Assertion: wok | /r/HasProperty | hot
Facets:
value: always
type: DEGREE
value: on top of a surface
type: LOCATION
value: without protection
type: OTHER
value: before adding the oil
type: TEMPORAL
value: very
type: DEGREE
Source sentences:
text: While your wok is still hot, use a paper towel or rag to apply a small amount of high-smoke point oil, such as vegetable oil.
text: Consequently, many chefs (especially those with less-than-ideal cookers) may cook in small batches to overcome this problem so that the wok is still as hot as it can be and to avoid "stewing" the food, instead.
text: Listen for the hallmark sizzling sound as you stir-fry -- this lets you know the wok is hot enough.
text: Use your wok spatula to start, since the wok will be hot.
text: So, when you set it over the heat, how do you know when a pan or wok is hot enough?
text: Chinese cooks say the first step in achieving Wok Hay is in making sure the wok is very hot before adding the oil.
text: When the wok is hot, add a teaspoon or two of oil.
text: The secret to cleaning without soap is to clean the wok immediately after cooking in it, while it and the food particles are still hot and loose.
text: Never place the wok when it is hot on top of a surface without protection.
text: Add very little cooking oil and always when the wok is already hot, unless you use a wok with a non-stick coating.