Cucina Fresca
 
     "Stir-Fry Sensations"
February 18, 2010 - Vol 2, Issue 04     
In This Issue
Sale Coming in March!
Wines of the Month
Farmers Market
Stir-Fry Techniques
Wok & Roll!
Flavor Secrets
Stir-Fry Tips
Q & A's
Cookbook Review
Recipes for Easy Chinese Stir-Fries
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West, Meet East
Fast, delicious and healthy! What's wrong with this picture? Not much! We're a huge fan of stir-fried meals where the delicious flavors of vegetables and meats are sauced in the magical flavors of Chinese cuisine. No longer do you need to satisfy that craving for Chinese food by going out or picking up the phone, you can easily have it at home.
Stir-fry Plate
This issue provides some of the secrets for making a great stir-fry with hints for how to cook quickly on high heat. We set you up with some of our best tool picks for increasing your stir-fry prowess. Finally, we demystify some of the secret ingredients that are the key to great Chinese stir-fry dishes. To get you started on your journey to the East, we feature three recipes from Helen Chen, the daughter of the famed Joyce Chen, that are perfectly designed for the Western cook wanting to create some great Chinese stir-fries. Mouth watering yet? It will be!

Clearance Sale coming in March!
Clearance Sale
February Wine of the Month
Wines
for more information visit:
E-News Drawing
If you receive our newsletter, you will be entered into a drawing each month for a great prize for your kitchen.  Check here each month to see if you have won, if so, come in to collect your prize!

January winner:
Jo Sherwood

Congrats, Jo, come by anytime to pick up your prize!
Farmer's Market
2010 Downtown Business Association
Farmer's Market
The Elko DBA is working on an annual Farmer's Market to start in July 2010. If you interested in volunteering, becoming a vendor, or would just like general information, email Amber at: elkofarmersmarket@yahoo.com
Stir-Fry Techniques
With the imminent arrival of spring, this is a great time to adopt and develop some stir-fry cooking skills. Make it your "thing" to master this season! Stir-fries hold the possibility of endless variety; they're easy to make several times a week while producing very different meals each time. Here are some tricks to cooking hot and fast:
Prep Ingredients
Prep Everything First - Cooking over high heat makes things happen quickly. Peel, chop, cut, measure EVERYTHING in the recipe first. This is essential for good stir-fry results and allows all of the ingredients to be at their prime in the finished dish.

Size Ingredients Evenly - When prepping the ingredients, dice, cut, chop, or julienne each ingredient into bite-sized pieces of relatively even sizes. Choose to prepare your ingredients in thin slices or matchsticks so that the heat from the surface can quickly get to the center of the food.

VegetablesPlan the Sequence of Events - With all of the ingredients prepped, literally line everything up in the order that it will go into your wok or pan. Some vegetables will take longer to cook than others. For example, beans, peppers, broccoli, asparagus will take longer than sprouts, zucchini, cabbage, or bok choy.

Start Hot, Keep it Hot - Before adding any food to the pan, allow the pan to become hot, add any oil to the pan and allow it to become very hot - about 30 seconds. To test if the pan is ready, flick a minute drop of water in the oil; it should sizzle vigorously. When adding the different layers of ingredients during cooking, allow the pan to return to full heat before adding more ingredients.  Start it hot, and always keep it hot!

Meat in WokKeep it Moving - Because the pan is very hot, it is essential to keep the food moving while cooking. This is what's behind the technique's name "stir-fry." The surface of the food becomes hot quickly and transfers the heat inward.

Center the Action - Beginning with the ingredients that take the longest to cook, keep the primary cooking action in the center of the pan - that's where it's the hottest. Move the cooked ingredients up the sides and add the next layer to the center of the wok stirring vigorously in that sweet spot.

Finished WokDon't Overload the Pan - A good stir-fry result depends on the food contacting the cooking surface. Avoid the temptation to pile in ingredients - you will have a "steam-fry" instead of a stir-fry! If needed, remove a layer of ingredients to a plate while cooking the next set of ingredients. Keep in mind that the offloaded ingredients will continue to cook, so remove just prior to doneness, and spread in a single layer to release any excess heat. At the end of cooking, add all layers back into the pan to combine and reheat.

