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Chinese Cooking with Wok

The wok is a vital equipment in Chinese cuisine - cooking with the wok is a very fast but hot process. The wok is heated to a very high temperature, and then foods are quickly tossed in it for a short amount of time.

The wok is a vital equipment in Chinese cuisine - cooking with the wok is a very fast but hot process. The wok is heated to a quite high temperature,and then food items are instantly tossed in it for a short period of time. You can easily cook meat chunks, noodles and even vegetables with perfection. Whenever selecting a wok, the type of cooktop you possess is essential - if in case you own an electric stove, choose a wok with a flat base. If you own a traditional gas stove, then you should select a wok with a round bottom. Moreover, while selecting a wok, you should see that it must be made of spun steel material. This variety of steel conducts heat extremely competently and is the ideal weight: not too heavy so that you can however carry it, but not too light that oil cannot heat speedily. Once you have purchased a wok, you should was it properly as it is coated with a layer of oil to prevent it from rusting and dust settlement. After making sure your wok is clean, the next step is to season it. It's done this way with the intention that flavour is always infused into your food items prepared in it. The wok should be heated till the water doesn't get converted to steam at once. While still warming, swap the wok with a paper towel doused in peanut oil; center of the wok will begin to blacken plus smoke. After you have covered the wok with oil completely, you should remove it from gas stove so as to set it for 10-15 minutes. Wipe off the oil, and repeat the procedure 3 times. When you have done all 4 cycles, be certain all of the oil is cleaned off thus your wok isn't going to get grimy. Once you have finished your cooking on the wok, you need to clean the wok properly so that no bits of food are stuck to it, if you are not careful with this, then the effectiveness of the vessel will reduce over a period of time. Don't use quite hard or rough sponges on a seasoned wok; instead, clean the wok and store it on high heat, wiping it with paper towels doused in oil. Let it cool for about 10 minutes, and then wipe off all the oil with another paper towel. To dry the wok, place it on high heat once again. A wok may be difficult to take care of, yet it is definitely worth the effort! LastlyFree Web Content, keep the wok in a clean and dry place where there in no moisture and also check that it doesn't get scratches.

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