See this wok? It just made a delicious batch of chicken stir-fry and now it needs to be cleaned. Like cast iron skillets, carbon steel woks require some TLC when it comes to cleaning. Fortunately, this special care boils down to nothing more complicated than "rinse, scrub, dry." Here's a step-by-step guide on to how to clean your carbon steel wok.
If your experience with fried rice has only been the greasy, overly-salty affair from Chinese take-out, then you need to make this fresh, seasonally-inspired version — without delay! Grace Young's stir-fried rice is light and aromatic. Soy sauce and ginger are used for seasoning, but they're not so heavy that the vegetables get lost. You could eat this dish every day and never get bored.
Here's a step-by-step guide on how to make quick, easy, and delicious fried rice at a moment's notice.
Do you own a wok? If you listen to Grace Young talk about stir-frying for long enough, you'll certainly start wanting one! The beauty of a carbon-steel wok is it heats quickly and evenly. When you stir-fry it sears meat and chicken perfectly, imparting wok fragrance. While the high sides of the wok are perfect for stir-frying meat and vegetables without crowding the pan or dumping ingredients over the side, a wok is also more than a stir-fry pan. You can pan-fry, braise, deep-fry, steam, boil, poach, and smoke with it. Carbon steel woks also become naturally nonstick the longer you use them, meaning less oil needed for cooking.
Ready to take the plunge? Here's how to pick a wok and season it for the first time. Also, Grace shows us how to give an adolescent wok a "facial" to keep it looking good as its true patina develops.
We are always trying to eat more vegetables, more greens! A quick stir-fry is one of the fastest, easiest, tastiest ways to make a last-minute vegetable side dish to suit any meal. Grace Young proved this to be true when she demonstrated a basic stir-fry recipe for us: Romaine lettuce leaves, warm and slightly wilted, tumbled in a sauce of garlic and chilies. After that — the same recipe and method, but this time with halved baby bok choy. We couldn't stop eating either of these.
Here is a recipe and a stir-fry technique that any of us can take into our kitchens and adapt to just about any vegetable we find in the fridge.
My mother's first job, at age 14, was as a soda jerk at her local ice cream shop. It was there she picked up a super simple tip for scooping ice cream that produces perfect scoops and saves a little torque on your wrist. Read on for her pro tip!
I have big plans for boozy popsicles this summer. Big. Plans. As far as I'm concerned, there is a whole wide world of cocktails out there just waiting to be made into popsicles. The only question is how?
No one can blame you for pushing aside a piece of soft, soggy fish skin, but if cooked until crisp and crackling, the skin on a fillet is not just edible, it can be downright addictive, adding textural contrast and tons of flavor. The LA Times Test Kitchen has a simple method for ensuring the crispest fish skin.
For bakers craving consistency between batches of scones or accuracy when making a tricky cake, weighing ingredients is the key to success. Since not all recipes provide both the volume measurements (cups) and the weight measurements (ounces), here's a handy list of the most common conversions.