Explore the Wonderful World of Wok Cooking
Deep frying in a wok is not a complicated process. Outstanding deep fried meals can be prepared if you choose the correct wok and accessories. Check out my recommendations below to get you started. Enjoy!
Copper, stainless steel, and aluminum do make excellent woks. Despite this, Asian chefs prefer to use carbon steel. Why would they? This is partly due to the durability of the material and the effective nature of carbon’s heat conductivity.
One important feature of using your wok is the wok lid. While this is an area that's not always considered, a wok lid makes a big difference when it comes to cooking.
Round-bottomed carbon steel and cast iron woks are the preferred woks that are used by professional chefs. Round-bottomed woks are made of carbon steel, cast iron or stainless steel.
A Wok Burner produces a massive amount of heat which allows the cook to use wok cooking methods more efficiently. Wok burners usually produce 50,000 BTU's or more.
Using a wok rather than a frying pan has many advantages. In this article, I give you three reasons to use a wok rather than a frying pan.
Mandarin woks usually have only one long handle. This long handle is made of steel with a wooden or bamboo insert or can be without an insert. I also go over Cantonese and POW woks.
Both wooden or bamboo handles must be protected during the seasoning process in order to preserve the color and composition of the handles. If you follow these seasoning instructions you will preserve you wok handles.
Fried rice is simple to make using a wok if you follow a few simple rules. It is a great way to use up leftovers. Couple that with the rules on making fried rice, and you get a delicious meal.
Your wok will change color over time to light brown (tan) then dark brown and eventually black. These patina changes help to season your wok. It is a Good Thing!
The Best wok for a glass or ceramic top is a flat-bottomed carbon steel wok. Review this article to see why.