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Wok: Difference between revisions
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|keywords=Wok: Wiki facts on this cookery method | |keywords=Wok: Wiki facts on this cookery method | ||
|description= | |description=Stir frying with a wokThe wok is a versatile round bottomed cooking vessel originating in the country of China. | ||
|og:image=https://www.cookipedia.co.uk/wiki/images/3/3b/Red_cabbage_with_chilli_jelly_-_wok_tossing.jpg/Red_cabbage_with_chilli_jelly_-_wok_tossing.jpg | |og:image=https://www.cookipedia.co.uk/wiki/images/3/3b/Red_cabbage_with_chilli_jelly_-_wok_tossing.jpg/Red_cabbage_with_chilli_jelly_-_wok_tossing.jpg | ||
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[[File:Red cabbage with chilli jelly - wok tossing.jpg|300px|thumb|right|Stir frying with a wok]] | [[File:Red cabbage with chilli jelly - wok tossing.jpg|300px|thumb|right|Stir frying with a wok]] | ||
===Buying and seasoning a wok=== | ===Buying and seasoning a wok=== | ||
The wok is a versatile round | The wok is a versatile round bottomed cooking vessel originating in the country of China. It is used especially in East and Southeast Asia. | ||
It is most often used for [[Stir frying|stir frying]], but can also be used many other ways, such as in [[steaming]], [[deep frying]], [[braising]], [[stewing]], or making [[:Category:Soup and stock recipes|soup]]. It is commonly, almost exclusively, cooked with a long handle ''"chahn"'' (spatula) and/or a long handle ''"hauk"'' (ladle). The reason why these utensils are longer than normal is to allow the cook to stir and manipulate the food without burning one's hand(s). | It is most often used for [[Stir frying|stir frying]], but can also be used many other ways, such as in [[steaming]], [[deep frying]], [[braising]], [[stewing]], or making [[:Category:Soup and stock recipes|soup]]. It is commonly, almost exclusively, cooked with a long handle ''"chahn"'' (spatula) and/or a long handle ''"hauk"'' (ladle). The reason why these utensils are longer than normal is to allow the cook to stir and manipulate the food without burning one's hand(s). | ||
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I heard people say that you should never use detergent on a wok. I disagree, '''provided the wok is well seasoned''' and used regularly. Now and then I use detergent together with a scouring pad if it needs a good clean. I then dry as above and it is better than any 'non-stick' pan. The trick is regular use. I use mine daily and have never re-seasoned it since the day I bought it. | I heard people say that you should never use detergent on a wok. I disagree, '''provided the wok is well seasoned''' and used regularly. Now and then I use detergent together with a scouring pad if it needs a good clean. I then dry as above and it is better than any 'non-stick' pan. The trick is regular use. I use mine daily and have never re-seasoned it since the day I bought it. | ||
[[Category:Cooking methods]] | [[Category:Cooking methods]] | ||
{{CategoryLineIngredients}} | |||
[[Category:Tools]] | [[Category:Tools]] | ||