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Woks
A wok is a round-bottomed cooking vessel used for a range of different cooking techniques, including stir frying, steaming, braising, and searing. One of the most common cooking utensils in China, the wok is also a popular cooking tool throughout the world.
91 Questions
A wok is a deep, almost half-spherical frying pan. They work best when they're on special, ring-shaped burners.
How many homes in the US use a wok?
There is no way to know the answer to your question, I had to look 'wok' up, So I'd assume very little people have one, Or we call it a pan.
Where can find a replacement P7 control for a Maxim Electric Wok?
I'm looking for an electrical control cord for a Maxim EW-70 wok. On the bottom of the controller it reads: P-7, part # PAC100 E79999.
Thanks
Rack to place woks
- storing place - to know more visit @ http://www.stematic.co.in/
How big is the world's largest wok?
Massive - look at the pic below - Made by Tony Hancock of Hancock UK Ltd!
it was a joint effort from bradley Burke, Jeremy ridley and harry Di'Geovanni
they were all kung fu kings
harry was an owl
Ironically Harry was killed by a field mouse.
Is a steel wok better than a teflon covered one?
yes, steel will give you a better taste, allows things to brown faster,
wont Smoke at high heat,
teflon will come off after a while, and will scratch easly
Where can you watch victorious episode Wok Star?
You can watch victorious wok star on TV,on the Internet,on Demand,and on recordings.
I purchased my wok from The Wok Shop in San Francisco. These are the instructions that came with it:
Care and Seasoning of your Wok -- Three Methods
The most important step in the care of your wok is to season it properly before use. As the wok is used, it will gradually become a darker color which results in a smooth, non-stick cooking surface. We at the Wok Shop recommend three methods for initial seasoning, all of which we have tested in our own kitchens. Choose the method most suitable for you.
Stovetop Seasoning Method
Scrub the wok in hot soapy water to remove the oil preservative which is applied in manufacturing. Dry thoroughly over heat. The Chinese then "burn" the wok. To do this, first place the wok over high heat until it is hot. Put about 2 or 3 tablespoons of oil into the wok. Spread the oil completely the wok back and forth. Continue heating the wok until the over the inside surface with a spatula and by tipping oil "burns" into it. Use caution to prevent a grease fire.
After cooking, wash the wok under hot running water using a bamboo brush to loosen the food particles. Dry immediately by heating on the stove. A light coat of oil may be applied as a preservative.
Oven Seasoning Method
First, wash the wok thoroughly and dry over heat. Next, coat the wok, inside only, with cooking oil. Bake in the oven at 450° for 20 minutes. Remove from the oven, let cool, wash (scour) and dry over heat again. Repeat this process three or four times. Your wok should look bronze in color when seasoned this way. Note: If your wok has a wooden or plastic handle that cannot be removed, cover the handle with a damp dishcloth then cover the dishcloth with foil before baking. This will keep the wood or plastic from getting scorched or melting.
Salt Seasoning Method (gas stove only)
First, wash and dry wok thoroughly. Pour at least 1 cup of table salt into wok. Sit wok on gas burner and with gas flame on high, stir salt constantly for 20 minutes, up and around the sides, too. Voila! Wok is now black and seasoned. Wipe clean and with paper towel with little cooking oil, coat the wok. It is now seasoned and ready to use. bainofmyexistance - The Wok Shop
What is the name of a spicy Asian curry dish cooked in wok-like pot?
Karahi. It can be a "Chicken Karahi" or a "Beef Karahi" depending on what's in in, and karahi comes from the name of the cast iron dish it's cooked and served it. It's pronounced like car-eye. You can read more about it at this website: http://en.wikipedia.org/wiki/Karahi Or try BALTI
What are the procedures of curing a wok grill?
Courtesy from Digger445 on Wok 101 on hubpages.com
the "curing" process.
"First begin by washing your new wok with soap and water and then make sure that it is well rinsed and dried all way before proceeding to the next step. This should be the only time in the woks lifetime that soap should touch the surface.
First you want to heat up the wok on the stove or in the oven. After the wok is well heated, let it cool back to room temperature and then, brush a very thin layer of oil over the entire inside surface of the wok making sure not to miss any spots. Lard is the best oil to use but if lard is not available, peanut oil will work just as well.
