WOK Cookbook : More than 121 Delicious Stir Fry Recipes For WOK
Nonfiction, Food & Drink, Appliances
| Author: | Brooke Dooley | ISBN: | 9781621544609 |
| Publisher: | Fountainhead Publications | Publication: | April 20, 2012 |
| Imprint: | Language: | English |
| Author: | Brooke Dooley |
| ISBN: | 9781621544609 |
| Publisher: | Fountainhead Publications |
| Publication: | April 20, 2012 |
| Imprint: | |
| Language: | English |
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 including:
Boiling: For boiling water, soups, dumplings, or rice.
Braising: Braised dishes are commonly made using woks. Braising is useful when reducing sauces.
Deep frying: 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: Cooking food with dry heat in an enclosed pan with lid
Searing: Food is carbonized (charcoaled) on its outer surfaces by 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.
Stir frying: Frying food quickly in a small amount of oil over high heat while stirring continuously.
In "WOK Cookbook" you will find more than 121 Delicious Recipes For WOK
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 including:
Boiling: For boiling water, soups, dumplings, or rice.
Braising: Braised dishes are commonly made using woks. Braising is useful when reducing sauces.
Deep frying: 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: Cooking food with dry heat in an enclosed pan with lid
Searing: Food is carbonized (charcoaled) on its outer surfaces by 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.
Stir frying: Frying food quickly in a small amount of oil over high heat while stirring continuously.
In "WOK Cookbook" you will find more than 121 Delicious Recipes For WOK
