What kind of equipment is used in Mongolian cooking and what kind of grease

  • Thread starter Thread starter Ken
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Ken

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vapors are generated? Need to find out if Mongolian cooking produces the same after effects (grease laden vapors) as Chinese cooking.

I am looking for the end results in a restaurant environment not in home.
 
Mongolian cooking that I have experienced uses less oil than in Chinese cooking. They cook on a flat griddle moreso than in a wok and would be limited with the amount of oil for that reason alone.

I would expect that a Mongolian restaurant would be healthier than a Chinese restaurant in terms of grease vapors
 
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