I have several questions on how to deal with several situations that are coming up:
1) I know wok cooking is intended to quickly cook small batches of food using high heat. The recipes in Breath of a Wok are scaled to suit 4 people as part of a multi-course meal. So what is the best way to handle serving more people than the recipe is written for? Can I just do up a double batch and adjust the cooking times as required to suit?
2) Speaking of multi-course meals, what is the best way to handle cooking say a meat dish, a veggie dish and a rice? We are assuming one Egg, 1 wok. Do you cook and somehow hold the rice and veggie courses while you finish up cooking the meat course?
3) I have two areas the size of a quarter where the seasoning came off during the last cook. What is the best way to handle this?
4) Also I have a couple areas the size of a nickel where some food burned on during the last cook. I don't want to use soap or an abrasive, so what is the best way to handle small areas of burnt on food?
Thanks in advance.
N.E. MassachusettsTwo Large BGE's & Too Many Eggcessories to Count