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'Cut the safety-net & free-fall to freedom' The Scotsman
on 18 October 2017
An extract from the section 'How to do it'
'There are no half-measures with using a wok, no wimp's version, no slow lane. A stir-fry stands or falls on the quantity of heat you can summon. Last time I was in Bangkok, I watched a cook & his wok. His one-handled black steel pan never stood still for a second.......His trick was to get the pan blisteringly hot & to keep the food moving. The gas roared, the oil crackled, the steam gushed up in sudden clouds as he swirled & tossed the pork & little black beans around in the pan. He sweated but never grimaced, never smiled. Once he had tipped the sizzling content of his pan on to an oval dish & slung it at the young waiters, he instantly threw his wok back on the heat with more oil & started over again.
Anyone who has tried this at home & ended up with a pallid pile of wet veg may wonder how a stir-fry can ever be really successful in a domestic kitchen. In my experience......the answer lies not simply in how hot you can get your wok, but what you have in it.....the golden rule is to ignore any recipe that says 'serves 4' (!)"
This is how a Human Being -- who is also a genius writer -- teaches earthlings how to cook, with dazzling simplicity!
Buy this book -- through 3rd party is fine! My copy cost 36p + postage: the mind boggles!
Buy all Mr Slater's books, even if it's símply for the pleasure of reading them:
I wasn't brought up on this kind of magic
-- I just wish I had been!🙏