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 really high temperature,and then foodstuff are swiftly tossed in it for a limited timeframe. It is the perfect tool for cooking items such as vegetables, chunks of meat or noodles.
When selecting a wok, the kind of range you own is crucial - if in case you have an electric stove, opt for a wok with a flat bottom. You will need a round bottom wok if you cook a traditional gas stove. Moreover, while selecting a wok, you should see that it must be made of spun steel material. This kind of steel conducts heat really effectively and is the fantastic weight: not very heavy so you can still carry it, although not too light that oil can't heat quickly. 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. This is done to ensure that essence is usually infused in to your food 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 middle of the wok will start 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. The oils should then be wiped off and this process should be repeated thrice. When you have completed all 4 cycles, be certain all the oil is wiped off thus your wok doesn't get grubby.
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 quite hard or abrasive sponges on a seasoned wok; alternatively, wipe the wok and store it on high temperature, wiping 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 up the wok, set it over high temperature again. A wok may be challenging to keep up, however 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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