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The wok is a bowl shaped pan used in traditional Chinese
cooking. Chinese cuisine is known internationally for its
advanced cooking techniques and well developed dishes and
the wok is one of the most efficient cooking pans. Woks
distribute heat even through the pan and get very hot,
making them perfect for stir fry cooking. Woks require
little oil, so they are very economical, too. Woks may not
be necessary for every kitchen, but they are to anyone with
an interest in cooking authentic Chinese food.
Traditionally, woks have rounded bottoms because they were originally used on large cast iron stoves. They also had two handles on the sides for lifting and carrying them. Woks were traditionally made out of carbon steel, but woks made of this material are rare today. Still today, most chefs of Chinese cuisine prefer the old carbon variety.
Most modern woks are made of stainless steel, copper or aluminum. Instead of the double handles, woks today usually have one long handle, like a skillet. This makes the woks easier to use and move and also takes away the need for pot holders. Modern woks also have flat bottoms, due to the rise of the modern stove with flat burners. Rounded woks are still made, but require special stands to sit in on the burner to distribute the heat evenly. The special attachments reflect the heat back to the burner and cause damage, so it makes more sense to just buy a flat-bottomed wok.
Please notice that the instructions below do not apply to woks with a non-stick surface. The high temperature involved in cooking Chinese cuisine can easily damage non-stick surfaces and the manufacturer’s instructions should be followed carefully.
The first step to cooking in a wok is seasoning it.
This removes the oil the manufacturer put on the wok to
prevent rusting and replaces it with good cooking oil. You
can buy special wok oil to season your wok, but any good
cooking oil will do. After thoroughly scrubbing your wok
with dish detergent and a scouring pad, rinse and set over
high heat. This will prevent the wok from rusting. Next
take one or two tablespoons of oil and rub it all the over
the inside of the wok. Wipe out the oil with paper towels
and repeat the oiling process until the oil comes out clean. Afterwards, your wok is ready for cooking.
Cooking in a wok is very simple. Many things can be
cooked in a wok. Remember that woks are meant to cook very
quickly so it will be necessary to have everything prepared. When preparing food to be cooked, remember that small uniform pieces will cook the most evenly. After adding a tablespoon or so of oil, heat your wok on medium to high heat. Cook meat first and when it all seems done on the outside, add any vegetables and sauces. In only a few minutes, the meat will be completely done and the vegetables will be tender yet crisp.
After using your wok, scrub it with dish detergent and hot water. Dry the wok and rub a bit of oil around the
inside of the pan. This will make sure your wok lasts a
long time and that it gives your food a great flavor.
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