Using a Chinese Wok

As you start to learn about Chinese cooking, a few special implements can be very helpful. However, Chinese utensils are not absolutely essential, despite the insistence of some enthusiasts. Even some of the Oriental women who have settled abroad do very nicely without them, for quite acceptable substitutes are to be found in any kitchen. But the Chinese utensils are useful, especially for the beginner, and fun as well. They are not expensive and they are easy to find, so it seems a pity not to try them out. In case the thought of a new set of pans worries you because they might take up a lot of room, relax: these utensils are so versatile that remarkably few are needed.

First in importance is the wok, which serves as cooking pan and pot; the name in Cantonese means simply "cooking vessel". Its shape has remained unchanged for centuries. A wide cone rounded at the bottom, it has one or two handles. The wok's shape was originally dictated by the Chinese stove that had an open top surface into which the round-bottomed wok with its flared-out sides fitted securely. Nowadays a metal collar or ring purchased with the wok adapts it neatly to any gas or electric range. The wok usually comes with a snugly fitting aluminium lid. In its classic form the vessel is made of iron, which keeps a steady, intense heat. However, excellent woks are also made in steel, stainless-steel and aluminium.

The wok is a wonderful addition to the kitchen: any discussion of specific Chinese cooking methods will show how practical it is. Its even heat makes possible the very short cooking times so important in Chinese food. It is especially suitable for stir-frying, but there are few cooking methods for which it cannot be used, or ingredients that can­not be cooked in it, in either Chinese or Western style. For example, its smooth sides make it perfect for scrambling eggs or preparing omelettes. But its success in Chinese stir-frying is due to its shape, since food is easily turned along the steeply sloping sides and evenly covered with oil as it falls back into the bottom. Remember, however, that the smaller the quantity of food stir-fried in a wok at one time the better; there should not be more than one pound of meat in your wok: if you have too many people for that, simply cook two lots.

Woks come in several sizes. For ordinary family cooking, one with a diameter of 12 to 14 inches is about right. If you are a traditionalist and buy an iron wok, it must be seasoned before its first use so that it will not rust, and also so that food will not stick to it. Before seasoning yours, wash it thoroughly with hot water and whatever detergent or soap you usually use. Rinse it care­fully, and then, after you have wiped it, heat it to dry off any excess water because the iron rusts easily: even after seasoning, the wok must never be left wet. Wash, rinse and dry the cover in the same manner. Now put the wok over a medium heat and wipe the surface with a small pad of paper towelling soaked with groundnut or other vegetable oil until you are sure the entire surface is covered with oil. Repeat once or twice, until the paper remains clean after wiping: this shows the wok has been cleaned of all dirt and impurities and is now ready for use.

Now the wok is ready for use. Keep pot-holders handy to grip the hot handles while you are cooking. To clean the wok after use, fill with hot water and let it soak until all particles of food can be wiped off easily with a cloth. Do not use soap and do not scour with steel wool or use strong detergents; these will destroy the surface created by the seasoning process. Gentle rubbing with a cloth or with a brush or nylon scourer should be adequate. Always dry over the flame after cleaning, and do not be alarmed when the wok begins to blacken. It's supposed to.

If you cannot get a wok, all is not lost; you can still cook Chinese food. A heavy frying pan is a good alternative. There are even those who declare that because it is flat-bottomed and easily exposed to the heat, the frying pan has some advantages over the wok. If you do use such a frying pan, take special care to turn the food continually while cooking, and so cook it quickly and evenly.

Ian has been researching the way food is cookedfor over ten years now. Come and visit his newest website over at http://www.digitalkitchenscalesinfo.com, which helps everyone find the best Digital Kitchen Scales and information about the best prices

This post was made using the Auto Blogging Software from WebMagnates.org This line will not appear when posts are made after activating the software to full version.