Cuisine at Home - - Tips - ERIC NYKAMP GRAND RAPIDS, MI

My mom taught me an easy way to de­ter­mine when the oil in a wok (or pot or pan) is hot enough for fry­ing. I sub­merge the tip of a wooden chop­stick into the hot oil un­til the tip is sat­u­rated. If bub­bles form and rapidly bead up around the tip of the chop­stick, the oil is hot enough for fry­ing.

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