garlic/ginger and wok cooking
Got my wok from wok.com a few weeks ago and I absolutely love it.
I do note that lots of recipes call for heating up the wok, heating up the oil THEN sliding in the garlic/ginger for a quick 30 seconds then pulling it out. I'm curious as to the rationale behind that.
I can clearly recall one of the big-time TV chefs on Foodnetwork saying that it's best to put the garlic in the oil and heat them up together to release the flavor. Tossing garlic in hot oil basically sears the garlic and seals IN the flavor.
I'd like some thoughts on that... maybe in wok cooking it is different.
nothing seals in flavor. in anything. ever.
tossing garlic in hot oil cooks the garlic and flavors the oil.
re: Sam Fujisaka
Did a Wolfgang Puck recipe last nite. He advocated putting the aromatics in first for 30 seconds, taking them out then putting them back in late in the "game" so to speak. All the others I've done had me leave it in.
I have to admit I love cooking but never used a wok much before. This is a really neat way to cook. Very versatile.
Opps. Actually two more steps: one for taking out the aromatic ingredients like garlic and ginger and another one for adding them back in. Taking them out is not too difficult if you chopped them in large chunks, but very difficult if they are finely minced, so... Wolfgang's method only works in a limited fashion.
It is just different schools of thought of how to incorporate garlic and ginger favor. There are two distinctions of Chinese stir fry. First, almost always the ginger and garlic are minced or cut into very little pieces. Second, an important style of stir frying is done in high heat -- called Bao (read the "Bao" section):
As such, if the minced ginger and garlic are tossed in the wok from the beginning and heated to high heat, then the you will surely burned them by the time of cooking.
Another way out of this is this: heat the cookware (wok) alone, then you can pour the oil and toss the garlic and ginger together with the oil, but you probably should not heat the wok with the oil and the ginger and garlic all together from the beginning.
1) Heat the wok with oil --> high temperature --> toss in garlic and ginger
2) Heat the wok alone --> high temperature --> pour oil, and then toss in garlic and ginger a few second later..
XXX) Heat the wok with oil and garlic and ginger --> high temperature
Removing aromatics after quickly frying in a pre-heated, pre-oiled pan is one way of preventing over-cooking of the garlic and ginger.
Once you get used to your wok -- the amount of time it takes to get it smoking hot, and the time it takes for the heat to recover after you've added a substantial amount of food to it -- you'll start working more and more quickly.
Each dish is different, and calls for adding the garlic and ginger at different times. In some seafood dishes, the garlic and ginger are added at the last minute and just barely heated by the sauce. They aren't exposed to hot oil at all.
You will know, from practice, what kind of flavor you like from a stir-fry. Have fun!