January, 2016

FlavaWrites 1940

Food.Culture.Lifestyle

A Flavalady Company

I have used a wok for as long as I can remember.

Over the years, I have had several conversations with colleagues and customers alike about the many benefits of using a wok to prepare certain foods; I now have an opportunity to share that information with you.

 I do not remember exactly why or when the wok became a “must have” in my kitchen, but it was quite a while ago, I am sure.

I heavily rely on having a wok in my kitchen, because it makes my job easier on more than one level: in addition to helping in the preparation of several dishes, the wok also cuts down on splattering, which reduces clean-up time.

I own a small collection of woks, different make and sizes, which I use intermittently to experiment with cooking different foods and using different methods to affect different textures.

For example, I use a wok to sautée fresh produce, especially leafy vegetables such as kale, chard, cabbage, and spinach.

ALL WOKS ARE NOT CREATED EQUAL:

For the benefit of individual choice, woks are designed in various types and sizes and are also made from several types of metals.

There are round bottom woks, flat bottom woks, woks made from stainless steel, cast iron, aluminum, carbon steel, and beyond. 

THE ROUND BOTTOM WOK:

The most popular wok on the market today is the round bottom style wok.

I have collected several woks over the years my favorite is the northern style round bottom wok, which has a long wooden handle on one side, and a shorter handle on the opposite side; allowing for excellent maneuverability, the finish is carbon steel and it measures approximately 14 inches in diameter. The wooden handles have the propensity to burn overtime, one way to prevent that is by controlling the reach of the flames while cooking.

wok is favored by many because it heats up rapidly and requires a minimal amount of oil for the preparation, the result is crunchy and chewable texture – exactly the way vegetables should be eaten. When it comes to making an awesome stir fry wok is unbeatable.

Little known fact about the wok: it is also great for deep frying and steaming certain foods.

FLAT BOTTOM WOK:

wok is not as popular as its counterpart but none the less it is favored by many.

Perhaps the greatest challenge is in the very way wok is built: the bottom is completely flat, therefore it is directly impacted by the flames, which causes more heat than needed to quick fry or stir fry, the proximity of the flat bottom wok coupled with that of the burner creates the propensity of scorching the food, in addition it limits the ability to move the food around fast enough to prevent that – using a wok ring will not serve you well in case. 

Choosing the electric stove as an alternative also falls short in the purpose of making a better stir fry, and using a wok ring here will also prove ineffective.

In general using a flat bottom wok to make stir fry defeats the purpose as it restricts your ability to move the food around quickly enough to avoid singeing and to finish with the right texture of a perfect stir fry.

HELPFUL HINTS FOR USING A WOK:

When using a wok to prepare foods, it is important to have all the ingredients chopped, diced, and placed within reach, along with the dry seasoning, sauces, and the oil needed.

way, once the wok is hot, you can quickly begin cooking without running the risk of burning the oil.

Be prepared to continually stir and move the food around so it is cooked evenly and to avoid scorching.

ADVICE FOR PURCHASING AND MAINTENANCE:

Managing a wok requires a bit of knowledge; therefore, it is essential to remove and follow the packaging instructions, proper maintenance will also serve you well in having a lasting wok. 

CHOOSING THE RIGHT FINISH: