A Wok on the Wild Side

The first thing that I think of whenever I think about our first cooking method—stirfrying—is a wok. You may think that woks, which in Chinese directly translates as “Big Spoon,” are /what Alton Brown calls a “unitasker,” but woks can also be used for many other cooking methods—such as deep frying, steaming, and boiling, stewing,Continue reading “A Wok on the Wild Side”