Wok
A traditional large Chinese pan (usually 30-35cm in diameter) which has very deep sloping sides and a long handle, woks traditionally have rounded bases but these can only be used on gas hobs and flatter bottomed versions are available too.
Wok Seasoning and Care from thaifoodandtravel.com
People's Republic of China and Republic of China (Taiwan). For other meanings, see China (disambiguation).
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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 ...
Wok Cooking
by the Editors of Easy Home Cooking Magazine
Cite This! ...
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 (Photo) - The most important piece of Chinese cooking equipment, a wok can be used for stir-frying, deep-frying, steaming, and roasting.
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.
wok
Traditional utensil in Asian cooking. This versitle 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 - a round bowl-shaped metal cooking utensil of Chinese origin used for stir-frying and steaming (with rack inserted) of various foods.
Work - in cooking, this means to knead or mix gently with the fingers.
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wok: A round bottomed type frying pan used extensively in Chinese cuisine
Y
yeast extract: A mixture of brewers yeast and salt, high in flavour, protein and vitamin B ...
Wok - A round-bottomed pan, usually made of rolled steel, used for virtually all Chinese cooking methods.
Y. Cooking Terms
Yogurt - Milk cultured with bacteria to give it a slightly thick consistency and sour flavor.
Wok - A round bottomed cooking vessel used for stir frying, steaming, or poaching.
X ...
Wok-cooked monkfish with sesame soy sauce
By Ching-He Huang
Red snapper with coconut and pineapple salsa
By Simon Rimmer ...
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 ...
Wok (Chin.): A round-bottomed pan, usually made of rolled steel, that is used for nearly all cooking methods.
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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.
On a big wok or frying pan, heat cooking oil
Fry minced garlic until golden brown, set aside
Add rice and continue mixing for 5 minutes ...
Heat oil in wok over moderately high heat until hot but not smoking. Add bay leaves, panch phoron, and asafetida and cook, stirring frequently, until seeds from panch phoron stop sputtering, about 1 minute.
Book review of Wok Fast, plus free sample wok recipes.
Book review of The Wicca Cookbook.
The Whole World Loves Chicken Soup: Recipes and Lore to...
Posted on: August 21st, 2007 by FabulousFoods.com ...
Pour oil into a wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Add red onion, green onions and garlic to wok; cook and stir for 2 minutes or until just tender. Remove vegetables from wok.
4 ...
Typically one uses a wok; a large deep bowl made of thin metal with gentle curved sides. The heat concentrates at the bottom of the pan and the curved sides allow you to push the ingredients to cooler areas.
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"" [baahk du kau], 小豆"" [su du 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; sauting 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.
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.
Take about 2-3 tbsp of oil in a wok and to this add cumin seeds and finally add the onion garlic paste to this and keep frying till golden brown in colour.
Using a wok makes this process easier, but it can also be done in a skillet. The most important part of stir-frying is to use a very hot pan and a small amount of oil. Heat the pan and oil over medium high or high heat until hot.
Heat the oil in a large frying pan or wok to medium/high. Add the chicken strips and keep them moving in the oil to cook them evenly. Next, add the garlic and spices to combine with the chicken, and keep the food moving continuously.
After marinating, heat between 2 - 4 cups of oil in the wok to a temperature of about 325 degrees Fahrenheit, and immerse the marinated meat in the hot oil for several seconds.
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 Japanese pot, similar to a Chinese wok, that is used to prepare deep-fried foods such as tempura and agedashi.
The secret to making this recipe is to have everything chopped and set out in order of addition to the wok. I've used a Dutch oven before, and it works, but not as well as a wok. Serve over hot cooked rice.
Stir Fry
To cook in a frying pan or wok over high heat in a small amount of fat, stirring constantly.
Sweat
To cook gently, usually in butter, a bit of oil, or the foods own juices to soften but not brown the food.
Heat the oil in a wok or medium-sized pot to 325 degrees Fahrenheit. Once the oil has reached the proper temperature, dust the mushrooms in the remaining ½ cup of flour, and dip them into the batter. Immediately drop them into the oil.
Heat 1 Tbsp vegetable oil in a large wok or pan. Add garlic and onion, and saut 2 minutes. Add bok choy and pea pods, stir-fry until the bok choy and pea pods are crisp tender.
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.
chili, chinese, cornstarch, eastern, main, sauce, sausage, soy, tofu, wok
313. Thanksgiving Cranberry Sauce
Microwave recipe Thanksgiving Cranberry Sauce is made with cranberries, sugar, orange juice, and grated orange rind.
Similar to sauteing, but with use of less fat; food is stirred constantly during cooking, usually cooked in a wok
Stir-fry:
To cook quickly over high heat with a small amount of oil by constantly stirring. This technique often employs a wok.
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 method of quickly cooking small pieces of food in a small amount of hot oil in a wok or skillet over high heat, stirring constantly.
Strain: To separate liquid from solid food by pouring it through a strainer or fine sieve.
seasoning (special, 14 inch flat bottomed wok)
accompaniments (steamed white rice)
Amount Per Serving ...
In Indian cooking frying, when it is called for, is done in a wok or kadhai. The round bottom uses less oil and cooks the food evenly.
Tawa: ...
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.
Tenderised meat (usually lamb) is stir-fried with balti paste in a wok-style pan and served with naan bread. Balti ranges from mild to medium-hot. For more information about curry paste, see our article.
The term doesn't refer to a specific recipe or spice mixture, but to the two-handled wok in which the curry is cooked.
Stir-fry
A Chinese method of preparing meat or vegetables by cooking very rapidly in a frying pan or wok over high heat, stirring constantly. See also saute.
Fry Bread ...
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 avoid sticking to the bottom of the pot, this is usually the preferred method for cooking sticky rice. Soaked and drained rice is put in a special steaming basket or pan over a pot or wok of boiling water and cooked with steam alone.
Sauting is a method of cooking food using a small amount of fat in a shallow pan over relatively high heat. Sauter means to jump, in French, and the food being sauted is kept moving, not unlike the stir fry technique using a wok.
Sweetbread ...
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.
Stir Fry: To cook in a frypan or wok over high heat in a small amount of fat, tossing or stirring constantly.
Thicken: To add a thickening agent such as flour, cornstarch, egg yolks, etc.
 See also: Cooking, Vegetable, Water, Frying, Chine
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