Adjust the Recipe - Many recipes prescribe cooking times for each stage of the stir-fry. Use this information as a starting point and adjust based on how the food is cooking. This variability arises from the differences in food temperature, quantity of food, your pan, and the type of heat source.

Remove Quickly - Once the stir-fry is complete, remove from the pan, and serve immediately. Hot food left to sit will continue to cook and challenge the desired crisp-tenderness of the vegetables. In fact, stir-fry tradition calls for everyone being seated at the table before the cooking begins!

Wok & Roll!
Great stir-fry results are accessible to anyone with minimal investment! In fact, you can make a great stir-fry in any skillet or pan, but a great wok certainly eases the process and enhances the outcome.

The Wok
The idea behind a wok is its deep, rounded shape that provides a lot of cooking surface without requiring a large burner or flame. Heat transfers quickly from the concentrated source at the wok's bottom and up its steep sides. It's the original energy efficient pan! Besides stir-frying a wok is versatile for braising, simmering, steaming, and deep-frying. It's truly the "all-in-one" pan that millions of families have counted on for many centuries.

Wok ProfileChoosing a Wok
When choosing a wok, there are a few characteristics to consider. The first consideration is what heat source will be used with the wok - gas or electric burners, ceramic top, or induction stovetop. Different woks are specifically made and matched to different heat sources.

Shape - Woks have rounded bottoms and either set atop a ring for stability over the burner, or on a specialized burner grate. Obtain a wok ring that best matches your burner's configuration. Other woks have a flatter bottom that sit like a more traditional pan on top of a burner, yet still feature high, concave sides.  
Size - Choose a size of wok that meets your most common cooking requirements. A 12-14-inch wok is usually perfect for home cooking and meals for 2-4 people.
Material -Carbon Steel and Cast Iron - Traditionally, woks have been made of carbon steel or cast iron. This type of surface requires seasoning and re-seasoning to prevent rust and to foster a naturally non-stick environment. Many woks in the West go unused because of the diligence involved in seasoning the pan and keeping it in top-notch condition. In Asian cultures, wok maintenance is not an issue - the wok is used frequently enough that the pan becomes seasoned and stays seasoned with no effort.
Material - Nonstick Surfaces - For many of us, a nonstick wok offers just the right amount of practicality and purpose. However, choose a non-stick wok wisely; some nonstick surfaces are not suitable for high temperature cooking. Newer, safer, nonstick surfaces are now available and have been applied in some great new wok styles. SpiderWith nonstick surfaces, very little oil is required allowing the stir-fry dish to be a healthy preparation.
Handle Style - When cooking with high temperatures, handle considerations become an important feature. A long handle with an opposing helper handle works well.

Stirring Spatulas
To keep things moving while stir-frying, a good stirring utensil is essential! A good utensil for stir-frying has a long-handle to keep the hand a safe distance from the high temperatures. Traditionally, bamboo or wooden spatulas have been used in wok cookery and still prove a good choice. Many of the newer silicone spatulas also work well at high heat, and have a bit of flexibility allowing them to conform to the curved shape of the pan.

Ginger GraterSpiders
A "spider" is a very good wok tool! The broad basket of this long-handled utensil features an open weave resembling a spider's web. Food scooped with a spider drains very quickly. Beyond pairing it with a wok, a spider is versatile in scooping any food from boiling water, or a handy strainer when draining a pot.

Ginger Grater
Among the aromatics in stir-fry dishes, ginger is a frequent contributor. Working with ginger and its odd shape and coarse, stringy pulp often poses a conundrum. A ginger grater solves the problem by ingeniously extracting the potent pulp and liquid leaving behind the peel and fibers. There are several styles of ginger graters but all work similarly through a rubbing motion on top of a bumpy surface.

Flavor Secrets for Chinese Stir-Fries
The craving for Chinese food can be strong! What's behind these urges? We think it's a unique combination of flavors and a few secret sauces that characterize American Chinese dishes as irresistible. With just a bit of explanation and experimentation, you can become comfortable with some of the basic flavor secrets in Chinese stir-fries.

