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Summary Of: Wok
Cooking in a wok with a hoak... Cooking in a wok with a hoak... A wok is most often used for... the wok is known as a... the wok is called a... A wok sits next to a karahi on a Western... bottomed wok is balanced in a wok... A wok sits next to a... bottomed wok is balanced in a wok... giving the wok a gentle flare to the edge that makes it easier to push food up onto... The flat bottom allows the wok to be used on an... where a rounded wok would not be able to fully contact the stove... A round bottom wok enables the traditional round spatula or ladle to pick all the food up at the... bottom of the wok and toss it around easily... the bottom of a round wok can get hotter than a flat wok and so is better for stir frying... Cooks needing to hold the wok to toss the food in cooking do so by holding a loop handle with a... Loop handles typically come on pairs on the wok and are riveted... not found on cast iron woks since the wok is either too heavy for the handle... the other side to aid with handling the wok as well as to counter balance the stick type handle... weigh about the same as a carbon steel wok of similar size... both types of cast iron wok also have some disadvantages compared to carbon steel woks... is placed in the wok and heated under full burner heat... then pushed up the side of the wok so as to drain off the oil while continuing to cook... imparted by a hot wok on food during... the food must be cooked in a wok over a high flame while being stirred and tossed quickly... designed wok ring as part of their standard or optional equipment... more and more home chefs are using their wok outdoors on high... A carbon steel wok on an electric stove... A carbon steel wok on an electric stove... which allows the wok to be heated at its bottom along with part of its sides... bottomed wok may also work better on an electric stove... a wok can benefit from the slow steady heating of electric stoves when used for slower cooking... This type of wok gets plugged into an electrical outlet and the heating element is in the wok itself... The main advantage of wok beyond its constructed material is its curved concave shape... of food seared at the bottom of the wok to be pushed up the gently sloped sides to continue cooking at a slower rate... Wok Seasoning and Care... Encyclodia Page On: Wok
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