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Wok oil (thelemmy.club)
submitted 15 hours ago by to c/cooking@lemmy.world
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I make this wok oil to fry noodles and rice. In the Netherlands, Chinese restaurants, with a little help from MSG, use this for their Bami and Nasi.

Ginger Garlic Onion Sunflower Oil

Fry until everything is like pictured, medium heat as it will slowly release flavors into the oil evaporating the water in the ingredients. Takes about 30 minutes. I use the fried ingredients to marinade meats after cooling to room temp.

Sometimes I add star anise, cinnamon sticks, cardamon, peppers...wok oil is truly best making it yourself, I don't buy prefab ever.

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[–] 2 points 2 hours ago

Carbon steel is matte black when in use, and shiny silver when new. The spotted granite-like texture in the image is nonstick. I was surprised because to me nonstick seems fundamentally incompatible with wok cooking that I am familiar with.

  1. Heat the wok at high heat empty and dry.
  2. Add oil and cook stuff.
  3. Deglaze.

I would expect that steps 1 and 3 would hurt nonstick.

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