Choose and use a wok
What is the wok?
The wok is a kind of "hemispherical" pan, with a reduced diameter bottom and wide, more or less flared edges. Some woks have a flat base, others round, to be used for cooking with wood or on a gas stove.
The diameter is variable and when we talk about a 30 cm wok, we refer to the flared part and not the bottom.
The advantage of the wok is that it allows you to quickly cook foods with little fat, since the flared edges retain heat, while the small bottom avoids that there is too large a surface in contact with the heat source.
The wok is suitable for all types of cooking
See also
"Sautéed" cooking
All foods that lend themselves to this type of cooking can be sautéed in the wok, just stir with chopsticks or shake the wok at regular intervals. It is ideal for vegetables that cook quickly, remaining slightly crunchy and without losing vitamins.
Steaming
If you have a grill, the wok also allows you to cook or steam over a large surface.
"Stewed" cooking
Some woks have a lid that allows you to cook "stewed" and "braised" foods.
Frying
The wok is suitable for frying, and also its high edges retain the splashes of oil that a simple pan would let pass. The ideal is also to have a half-moon grill to drain fried foods.
How to choose?
>> The measures
If they are too small or have edges that are not high enough, woks are not interesting because it is impossible to skip the vegetables properly and, moreover, the foods accumulate on the bottom. The bigger they are, the more ingredients they can contain, sure, but the harder they are to handle! It is therefore advisable not to think too big and choose a medium-sized wok, 28-30 cm. Especially since you will need to find space to store it ... unless you hang it on the wall, some woks have a hook for this.
>> Manual or electric?
It all depends on the space you have, but an electric wok has more disadvantages than advantages, since it must always be left on its support, which takes up a lot of space. The manual wok is more manageable and will save you from having to do the big maneuvers every time you want to use it.
>> Of cast iron, steel or aluminum?
Cast iron or steel woks are heavy and thick and, therefore, ensure better cooking and a lower risk of food sticking to the bottom, as long as it is non-stick. Despite this, they are often difficult to handle ... Aluminum woks, on the other hand, if they are too thin, they spoil quickly. So a cast aluminum wok with a coating is a good alternative, or a cast iron wok, as long as it is not too thick.
>> Grip or handle?
Some woks have only one handle, or, one handle + one handle, or two handles. It all depends on taste and handling: the handles are less practical to shake the food during cooking, but this type of wok can be brought to the table and make a nice effect: therefore, fewer dishes to wash and, moreover, the serving dish is hot and prevents the food from cooling down quickly!
>> With or without lining?
There are generally non-stick woks on the market, perfect if you want to avoid using too much oil to cook. The traditional wok, on the other hand, is made of uncoated steel, suitable for those who are already used to using a wok ...
>> How to clean it?
Wash the wok in hot water, without using too much detergent. The ideal is that, after serving, you fill the wok with boiling water. When the time comes to wash the dishes, two passes will suffice (with a vegetable sponge, preferably). Dry it with a clean towel before storing it. If the coating is damaged a little, grease it lightly by wiping it with corn oil with absorbent paper.
The 8 Golden Rules of wok cooking
1
Cut all foods into pieces of the same size and generally quite small or thin.
2
Skip quickly and over high heat, starting with the ingredients that need to cook longer.
3
Pass the meat and fish in flour to keep them tender.
4
Wet everything with a well-concentrated chicken broth to obtain a fragrant sauce.
5
Scent with a little nuoc-mam for Asian recipes, and add 1 tablespoon of oyster sauce to thicken the sauce after cooking.
6
Add the herbs, spices and various herbs when cooked.
7
Stir often, bringing the uncooked foods to the center and moving the cooked ones to the edges, this is the secret of a perfect recipe.
8
Cook the different ingredients separately, then heat everything together before serving.
Do you feel ready to cook with the wok? So, ready, go! and if you are short of ideas, take a cue from our wok recipes ...
