Easy cooking wok
Originally from China, the wok is a cooking utensil easy to use, recommended for both experts and those who are learning.
With it we can cook large quantities of food, thanks to its shape and size and varied recipes: steamed, fried, simmered, and so on., In a safe and healthy, with little fat. If you want to get the most from this tool, just follow these tips.
Cooking in a wok
1. Have all ingredients prepared: wok cooking is very fast, so it is essential to have all the ingredients and utensils by hand. We recommend cutting food into similar sized pieces.
2. Wait until the wok is very hot: then add a little oil and move it to coat the entire surface. When oil is hot incorporated the first ingredient (which require a longer cooking) and down a little fire intensity. Then add the remaining ingredients and return to heat up. You have to stir constantly so that all food is cooked evenly (always with a wooden utensil to avoid scratching the wok).
3. Stir sauce: you can add any sauce or broth to the ingredients during cooking. Thus, rapidly absorb flavor.
4. Let stand a little, off the heat and has all the food in the center of the wok. So, stay more crisp and tasty. After serving the prescription immediately so you do not lose their flavor.
5. Always clean after use: wash the wok with hot water and dry well. Then pass a paper towel dipped in oil on the inside.
There are different models depending on our wok cuisine, all easy to find in any mall. We can find regular and stainless steel, aluminum and iron, and various sizes (the most widely used for private use is the 10 cm deep and 25 to 35 cm in diameter).
With it we can cook large quantities of food, thanks to its shape and size and varied recipes: steamed, fried, simmered, and so on., In a safe and healthy, with little fat. If you want to get the most from this tool, just follow these tips.
Cooking in a wok
1. Have all ingredients prepared: wok cooking is very fast, so it is essential to have all the ingredients and utensils by hand. We recommend cutting food into similar sized pieces.
2. Wait until the wok is very hot: then add a little oil and move it to coat the entire surface. When oil is hot incorporated the first ingredient (which require a longer cooking) and down a little fire intensity. Then add the remaining ingredients and return to heat up. You have to stir constantly so that all food is cooked evenly (always with a wooden utensil to avoid scratching the wok).
3. Stir sauce: you can add any sauce or broth to the ingredients during cooking. Thus, rapidly absorb flavor.
4. Let stand a little, off the heat and has all the food in the center of the wok. So, stay more crisp and tasty. After serving the prescription immediately so you do not lose their flavor.
5. Always clean after use: wash the wok with hot water and dry well. Then pass a paper towel dipped in oil on the inside.
There are different models depending on our wok cuisine, all easy to find in any mall. We can find regular and stainless steel, aluminum and iron, and various sizes (the most widely used for private use is the 10 cm deep and 25 to 35 cm in diameter).
zamsonie - 17. Jul, 18:11
