernized teriyaki abomination, whatever
	LQuinze: if you want to have sliced meat in with your veggies, brown the meat first with the garlic before adding the veggies
	LQuinze: combine with white rice and you can eat well on a shoestring budget. Plus if you have no other cookware a wok can double as a soup pot, saucepan, and skillet in a pinch (you can make a decent omelette or fried eggs in one)
	LQuinze: ask your Asian friends in Portland for recipes, we're crawling all over the West Coast