Maxim EW70A, Owner'S Manual & Recipe Manual

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8
Preconditioning
(Optional)
Preconditioning is a step after food preparation and before actual
cooking. It will help bring out the natural flavors. Blanching is a
preconditioning that
helps shorten the final cooking time. Its an
extra step that will enhance the final results. Some preconditioning
methods are:
Marinating
Food is soaked in a seasoned liquid mixture to gain extra flavor or
to be tenderized.
Oil Blanching
Oil blanching is a form of deep frying at a low temperature and for a
short period of time. Oil blanching is used in
advance of stir frying
and braising. This method separates the food, helps delicate
ingredients retain their natural shape, prevents discoloration of
certain foods and forms a light crust to seal in flavor.
200ºF (100ºC)
275ºF-300ºF
(135º - 150ºC)
375ºF (190ºC)
Gently lower food into preheated oil. When food changes color,
usually one to two minutes, remove and drain. The oil temperature
is determined by the type of food used.
Water Blanching
Partially cook vegetables in boiling water or chicken broth for about
a minute. Tougher and fibrous vegetables, such as carrots and
broccoli, may take a few minutes longer.
If preparing vegetables early in the day for later cooking, rinse
vegetables under running cold water or plunge them into a bowl of
cold water to stop the cooking action.
Preconditioning certain vegetables by water blanching will enable
you to stir fry all the vegetables in the same amount of time with
perfect results.
Oil blanch delicate ingredients,
such as sole and scallops.
Most foods are oil blanched and
cook evenly at this temperature.
Produces a light crust on food.
Oriental Style Ribs
Makes 25 to 35 pieces
3 lb. rack of pork backribs — cut lengthwise, then across in thirds
1 cup chicken broth
8 tablespoon soy sauce
7 tablespoons brown sugar
2 scallions, chopped
Heat the Wok at 350ºF (175ºC). In a small bowl, combine broth, soy
sauce and sugar. Set aside. Brown ribs on all sides a few at a time.
Remove with wire strainer or slotted spoon, pausing over the Wok to
let excess fat drain.
When all ribs have been cooked, return to Wok. Lower Temperature
Control Knob to simmer. Pour in liquid mixture. Sprinkle with scallions.
Cook covered for 30 minutes, or until liquid is reduced and thick. Serve
with hot mustard and plum sauce.
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