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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
What african-sounding instrument looks like two woks put together and sounds like a steel drum?
It is called a "Hang," but pronounced quite differently than you'd think.
Refer to:
http://en.wikipedia.org/wiki/The_Hang
A Hang (pronounced [haŋ], with vowel sound between those of the words hot and hungry) is a musical instrument in the idiophone class created by PANArt in Switzerland. The Hang is made from two deep drawn, nitrided steel sheets[2] that are attached together creating the recognizable 'UFO shape'. There is nothing inside the Hang but air. The top ("Ding") side has a center 'note' hammered into it with seven or eight 'tone fields' hammered around it. The bottom ("Gu") is a simpler surface that has a rolled hole in the center with a tuned note that can be created when the rim is struck.
The Hang uses some of the same physical principles as a steelpan but with a nitrided surface and structural change of having two clamped shells with a small opening so that the instrument is a Helmholtz resonator.[1][3] The creation of the Hang was the result of many years of research on the steelpan as well as the study of a diverse collection of instruments from around the world such as gongs, gamelan, ghatam, drums and bells.[4] Metallurgical and acoustic research by the makers has led to significant changes and refinement in structure, design, and process over the years since the first Hang was offered.
The Hang is sometimes referred to as a hang drum. The 'drum' label, however, is discouraged by PANArt: "Treating it as a drum and promoting the name Hang Drum, for instance, has created a ripple effect of misinformation that leads to damaged Hang, physical injury, and mental and emotional turbulence."
In victorious what celebrity was Trina pretending to be in the episode wok star?
Trina was the fictional actress Jackie Boneay.
turn your heat up all the way and boil water and scrub the inside until all the food is removed (DO NOT USE SOAP), then allow to cool and rub with an oil that has a high smoking point, such as peanut oil. Wrap with plastic wrap to prevent rust formation.
What is the wok of francisco abelardo?
Franciso Alvarado is a notable literary figure of the Philippines. Some his notable works include "Nihaga", "Kaadlawon" and "Panhayhay hin Bungtohanon".
Minimum dishes cooked is 160 degrees Fahrenheit, not sure about the wok station.
Why did wok n spice in Poole close down?
I heard it was because a customer found a microchip in some meat and took it to a health agency. They then confirmed it came from a cat and environmental health etc closed it down immediately.
After heating my wok to a scorching heat I quickly tossed my vegetables in so they would not loose there natural flavor.
How do you cook Manchu Wok Oriental Grilled Chicken?
To cook Manchu Wok Oriental Grilled Chicken, first marinate the chicken in a blend of soy sauce, ginger, garlic, and your choice of spices for at least 30 minutes. Preheat a grill or grill pan over medium-high heat, then cook the marinated chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C). Allow the chicken to rest for a few minutes before slicing, and serve it with steamed vegetables or rice for a complete meal. Enjoy your flavorful dish!
Wok flares are often achieved by heating a wok over high heat, allowing the cooking oil to reach its smoke point and create a distinctive flame effect. This technique, commonly used in stir-frying, enhances the flavor of the food by creating a char and adding depth. The intense heat also helps to quickly cook ingredients while retaining their texture and nutrients. Proper ventilation is important to manage smoke and heat produced during this cooking method.
What grade of carbon steel do they use to make woks?
What grade of carbon steel do they use to make woks?
how it works: The shape of a wok allows you to control the speed that food cooks. The bottom of the wok gets the hottest. Food is left at the bottom to cook at a high heat. The food is pushed to the sides of the wok, when you want to cook at a lower heat. basic recipe: Basic stir-frying Typically a small amount (1-3 tablespoons) of peanut oil, soy oil, sunflower oil, or canola oil is placed in the wok and heated under full burner heat. Fresh chopped garlic and ginger are often added to the oil to flavor it, then quickly scooped out before burning or turning brown. The first item to be cooked, for example, sliced meat, is stirred in the very hot oil until hot, then pushed up the side to regulate the amount of heat on the meat or cooking items. The meat may be returned to the oil and then flipped and pushed to the sides several times until the cooking is done. The hammered ridges or dimples along the side of the wok "grab" and prevent the meat from slipping back into the oil at the bottom of the wok. There is a misconception that the cooking items are merely pushed around. The technique in stir frying with a wok is traditional to flip and push the cooking items from the centre of the wok to the edge of the wok. This technique regulates the distribution of heat. Once cooked, the meat is often scooped out with a Chinese strainer to a side plate and the next ingredient such as vegetables are then cooked in the same manner, strained out or held against the side while any leftover cooking oil is thrown out before all of the ingredients are typically thrown back together, with sauces, seasonings, liquids, corn starch mixed with a little water for thickening, stirred and covered for a final heating for a minute or two or until smoke begins to escape from the cover. This way the chef controls the length of cooking for each item and the food does not cook sitting in the oil. Skillful chefs, when stirring food in a wok, they can turn the food materials in it up-side-down as a whole by waving up the far side of the wok a little. This waving skill can make mixing and stirring very quickly done. This is important when cooking dishes that require short cooking time.
No having a wok to test on, but I'd save give it a shot. Only use a small amount (about the size of a pea) on a hidden spot of the wok, and make sure it doesn't discolor it. If it doesn't discolor it, then try it on the rust area. But, something like "CLR" (Calcium Lime Rust remover) may work better for this application. But, same process as with the Goo Gone, use it on a small area to test first.
If you have an electric wok or a non-stick wok, you do not season it.
If you have a traditional carbon steel wok or cast iron wok, then you need to season it.
The best way to season a carbon steel wok or a cast iron wok is to use the so-called 'salt seasoning method'. It is discussed in detail (along with other ways to season or re-season a wok) at:
http://wok.cooking.foodlywise.com/wok_cooking_equipment_wok_care/wok_care_how_to_care_for_a_wok/wok_care_seasoning_a_wok_how_to_season_a_wok/
If you do not season a new carbon steel or cast iron wok food will stick to it and you won't be able to cook in it.
