2009
1. Could we make all seasoning in marinades for our restaurant dishes? We intend to make marinade for each dish, and then do not add any spices while cooking.
Answer: First, we need to understand the differences between sauces, seasoning, and marinades. It would take time to explain the differences between them, and this cannot be answered in one short paragraph. We interpreted your question as the following, “Can we place all of our seasoning such as salt, sugar, hoisin sauce, soy sauce all together to make one big sauce, and then use that sauce for cooking”. If you want to make on sauce for a dish, then it is ok for your purpose, but the food would taste much better if you place the spices and seasonings as specific times during the cooking process; this would allow the food to absorb the into the food. If you look at our example recipes, it tells you to put the food and seasoning at specific time and / or stages of the cooking process.
2. We would like to use commercial deep fryer for deep frying. Is it common in professional cooking, or better it is to deep-fry in wok?
Answer: Yes, you may use a commercial fryer for deep frying. The concern of using a professional fryer is that it is easy to overcook the products since there is too much oil in the fryer, and this fryer will over consume the food product. You will need to learn how to control the use and manage the amount of frying being done. It can be managed if you use it properly. There are many sizes of commercial fryers and we have worked with fryers from 2 gallons to 5 gallon sizes.
3. What is the best way to make crispy cover for meat and to escape sticking the pieces to each other while deep frying?
Answer: Take the pieces of meat and light coat or dust them with a little corn starch just before deep frying. You must be carefully in not over cooking the meat pieces using a deep fryer.
4. When I stir fry they stick to the wok every time. Is there any secret when stir frying noodles?
Answer: First prepare the noodles. Soak the noodles in water in depending on the noodle type, and blanch the noodles in boiling water depend on the dish. Use a little more cooking oil in the edge (not center) of the wok when stir-frying in medium heat setting instead of a hot heat.
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