Thai hot and sour soup, woks and tofu

[eatingtheapple]

I have a wok that needs seasoning. I looked up how to do that and i either have to do it in the oven or the stove. I cant do it in the oven because it has wooden handles. So i read how to do it on the stove and i need lard or a low poly. fat vegetable oil. Im obviously using the oil but what kind should i use? I tried using soybean oil but it left

Comments

[twiggy_twee]

Hey,

I cant help you with the wok business but my tofu frequently goes out of date and I still use it... I've never gotten sick off it, so I would risk it, but if you get sick, forget i said anything ;)

[periodjournal]

use coconut oil - high saturated fat which means it doesn't burn like olive oil/most vegetable. it's most like lard. plus it's good.

[eatingtheapple]

That makes complete sense. I always pass by this stuff in the store but have never actually tried it. Thanks for the reply.

[zeva_rediekiel]

I agree that the tofu should be fine.

[helen4morrissey]

For me, putting stuff in the freezer is like freezing time. Remember the date you put it in, and rewind back to then. I've only ever been food-poisoned once, and that was back in my cheese-eating days :) Should be fine.

[kingfissure]

You can season the wok in the oven, even with wooden handles.

Take a tea towel or similar, dampen it with water, and wrap it about the handle. Then wrap this up with aluminium foil. The damp cloth will keep the wood moist and prevent it from cracking and the foil will reflect the radient heat. I've done this a couple times when seasoning woks and it works out just fine.

Have never tried coconut oil as suggested by periodjournal, but have used peanut oil to good effect.

[eatingtheapple]

Thanks. Im definitely going to do this.