| A wok is a piece of utensil used for cooking which | | | | the electric stove is much needed in a household |
| is made from stainless steel, iron, copper or | | | | kitchen. The electric stove can also provide a |
| aluminum, having a handle on both sides. It has | | | | concave induction along the cooking surface. It |
| different features for different cooking styles. | | | | can also respond quickly to the changes in |
| Good quality woks have heavy features so that it | | | | temperature. A type of wok that is perfect for a |
| can maintain heat. Woks come in different sizes | | | | flat round electric stove is the one with the round |
| for different recipes. | | | | flat bottom. People are now enjoying the benefits |
| Stir-frying - This is considered as the classic | | | | and efficiency of using a wok. |
| way of cooking with the use of a wok. It gives | | | | A wok is a utensil used for cooking. It has special |
| off a smoky flavor because of the cooking | | | | features for different cooking styles. It is made |
| technique, which is stirring. For the preparation, | | | | of stainless steel iron, copper or aluminum along |
| make sure all the ingredients are ready. | | | | with a handle found in both sides. |
| Deep-frying - For this technique, make sure | | | | Woks are traditionally used in Chinese cuisine. |
| that there is enough oil in the wok. Aside from | | | | Chinese recipes have different techniques in |
| this, maintain a medium-high heat, which ranges | | | | cooking. Due to its concave curve structure, heat |
| only up to 375 degrees. It has a built in structure | | | | is being distributed evenly. It is perfect for |
| that can maintain the heat. After this, you only | | | | stir-frying as well. Aside from this, it has a hot |
| need to wait until the food turns golden-brown. | | | | spot on the bottom, giving more heat in very low |
| Hence, use a wire strainer in removing the food | | | | to medium-high fire. This makes it perfect for |
| out of the wok. This is for draining the oil. Another | | | | deep-frying. Wok even has features that can be |
| option is to place a paper towel on the plate. | | | | used for steaming foods. |
| Doing so will help absorb excess oils. | | | | Woks are also used in restaurants due to their |
| Steam - With steaming using a wok, most | | | | very fast attribute of increasing temperature, |
| people often use bamboo steamers. A bamboo | | | | allowing the cooking of food even in a short span |
| steamer is a round basket that holds the food | | | | of time. Although there are various types of pans |
| over the steaming water. In order for the steam | | | | in the market today, the wok may be the chefs' |
| to come out, the lid should be tightly closed. Then, | | | | first choice. |
| place the bamboo steamer in the wok and fill it | | | | Chefs can cook with their own style and |
| with some water. The water should be half inch | | | | technique. This piece of art wok makes cooking |
| below the steamer. After this, cover the wok and | | | | very easy. The lower arm will then exert a large |
| let the water boil over high heat. The duration of | | | | amount of force since this part is quite heavy, |
| the steaming process depends on the particular | | | | especially if it is used in stir-frying. It's easy to stir |
| recipe. Next, carefully remove the bamboo | | | | while cooking because the edges make the food |
| steamer from the wok. Another way of steaming | | | | seem to push up onto the sides. |
| is with the use of a so-called "wire streamer". This | | | | Woks have different handles, depending on the |
| is a good way of braising and smoking food. All | | | | brand and type. A wok that has a single handle |
| you need to do is to place the rack inside a wok | | | | will help the chef toss the food. It also requires a |
| and add 1 inch water below the rack. Make sure | | | | large amount of arm and wrist strength in order |
| the water does not touch the rack. You need to | | | | to produce this. |
| then arrange the food which can be steamed in a | | | | At current, the most common material used in |
| heatproof plate. You will then put the plate on the | | | | making woks are carbon steel and cast iron. |
| rack of the wok. Lastly, cover the wok and | | | | These materials are more costly as compared to |
| maintain medium-heat or as directed in the recipe. | | | | the traditional ones. A non-stick wok which is |
| Hence, the curved shape of this utensil acts as its | | | | covered with Teflon is the most used variety. |
| main advantage. This can make the large foods | | | | Aluminum is also the best conductor of heat. Plus, |
| shallow fried. The other spices are automatically | | | | this makes it much easier to clean. Although it's |
| deep-fried even with a small amount of oil. Aside | | | | the traditional way, aluminum is still soft and can |
| from using gas, you can also make use of electric | | | | get easily damaged, making it durable for |
| heating elements for woks. Although usage of gas | | | | steaming. This is especially because of its lid. |
| can provide even heat at the bottom of the wok, | | | | |