Though I’ve worked in hospitality since I was 18 - flipping burgers at a joint, being a server at a French fine-dining restaurant, part-timing as a cook on an assembly line at a café - my first proper, cooking job in restaurants came at 23, fresh out of school. I had sent a cold email to one of my favourite places to eat at then and was told that there wasn’t a vacancy, but if I wanted to, I could work at a new restaurant that the owners were opening. I was enticed by their vision and signed the contract.
I have carbon steel wok. Long time did not use. Started using. But noticed food cooked in it turns black eg. fried rice, brinjal. Why ? Do I need to season wok again ? My helper said because long time did not use.
The Japanese instruction manuals suggest to stir fry vegetable scraps - carrot peels, onion skins etc on the first try. Kind of like cleaning the noodle machines with a testing dough.
Oooh I've heard something similar from Chinese folks - they fry alliums like spring onion, onions or chives in the wok after seasoning. Apparently it absorbs any toxins but I couldn't find any concrete information about it!
I have carbon steel wok. Long time did not use. Started using. But noticed food cooked in it turns black eg. fried rice, brinjal. Why ? Do I need to season wok again ? My helper said because long time did not use.
Hi Casey! For kitchen advice and help, please type your question over at the Chat: https://open.substack.com/pub/sgpnoodles/chat. Thanks!
The Japanese instruction manuals suggest to stir fry vegetable scraps - carrot peels, onion skins etc on the first try. Kind of like cleaning the noodle machines with a testing dough.
Oooh I've heard something similar from Chinese folks - they fry alliums like spring onion, onions or chives in the wok after seasoning. Apparently it absorbs any toxins but I couldn't find any concrete information about it!