{"id":350,"date":"2020-09-08T20:55:23","date_gmt":"2020-09-09T01:55:23","guid":{"rendered":"https:\/\/wokowner.com\/?p=350"},"modified":"2021-05-07T19:47:53","modified_gmt":"2021-05-08T00:47:53","slug":"a-few-things-you-didnt-know-about-buying-a-wok","status":"publish","type":"post","link":"https:\/\/wokowner.com\/a-few-things-you-didnt-know-about-buying-a-wok\/","title":{"rendered":"A Few Things You Didn\u2019t Know About Buying a Wok"},"content":{"rendered":"
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Here is a guide to help you buy the right wok. There are many types of woks and selecting the right one will enhance your cooking experience. It is essential to purchasing a wok that fits your requirements, preferences, and style of cooking. I\u2019ll bet you don\u2019t know some of the things that I am going to share with you today!<\/p>\n\n\n\n

Here are some questions you might ask yourself before you consider purchasing and using a wok.<\/p>\n\n\n\n

  1. Can a wok save me time in the kitchen?<\/strong><\/li>
  2. What materials are woks made of?<\/strong><\/li>
  3. Why should I use a carbon steel wok?<\/strong><\/li>
  4. Why Should I use a cast iron<\/a> wok?<\/strong><\/li>
  5. How large a wok should I buy?<\/strong><\/li>
  6. Do I need a special stove to use a wok?<\/strong><\/li><\/ol>\n\n\n\n

    1) Can a Wok Save Me Time in The Kitchen?<\/strong><\/h3>\n\n\n\n

    If you prepare your food ahead of time and preheat your wok, the time it takes to cook a meal is minimal.  If you have a large family or your time is limited, then using a wok might be the way to go and it could save you an enormous amount of time.<\/p>\n\n\n\n

    I usually cut up all vegetables ahead of time and put them in the refrigerator, so that they are ready to throw in my wok whenever I am ready to cook.<\/p>\n\n\n\n

    Meat or fowl can also be cut up in small pieces and refrigerated. Remember to try to cut all your vegetables and meats about the same size. If you cut up all your ingredients to about the same size, then they should all be done cooking about the same time.<\/p>\n\n\n\n

    When I add vegetables to my wok, I make sure that they are cooked to my liking. Then I push them up the side of the wok, exposing the bottom of the wok. <\/p>\n\n\n\n

    At that point, I add the meat or fowl. I make sure there is enough oil to cook whatever protein I am using because I do not want it to dry out. I keep turning the meat until it is completely done to my liking.<\/p>\n\n\n\n

    When the meat is done, I then mix in the vegetables. If I have prepared rice ahead of time, I add that to the mixture. Then I usually add some sauce that I made ahead.<\/p>\n\n\n\n

    I should mention that I do add pepper to my ingredients, but hold off on the salt until the food is ready to be served. I only add salt right before I serve. I do this so that the salt will not suck the moisture from the food and because there are some who believe that adding salt can reduce the heat. <\/p>\n\n\n\n

    You can take that with a grain of salt if you wish! I have not been able to verify this \u201csalt thingy\u201d yet.<\/p>\n\n\n\n

    2) What Materials Are Woks Made Of?<\/strong><\/h3>\n\n\n\n

    Woks are generally made of stainless steel, cast iron, or carbon steel.  Some have non-stick surfaces.  Woks usually perform best when used with high-heat.  For food to reach a perfect consistency, it needs to be seared quickly with high heat.<\/p>\n\n\n\n

    How Hand-Hammered Woks are Made<\/h4>\n\n\n\n
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