Soy SauceSoy sauce - Like many other foods, special yeast and microorganism fermentation processes turn grain or soybeans into a rich brown liquid that is salty and full of the "fifth taste," umami. There are many variations of soy sauce specific to different regions of the world.

Hoisin Sauce - While "hoisin" means seafood, there is no fish present. This sauce includes water, sugar, soybeans, vinegar, rice, salt, wheat flour, garlic, and chile peppers. The sauce may be used for glazing, dipping, or as a sauce component.

Oyster Sauce - This sauce is made from broth leftover from cooking oysters. The broth is greatly reduced from its original state until it becomes a dark, viscous sauce. It does not have a fishy smell or flavor, but is full of rich flavors that complement many stir-fries.

Black Bean Sauce - This sauce is also an essential condiment in many Chinese stir-fries. It is made from fermented black beans that are salty, bitter, and sweet all at once. Garlic and soy sauce are added to form a thick sauce or paste. A little goes a long way with this magical ingredient.

Ginger RootGinger - This aromatic provides essential flavor to many stir-fry dishes. Peel away the thin brown skin on the nubby surface by scraping it away with a spoon. Buy small, usable quantities. Leftover ginger may be stored in an odor-proof bag or container in the refrigerator or freezer.

Rice Wine - Most stir-fries in Ms. Chen's cookbook use just a teaspoon or two of rice wine. This mildly flavored wine serves to dissolve the essential flavor oils found in the other ingredients. Such oils are only dissolvable with a bit of alcohol - oil and water won't unleash their flavors. The alcohol will evaporate away, but only after working its extra bit of magic.
Stir-Fry Tips
When serving rice with your stir-fry, start it first before starting your prep work. In a microwave, the rice will cook quickly and hold well as you assemble your stir-fry.Rice Bowl

Tip #2:  Check out Asian specialty markets for unique ingredients. You'll find a wide selection of many key ingredients and usually at a lower price than the supermarket's specialty food aisle.

Tip #3:  Use oil that can tolerate high heat well when stir-frying. Oils with high smoke points (the point at which they begin to burn) include these refined oils: canola oil, safflower oil, peanut oil, soybean oil, and corn oil. Oils with lower smoke points should be avoided in stir-frying; they include olive oil, butter, sesame oil, and many animal fats.

Tip #4:  If liquid is gathering in the bottom of the pan while stir-frying, this is an indication that the pan is not hot enough or that it is overloaded. The wok or pan should be so hot that any water in the ingredients evaporates quickly while cooking.

Tip #5:  When starting a stir-fry, once the pan is hot, drizzle any oil being used around the pan. This will heat the oil faster compared to pouring the oil into one location all at once.
Shrimp Stir-Fry
Tip #6:  After washing or cleaning any vegetables, pat them or "spin-dry" them to remove any excess water. This will help reduce any water accumulation during stir-frying.

Tip #7:  To easily slice meats into thin, thin sheets for stir-frying, freeze the meat for 30-45 minutes, or allow frozen meat to partially defrost. Slice the meat across the grain to create naturally tender pieces.

Q & A's
Q & A LogoQ:  What is the difference between light and dark soy sauce?
A:  Light soy sauce comes from the "first pressing" of the fermented beans. Soy Sauce and Red ChopsticksDark soy sauce is darker, thicker, and aged longer. Light soy sauce is saltier than dark and is used more as a condiment or table seasoning. Dark soy is sweeter due to added molasses and used more in cooking than at the table.

Q:  In the ingredients list on my soy sauce, I see acid-hydrolyzed vegetable protein. What is this?
A:  This is a protein form that has been broken down into components through the introduction of water and acid. This ingredient is often used in soy sauces that skip the fermentation step and have garnered the nickname of "cheap man's soy sauce." The dark color in these sauces is not natural, but added caramel coloring. Read the label before buying.

