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"You do not need a special wok ring, you don't need a top-of-the-stove griddle, and you don't need an automatic timer, unless you don't pay attention to what you're cooking".
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Heat vegetable oil for frying, in a wok or kadhai (special Indian utensil for deep frying).
There are special scrubbers that can be purchased for woks, including bamboo ones.
Of special interest is increased expression of a wall associated kinase (WAK) transcript since WAKs previously have been implicated in mediating defense response during pathogen and wound induced cell-wall damage [ 38].
I add ginger and garlic for extra punch, maybe because the special flavor Chinese cooks call the "breath of the wok" comes only from super-high heat.
They tested using a wok (that's not the name of a special antenna, they are talking about the cooking tool) with a mifi 4G LTE hotspot connected to it.
Chefs at P. F. Chang's, for instance, receive special training, use marked, colored plates to distinguish dishes with dietary restrictions and set aside one wok station solely for gluten-free items, said Laura Cherry, a spokeswoman.
Among the entrees, the fajitas — pork, chicken, shrimp or vegetable — were well turned out as specials one evening but easily surpassed by the mahi-mahi, which was pan-fried and crusted in a wok before being roasted in the oven; paired with freshly sautéed vegetables and pickled onion rings, it was a meal in itself.
At the two Fatty Crab restaurants, Corwin Kave's fried chicken with Thai chilies, an occasional special, is a thin-crusted, spice-rubbed project that takes five days, begins in a steam oven and ends in a wok, and is flavored with turmeric, fennel seed, ginger, fish sauce and smoked simple syrup.
When you cook in a wok, you're not just looking to cook things -- you want to give them what we call 'the breath of the wok,' the special taste that comes from being cooked over intensely high heat".
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