Table of Contents
Advertisement
Red Stewing
Red stewing or hung tsau, is the Chinese way of slow cooking.
The meat is browned, then simmered from 1 to 4 hours using lots
of soy sauce and other seasonings. This method of cooking will
produce a tender piece of meat smothered in a rich, brown gravy.
Braising/Simmering
Braised food is sautéed in a small amount of oil and then cooked in
a liquid at a low simmering point until the liquid is reduced to a
sauce. Braising meat, fish or firm vegetables produces tender,
flavored and moist results.
Many different meats are prepared in this manner including many
western dishes and Japanese sukiyaki.
Simmering, called for in many recipes, is cooking in liquid just
below the boiling point where bubbles form at a slow rate. The
temperature setting at which food will simmer in the Wok will vary
according to the liquid being used and volume of food being
prepared. The difference in altitude may also affect the
simmer temperature.
Here's how to find the simmer setting: Follow the recipe
directions. Boil at 250ºF (125ºC). Then turn down the Temperature
Control Knob until the Indicator Light just goes out. This is the
simmer point. Cover and simmer food for the necessary length of
time. During the cooking cycle, the Indicator Light will go on and
off, indicating the Wok is maintaining the proper temperature
for simmering.
12
Advertisement
Table of Contents
