[FLASHBACK]
Wednesday, February 18th
Kay emailed me the directions on how to season my new wok – it involved 500g of freshly shredded coconut and 3 days. What? This I did not expect. Trusting the expert, I headed over to the local market and asked for 500 grams of freshly shredded coconut. The old guy at the fruit stand didn’t even blink as he grabbed a coconut, hacked it open, poured out the juice, and threw about ¾ of it into a shredder. Ten seconds later, I had my fresh coconut. He didn’t even have to measure! I was curious, so when I went home of course I checked just to see… 507 grams… he nailed it. Too bad I hate coconut, otherwise I’d go down there every day to get some.
Seasoning the wok consisted of scrubbing the wok with handfuls of the coconut, and then pouring boiling water over the coconut and letting it sit there covered for three days. Allrighty then. I don’t quite understand the chemistry involved and how this seasons the wok to make it non-stick, but it was sort of fun to do. I’ll let you know how it turns out... three days from now.
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