Wok in Chinese cuisine

Among other cooking equipments used in Chinese cuisine, a wok forms the most essential utensil. The wok is heated to a extremely high temperature,and after that foods are instantly tossed in it for a short amount of time. You can easily cook meat chunks, noodles and even vegetables with perfection.

When picking a wok, the type of range you possess is crucial - in case you posses an electric stove, pick a wok with a flat base. You will need a round bottom wok if you cook a traditional gas stove. The material of the wok, however, should be spun steel. This variety of steel conducts heat extremely proficiently and is the perfect weight: not too weighty to help you still carry it, and not too light that oil can not heat speedily. Once you have purchased a wok, you should was it properly as it is coated with a layer of oil to prevent it from rusting and dust settlement.

After making sure your wok is clean, the next step is to season it. This is done making sure that flavor is usually infused in to your foods prepared in it. The wok should be heated till the water doesn't get converted to steam at once. When still heating, swap the wok with a paper towel doused in peanut oil; the center of the wok will begin to blacken plus 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 completed all 4 cycles, make sure all the oil is wiped off therefore your wok will not 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. Don't use hard or tough sponges on a seasoned wok; alternatively, clean the wok and put it on high heat, wiping it with paper towels doused in oil. Then let t cool for 10 minutes and use a fresh paper towel to wipe the oil. To dry out the wok, set it over high heat once more. A wok could be difficult to keep up, but it is worth the trouble! You should also always remember to store your wok in a dry place free of moisture, and where it won't get scratches.

About the Author

For a large selection of Chinese recipes and Chinese chicken recipes, visit ChineseFood-Recipes.com.

Author (JamieHanson). Submitted on Mon, 23 May 2011 Time: 9:27 PM

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