Wok

Wok Send to a Friend A bowl-shaped pan that is used to quickly cook food over high heat. It is available with a rounded or flat bottom. The traditional type wok has a rounded bottom and is used over a flamed heat source, such as a gas burner.

Wok Seasoning and Care from thaifoodandtravel.com People's Republic of China and Republic of China (Taiwan). For other meanings, see China (disambiguation). ..... Click the link for more information.

Your wok needs special care for its quality to be maintained. The type of care depends on the material of which it is made: Steel Woks ...

A wok may be electric, or it may sit on a small rack above the stove eye. The size and shape of a wok enable the cook to stir fry meats and vegetables, moving them toward and away from the main heat source to ensure even cooking.

WOK A wok is a wonderful cooking utensil for the Japanese kitchen. Wok's are bowl shaped, rolled steel pans that are perfect for stir frying, steaming, deep frying, and simmering foods.

Wok The wok is a metal pan with sloping sides and a rounded or flat bottom. The 35cm (14 in) wok is the best size for home use. Won tons ...

Wok - A pan with a round bottom, the wok is used to stir-fry foods. Worcestershire Sauce - A condiment used to season meat, gravy, sauces, and other various dishes.

Wok A pan with a round bottom, the wok is used to stir-fry foods. Wood ear Variety of mushroom also known as cloud ear, tree ear or silver ear. Delicate to bland flavor that usually absorbs taste of more strongly flavored ingredients in dishes.

wok: A large, bowl-shaped pan (originating in China) with a rounded bottom that sits inside a disk that fits over your heat source. a b c d e f g h i j k l m n o p q r s t u v w x y z DUMMIES STORE ...

Wok: Chinese cooking utensil with rounded bottom used as a skillet. Yeast: Fungus cells used to produce alcoholic fermentation, or to cause dough to rise . A leavening agent used in doughs and batters.

wok - Traditional utensil in Asian cooking. This versatile round-bottomed pan is used for stir frying, steaming, braising, stewing and deep frying. They come in a variety of sizes and are also available with flat bottoms for electric stoves.

Wok - The most important piece of Chinese cooking equipment, a wok can be used for stir-frying, deep-frying, steaming, and roasting.

Wok (Chin.): A round-bottomed pan, usually made of rolled steel, that is used for nearly all cooking methods. Return to top X Y Z ...

"Wok cooking is especially wonderful during the hot summer months because it is such a quick method -- you can avoid having an oven on for hours," says Chef Kao.

The wok is heated to a dull red glow. With the wok hot, the oil, seasonings and meats are added in rapid succession with no pause in between.

Possible contenders for the origin of the word are,Karahi or Karai (Hindi), a wok-like frying pan used all over India to prepare masalas (spice mixtures): karhi - a soup-like dish made with spices, chickpea flour dumplings and buttermilk; ...

Sha jen, Wok lok uvat? Chinese (Cantonese) 白豆è"" [baahk dáu kau], å°�豆è"" [síu dáu kau] Baahk dau kau; Siu dau kau (Amomum krervanh ) Chinese (Mandarin) ...

The food is usually cooked in a wok. Stock An aromatic and nutritive liquid extracted by simmering beef, chicken, or fish with vegetables and water. Sweet Pepper Mild, sweet, bell-shaped peppers that have a juicy flesh and a crispy texture.

Frying is cooking in hot oil; sautéing is cooking in a small amount of oil; stir-frying is a Chinese technique of frying quickly in small amounts of oil in a wok; deep frying is completely submerging the food in large amounts of fat.

Recipe: Winter Melon Soup Wok (Photo) - The most important piece of Chinese cooking equipment, a wok can be used for stir-frying, deep-frying, steaming, and roasting.

Explode those kernels — try a wok if you don’t have an air popper — and then get funky with the toppings: nutritional yeast and chile flakes, black truffles and truffle oil, or gourmet finishing salts. Cheesy.

Wok-cooked monkfish with sesame soy sauce by Ching He-Huang (VIDEO RECIPE); a text-only version is also available Spiced beef stir-fry topped with spring onion and coriander by Ching He-Huang (VIDEO RECIPE); a text-only version is also available ...

Other seafood can be found everywhere, always fresh and you should try a cataplana, which is a mix of seafood or spicy sausage cooked in a wok-like vessel called a cataplana, made of copper.

A Japanese pot, similar to a Chinese wok, that is used to prepare deep-fried foods such as tempura and agedashi.

Kushary is assembled by spooning into a bowl broken pieces of cooked spaghetti and tubetti that are kept warm in a large pan, a cross between a wok and a tub.

A term describing that has been fired in a wok. Pekoe A grade of small, whole leaf tea, from the Chinese term baihao, which refers to the white hairs of the new buds on the tea plant.

Stir-Fry Stir-fried food is cooked quickly ina little oil in a wok or frying pan and is stirred frequently while cooking. Toast To brown something (usually bread) lightly in a toaster, frying pan or under broiler.

a native frying pan with a rounded bottom, a wok carinderia, karinderia a low-priced eating place, often at roadsides or markets ...

Guo Ta Shi Zi (Korean):Tomato with albumen and fried in the wok. Gup Chup: Hollow flour rounds served filled with spicy liquid and a watery masala. Gurmanska Pljeskawica (Serbian): Ground beef and pork patties.

Stir-fry A cooking method much favoured in Asian cuisine. Usually using a wok, equal-sized ingredients are quickly cooked over a high temperature.

Stir-fry - To quickly cook foods over high or medium-high heat in a lightly oiled skillet or wok, stirring or tossing constantly, until desired or specified doneness.

Stir-Fry To cook small pieces of food in very little fat, tossing constantly over high heat, usually in a wok. Strain To pass a liquid or moist mixture through a colander, sieve or cheese cloth to remove solid particles.

To cook: Heat 1 tbsp of oil in a wok or frying pan. Gently bruise the lemon grass and add this with the chilli to the pan, stirring for 30 seconds. Remove from the pan.

The term doesn't refer to a specific recipe or spice mixture, but to the two-handled wok in which the curry is cooked.

Sambal Belacan is often used as a base, or in Rempah [Spice Paste] for cooking. The belacan is first roasted over a fire, or toasted in a dry wok or pan. A squeeze of fresh lime juice is often added.

To cook food quickly over high heat with a small amount of oil using a skillet or wok, being sure to constantly stir ingredients Strain To remove solid particles from a mixture or liquid by pouring through a colander or sieve.

See also: Cooking, Vegetable, Water, Frying, Chine