Thursday, October 18th, 2007 at
I love Asian food. I love the fresh ingredients and the ease with which I can cook up a healthy meal full of wonderful flavors and aromas. If I had my way this is all I would eat.
I think my favorite is Thai. One of my favorite eating places in the town where I live is a restaurant called Thai Spice. The food is always beautifully cooked, well presented and the taste is divine.
My brother’s girlfriend is Thai and on their last visit both she and my brother cooked up 3 Thai dishes for dinner one night. I just loved it and was eating it as leftovers for the next two days. That’s saying a lot for me because I am just not into eating leftovers.
But as always, I am getting sidetracked as I really wanted to talk about woks. I think woks would have to be one of the most useful of cookware items. They are reasonably priced and at a pinch can cook a multitude of things over and above the normal Asian cuisine.
The shape of a wok ensures that food is cooked evenly and quickly and it is a healthy alternative as minimal fat is required in order to sear foods.
The key to cooking in a wok are high temperatures and continual stirring of the ingredients.
It is also not necessary to spend a lot of money on a wok in order to ensure good cooking results.
Read our latest article – What sort of wok should I buy?
Wednesday, October 3rd, 2007 at
If you love oriental food and would love to create it at home, you may have considered buying a wok. Having your own wok makes it much easier to cook authentic tasting Chinese or oriental food.
Woks come in a variety of materials including stainless steel, electric, non-stick and aluminum. Carbon steel woks are very popular with chefs as they relatively inexpensive, easy to clean and conduct heat well.
If you have purchased a carbon steel wok then you will need to ensure it is seasoned for best results.
Read our latest article on how to season your carbon steel wok.
Wednesday, September 12th, 2007 at
In order to be used with modern stoves, many woks today come with a flat bottom, rather than a rounded one. Other models come with a metal ring to stabilize the base. Restaurants often have special gas stoves where the woks sit in a recess above the heating element, which prevents heat loss around the sides of the cookware.
It is also possible, though less than ideal, to use woks with electric stoves. Electric stoves usually do not reach the levels of heat that are needed for traditional wok stir frying or searing. However, woks can be used on lower heat for braising, steaming, and for cooking soups and rice.
Read more about woks here…