The Wonderful Wok: Stir Frying Basics

Written by Dina Giolitto,

Continued from page 1

Stir-fry in batches. Properly stir-fried food retains its crisp, firm exterior and tender, juicy inside by cooking small portions at a time. Heatrepparttar wok, drizzle in enough oil to coatrepparttar 113092 surface, and add enough small cuts of beef, pork or chicken to just coverrepparttar 113093 bottom. Fry on medium-high heat, tossingrepparttar 113094 entire time. When your first batch of meat is thoroughly cooked, remove fromrepparttar 113095 wok and drain on paper towels. Fryrepparttar 113096 second batch in a little more oil, and then set aside. Oilrepparttar 113097 pan once more, toss in a few cloves of crushed garlic and/or ginger, and stir-fryrepparttar 113098 vegetables, addingrepparttar 113099 thicker ingredients like potatoes and carrots first, and then tossing in quicker-cooking ingredients like scallions and mushrooms atrepparttar 113100 end. Whenrepparttar 113101 vegetables are done, returnrepparttar 113102 meat torepparttar 113103 pot withrepparttar 113104 vegetables, and finish with your liquid sauces and seasonings. Give everything a quick toss, simmer for a few minutes and then remove from heat.

Learnrepparttar 113105 flavors. Thai cooking is immensely popular right now; similar to Chinese, but with its own exotic spices and flavorings, some of which take their cue from Indian cuisine. Malaysian, Japanese, Vietnamese and Korean fare all boast their signature recipes as well. With practice, you'll learn which spices and sauces go with what and how to identify their flavors. You can buy most of what you need at an Asian specialty store.

Always have some Asian cooking staples on hand: soy sauce, oyster sauce, hoisin sauce, fish sauce. Fresh ginger, garlic, chillies, galangal, Asian shallots, scallions, kaffir lime leaves, cilantro and lemongrass. Green or red curry paste, shrimp paste. Noodles and rice. And of course... plenty of fresh meat, fish, tofu and vegetables. Pork, chicken, beef, shrimp, prawns, scallops. Onions, carrots, broccoli, snow peas, bok choi (Chinese cabbage), mushrooms (regular, oyster mushrooms, shitake mushrooms).

There really is no limit to what you can do with a wok, an assortment of meats, vegetables, spices and sauces. If you'rerepparttar 113106 creative chef, feel free to experiment. If you're a "byrepparttar 113107 book" cook, go out and purchase a stir-fry cookbook which will explain each technique in detail as well as familiarize you withrepparttar 113108 exotic ingredients. Above all: know that stir-frying is a healthy way to prepare and enjoyrepparttar 113109 foods you love inrepparttar 113110 comfort of home.

Copyright 2005 Dina Giolitto.

Dina Giolitto is a New-Jersey based Copywriting Consultant with nine years' industry experience. Her current focus is web content and web marketing for a multitude of products and services although the bulk of her experience lies in retail for big-name companies like Toys"R"Us. Visit for rates and samples.

10 Great Wine Tasting Tips

Written by Nerello Glasure

Continued from page 1

6. Don't just stick withrepparttar big-name wineries. Check out some ofrepparttar 113091 smaller ones inrepparttar 113092 area.

7. The nose, knows. Try not to use too much perfume or aftershave. The aroma ofrepparttar 113093 wine is halfrepparttar 113094 fun of tasting.

8. Call ahead for large parties. If you call ahead some wineries will even arrange cheese and fruit trays.

9. Be patient. If you prefer to visit duringrepparttar 113095 peak seasons, you will have a great time tasting, but it may take a minute or two forrepparttar 113096 staff to serve you.

10. To test for a really good wine, swirl it aroundrepparttar 113097 glass. Legs or tears are what is left trickling downrepparttar 113098 glass after swirling. The stickier and longerrepparttar 113099 legsrepparttar 113100 betterrepparttar 113101 quality.

Nerello Glasure [Fashion Artist of Zany Wearables: and a Publishing Member of the Wine Resource:]

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