Love using my Wok!! My mother and I went to a class in Troy at the Troy Arts Center (Best cooking class place I've ever taken) which has a very great hands on class!
Anyways, we learned a lot about the Japanese cooking, hence why I can make the best jasmine rice ever!
haha, the key is to saute it first in a little oil, then add the water, 1 cup of rice to 1 1/2 cup of water, 10 minutes, delicious!
Sauteing bok choy in my wok is a wonderful way to create a different taste with the onions and mushrooms while evenly cooking them together.
After use, and after hand washing, always make sure you lightly coat the pan with oil. Keeps it in good condition.
It's amazing to see that a whole fresh bag of spinach leaves can saute into only about two-three servings. A great vegetable, full of healthy vitamins. Perfect side dish for anything!
Salmon has become one of my favorite fishes to cook. In a lot of different ways. On the left is a puree I made up with cilantro, parsley, garlic, and lime juice (freshly squeezed). Placed in the oven for about 20 minutes, delicious flavors and moist!
On the right was a dish I tried from one of my cook books that had delicious spices but a little too much of the red peppers for myself to handle, yes I am a sissy for spicy food.
Okay, more to come later when I have... A day off?
Cook on!
E.
No comments:
Post a Comment