sugar, rice, spices, whatever) directly on the bottom and
set your food on a rack or a steamer on top of it. Place the
wok over high heat until the smoking material on the
bottom begins to smolder, then fold over the edges of the
aluminum foil and crimp them to make a pouch, trapping
the smoke inside.KNIVES, SCISSORS, CUTTING
BOARDS, AND OTHER
ESSENTIAL CUTTING TOOLS
If married life has taught me anything, it’s that you’re never
always right, even when you are. Case in point: choosing
the best kitchen equipment. When I first started dating my
wife, the only knife she owned was a tiny plastic-handled,
unbalanced, dull knife from IKEA that looked like it’d be
more at home sitting next to an Easy Bake oven. Indeed, I
spent a good chunk of 2007 trying to surreptitiously coax
her into switching to the incredibly sexy, hand-hammered
Japanese Damascus steel santoku knife that I’d bought
specifically to impress any future wives with my good taste.
She ended up choosing the IKEA knife every time,
claiming that the large size and precisely hand-engraved
maker’s signature on the hilt of the santoku blade
intimidated her (don’t worry, she was still suitably
impressed by my raw masculine energy whenever I wielded
it). I’ve since gotten her to upgrade to a fairly
nonintimidating Wüsthof 5-inch granton-edged santoku, but
the point remains the same: once you narrow your choices