Q: How do I season a carbon steel wok?
A:  Seasoning is easy and an important step for setting up a new wok, or refurbishing an older steel wok. Clean a new wok well to remove any waxy, protective coating from the manufacturer. This will expose the bare metal. Rub heat-tolerant oil into the surfaces of the metal. Facilitate the bonding of the oil to the pan by heating it and rubbing on the inside surface. Allow the pan to cool, then rub away any excess oil. Repeat this process three or four times. Keep the wok in a seasoned state by avoiding detergents and soap when cleaning. Simply wipe the wok clean, rinse with plain water if necessary, and dry immediately and thoroughly.
Holding Chopsticks
Q: What is proper chopstick etiquette?
A:  Stir-fries are a great opportunity to practice your chopstick skills! To learn how to eat with chopsticks, check out this link: "How to Use Chopsticks." Use the wider ends of the chopstick to serve food from a shared bowl to your own plate or bowl. Never place the chopsticks straight up in your bowl of food; this is considered bad luck. Never point or gesture with your chopsticks. It's ok to hold a bowl in your hand and bring it closer to your mouth when eating with chopsticks; this minimizes spilling and is considered the polite thing to do in many instances.

Cookbook Review
Easy Chinese Stir-Fries by Helen Chen. Photography by Jason Wyche. Copyright 2009. Published by John Wiley & Sons, Inc., Hoboken NJ.

This little cookbook is a gem! With its singular focus on Chinese Stir-Fries, it allows the Western kitchen access to the wonderful flavors of American-Chinese cuisine. Ms. Chen comes by her expertise honestly. As the daughter of the famed Chinese cook and restaurateur, Joyce Chen, Ms. Chen carries forward the long-standing family tradition of popularizing Mandarin cuisine in the CookbookAmerican culture. The beginning chapters of the book focus on setting the stage with succinct and informative discussions of stir-fry technique, equipment, and key ingredients. The recipe chapters that follow categorize a whole host of stir-fry inventions according to: Chicken, Pork, Beef, Seafood, Bean Curd, and Vegetables. Each recipe is written simply and expertly. The simplified ingredients make each of the recipes accessible for the average cook without compromising delicious results. The step-by-step instructions are equally clear and explanatory. The typical American cook suddenly feels quite apt and able to tackle their favorite Chinese dish at home! As is often the case with us, we were especially taken by the beautiful, close-up photography that accompanies nearly every recipe. We enjoyed experimenting with many different Chinese stir-fries with this book as our tutor, and think you will too!

Recipes for Easy Chinese Stir-Fries
Recipes excerpted from Easy Chinese Stir-Fries by Helen Chen. Copyright 2009. Published by John Wiley & Sons, Inc., Hoboken NJ. Reprinted with permission of the publisher. All rights reserved.

Stir-fried Pork with Asparagus

Stir-fried Pork with AsparagusWith asparagus season just around the corner, put this stir-fry on your "must-try" list. The hoisin sauce added just a hint of sweetness that complemented the pork perfectly. The seared asparagus concentrated the vegetable's flavor and the pork browned quickly over the high heat. The light covering of sauce exceeded our expectations in taste and flavor.

Click here to view the full, illustrated recipe.

Click here for a printable version of the recipe. (PDF format)

Stir-fried Broccoli Beef in Oyster Sauce

Stir-fried Beef and BroccoliAnother favorite for just about everyone, this easy beef and broccoli dish will become a regular at your table! We served this stir-fry over rice noodles, which made for a little extra fun. The sauce is based on prepared oyster sauce, but lends no fishy component whatsoever. We purchased double the beef, sliced it all, and froze half in a thin package for a quick supper sometime in the near future!

Click here to view the full, illustrated recipe.

Click here for a printable version of the recipe. (PDF format)

Kung Pao Chicken

Kung Pao ChickenThis perennial take-out favorite is now within easy reach at home with this recipe! This stir-fry has a few more ingredients compared to the other stir-fries, but the result is worth the effort! We served this chicken dish over a mound of rice and thoroughly enjoyed each chopstick-full. The recipe provides a solid base that begs for further experimentation and personalization.

Click here to view the full, illustrated recipe.

Click here for a printable version of the recipe. (PDF format)


Stir it up!
Gwen Uhlig
Cucina Fresca
 
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