How does the wok pan differ from the usual

How does wok pan differ from the usual?

What is Wok?

Wok is used for cooking according to the wash fry technology. This method is very popular in Cantonese cuisine. This is one of the eight types of Chinese cuisine, which is characterized by a large presence of dishes with a sweet taste. More often than in China, Cantonese cuisine is used by the Chinese diaspora outside the country. A wok pan is a cookware that can be made from a wide variety of metals - aluminum, stainless steel, and cast iron.

Pig-iron semicircular frying panIt has a specific shape: the bottom of the pan is convex, has a small diameter. In Vok there are no clearly defined sides, unlike a conventional frying pan, where the sides are at an angle of 90 or more degrees relative to the base. It is no secret that any conventional cast-iron, stainless or ceramic pan has such a design. The wok has a semicircular shape. Today, such a pan is common in all Asian countries. Among them are India, Vietnam, Malaysia, Singapore.

Steer fry involves roasting any ingredients in hot oil.

Of course, for this applies a cast iron skillet Wok or any other. The main condition - the pan should have sloping walls. Any dish made using wash fry technology is very useful. The pan warms up to 280 - 320 degrees. Due to this, the products become covered with a crust, but remain juicy inside, retaining all the vitamins and minerals.

It should be noted that there are two technologies of roasting products in the wok pan. The first is called "chao". In European cuisine, an analogue of such a culinary operation is browning. Vegetables, seafood and other products are lightly fried at a high temperature for a short time. During this time, the ingredients are impregnated with flavors and get an appetizing appearance.

Cook throws up food while cookingThe second technology is called "bao". A great skill of the culinary specialist is the ability to give the food a “frying pan flavor”, which is acquired by the ingredients of caramelization. "Taste frying pan" can be obtained by throwing the ingredients in the air. They are instantly cooled, after which reheating occurs.

The wok pan allows you to heat treat all foods in a very short time.Thanks to this, food preserves its flavor and aroma.A cast iron skillet wok allows the roasting of components. Among them the most common are the following:

  • noodles;
  • vegetables;
  • meat;
  • a fish;
  • seafood.

The wok pan is suitable for cooking various dishes. On it, chefs make delicious salads, soups, fried vegetables, desserts. In this case, the work of the masters is fascinating. They cut all the ingredients at high speed on weight, sending them straight to the pan. The whole process is very fast. It is worth noting that for Vok needed a special plate. Manufacturers of household appliances for the kitchen have provided a special burner in many models of stoves and cooking surfaces.

Wok pan types

There are several varieties of Vok. The first isindian wok. In India, such dishes for the preparation of national dishes is very common. Two types of Indian Voka - Tamil and Kahari are most commonly used. The latter has not such a large diameter.

The second species isFlat bottom wok. He appeared relatively recently. The reason for this was technical progress.Dishes with a flat bottom is very convenient to use at home, where the hob is installed. A flat bottom wok stands firmly on the stove. You can also find special stands on sale that allow you to securely fix the dishes on the cooking surface during the cooking process.

A wok pan with a flat bottom stands on the stoveA flat bottom wok is definitely better than a regular ceramic pan. It allows you to cook Asian dishes that are not much inferior in taste from the food made on the classic spherical wok. But we recommend still using the classic version, which does not have a flat bottom.

Traditional Wok has no transition between the bottom and the walls. It is used for cooking on open coal stoves.

The temperature difference in this kind of dishes is the largest, which allows you to prepare a dish with the "frying pan flavor". The highest temperature of a traditional wok is concentrated in the center. The edges are not so hot. This allows the cook to achieve a perfect result with stirring. In Voka with a flat bottom, the temperature difference is not so big.

The average diameter of a wok can be from 22 to 34 centimeters. But there are other models whose diameter is more than 34 centimeters or less than 22 centimeters. Choose the size of the dishes should be based on the number of people for whom you will prepare Asian cuisine, and your skill. The larger the wok pan, the more difficult it will be to learn how to pop and stir the ingredients in the air.

Tips for cooking Asian dishes

Sesame oilAfter buying Vok, you should smear the dishes with vegetable oil, then put it on fire, so that the surface is well heated. As a result of this process a lot of children in the kitchen are formed. But this trick will allow you to create a non-stick coating that protects the ingredients from burning. It is very important to choose the right oil for cooking. In no case can not use butter and olive oil, because they are not resistant to high temperatures. Ideal for Voka fit sesame, peanut oil and grape seed oil.

Before you send any ingredient to the wok, you should warm up the pan very well. Otherwise, the desired effect will not be achieved.With the same success you can use the most common dishes for frying. It is very important to take into account the preparation time of the ingredients. This rule applies more to vegetables. First, you should fry vegetables that are cooked for a long time, for example, potatoes, and at the end - greens, pepper, cabbage.

Stir-fry vegetables using the wash fry technologyThe first on the technology of washing fry is to fry the most spicy and spicy ingredients, for example, garlic. At this stage, you should add spices. As you add other components of the dish, they will gain aromas and flavors of garlic, spices, hot pepper. Before you send noodles and rice to wok, it is advisable to boil them. This will ensure the ingredients have a very pleasant taste. Meat, on the contrary, should be sent fresh, before the other ingredients.

Wok is a frying pan that is used to prepare Asian dishes. For the first time such dishes were invented in China. For cooking the technology is used Fry Fry. It allows you to browse all the vegetables, fruits, meat, seafood, leaving them juicy inside. In order to cook on the Wok, special skills are needed.If desired, anyone can master this technology.

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  • How does the wok pan differ from the usual

    How does the wok pan differ from the usual

    How does the wok pan differ from the usual

    How does the wok pan differ from the usual

    How does the wok pan differ from the usual

    How does the wok pan differ from the usual

    How does the wok pan differ from the usual

    How does the wok pan differ from the usual

    How does the wok pan differ from the usual

    How does the wok pan differ from the usual

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