Wok In Chinese Cooking

By Author: Jamie Hanson
Total Articles: 3534
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The wok is a vital equipment in Chinese cuisine - cooking with the wok is a very fast but hot process. The wok is heated to a quite high temperature,and then food items are immediately tossed in it for a limited timeframe. It is the perfect tool for cooking items such as vegetables, chunks of meat or noodles.

When picking a wok, the type of stove you have is important - in case you posses an electric stove, decide on a wok with a flat bottom. If you own a traditional gas stove, then you should select a wok with a round bottom. Moreover, while selecting a wok, you should see that it must be made of spun steel material. This variety of steel conducts heat very competently and is the fantastic weight: not too weighty so you can however carry it, and not too light that oil can't warm rapidly. When you first buy your wok, make sure to wash it thoroughly, as they are greased with a layer of oil to protect from dust and rust.

After you have cleaned the wok properly, you need to season it. It's done this way making sure that taste is always infused into your meals cooked in it. The wok should be heated till the water ...
... doesn't get converted to steam at once. Whilst still warming, swap the wok with a paper towel doused in peanut oil; the center of the wok will quickly blacken and also smoke. Once the whole wok is covered with oil, take it off the stove and let it set for 10 to 15 minutes. Wipe off the oil, and repeat the procedure 3 times. When you have done all 4 cycles, confirm all of the oil is cleaned off hence your wok doesn't get grimy.

Once you have finished your cooking on the wok, you need to clean the wok properly so that no bits of food are stuck to it, if you are not careful with this, then the effectiveness of the vessel will reduce over a period of time. Avoid the use of hard or rough sponges on a seasoned wok; rather, clean the wok and store it on high temperature, cleaning it with paper towels doused in oil. Let it cool for about 10 minutes, and then wipe off all the oil with another paper towel. To dry out the wok, place it over high temperature once more. A wok may be difficult to maintain, yet it is well worth the hassle! Lastly, keep the wok in a clean and dry place where there in no moisture and also check that it doesn't get scratches.

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