Another theory of wok cooking is to assume that there is no tomorrow. The facts were if you didn't serve every course in one day, the guests would still be here tomorrow and the kitchen department would have to provide housing for the night.
After a rash of expensive hotel bills, the proprietors rapidly developed more efficient methods of preparing and storing food. These methods are still in use today, except that the storage vessels are made of stainless steel. The wokkers have learned that a few ingredients store longer in their containers and these were the answer to flexible and fast wok cooking of multiple menus.
The restaurant chef chooses stainless steel storage vessels because they hold large quantities and a need for faster refrigeration. The home chef may select non-staining plastic.
Most storage vessels should have lids and be stackable. Vegetable storage can be open to air circulation for crispness.
The larger cooked or prepared foods, such as whole cooked fowl, special salads, or even whole fish, can be placed on plates, pots, or serving dishes, but should be covered with plastic wrap, lest the chicken smell like fish.
Preparation and Preview (Thoughts for Food)
The stage is now set to go into serious wokking.
It is important for us to take stock of our blessings and establish sound preparations for us to efficiently use the wok. Out of the basic wok menus will come even greater menus to fit every occasion.
This gift is yours from Renegade Wok, with our blessings. This blessing is not easily gained. You will first have to master the basics and then be inspired to create the new and exciting menus on your own.
Cutting Preparation
The preparation of individual ingredients is another key element that each chef must consider. The selection of the right cut can mean the difference between a good dish and a great dish.
Before any cuts are made for food preparation, we should review the safe usages of the cleaver and knives (Wokker's Edge), for it can mean the difference between four or five fingers.
The cleaver is probably the most used implement on the chopping block, so we'll use it in our general illustrations. Remember to use all sharp instruments safely.
