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| | Seeking the secrets of Chinese cooking in ‘The Breath of a Wok’ (phillyBurbs.com) | Fish and Seafood |
 | | For Young, who travels with her own wok, the notion of “wok hay” is what gives stir-fried food that certain something — a combination of heat, crispy-crackliness, intense flavor and texture that can dissipate within minutes, even seconds, of removal from the fire. |
 | | First the wok is heated over an open flame — always an open flame, for best results — until a single droplet of water, drizzled onto the metal, dissipates in a second or two. |
 | | The wok must be hot enough to feel like a radiator in winter when you wave your hand over it. |
| www.phillyburbs.com /pb-dyn/news/199-02082005-446687.html (1217 words) |
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