For oven curing, place the oiled wok into 450 degree preheated oven and let bake for about 20 minutes. Then carefully remove the wok and let it cool back down to room temperature. Next, sop up any grease that has collected in the bottom of the wok with a paper towel. Now add another thin layer of oil to wok as you did in the previous step. Repeat the baking process. Do this 4 or 5 times making sure the wok cools completely between baking and adding oil.
For stove top curing, use the same process as above but instead of using the oven, you will have to manually rotate the wok so that all sides of the wok can become directly heated on top of the stove's heating element. This process takes more effort but works just as well. Plus be extra careful not to spill any oil on the heating element which can lead to a risk of fire. As with oven curing, you must repeat the heating, cooling, and oil applications 4 or 5 times to ensure proper curing. You now own a properly seasoned wok that is ready for cooking."Hope this helps!
PS: One of the woks I bought, ( carbon steel as always, this works only for carbon steel ) had the following manufacturer's advice: wash off all the grease, dry on a stove top burner, cool and apply some Ginger root juice, as well filtered as you can get it, (ideally there should be NO pulp in the ginger juice, or your wok will show streaks from the carbonised ginger pulp), all over the wok. Then place the wok in your oven on total max power, letting it heat up for at least 20 min. first. It must be as scorching as you can make it. Leave it in for a good half hour, and let it cool. It will take a beautiful blued color, almost like blued steel and after a wash and drying on a stove top burner, it will be ready for use. If you wish then to do an oil cure, go ahead and enjoy your wok forever (almost)... Anyway never use any abrasive in your wok, and try to use only hot water without soap. Good luck!
How do you pronounce the word wok?
in Chinese like a name it can be pronounced li
ke hawk but rhyming so wawk i think
How does one mince pork to cook in a wok?
To mince pork to cook in a wok, chop the pork finely with a sharp knife. Use a cutting board under the meat. It makes it easier if the meat is lightly frozen, as you can handle and chop it more efficiently.
Place the wok on the hot grill, and allow to heat just to smoking point. Then add grease, give it a few seconds to heat and cook your recipe as instructed.
What are the disadvantages of a wok?
The wok is a venerable vessel handed over to us from the Chinese, and it's a versatile and easy tool to use.
The only disadvantage is that electric stove tops are not well suited to wok cooking because the flat electric burner does not transfer heat well to the round bottom of the wok. The flat bottomed woks designed for electric stoves help, but then do not cook the same as the traditional round bottomed woks. Luckily, if you have an electric stove it is easy and inexpensive to get a single burner portable gas burner like the 'Burton' units for you wok.
If you have a huge wok (bigger than 14 or 16 inches in diameter) you will need a lot of heat to cook in it properly - just as you would for any huge sized cooking vessel.
Actually...
It depends on what kind of wok you're asking about:
- Teflon covered woks are terrible -- you can't use them with high enough heat (food burns and the chemicals leach out of the teflon), and they get scratched.
- Carbon steel are great. Some are made with a single sheet of steel, and these are tougher to use without burning the food. The double-sheet is heavier and much more consistent. The best is a hand hammered carbon steel wok. Seasoning using the salt seasoning method is very very easy.
- Cast iron comes in two type -- the Chinese version is thin and probably the best by most criteria. The Western version is much thicker/heavier, which makes it hard to pick up and toss food with (you need to use a utensil, which isn't the classic way to do it). Also, because it's so heavy, the wok takes a LONG time to heat up and to cool, which is just inconvenient unless it's in a restaurant/catering scenario, where it's running long-term.
The wok cooking site at foodly wise explains all about seasoning a wok and caring for a wok - it is very easy.
http://wok.cooking.foodlywise.com/wok_cooking_equipment_wok_care/wok_care_how_to_care_for_a_wok/
The quick answer: the only disadvantage is to a wok is if you have no gas stove! Otherwise, there are none!
Why did the Chinese use the wok?
A wok cooks quickly in a small amount of oil, this saves oil and lets hungry people eat fast.
The only time you can ever tribute something you do not control, is if a card specifically says so.
Lava Golem lets you tribute the opponent's monsters, and Soul Exchange can let you do so too.
However if there is no text like this, then the tribute must come from amongst monsters you control.
