Wok: Difference between revisions
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Latest revision as of 11:41, 18 February 2025
Wok is a versatile round-bottomed cooking pan, originating from China. It is one of the most common cooking utensils in Asia and is also used in parts of North America and Europe. The wok is used for various cooking methods including stir frying, deep frying, searing, and boiling.
History[edit]
The wok has been a staple of Chinese cooking for over 2,000 years. It is believed to have been developed due to a shortage of fuel - the wok's shape allows it to heat up quickly and evenly, making it efficient for cooking.
Design[edit]
The traditional wok is made of iron and is round-bottomed, but woks of today are made from a variety of materials including stainless steel and carbon steel. They also come in different shapes, with the flat-bottomed wok being popular in western countries as it is more stable on a flat stove.
Cooking Techniques[edit]
The wok is most commonly used for stir frying, but it is also used for deep frying, pan frying, searing, poaching, boiling, braising, stewing, smoking, steaming, and making soup. The high, sloping sides of the wok make it ideal for quickly cooking a variety of ingredients while constantly stirring them.
Wok Hei[edit]
One of the key concepts in wok cooking is "wok hei" or "breath of the wok". This refers to the flavors and aromas that are brought out by the extreme heat of the wok when cooking.
