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Like a good wok, that didn't stick.
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1. Choose the right wok.
Like human voices or a good quality wok, Jim Greco is one of those things that seems to get better with age.
The real hallmarks of great Chinese cooking--freshness, lightness (in the case of Cantonese), balance, vast technical precision (like the way a good chef creates wok-hay, or "the breath of the wok") are not usually respected.
Though a restaurant's tandoor oven has a unique, intense heat that gives the bread a light crispness, you can make pretty good ones using a wok over the hob.
The wok is good for even heat distribution in the pan, uses less oil, cooks more evenly and keeps temps graduated up the side of the pan to get ingredients out of direct heat.
Heat oil in a wok or a good sized frying pan.
Add a good glug of oil to a wok and heat until nearly smoking.
Expect the wok to go black ultimately; this is a good thing!
Some good 80s gastronomy on show this week, from the Beeman's party spread, to Elisabeth's new wok, to Martha's excellent 80s breakfast: grapefruit, coffee, single red rose in a crystal bud vase.
2. Heat wok.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com