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Welcome to J2K3.COM
Recipes from the east and west
featuring tantalizing and superb
tastes for the mind, body and soul.
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Recipe Archive |
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Cooking Tip 1 |
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Learn How To Choose, Use & Care For Your Wok |
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The wok
is the most versatile piece of
cooking equipment ever invented. It
can be used for
- stir-frying
- blanching
- deep-frying
- and steaming
There are two basic
types:
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The traditional Cantonese version, with
short round handles on either side
The pau,
sometimes called the Peking wok, which has one
long handle.
To choose a large wok, choose one which is
about 35cm or 14inches in diameter,
ensuring that it is quite deep at the
same time. This makes the wok easier and safer
to use.
A wok is also preferably heavy, choose those
made of carbon steel rather than those
made of aluminium which will tend to blacken
under high heat as well as scorching the food.
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All woks except
non-stick ones should be seasoned before first
use.
Many need to be scrubbed as well, to
remove
the machine oil applied by the manufacturer to
protect it.
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Add 2
tablespoons of
cooking oil and, using a wad of kitchen paper
towel,
rub the oil over the inside of the wok until the
surface is lightly coated.
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Heat slowly for about
10-15 minutes and then wipe it thoroughly with
more paper. The paper will become blackened from
the machine oil.
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Repeat this process of coating,
heating and wiping until the kitchen paper comes
away clean.
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Your wok will darken and become well
seasoned with use, which is a good sign.
Once your wok has
been seasoned, you should never scrub it with
soap or water. Just wash it in plain clean water
and dry it thoroughly after each use - put the
cleaned wok over a low heat for a minute or two.
If it does rust a bit, scrub it with a cream
cleanser and re-season it. |
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