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Seasoning a cast-iron or carbon steel wok is a common process in Asia and Asian-American culture. While the vegetable oil method of seasoning is also used in Asia, a traditional process for seasoning also includes the use of Chinese chives or scallions as part of the process.
Grilling can make some delicious dishes, but it also comes with potential health risks, including food poisoning. Here's how to grill safely. ... Fish (whole, filet): 145℉ (63℃) or until flesh ...
Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), using a cast iron/frying pan, or a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill). Heat transfer to the food when using a grill is primarily through thermal radiation. Heat transfer ...
Two types of cast iron woks can be found in the market. Chinese-made cast iron woks are very thin (3 mm (0.12 in)), weighing only a little more than a carbon steel wok of similar size, while cast iron woks typically produced in the West tend to be much thicker (9 mm (0.35 in)), and very heavy. [12]
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Like cast iron, carbon steel must be seasoned before use, usually by rubbing a fat or oil on the cooking surface and heating the cookware on the stovetop or in the oven. With proper use and care, seasoning oils polymerize on carbon steel to form a low-tack surface, well-suited to browning, Maillard reactions and easy release of fried foods.
Trachinotus goodei, the palometa, is an ocean-going game fish of the family Carangidae. Other common names include banner pompano, camade fish, cobbler, gafftopsail, great pompano, joefish, longfin pompano, old wife, sand mackerel, streamers jack, wireback. [2] [1] This fish is native to the western Atlantic Ocean from Massachusetts to Bermuda ...