Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.What kind of oil do Chinese Restaurant chefs cook with?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What kind of oil do Chinese Restaurant chefs cook with?),it will help you,my kids.
No, not a riddle, just wondering. Are their kitchens smoky? I use oils with a high smoke point like corn and peanut in my wok, but they still end up smoking.
Answer:
What I've seen being used is...
Peanut oil, Cottonseed oil, Vegetable (soybean) oil or Canola oil.
I think most restaurants are phasing out peanut oil due to the expense and people tend to be allergic to peanuts.
Just depends upon the restaurant.
Yes, their kitchens would be smoky if it weren't for the powerful overhead vents.
At home, have your food ready... Add oil to a hot wok and start cooking. If the oil starts smoking immediately, don't let the wok heat up as much. In other words start cooking sooner.
Wo oil and peanut oil is what they use. I am ont sure why yours is smoking though. Maybe you need a better quality oil.
olive oil
Cheapest but I like peanut oil
i heared that they cook with sesame oil.
Sesame oil =)
Penut oil,,, and usally most oil's on a high heat are going to smoke ,,, there over flame
Vegetable oil normally and sesame oil is sprinkled on top of some dishes to make them look and smell nicer. The kitchens have very good extraction units for the heat and smoke - generally the woks do smoke quite a bit, but it is more steam from the wok units which have water in them to stop them from overheating.
sesame oil
From Ken Hom's Chinese Kitchen cookbook ...
'Many different types of oils and fats are used in Chinese cooking. Edible oils obtained from seeds of oil-bearing plants are featured in recipes that are 2,000 years old. Before that time, lard from pigs and fat from chickens and ducks were used.
Vegetable oils pressed from soybeans, rapeseed, sunflower seeds, corn, cotton seeds and peanuts are now all in use. Unlike animal fats, they do not burn until a high temperature is reached, and they impart a crisper texture to foods. Though oils may be more expensive than fats, they are more versatile to use'
Chili oil to impart a sharp, hot flavour.
Ken gives a recipe for making the chili oil from groundnut oil/peanut oil (same thing!)
Ken Hom also gives notes on shopping and storage tips for the ingredients he extensively covers in this book.
http://www.bookstobrowse.com/bbc_cookery... ... for a list of Ken Homs cookbooks ... I will add Ken Hom's Chinese Kitchen by the end of today! Kay
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.What kind of oil do Chinese Restaurant chefs cook with?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(What kind of oil do Chinese Restaurant chefs cook with?),it will help you,my kids.
No, not a riddle, just wondering. Are their kitchens smoky? I use oils with a high smoke point like corn and peanut in my wok, but they still end up smoking.
Answer:
What I've seen being used is...
Peanut oil, Cottonseed oil, Vegetable (soybean) oil or Canola oil.
I think most restaurants are phasing out peanut oil due to the expense and people tend to be allergic to peanuts.
Just depends upon the restaurant.
Yes, their kitchens would be smoky if it weren't for the powerful overhead vents.
At home, have your food ready... Add oil to a hot wok and start cooking. If the oil starts smoking immediately, don't let the wok heat up as much. In other words start cooking sooner.
Wo oil and peanut oil is what they use. I am ont sure why yours is smoking though. Maybe you need a better quality oil.
olive oil
Cheapest but I like peanut oil
i heared that they cook with sesame oil.
Sesame oil =)
Penut oil,,, and usally most oil's on a high heat are going to smoke ,,, there over flame
Vegetable oil normally and sesame oil is sprinkled on top of some dishes to make them look and smell nicer. The kitchens have very good extraction units for the heat and smoke - generally the woks do smoke quite a bit, but it is more steam from the wok units which have water in them to stop them from overheating.
sesame oil
From Ken Hom's Chinese Kitchen cookbook ...
'Many different types of oils and fats are used in Chinese cooking. Edible oils obtained from seeds of oil-bearing plants are featured in recipes that are 2,000 years old. Before that time, lard from pigs and fat from chickens and ducks were used.
Vegetable oils pressed from soybeans, rapeseed, sunflower seeds, corn, cotton seeds and peanuts are now all in use. Unlike animal fats, they do not burn until a high temperature is reached, and they impart a crisper texture to foods. Though oils may be more expensive than fats, they are more versatile to use'
Chili oil to impart a sharp, hot flavour.
Ken gives a recipe for making the chili oil from groundnut oil/peanut oil (same thing!)
Ken Hom also gives notes on shopping and storage tips for the ingredients he extensively covers in this book.
http://www.bookstobrowse.com/bbc_cookery... ... for a list of Ken Homs cookbooks ... I will add Ken Hom's Chinese Kitchen by the end of today! Kay
correctness,It's Non-profit and only for informational purposes.
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