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A Taste of the Past Introduction: Stir Fry with Grace Young (18:14)
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Linda Pelaccio, A Taste of the Past, Heritage Radio Network, Grace Young, Stir Fry, whoever uses the wok becomes master of the cooking world, Sky's Edge, Stir Frying to the Sky's Edge, Cantonese cuisine, acknowledged masters of stir fry, high heat, quick cooking, seasonal ingredients, minimal seasoning, Chinese Jamacain restaurant, Enriques, jerk chicken fried rice, chameleon technique, stir frying with skillets and pots, food substitutions, Chinese settlements, inventive home cooking, nonstick cookware is the worst possible cookware you can use for stir fry, carbon steel woks are the best,Stir Fry, Woks, Seasoning & Traditions (18:07)
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wok facial, ancient non stick cookware, Marion Nestle, a wok actually puts dietary iron in your food, seasoning woks, people have disconnected from traditions, the stories and the recipes are equally as important to treasure, which wok is the best, round bottom cast iron, we don't have a hearth stove in America, proper way to season a wok, clean it of its factory oil, slowly stir fry your ingredients in, scallions and ginger, carbon steel goes through an awkward period for 6 months, it continues to darken, don't get uncomfortable!, making a little bit of meat go a long way, environmentally ecological, stir fried bagel!,Download MP3 (Full Episode)







