My New Wok # 99

 My New Wok Show # 99

The wok can be used in a large number of cooking methods. Before the introduction of Western cookware, it was often used for all cooking techniques. Boiling: For boiling water, soups, dumplings, or rice. Braising: Braised dishes are commonly made using woks. Braising is useful when reducing sauces. Deep frying: This is usually accomplished with larger woks to reduce splashing, but for deep frying of less food or small food items, small "woks" are also used. Pan-frying: Food that is fried using a small amount of oil in the bottom of a pan. Roasting: Food may be cooked with dry heat in an enclosed pan with a lid. Whole chestnuts are dry roasted by tossing them in a dry wok with several pounds of small stones. Searing: Food is browned on its outer surfaces through the application of high heat Smoking: Food can be hot smoked by putting the smoking material in the bottom of the wok while food is placed on a rack above. Steaming: Done using a dedicated wok for boiling water in combination with steaming baskets Stewing: Woks are sometimes used for stewing though it is more common in Chinese cuisine to use either stoneware or porcelain for such purposes, especially when longer stewing times are required. Small "woks" are for hot pot, particularly in Hainan cuisine. These are served at the table over a Sterno flame. Stir-frying: Frying food quickly in a small amount of oil over high heat while stirring continuously. More info and cooking times are on my website on HTTP://jamestdds.blogspot.com how to season a wok,chinese cooking,stir fry,seasoning a wok,carbon steel wok cooking,cast iron wok cooking,spicy thai beef,high propane wok burner,the best wok burner,open fire wok cooking,spicy thai beef recipe,thai beef kaffir lime recipe,kaffir lime leaves recipe,deep frying in a wok,how to deep fry in a wok,spicy thai tofu salad,thai mushroom salad,cleaining a wok,maintaining your wok,smoking with a wok