![]() I'm mostly interested in how I can avoid this in the future, and what to do now with the wok. My gut is telling me that when I reduced the sauce, the acid stripped away the seasoning, which didn't happen before because of either temperature or length of time. ![]() The two main differences between what I did earlier and just now was A) earlier I used canola oil instead of olive oil and B) earlier I added the sauce last instead of first. Since I had no issues with that, I figured it'd be OK to use lime juice and rice vinegar in this recipe. The seasoning on this wok was pretty good (as you can see around the edges of the center), and just this week I had made another stir-fry in it that had rice vinegar in the sauce. Around that time I noticed that the patina in the direct middle of the wok had been stripped. Most people who force patinas on their carbon knives. It helps to resist formation of red rust on a knife, but don't count on it as your only means of corrosion resistance. It keeps rust from forming on a carbon blade. With family in the paint/ refinish business for over 75 years, there is a reason we don’t clear coat over patina. For the acid, I used lime juice for the first half (2 tablespoons), but ran out, so I used rice vinegar for the other two tablespoons.Īfter the meat had been cooked, I removed it and reduced the sauce. Rockywolf said: I've used mustard, apples, pickle juice, to force a patina. The Patina Sauce is the GO TO product for those wanting to preserve, protect and keep the natural raw beauty and finish off their patina without a glossy oily finish. The pasta choice is up to you - you can even use a gluten-free pasta like one made with chickpeas, rice or corn. Besides some vegetable substitutions, I had a bit more meat and doubled the sauce ingredients. This hearty vegetarian pasta has silky eggplant simmered quickly in a bright tomato sauce. Today I followed this recipe: Beef Stir-Fry. I do not have much experience or knowledge of cooking, but I've slowly been learning.
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